Lemon Chicken Orzo Soup (Print Version)
# Ingredients:
→ Base with Chicken
01 -
1¼ pounds of skinless, boneless chicken breast
02 -
2 tablespoons of olive oil
03 -
Lemon pepper spice mix
→ Herbs & Seasonings
04 -
1 teaspoon oregano (dried)
05 -
1 teaspoon dried parsley
06 -
1 teaspoon dried basil
07 -
1 teaspoon mustard powder
08 -
½ teaspoon dill weed (dried)
→ Soup Ingredients
09 -
½ cup dry cooking wine (white)
10 -
2 tablespoons of butter
11 -
1 small yellow onion, chopped
12 -
¾ cup chopped carrot pieces
13 -
2 diced celery stalks
14 -
4 garlic cloves
15 -
6 cups chicken stock
→ Final Touches
16 -
1 teaspoon hot sauce
17 -
1 teaspoon Worcestershire sauce
18 -
½ cup heavy whipping cream
19 -
2 cups fresh baby spinach leaves
20 -
½ cup Parmesan cheese (shredded fresh)
21 -
Juice from one lemon (3-4 tablespoons)
22 -
¾ cup uncooked orzo pasta
# Instructions:
01 -
Sprinkle lemon pepper seasoning on chicken. Pan-fry in olive oil for 3-4 minutes on each side until golden and done. Let cool for 10 minutes, then chop into cubes.
02 -
Pour wine into the same pan, letting it simmer for about 4 minutes to reduce. Toss in butter and veggies, cooking until softened.
03 -
Add all spices, sauces, and your broth. Wait for it to boil, then turn down to a low simmer. Put chicken pieces back in to finish cooking.
04 -
Boil orzo separately in salted water, following package instructions.
05 -
Mix in cream and Parmesan, stir until blended. Add spinach and wait for it to wilt down. Turn off heat and squeeze in lemon juice.
06 -
Put a portion of orzo in each serving bowl. Ladle the soup mixture over it.
# Notes:
01 -
Cooking the orzo separately avoids it soaking up all the broth.
02 -
You can swap in 3 cups of pre-cooked chicken if you'd like.
03 -
Worcestershire and hot sauce bring depth to the flavor but don’t make it spicy.
04 -
It works in a slow cooker on low for 6 hours too.