Lemon Chicken Orzo Soup

Still cold? Need a warm-up? A comforting bowl of Lemon Orzo Chicken Soup is just what you need for the weekend.  

The recipe serves 4 and is an Ever Ready Special. 

Cook's Notes: Use a rotisserie chicken as a time saver.

Ingredients:

• 3 large pieces of cooked chicken, shredded or diced chicken
• 1 cup each sweet onions, celery, carrots, diced
• 2 garlic cloves, diced
• 1-1/2 tablespoons olive oil
• 1/2 teaspoon each parsley, thyme, rosemary, tarragon
• 1 container 48 oz. chicken broth (low sodium)
• 3/4 cup dried orzo
• 1 small-medium lemon (zest and juice)
• 3 cups torn spinach leaves, stems removed
• Salt and pepper to taste
• Garnish: chopped fresh parsley and Parmesan cheese

Directions:

• Heat oil and sauté carrots, celery, onion, and garlic for 2 minutes. Then cover and sweat veggies on low, about 8 minutes. 
• Uncover and add in spices, broth, and orzo. Bring to a boil. Reduce heat and simmer just until orzo is al dente, about 5 minutes.
• Season with salt and pepper, mix in lemon juice, and zest. Add in cooked chicken pieces and spinach leaves. Heat until spinach leaves are wilted.
• Optional adding in 1/4 cup grated Parmesan cheese right before serving.
• Since orzo will absorb liquid more broth may be needed to add to leftovers.

Suggested food pairings-fruit and cornbread

"I live on good soup,

not on fine words."

Moliere-French playwright, director, actor

1622-1673