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Herb-Loaded Lemon Chicken Orzo Soup Recipe
Ingredients
- 2 tablespoons olive oil
- 3 ¾ cups mirepoix (equal parts chopped onions, carrots, celery)
- 6 cloves garlic, minced
- 5 sprigs EACH: fresh thyme AND fresh parsley (see notes)
- 1 sprig EACH: fresh oregano, tarragon, AND fresh rosemary (see notes)
- 1 bay leaf (see notes)
- parmesan rind, optional
- 7 cups low sodium chicken stock
- ¾ cup uncooked orzo pasta
- 2 ½ cups cooked and shredded chicken
- 5 ounces baby spinach
- ¼ cup lemon juice + zest of 1 lemon
| PREP TIME 10m |
COOK TIME 20m |
TOTAL TIME 30m |
YIELD 6-8 servings |
|---|
Instructions
SAUTE:
- Heat the olive oil in a large stockpot or Dutch oven over medium-high heat.
- Add the mirepoix and sauté the veggies for 4-5 minutes or until the veggies soften a bit.
- Add the garlic and the bouquet garni during the last 30 seconds and stir until fragrant.
- Pour in the chicken stock and add the parmesan rind.
BOIL:
- Allow the soup to reach a boil on medium heat.
PASTA:
- Then, add the pasta, and kick the heat up to medium-high and allow for it to cook according to package directions.
- My pasta box suggested 7-8 minutes total.
- Test the pasta for doneness, then add shredded chicken, baby spinach, lemon zest, and lemon juice to the soup.
- Remove the bouquet garni (or spice ball.)
- Taste for seasonings and adjust salt and pepper to taste.
- Serve warm.
A recipe from Little Spice Jar
2020-02-08
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