Lemon Chicken Orzo Soup

LEMON CHICKEN ORZO SOUP 
(Serves 12) 

This recipe is inspired by the Panera Bread version, and I think nails it!  This is a great summer soup because of it’s lightness, yet it can also be hearty in the cooler months because of the comfort of pasta!  In any season, will likely become a family favorite.

Ingredients

8 ounces of orzo pasta
1 teaspoon olive oil
3 medium carrots, chopped
3 ribs celery, chopped
1 medium onion chopped
2 cloves of garlic, minced
½ teaspoon dried thyme
½ teaspoon dried oregano
Salt and pepper to taste
1 bay leaf
(3) 32 ounce cartons of low-sodium chicken broth
¼ to ½ fresh lemon juice, depending on personal tastes and tartness of lemons
1 lemon, zested
8 ounces of cooked chicken, chopped or rotisserie
8 ounces of baby spinach or kale for something a little different
1 lemon, sliced for garnish (depending on how fancy you want to be!)

 Directions 

Bring a large pot of lightly salted water to a boil. Cook orzo in boiling water until fully cooked.  Drain and rinse with cold water and cool completely. I strongly recommend that you do not cook the orzo with the soup as the orzo will end up absorbing all of your broth.

1. Bring a large pot of lightly salted water to a boil. Cook orzo in boiling water until fully cooked.  Drain and rinse with cold water and cool completely. I strongly recommend that you do not cook the orzo with the soup as the orzo will end up absorbing all of your broth.
2. Heat olive oil in a large pot over medium heat. Add carrots, celery, and onion and cook until the onion becomes translucent, about 5-7 minutes.  Add garlic and cook for 1 minute until fragrant.  Season mixture with thyme, oregano, salt, pepper, and bay leaf, and cook for another 30 seconds.
3. Pour chicken broth into the pot. Partially cover the pot and reduce heat to medium-low and simmer until the vegetables are just tender, about 10 minutes.
4. Stir lemon juice and lemon zest into the soup and add chicken. Cook until chicken is heated through, about 5 minutes.  Add spinach or kale and cook until it wilts, about 2-3 minutes.
5. When ready to serve, put the desired amount of orzo into a bowl and then add the soup. Garnish with the lemon slices. 

Note:  I have learned the hard way that combining the orzo to the soup anytime before serving results in a very tasty assembly of vegetables and chicken, but no broth.  Orzo is famous for “sucking” up any liquid as it cooks.  It’s not as convenient to have to keep the soup and the orzo in separate containers, but it is well worth it in the long run.