Recipe: Lemon Chicken Orzo Soup
Craving a comforting bowl of warmth with a zesty twist? Look no further than this delightful Lemon Chicken Orzo Soup recipe! Picture this: tender chicken, vibrant veggies, and hearty orzo pasta simmering in a flavorful, citrusy broth. Whether it's a chilly evening or you simply need a cozy, homemade meal, this soup is your golden ticket to culinary bliss. Let's dive into this tantalizing recipe that brings together the soothing essence of chicken soup with a refreshing lemony kick!
Ingredients:
- 1 1/2 pounds Boneless, Skinless Chicken Thighs, cut into 1-inch chunks
- 1 1/2 tbsp Canola Oil
- Kosher Salt and Freshly Ground Black Pepper, to taste
- 6 cups Chicken Stock
- 1 medium Sweet Onion, diced
- 3 medium Carrots, peeled and sliced
- 2 Celery Ribs, sliced
- 3 Cloves Garlic, minced
- 3 Sprigs Fresh Thyme
- 1 Sprig Fresh Rosemary
- 1 Bay Leaf
- 1/2 cup Orzo Pasta, uncooked
- 4 cups Baby Spinach
- 2 tbsp Freshly Squeezed Lemon Juice
Method:
- Heat canola oil in a large skillet over medium heat.
- Season chicken with salt and pepper, to taste. Add chicken to the skillet and cook until golden, about 4-5 minutes.
- Place chicken into a 6-qt slow cooker. Stir in chicken stock, onion, carrots, celery, garlic, thyme, rosemary and bay leaf; season with salt and pepper, to taste.
- Cover and cook on low heat for 5-6 hours. Uncover and stir in pasta; cover and cook on high heat for an additional 30 minutes, or until tender.
- Stir in spinach until wilted.
- Stir in lemon juice; season with salt and pepper, to taste.
- Serve immediately and enjoy!
