Vegetarian 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
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth. - 1 Ā½ lb boneless, skinless chicken breasts
Chef's tipChoose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes. - 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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