- Mixing the Ingredients
Bring a large pot of lightly salted water to a boil. Stir in orzo and return to a boil. Cook pasta uncovered until partially cooked through but not yet soft, about 5 minutes; drain and rinse with cold water until cooled completely.
- Mixing the Ingredients
Heat olive oil in a large pot over medium heat. Add carrots, celery, and onion; cook and stir until vegetables begin to soften and onion becomes translucent, 5 to 7 minutes. Add garlic; cook and stir until fragrant, about 1 minute more. Season mixture with thyme, oregano, bay leaf, salt, and black pepper; continue cooking another 30 seconds before pouring chicken broth into the pot.
- Cooking the Base
Bring broth to a boil. Partially cover the pot, reduce heat to medium-low, and simmer until vegetables are just tender, about 10 minutes.
- Mixing the Ingredients
Stir orzo, lemon juice, and lemon zest into broth; add chicken. Cook until chicken and orzo are heated through, about 5 minutes. Add baby spinach; cook until spinach wilts into broth and orzo is tender, 2 to 3 minutes. Ladle soup into bowls; garnish with lemon slices and Parmesan cheese.
- Calories:172 kcal%8%
- Protein:12.0 g%24%
- Carbohydrates:22.0 g%7%
- Fat:4.0 g%8%
- Sugar:4.0 g%4%
- Salt:0.5 g%7%
- Energy:720 kJ%12%
Lemon Chicken Orzo Soup is a delicious and satisfying dish, Featuring orzo pasta, olive oil and carrots, delivering warmth, depth, and nourishment in every spoonful. Ladle into deep bowls and serve piping hot with crusty bread or a simple green salad on the side.
