Description
A bright and hearty stovetop chicken soup with tender shredded chicken and chewy orzo pasta, perfect for a quick weeknight meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 8 cups chicken broth
- 1 pound cooked chicken, shredded or diced
- 3/4 cup orzo pasta
- 1 teaspoon dried thyme
- 1 teaspoon dried dill
- Juice of 2 lemons (about 1/4 cup)
- 2 cups fresh spinach leaves
- Salt and pepper to taste
- Lemon zest and fresh parsley (optional, for garnish)
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion, carrots, and celery, and sauté until softened, about 5 minutes.
- Stir in the minced garlic and cook for another minute.
- Pour in the chicken broth and bring to a boil.
- Add the shredded chicken, orzo pasta, thyme, dill, and lemon juice.
- Reduce heat and let simmer for about 10-12 minutes, until the orzo is cooked.
- Stir in the spinach and cook until wilted.
- Season with salt and pepper to taste.
- Serve hot, garnished with lemon zest and fresh parsley if desired.
Notes
For added freshness, squeeze a little lemon juice over the soup just before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 70mg