Lemon, Chicken and Orzo Soup with Spinach

Total Time:
35 min
Prep:
35 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 1 carrot, sliced into thin rounds
  • 1 rib celery, thinly sliced
  • 1 small onion, chopped
  • Kosher salt and freshly ground black pepper
  • 1 clove garlic, finely chopped
  • 4 cups low-sodium chicken broth
  • 1/3 cup dry orzo
  • 2 1/2 cups shredded cooked chicken
  • 3 cups lightly packed baby spinach
  • 2 tablespoons chopped fresh dill, plus sprigs for serving
  • 1/2 lemon, zested
Directions
  • Heat the oil in a large saucepan over medium heat. Add the carrot, celery, onion, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until tender, about 8 minutes. Add the garlic and continue to cook for 1 minute.

  • Add the chicken broth and bring to a boil. Reduce the heat to a simmer and stir in the orzo. Cook until the orzo is just tender, about 7 minutes.

  • Add the chicken and simmer until heated through. Add the spinach and stir until wilted. Remove from the heat and stir in the dill and lemon zest. Season with additional salt and pepper. Serve sprinkled with additional dill.

  • Copyright 2016 Television Food Network, G.P. All rights reserved.


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    Lemon Orzo

    Recipe courtesy of Aida Mollenkamp