Bright Lemon Chicken and Orzo Soup

1. 1

   Gather the ingredients.

2. 2

   Bring a large pot of lightly salted water to a boil. Stir in orzo and return to a boil. Cook the pasta uncovered until partially cooked but still firm, about 5 minutes; drain and rinse with cold water until completely cool.

3. 3

   Meanwhile, heat olive oil in a large pot over medium heat. Add the carrots, celery, and onion; cook, stirring, until the vegetables start to soften and the onion turns translucent, about 5 minutes. Add the garlic; cook and stir until fragrant, about 1 minute more. Season the mixture with thyme, oregano, bay leaf, salt, and black pepper; cook 30 seconds more before pouring in the chicken broth.

4. 4

   Bring the broth to a boil. Partially cover, reduce the heat to medium-low, and simmer until the vegetables are just tender, about 10 minutes.

5. 5

   Stir the orzo, lemon juice, and lemon zest into the broth; add the chicken. Cook until the chicken and orzo are heated through, about 5 minutes. Add the baby spinach; cook until the spinach wilts into the broth and the orzo is tender, 2 to 3 minutes.

6. 6

   Ladle the soup into bowls; garnish with lemon slices and Parmesan cheese.

7. 7

   Enjoy!

• Calories 146.09 kcal Moderate
• Protein 10.21 g Good Source
• Carbs 24.28 g Moderate
• Total Fat 1.88 g Low Source
• Saturated Fat 0.58 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 16.19 mg Moderate
• Sodium 286.78 mg Moderate
• Fiber 4.43 g Moderate
• Sugar 4.77 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 120.07 mg Low Source
• Iron 1.64 mg Low Source
• Potassium 585.41 mg Moderate
• Vitamin A 33.05 mcg_rae Low Source
• Vitamin C 13.83 mg Moderate
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Citrus 🍊
• Milk 🥛
• Wheat 🌾
• Gluten
• Celery
• Corn 🌽
• Garlic 🧄
• Onions 🧅