Lemon Orzo Chicken Soup

Lemon Orzo Chicken Soup

Serves 6

8 oz orzo pasta (uncooked)

1 Tbs olive oil

4 carrots (sliced in coins)

4 stalks celery (sliced)

1 large white onion (diced)

4 cloves garlic (minced)

1 tsp dried thyme or a sprig of fresh

1 tsp dried oregano

Salt and pepper to taste

1 bay leaf

3- 32 oz cartons of chicken broth

1/2 cup fresh lemon juice

8 oz cooked chicken (I use lemon/pepper rotisserie)

8 oz fresh baby spinach leaves

Parmesan cheese (freshly grated, optional)


Bring a large pot of water (salted) to a boil. Cook pasta about 5 minutes, drain and rinse in cold water.

In a Dutch oven over medium heat, add oil and sauté vegetables until tender, about 5 minutes. Add garlic and other seasonings and stir to combine. Add broth and bring to a boil. Stir in cooked Orzo, lemon juice and cooked chicken. Add baby spinach and stir. Turn off heat and ladle into bowls. Garnish with cheese.

Hugs out and stay healthy! Laura

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