Lemon Chicken Soup (Print Version)
# Ingredients:
01 -
1 medium lemon, juiced (around 1/4 cup of lemon juice)
02 -
1 tablespoon plain all-purpose flour
03 -
8 cups (or less) of low sodium chicken stock
04 -
1 tablespoon extra virgin olive oil
05 -
1.5 pounds of skinless, boneless chicken breasts
06 -
3 celery stalks, diced up (around a cup)
07 -
1 teaspoon dried basil
08 -
2 tablespoons freshly chopped dill
09 -
3 diced cloves of garlic (approximately 1 tablespoon)
10 -
1/4 teaspoon of black pepper, ground
11 -
1/2 teaspoon kosher salt
12 -
4 medium carrots, peeled and chopped into small chunks (about 1 1/2 cups)
13 -
1 medium yellow onion, diced finely (about 1 cup)
14 -
1 cup of uncooked whole wheat orzo
15 -
3 cups of spinach leaves, roughly chopped and loosely packed (around 3 oz)
# Instructions:
01 -
Bring the soup back to a simmer and stir in the orzo. Let it gently simmer for about 7 minutes while stirring occasionally so it doesn’t stick. Stop cooking when the orzo is still very al dente.
02 -
Cut or shred the chicken after it has rested, then place it back into the pot.
03 -
Take the chicken out of the liquid and cover it on a cutting board. Let it sit for 5 minutes or longer.
04 -
Warm the oil in a Dutch oven on medium heat. Add carrots, onion, celery, basil, pepper, and salt. Stir occasionally until they soften and begin browning. This takes about 8 minutes.
05 -
Toss in the minced garlic and keep stirring for about 30 seconds until the smell becomes noticeable.
06 -
Sprinkle flour over everything and stir until you can’t see it anymore. Pour in 6 cups of chicken broth and mix thoroughly so the flour fully dissolves.
07 -
Gently add the chicken breasts into the soup. Turn up the heat to bring it to a boil, then lower to simmer and partially cover. Let it cook for 10 to 15 minutes, or until the chicken reaches 165°F when checked with a thermometer.
08 -
Mix in the chopped spinach, dill, and lemon juice. Adjust the thickness of the soup with more chicken broth if needed. Let simmer for another 3 to 5 minutes so the spinach softens and the orzo is fully cooked. Taste and add extra salt or pepper if required before serving warm.
# Notes:
01 -
You can switch the orzo for another small pasta like ditalini or small shells. Follow the cooking times listed on the box.
02 -
Keep leftovers refrigerated in an airtight container for up to 4 days.
03 -
The soup freezes well in a sealed freezer-safe container for up to 3 months. Let it defrost in the fridge before reheating.
04 -
You can reheat the soup in a Dutch oven on the stove over low heat or use a microwave.