This comes together in no time at all. Roast the chicken while you prep the veggies and start the pot. Toss in fresh baby spinach, basil and lemon juice at the end of the cooking time. The herbs and lemon juice make the broth very layered in flavor.
Here ya go:
Lemon Chicken Soup with Orzo and Spinach
Makes 6-8 servings
2 chicken breasts with skin and on the bone
2 Tbsp. extra virgin olive olive oil, divided
1-2 carrots, chopped
2 celery stalks, chopped
1 medium onion, chopped
1 bay leaf
2 garlic cloves, minced
1 tsp. dried thyme
1 tsp dried rosemary
4 cups chicken broth
2 cups water
3/4 cup uncooked orzo
3 Tbsp fresh basil, finely chopped
4 cups baby spinach
Juice of 1 lemon
Salt and pepper
To serve: Top with your favorite cheese. Shredded mozzarella or grated parmigiano taste fantastico!
Preheat oven to 375 degrees Fahrenheit.
Place chicken breasts on a baking sheet. Drizzle 1 Tbsp. olive oil divided evenly over each chicken breast and brush to cover each completely. Season with salt and pepper. Roast for 35-40 minutes. Set aside until cool enough to handle. Remove skin. Dice chicken into bite-size pieces when cool enough to handle.
Meanwhile, in a large soup pot over medium heat, add remaining Tbsp. of olive oil. Add carrot, celery, onion and bay leaf. Cook until vegetables become tender, about 8-10 minutes. Add garlic, thyme and rosemary. Season with salt and pepper. Cook for another 2 minutes.
Add broth and water. Bring to a boil. Simmer partially covered for 20 minutes.
Add orzo. Cook until tender 10-12 minutes. Check to make sure your orzo and veggies are cooked with a quick taste!
Stir in chicken and the juice and oil from your roasting pan. Heat for another minute or two.
Stir in baby spinach, basil and lemon juice. Stir and turn off heat. Once the spinach wilts and the pot cools down, enjoy! Like Lidia Bastianich, I am a firm believer in letting your soup rest before jumping in.
Tastes great topped with shredded mozzarella or grated parmigiano .
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