LEMON CHICKEN ORZO SOUP

Heavenly Lemon Chicken Orzo Soup: A Comforting Delight

Nothing beats the warmth and comfort of a bowl of homemade soup, especially when it’s bursting with flavor and wholesome ingredients. This Lemon Chicken Orzo Soup is the perfect blend of savory chicken, hearty vegetables, delicate orzo pasta, and zesty lemon—a delightful combination that’s sure to brighten any day. Whether you’re craving a cozy meal on a chilly evening or need a nourishing dish to soothe your soul, this recipe is guaranteed to hit the spot.

Ingredients:

• 2 tablespoons vegetable oil
• 1 medium onion, chopped
• 2 ribs celery, chopped
• 3 carrots, peeled and chopped
• 3 cloves garlic, minced
• ½ teaspoon dried marjoram
• ½ teaspoon dried thyme leaves
• ½ teaspoon crushed rosemary
• ¼ cup all-purpose flour
• 6 cups low-sodium chicken broth
• 2 bay leaves
• ¾ cup orzo pasta
• 3 cups cooked cubed chicken breasts or thighs
• 1 lemon, juiced
• 3 cups baby spinach
• Kosher salt and black pepper, to taste

Instructions:

1. Heat the vegetable oil in a large pot over medium heat. Add the chopped onion, celery, and carrots. Cook until the vegetables are tender, about 5-7 minutes.
2. Stir in the minced garlic, dried marjoram, thyme, and crushed rosemary. Cook for an additional 1-2 minutes until fragrant.
3. Sprinkle the flour over the vegetables and stir to coat. Cook for 1-2 minutes to remove the raw flour taste.
4. Gradually pour in the chicken broth, stirring constantly to prevent lumps from forming. Add the bay leaves and bring the soup to a simmer.
5. Once the soup is simmering, add the orzo pasta and cooked chicken cubes. Cook for 8-10 minutes, or until the orzo is tender and the chicken is heated through.
6. Stir in the freshly squeezed lemon juice and baby spinach. Cook for an additional 2-3 minutes until the spinach is wilted.
7. Season the soup with kosher salt and black pepper to taste. Remove the bay leaves before serving.
8. Ladle the Lemon Chicken Orzo Soup into bowls and garnish with fresh herbs or a sprinkle of Parmesan cheese, if desired. Serve hot and enjoy!

Cook Notes and Variations:

• Vegetarian Option: For a vegetarian version of this soup, omit the chicken and use vegetable broth instead of chicken broth. Add extra vegetables like bell peppers, zucchini, or mushrooms for added flavor and nutrition.
• Creamy Texture: For a creamier soup, stir in a splash of heavy cream or coconut milk towards the end of cooking. This will add richness and depth to the broth.
• Spice it Up: Add a pinch of red pepper flakes or a dash of hot sauce for a spicy kick. You can also experiment with different herbs and spices to customize the flavor to your liking.

Keto and Low-Carb Versions:

Keto-Friendly Option:

• Substitute the orzo pasta with cauliflower rice or shirataki noodles to keep the carb count low. Both options work well in soups and absorb the flavors beautifully.

Low-Carb Twist:

• Replace the carrots with low-carb vegetables like cauliflower florets or broccoli. These veggies add bulk and nutrients to the soup without adding extra carbs.