Staying warm this winter is easy with a comforting bowl of Lemon, Chicken, Orzo Soup. This hearty dish combines tender chicken, nourishing orzo’s, and a zesty lemon flavor that brightens even the coldest days. It’s perfect for a sick too. I first learned about this soup from my daughter’s boyfriend. His “YaYA” made it frequently when he was a boy, and continues to do so today. As with most recipes – I’ve adapted it to make it my own. I have several versions of this favorite – this one is easy and quick. Try “YaYa’s Lemon, Chicken, Orzo Soup” – EnJOY!!!
Ingredients
Olive Oil
Butter
Salt
Onion
Celery
Carrots
Boneless Chicken Breast
Chicken Stock & Broth
Orzo
Fresh Spinach
Whole Lemon
Basil
Parsley
Directions
Boil salted water for Orzo prepared al dente. Firmer pasta is best.
Chop or Dice Onion, Celery and Carrots. I love a good dice – preparing is therapeutic for me.
Cut boneless chicken breast or tenders into bite size pieces. OR keep whole and tear into pieces once thoroughly cooked.
Peel the whole lemon and set the large pieces of zest aside. Juice the remaining lemon halves.
Sautee the onions in olive oil and butter until translucent. Salt the chicken pieces liberally and add to the pot with the onions. Sautee until golden. Add the Chicken broth and stock, deglazing the bottom of the pan. Stir in the celery, carrots and lemon peels and simmer until the vegetables are tender.
Add the chopped fresh spinach with the orzo and lemon juice. This will brighten up the look of the soup and more importantly the flavors are outstanding.
Finish with freshly chopped basil and parsley.
You can remove the lemon peels or eat them with your soup. They are delish.
Let us know how you like it.
