Low Sodium Lemon Chicken Orzo Soup

Total time55 min

Prep time15 min

Cook time40 min

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Ingredients

6 servings

2 tbsp extra virgin olive oil
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
See all
1 medium yellow onion, finely diced
3 medium carrots, peeled and sliced into ¼-inch rounds
3 stalks celery, sliced ¼-inch thick
4 cloves garlic, minced
1 tsp ground turmeric
½ tsp ground ginger
½ tsp black pepper
½ tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
8 cups low-sodium chicken broth
1 ½ lb boneless, skinless chicken breasts
1 cup whole wheat orzo
3 tbsp fresh lemon juice (from about 2 lemons)
1 tsp lemon zest
2 cups baby spinach, loosely packed
¼ cup fresh parsley, roughly chopped (optional)

Instructions

1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until the onion is softened and translucent and the carrots have begun to soften, about 7–8 minutes.
2
Add the garlic, turmeric, ginger, black pepper, and salt and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.

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