Lemon Chicken Soup with Orzo – 30 minute meals #CANrecipes

by , on
Jan 31, 2017

mommydo.com || lemon chicken soup with orzo and spinach

 

It’s soup season

Which means it’s the best time of the year. This Lemon Chicken soup with orzo comes together fast with rotisserie chicken and broth you have on hand (either homemade or store bought).  Not only is it easy, it’s really, really delicious. Like I’ve never seen anyone eat as much soup good. Like, there wasn’t any leftover for lunch good.

I’m a big soup person if you can’t tell… In fact, it’s probably my favourite food. I like soup for lunch, for dinner and for a late night snack. Whenever I get a new job, I try to find all the close places nearby that serve great soup. My current position in a little light in soup spots, so I find I’m making more than usual, so I can bring for lunch.

The broth is flavourful, thanks to the tart lemon zest and juice. And the spinach adds a much needed boost of green veg in the dead of winter. Plus, there’s something about orzo that makes it extra special. It’s technically pasta, but has that rice-like quality that gives you the best of both worlds.

Of course, you can always make it the long way on a weekend – start with chicken, boil the broth – but broth from the freezer or the grocer works just fine for a Monday-Friday, fresh pot of soup on the stove in 30 minutes type meal.

I have served this with crackers, with baguette, and with naan bread. It’s hearty enough for a meal, but somehow also light enough to partner with a grilled cheese sandwich or a salad.

Lemon Chicken with Orzo Soup Recipe

Ingredients:

8 cups chicken broth

1 1/2 cups shredded chicken

1 stalk of celery, thinly sliced

1 small onion, diced

2 carrots, thinly sliced

2 cloves of garlic – pressed

1 tsp dried Italian herb blend

zest and juice of one lemon

1 cup orzo dry pasta

2 cups spinach (I use baby spinach) cut into thin ribbons

salt

pepper

1/2 tsp tumeric

Instructions

Bring the chicken broth to a boil.

Reduce to simmer and add chicken, onions, celery, carrots, garlic, Italian herb, tumeric, the lemon zest.

Simmer for 5 min then add the orzo.

Simmer for 10 min, until the orzo is cooked.

Turn off the heat and add the spinach. Stir in the lemon juice. Add salt and pepper to taste.

Serve

Leftovers can be stored in the fridge for up to 3 days.

January is when so many of us look towards establishing healthier routines. Along with my dish today I’m excited to be sharing delicious 30 minute meal recipes from fellow Canadian blogger friends under the hashtag #CANRecipe. Tried and tasted food straight from our kitchens.

CANrecipe Jan 2017

 

Salmon and Papaya Lettuce Wraps @ Everyday Allergen Free

Easy Coconut Curry @ Maple and Marigold

Big Salad & Avocado Dressing @ Allergy Girl Eats

Pork Carnitas Black Bean Soup @ Dish ‘n’ the Kitchen

Lemon Chicken Soup Orzo @ Mommydo

Kid’s Vegetarian Chili @ Off The Porch

Follow me on Instagram

Don't miss a thing. Follow now!