Description
A bright, hearty soup with tender chicken, fresh spinach, and orzo pasta in a lemony broth.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup orzo pasta
- 8 cups chicken broth
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 5 oz fresh spinach
- 2 lemons, juiced
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion, carrots, and celery. Cook for 5 minutes until softened.
- Add the minced garlic and cook for 1 more minute.
- Pour in the chicken broth and add the dried thyme, salt, and pepper. Bring to a boil.
- Add the chicken pieces and orzo pasta. Reduce heat to a simmer and cook for 10 minutes.
- Stir in the fresh spinach and lemon juice. Cook for 2 more minutes until the spinach wilts.
- Taste and adjust seasoning if needed. Serve hot.
Notes
- You can use chicken thighs for a richer flavor.
- Add the lemon juice at the end to preserve its bright taste.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 4g
- Sodium: 850mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 55mg