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Ingredients
Scale
- 1½ tbsp olive oil
- 1 small onion diced
- 3 carrots diced
- 3 celery ribs diced
- ½ tsp salt
- ¼ tsp pepper
- 2 cloves garlic minced
- ½ tsp oregano
- 2 tbsp flour
- 6–7 cups chicken broth
- 1 cup dried orzo pasta
- juice of 1 lemon
- 3 cups cooked shredded chicken breast
- 8 oz. fresh baby spinach
- grated Parmesan cheese
- chopped fresh parsley
- lemon wedges
Instructions
- Heat olive oil in a large pot over medium-high heat.
- Add onion, carrots, celery, salt, and pepper, and sauté until softened.
- Stir in garlic and oregano, cooking for an additional minute. Then add flour.
- Pour in the chicken broth, bringing to a boil.
- Stir in orzo pasta and cook for 6-7 minutes until tender.
- Mix in lemon juice and shredded chicken, adjusting broth and seasonings to taste.
- Top with Parmesan cheese and parsley, serving with lemon wedges.
Notes
For extra flavor, roast the chicken beforehand.
Add more vegetables like zucchini for a heartier soup.
This soup can be made ahead and reheated for easy meals.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 65mg