Description
This Lemon Chicken Orzo Soup is a comforting and flavorful dish that is perfect for any time of the year. The combination of tender chicken, orzo pasta, and bright lemon flavors makes this soup a satisfying meal on its own.
Ingredients
Units
Scale
Chicken
- 2 tablespoons olive oil
- 1 1/4 lbs. boneless skinless chicken breast
- lemon pepper seasoning
Seasonings
- 1 teaspoon EACH: dried oregano, basil, parsley, mustard powder
- 1/2 teaspoon dried dill weed
Soup
- 1/2 cup dry white wine
- 2 tablespoons butter
- 1 small yellow onion, diced
- 3/4 cup carrots, diced
- 2 sticks celery, diced
- 4 cloves garlic
- 6 cups chicken broth
- 1 teaspoon hot sauce
- 1 teaspoon Worcestershire sauce
- 1/2 cup heavy cream
- 2 cups fresh spinach
- 1/2 cup parmesan cheese, freshly grated
- Juice of 1 lemon (3–4 Tbsp.)
- 3/4 cup orzo, uncooked
Instructions
- Heat olive oil over medium-high heat. Season the chicken with lemon pepper seasoning and add it to the heated pot. Sear on each side for 3-4 minutes. Remove and let rest before dicing or shredding.
- Add white wine to the skillet. Add butter, onions, carrots, celery, and garlic. Cook until softened.
- Add seasonings, hot sauce, and Worcestershire sauce. Pour in chicken broth and simmer. Add chicken back and cook until done.
- Boil orzo separately. Drain once cooked.
- Reduce heat of the soup. Stir in heavy cream and Parmesan cheese. Add spinach and lemon juice. Serve over cooked orzo.
Notes
- Orzo is cooked separately to prevent it from absorbing too much broth.
- Leftovers can be refrigerated or frozen without the orzo.
- Consider making less orzo if anticipating leftovers.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg
