Lemony Chicken and Spinach Orzo Soup
Warm up with this nourishing lemony chicken spinach orzo soup that’s full of flavor and healthy goodness.
RATE RECIPE
Ingredients
- 3 T unsalted grass-fed butter
- 1½ cups carrots - peeled and diced (about 7 medium sized carrots – I used rainbow carrots)
- 1½ cup celery - diced (about 7 celery stalks)
- ½ cup onion - diced (about ½ 1 small onion)
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon minced garlic
- 6 cups chicken broth - see note
- 1½ cups cooked chicken - shredded or chopped (see note)
- 1½ cups cooked gluten-free orzo
- 1/4 cup lemon juice
- 4 cups fresh spinach
- 3 tablespoons fresh parsley
Instructions
- In a large stockpot, melt 3T unsalted grass-fed butter over medium heat. Add carrots, celery, onion, salt, and pepper into pot.
- Sauté until vegetables are tender, about 12-15 minutes.
- Add in garlic and cook for 1-2 minutes.
- To the pot, add chicken broth, chicken, orzo, and lemon juice.
- Turn heat to medium-low and let slow-simmer for 15 minutes.
- Lastly, add the spinach and parsley. Let spinach wilt down, about 5 minutes, then serve.
Notes
- I made my own homemade chicken broth. However, to save time, I recommend Bonafide chicken broth that has whole-food ingredients and nothing artificial (It’s found in the freezer section of Whole Foods stores and most Publix stores.
- There are a variety of ways to use chicken. I prefer chicken thighs or meat from a boiled, whole chicken (I boiled a whole chicken, used the chicken meat for the soup – froze the rest – and used the bones and cartilage to make my broth). For a quicker method, you can cook chicken thighs on the stovetop or even boil them in water until done.
- I prefer shredded chicken in this soup but chopped or cut up pieces work great as well.
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