LEMON CHICKEN ORZO SOUP
My Lemon Chicken Orzo Soup recipe is perfect for when you want something homemade and wholesome but don’t have much time. Using a rotisserie chicken cuts down on the prep, and the fresh lemon juice and spinach add a burst of brightness. It’s simple, healthy, nourishing and so comforting.
INGREDIENTS:
1 rotisserie chicken, skin removed, de-boned and chopped (or 4 boneless skinless cooked chicken breast, chopped)
2 tbsp fresh chopped parsley (or 1 tbsp dried parsley)
1 tbsp fresh chopped dill (or 1 tsp dried dill weed)
1 tsp dried oregano
1 tsp basil
1 tsp mustard powder
1 tsp lemon pepper
1/2 cup white wine (De-alcoholized or even extra chicken broth works great too)
2 tbsp butter
1 small yellow onion diced
1 large carrot, diced
2 celery ribs, diced
4 cloves garlic, minced
6 cups chicken broth
1 tsp franks hot sauce
1 tsp Worcestershire sauce
1/2 cup heavy cream
2 cups fresh, chopped baby kale or spinach
1/2 cup freshly grated parmesan cheese
Zest from one lemon
3-4 tbsp freshly squeezed Lemon Juice (approx. 1 lemon)
1 1/2 cups pre-cooked and drained orzo pasta
DIRECTIONS:
Heat the butter in a large pot and sauté the onions, carrots, and celery for 3-4 minutes, stirring frequently. Add the garlic and cook for another 30 seconds, then pour in the white wine. Let it come to a light boil and simmer for 4-5 minutes until the wine reduces by half.
Stir in the parsley, basil, dill, oregano, mustard powder, lemon pepper, hot sauce, Worcestershire sauce, chicken, and broth. Bring the mixture to a boil, then reduce the heat to medium-low, allowing it to simmer for 15-20 minutes.
As the soup simmers, cook the orzo according to the package instructions and set it aside.
Turn the heat to low and slowly stir in the heavy cream and Parmesan cheese.
Add the chopped kale or spinach and cook for 2-3 minutes, until the greens are wilted. Remove the soup from the heat.
Stir in the lemon zest and juice, then add in the cooked orzo. Garnish with fresh parsley and a lemon wedge, if desired, and serve!