Lemon Chicken Orzo Soup Tarifi

Malzemeler

• 8 ounces orzo pasta, 1 teaspoon olive oil, 3 carrots, chopped, or more to taste, 3 ribs celery, chopped, 1 onion, chopped, 2 cloves garlic, minced, 1/2 teaspoon dried thyme, 1/2 teaspoon dried oregano, salt and ground black pepper to taste, 1 bay leaf, 3 (32 ounce) cartons fat-free, low-sodium chicken broth, 1/2 cup fresh lemon juice, 1 lemon, zested, 8 ounces cooked chicken breast, chopped, 1 (8 ounce) package baby spinach leaves, 1 lemon, sliced for garnish (optional), 1/4 cup grated Parmesan cheese (optional)

Hazırlanışı

1. * Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water until partially cooked through but not yet soft, about 5 minutes drain and rinse with cold water until cooled completely. * Heat olive oil in a large pot over medium heat. Cook and stir carrots, celery, and onion in hot oil until the vegetables begin to soften and the onion becomes translucent, 5 to 7 minutes. Add garlic cook and stir until fragrant, about 1 minute more. Season mixture with thyme, oregano, salt, black pepper, and bay leaf continue cooking another 30 seconds before pouring chicken broth into the pot. * Bring the broth to a boil. Partially cover the pot, reduce heat to medium-low, and simmer until the vegetables are just tender, about 10 minutes. * Stir orzo, lemon juice, and lemon zest into the broth add chicken. Cook until the chicken and orzo are heated through, about 5 minutes. Add baby spinach cook until the spinach wilts into the broth and the orzo is tender, 2 to 3 minutes. Ladle soup into bowls garnish with lemon slices and Parmesan cheese.

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