Lemon Chicken Orzo Soup (Print Version)
# Ingredients:
→ Protein & Base
01 -
Chicken breasts, boneless and skinless (20 oz)
02 -
Lemon seasoning blend
03 -
2 tablespoons of olive oil
→ Herbs & Spices
04 -
1 teaspoon each of dried parsley and oregano
05 -
1 teaspoon ground mustard powder
06 -
1 teaspoon dried basil leaves
07 -
½ teaspoon of dill weed
→ Broth & Vegetables
08 -
½ cup crisp dry white wine
09 -
2 tablespoons salted butter
10 -
1 small yellow onion, finely diced
11 -
3/4 cup of diced carrots
12 -
2 diced celery stalks
13 -
4 cloves garlic, smashed or minced
14 -
6 cups chicken stock
→ Toppings & Additions
15 -
1 teaspoon Worcestershire sauce
16 -
1 teaspoon of your favorite hot sauce
17 -
Half a cup of creamy heavy cream
18 -
2 handfuls of fresh baby spinach
19 -
Half a cup freshly grated parmesan cheese
20 -
Juice from one lemon (3-4 tablespoons)
21 -
3/4 cup uncooked orzo
# Instructions:
01 -
Rub chicken with lemon seasoning, cook each side in olive oil for about 3-4 minutes until golden brown. Let it rest 10 minutes before cutting into pieces.
02 -
Pour wine into the pan, simmer for 4 minutes until it halves in volume. Toss in butter and diced veggies, cooking until tender.
03 -
Mix in sauces, seasonings, and chicken broth. Let everything come to a boil, then lower to simmer. Add chopped chicken to the pot and cook gently.
04 -
Cook orzo on its own in salted water. Follow the package instructions for timing.
05 -
Stir in cream and parmesan, letting the spinach wilt. Turn off heat and squeeze in fresh lemon juice.
06 -
Place orzo in bowls and ladle the soup on top before serving.
# Notes:
01 -
Keep orzo separate to avoid soaking up all the liquid.
02 -
Shredded store-bought chicken (around 3 cups) works in place of cooking chicken.
03 -
The hot sauce and Worcestershire add amazing depth but aren't spicy.
04 -
This soup also works great in a slow cooker on low for 6 hours.