Tuesday, May 12, 2015

Lemon Chicken Orzo Soup {#dairyfree #recipe}

Soup is on my mind - I must have told you that before a couple of times but we love soup. Soup to me is always comforting,  delicious, the perfect meal in one bowl plus it's the perfect lunch the next day.  The weather does not matter - every day is the perfect soup day, add some crusty bread, a hearty salad and it is a complete dinner…You know what else I love?  Lemon and pasta…lemon adding a fresh, tangy, crisp flavor to anything and pasta the prefect comfort food.  Now adding it all together is the perfect meal - not photogenic at all - but oh so tasty….

Lemon Chicken Orzo Soup
  • 1 Tb olive oil
  • 1 medium onion diced
  • 1 large garlic clove, minced
  • 2 celery stalks diced
  • 3/4 lb diced chicken, skin removed {I prefer dark meat}
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 TB dried Oregano
  • 1/3 C lemon juice
  • 1 qt chicken broth
  • 3 C water
  • 1 tsp lemon zest {use zest from organic lemon}
  • 1/2 C of dried orzo
  • 2 C frozen, defrosted or fresh spinach
  1. Heat olive oil in a stock pot and when hot add
  2. onion and sauté until softened
  3. Add celery, garlic together with diced chicken.  Sauté until celery turns bright green in color.
  4. Add salt, pepper, and oregano; sauté for another couple of minutes until fragrant
  5. Add lemon juice, lemon zest, chicken broth, and water.  Bring to a low simmer, cover and leave on the stove for about 30-45 minutes for all of the flavors to combine.
  6. Increase heat and add dried orzo when the soup is bubbling, continue cooking until orzo is soft.
  7. Add spinach to soup, stir, cover and simmer for another five minutes.
  8. Adjust salt, pepper, lemon as needed.


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