Lemon Chicken Orzo Soup
A light, refreshing and flavorful soup for any season. Chicken and orzo make it filling to eat and the lemony broth has loads of umami to be a delicious slurp.
Servings 6 servings
Calories 471kcal
Ingredients
- 2 medium Boneless Chicken Breast (roughly 1 pound)
- 1 cup Dry Orzo
- 2 tablespoon Butter
- 1 tablespoon Oil
- 1 small Onion diced
- 1 tablespoon Garlic minced
- 1 bayleaf
- 2 Carrots chopped
- 2 stalks Celery
- 7- 8 cups Chicken Stock
- 3-4 tablespoon Fresh Lemon Juice (adjust as per taste)
- 2-3 cups Fresh Baby Spinach
Seasoning
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 sprigs Rosemary leaves removed and finely chopped
- pinch of red chili flakes adjust per taste
Instructions
- Cook Orzo as per package instructions. Keep aside.
- In a bowl add salt, black pepper, Rosemary and red chili flakes. Mix everything well.
- In a dutch oven/ heavy bottom soup pot, add oil.
- Arrange chicken breast in a single layer. Sprinkle little seasoning mix (made in step 2). Cook for 3 minutes.
- Flip chicken and sprinkle a little more seasoning. Cook for another 3-4 minutes.
- Remove chicken from the pot. Keep aside covered. After 10 minutes, using a fork, shred the cooked chicken breast.
- To the same pot, add butter. Chopped onion, garlic, celery, carrot, bay leaf and rest of the seasoning(made in step 2). Saute for 2-3 minutes.
- Add stock, shredded Chicken breast, cooked orzo. Give it a good mix. Simmer for 5 minutes. Stir it once in between, as the orzo might settle down at the bottom.
- Stir in the spinach. Add lemon juice (start by adding 3 tablespoons lemon juice. You can always add more later if needed). Switch off the flame.
- Serve.
Video
Nutrition
Serving: 1serving | Calories: 471kcal | Carbohydrates: 45g | Protein: 35g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 1401mg | Potassium: 1156mg | Fiber: 2g | Sugar: 12g | Vitamin A: 4555IU | Vitamin C: 11mg | Calcium: 58mg | Iron: 2mg