Lemon Chicken Orzo Soup Tarifi

Malzemeler

• 8 ounces orzo pasta1 teaspoon olive oil3 medium carrots, chopped, or more to taste3 ribs celery, chopped1 medium onion, chopped2 cloves garlic, minced0.5 teaspoon dried thyme0.5 teaspoon dried oreganosalt and ground black pepper to taste1 bay leaf3 (32 ounce) cartons fat-free, low-sodium chicken broth0.5 cup fresh lemon juice1 lemon, zested8 ounces cooked chicken breast, chopped1 (8 ounce) package baby spinach leaves1 lemon, sliced for garnish0.25 cup grated Parmesan cheese

Hazırlanışı

1. Gather the ingredients.
2. 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.
3. Meanwhile, 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, about 5 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.
4. Bring broth to a boil. Partially cover the pot, reduce heat to medium-low, and simmer until vegetables are just tender, about 10 minutes.
5. 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.
6. Ladle soup into bowls; garnish with lemon slices and Parmesan cheese.

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