Lemon Chicken Orzo Soup
Healthy lemon chicken orzo soup with spinach is pure comfort! A simple one-hour chicken soup with pasta, it's full of bright lemon flavor.
Foto: Well Plated
Bahan-bahan
- 1 tablespoon extra virgin olive oil
- 4 medium carrots (peeled and diced (about 1 1/2 cups))
- 3 medium celery stalks (diced (about 1 cup))
- 1 small yellow onion (finely diced (about 1 cup))
- 1 teaspoon dried basil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 3 cloves garlic (minced (about 1 tablespoon))
- 1 tablespoon all-purpose flour
- 6 to 8 cups low sodium chicken broth
- 1 1/2 pounds boneless, skinless chicken breasts
- 1 cup uncooked whole wheat orzo ((see note))
- 3 cups roughly chopped spinach loosely packed (about 3 ounces)
- 1/4 cup freshly squeezed lemon juice (about 1 medium lemon)
- 2 tablespoons chopped fresh dill
Langkah-langkah
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In a large Dutch oven, heat the oil over medium heat. Add the carrot, celery, onion, basil, salt, and pepper. Let cook until the vegetables soften and are beginning to brown, about 8 minutes (don’t rush this step; it builds important flavor).
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Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds.
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Sprinkle the flour over the top and stir until it disappears. Pour in 6 cups of the chicken broth and stir to combine. The flour should be completely dissolved.
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Carefully lower the chicken into the broth. Bring the soup to a boil, then reduce the heat, partially cover the pot, and let gently simmer for 10 to 15 minutes, until the chicken is cooked through and reaches 165 degrees F on an instant-read thermometer. Check the soup periodically to make sure you are maintaining a gentle simmer vs. a rapid boil.
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Remove the chicken to a cutting board and cover. Let rest for at least 5 minutes.
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Return the soup to a simmer, then stir in the orzo. Continue to simmer for 7 additional minutes, stirring periodically to keep the orzo from sticking, until the orzo is very al dente (it should be nearing done but still be too firm to eat).
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Dice or shred the chicken, then add it to the pot.
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Stir in the spinach, lemon juice, and dill. If you desire a thinner soup, add the remaining 1 to 2 cups of chicken broth, until the soup is to your liking. Continue to simmer and stir periodically for 3 to 5 additional minutes, until the spinach wilts and the orzo is al dente. Taste and add additional salt and pepper as desired. Enjoy warm.
Estimasi Nutrisi (per porsi)
Makronutrien
*AKG = Angka Kecukupan Gizi berdasarkan diet 2.000 kalori
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