Ingredients
Scale
- 1 pound chicken breast
- 1 cup orzo pasta
- 4 cups chicken broth
- 1 lemon, juiced and zested
- 2 cups fresh spinach
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- Salt to taste
- Black pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery. Cook until softened.
- Add garlic and cook until fragrant.
- Pour in the chicken broth and bring to a boil.
- Add chicken breasts and orzo. Cook until the chicken is cooked through and orzo is tender.
- Stir in spinach, lemon juice, and zest. Season with salt and pepper to taste.
- Serve hot and enjoy!
Notes
- This soup can be made ahead of time and reheated.
- For a creamier soup, add a splash of heavy cream before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg