Name: Creamy Lemon Chicken Orzo Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2 tbsp olive oil; 3 carrots (peeled and sliced); 1 onion (small, diced); 2 garlic cloves (minced); 5 cups chicken stock; 1 cup orzo; 1/2 tsp dried oregano; 1/2 tsp dried basil; 1 bay leaf; 3 cups cooked chicken (shredded, I use a rotisserie chicken); 1/2 cup heavy cream; 2 lemons (large, juiced); 1 handful of baby spinach; salt and pepper (to taste)

Ingredients

Scale

2 tbsp olive oil
3 carrots (peeled and sliced)
1 onion (small, diced)
2 garlic cloves (minced)
5 cups chicken stock
1 cup orzo
1/2 tsp dried oregano
1/2 tsp dried basil
1 bay leaf
3 cups cooked chicken (shredded, I use a rotisserie chicken)
1/2 cup heavy cream
2 lemons (large, juiced)
1 handful of baby spinach
salt and pepper (to taste)

Instructions

Heat olive oil in a large deep pot. Once simmering add carrots, season with a little salt and pepper, sauté until slightly tender. Add in onion and sauté for about 3 minutes or until translucent then add the chopped garlic and cook an additional 2 minutes.
Add in the shredded chicken, oregano, basil, a pinch of salt and pepper, stir to combine. Add orzo and lemon juice to the pot and stir, allow orzo to cook 5 minutes while stirring occasionally.
Pour in the chicken broth and cream, season with bay leaf, salt and pepper and bring to a boil. Boil on high for 1 min then reduce heat to a simmer. Continue cooking until orzo is soft, stirring occasionally, about 8 minutes.

Keywords: soup, lemon, chicken, carrots, creamy, hearty