Tender chicken, Orzo Pasta, And Chunky greens In A Flavorful Lemon Broth! All topped With a touch Parmesan Cheese, This Lemon chook Orzo Soup Can’t Be Beat.
This soup may be made in half-hour so you received’t be slaving within the kitchen all day. It also serves approximately 12 humans this means that it makes loads. And we all know reheated soup is constantly delicious.
INGREDIENTS
- 8 oz orzo pasta
- 1 tsp olive oil
- 3 carrots chopped
- 3 celery sticks chopped
- 1 tsp onion powder
- 2 tsp minced garlic
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- salt and pepper to taste
- 3 32 oz chicken broth
- 1/4 cup lemon juice
- 1 lemon zested
- 8 oz cooked chicken chopped
- 1 8 oz pkg baby spinach leaves
- 1 lemon sliced, for garnish
- 1 cup Parmesan cheese grated
INSTRUCTIONS
- Cook orzo in boiling water about 5 minutes, until partially cooked through but not yet soft; drain and rinse with cold water until cooled.
- Saute carrots and celery until they just begin to soften. Add garlic and cook 1 minute more. Add thyme, oregano, salt, and pepper; continue cooking another 30 seconds then add chicken broth.
- Bring to a boil; partially cover pot, reduce heat, and cook about 10 minutes until vegetables are tender.
- Stir orzo, lemon juice, lemon zest, and chicken into the broth and cook an additional 5 minutes, until orzo has softened. Add spinach and let wilt. Serve into bowls and garnish with lemon slices and Parmesan cheese.
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