One Pan, Lemon Chicken Orzo Soup
A bright, lemony chicken orzo soup made in one pan in about 35 minutes. Light yet satisfying, with tender chicken, fresh herbs, and perfectly cooked orzo.
Servings: 4
Equipment
- 1 Large Dutch Oven
Ingredients
- 2 tbsp Olive oil
- 2 whole Carrots chopped
- 3 whole Celery ribs chopped
- 1/2 whole White onion or Yellow onion, diced
- 3 whole Garlic cloves minced
- 1 whole Green onion sliced
- 1 tbsp Italian seasoning
- 1 tsp Salt more to taste
- 2 whole Chicken breasts
- 8 cups Chicken broth
- 1/4 cup Parsley chopped
- 1 tbsp Chicken bouillon
- 2 whole Lemons juiced
- 1 cup Dry orzo pasta
- 2 cups Spinach
Toppings
- Parmesan cheese
- Greene onions
- Saltine crackers
Instructions
- In a large Dutch oven, add olive oil on medium heat.
- Add onions, celery, carrots, garlic, white onion, Italian seasoning, and salt.
- Cook for 5 minutes.
- After 5 minutes, add chicken breast and sprinkle a little salt on them.
- Cook them for 2-3 minutes on each side (just to get a little color - they do not need to cook through at this point).
- Add chicken broth, juice of lemons, parsley, and chicken bouillon.
- Cook and cover on low for 25-30 minutes.
- After 25-30 minute, remove chicken breasts and shred.
- Return back to the pot along with dry orzo pasta.
- Cover and cook for 10-11 minutes or until pasta is al-dente.
- At the last minute, add spinach and stir in.
- Top with cheese and green onions if desired.
- Enjoy with crackers or bread!
Nutrition
Calories: 243kcal | Carbohydrates: 32g | Protein: 9g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 10mg | Sodium: 2642mg | Potassium: 302mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1843IU | Vitamin C: 10mg | Calcium: 72mg | Iron: 2mg