Lemon Chicken Orzo Soup (Print Version)
# Ingredients:
→ Chicken & Base
01 -
1¼ pounds of chicken breasts, no bones or skin
02 -
2 tablespoons of olive oil
03 -
Lemon pepper seasoning
→ Dried Seasonings
04 -
1 teaspoon mustard powder
05 -
½ teaspoon dried dill weed
06 -
1 teaspoon dried oregano
07 -
1 teaspoon dried parsley
08 -
1 teaspoon dried basil
→ Soup Base
09 -
½ cup of dry white wine
10 -
2 tablespoons of butter
11 -
1 small yellow onion, diced
12 -
¾ cup of diced carrots
13 -
2 diced celery sticks
14 -
4 garlic cloves
15 -
6 cups chicken broth
→ Finishing Elements
16 -
½ cup heavy cream
17 -
¾ cup uncooked orzo
18 -
1 teaspoon hot sauce
19 -
3-4 tablespoons of lemon juice (use one lemon)
20 -
2 cups fresh spinach
21 -
½ cup grated parmesan cheese
22 -
1 teaspoon Worcestershire sauce
# Instructions:
01 -
Rub lemon pepper on the chicken, cook in olive oil for 3-4 minutes per side till golden. Let it rest for 10 minutes, then chop it up
02 -
Pour wine into the pan, let it simmer about 4 minutes to reduce. Toss in butter and veggies, cooking till they soften
03 -
Mix in the dried herbs, sauces, and chicken broth. Let it boil, then turn down the heat. Add the chicken back in and cook gently
04 -
Boil orzo in salty water in a different pot following the package instructions
05 -
Pour in the cream and stir in the parmesan. Toss in spinach just till it wilts. Turn off heat and squeeze in some lemon juice
06 -
Spoon the orzo into bowls first, then add the soup on top
# Notes:
01 -
Don’t cook orzo in the soup—it’ll absorb too much liquid
02 -
You can swap fresh chicken for 3 cups of cooked chicken
03 -
Hot sauce and Worcestershire add flavor, not heat
04 -
Can be cooked in a slow cooker for 6 hours on low