Lemon Chicken Orzo Soup
Beautiful, bright, low fat and simply delicious soup.
Ingredients
- 1.5 pounds Boneless, Skinless Chicken, Thighs, Breasts, both or store bought Rotisserie Chicken
de-bone if store bought rotisserie - Spray Oil
- 1 tbsp Olive Oil
- 2 32 oz Chicken Broth
- 4 5 inch Rosemary Sprigs
- 1 Onion cut up
- 3 Carrots peeled and cut up
- 5 cloves Garlic skinned and cut up
- 2-3 handfuls Spinach
- 1 tbsp Garlic-Herb more to taste
- 2 tsp Italian Seasonings more to taste
- 2 tsp Salt and Pepper more to taste
- 1¼ cup Orzo Pasta more or less to desired
- 2 Lemons, divided
- Fresh Dill snipped to taste
- Parmesan Cheese sprinkled to taste
Instructions
- Sprinkle the boneless skinless chicken, thighs or breasts of both, with garlic and herb seasoning and spray with spray oil.
- Spray dutch oven with spray oil, add 1 tsp of olive oil and heat up.
- Add fresh rosemary twigs and chicken to pan and cook until chicken is opaque and lightly brown on both sides. Remove from pan and set aside.
- Add chopped up veggies to the pan and spray with oil. Saute until veggies are just starting to soften.
- Add chicken back in to pan. Add Italian herbs, salt and pepper, broth and 1 cut up lemon.
- Simmer for at least 30 minutes or until chicken breaks apart easily.Remove chicken, rosemary twigs, and lemons...squeezing out lemon juice back into broth.
- Set chicken aside and cut up when cooled.
- Bring broth back to a slow boil and add Orzo pasta. Turn heat down to a simmering low boil. Cook Orzo for about 6 minutes.
- Add cut up chicken back in along with fresh spinach. Stir until spinach is wilted.
- Turn heat off, taste for additional seasoning, and add more lemon if desired. Serve with a sprinkle of Parmesan cheese. Enjoy!!!
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