Description
This comforting and vibrant soup brings together tender chicken, fragrant mirepoix, and wholesome orzo pasta in a bright, citrus-infused broth. It is a Mediterranean-inspired meal that feels both nourishing and energizing. Perfect for a quick weeknight dinner, this one-pot dish replaces heavy cream with a silky finish, utilizing fresh spinach and lemon to ensure every spoonful is packed with flavor and clean, nutrient-dense ingredients.
Ingredients
1 tablespoon extra virgin olive oil
4 medium carrots, peeled and diced
3 medium celery stalks, diced
1 small yellow onion, finely diced
1 teaspoon dried basil
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
3 cloves garlic, minced
1 tablespoon all-purpose flour
6 to 8 cups low sodium chicken broth
1 1/2 pounds boneless, skinless chicken breasts
1 cup uncooked whole wheat orzo
3 cups roughly chopped fresh spinach
1/4 cup freshly squeezed lemon juice
2 tablespoons chopped fresh parsley
Instructions
Heat olive oil in a large pot over medium heat.
Add carrots, celery, onion, basil, salt, and pepper and sauté until softened.
Stir in garlic and cook for 1 minute until fragrant.
Sprinkle flour over the vegetables and stir to coat.
Pour in chicken broth and bring to a gentle simmer.
Add chicken breasts and poach in the broth until cooked through, about 15-20 minutes.
Remove chicken, shred it with two forks, and return to the pot.
Add orzo and cook until tender, about 8-10 minutes.
Stir in spinach and lemon juice until the spinach is just wilted.
Garnish with fresh parsley before serving.
Notes
Store leftovers in an airtight container for up to 3 days. Orzo will absorb broth as it sits, so add a splash of extra stock when reheating if necessary. For a gluten-free option, use a gluten-free orzo or rice.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 4g
- Sodium: 650mg
- Fat: 7g
- Saturated Fat: 1.5g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 65mg