Red Meat Allergy Friendly Lemon Chicken Orzo Soup
Total time55 min
Prep time15 min
Cook time40 min
5.0(8)
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Learn more āIngredients
6 servings
- 2 tbsp extra virgin olive oil
- 1 medium yellow onion, finely diced
- 3 medium carrots, peeled and sliced into Ā¼-inch rounds
- 3 stalks celery, sliced Ā¼-inch thick
- 4 cloves garlic, minced
- 1 tsp ground turmeric
- Ā½ tsp ground ginger
- Ā½ tsp black pepper
- Ā½ tsp salt, plus more to taste
- 8 cups low-sodium chicken broth
- 1 Ā½ 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
- Ā¼ 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 7ā8 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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