Description
A light and refreshing soup featuring tender chicken breasts, delicate orzo pasta, fresh spinach, and vibrant diced vegetables, all brightened with fresh lemon juice. This Mediterranean-inspired soup is comforting yet fresh, perfect for a healthy meal any time of the year.
Ingredients
Protein
- 2 chicken breasts
Broth and Liquids
- 6 cups chicken broth
- 1/4 cup lemon juice
Pasta
- 1/2 cup orzo
Vegetables
- 2 cups fresh spinach
- 1 carrot, diced
- 1 celery stalk, diced
- 2 cloves garlic, minced
Seasonings and Garnish
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Bring Broth to a Boil: In a large pot, bring the 6 cups of chicken broth to a boil to prepare the base of the soup.
- Cook Chicken and Vegetables: Add the chicken breasts to the boiling broth along with the diced carrot, diced celery, and minced garlic. Reduce heat and simmer until the chicken is fully cooked, about 20-25 minutes.
- Shred Chicken: Remove the chicken breasts from the pot and shred them finely using two forks or your hands, then return the shredded chicken to the pot.
- Cook Orzo: Add the 1/2 cup of orzo pasta to the simmering soup and cook until tender, approximately 8-10 minutes. Stir occasionally to prevent sticking.
- Add Spinach: Stir in the fresh spinach and cook just until it wilts, about 2 minutes.
- Finish with Lemon and Seasoning: Pour in the 1/4 cup lemon juice and season the soup with salt and pepper to taste. Stir well to combine all flavors.
- Garnish and Serve: Ladle the soup into bowls, garnish with freshly chopped parsley, and serve warm for a refreshing and nutritious meal.
Notes
- Add more lemon juice for extra brightness if desired.
- For convenience, substitute boiled chicken breasts with shredded rotisserie chicken.
- Do not overcook orzo to prevent it from becoming mushy; it should be tender but still slightly firm.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
