The weather in the upper Midwest is getting colder by the day! Heck so far, the temperature has been below average for the entire month of November! One easy way to stay warm is to make a soup. I absolutely love making a soup on a Sunday and eating it all week long. This meal prepping started when I was in grad school and this recipe was a sure winner! Chicken Lemon Orzo with Spinach tastes like summer in a bowl and is perfect for a chilly fall day.
Lemon Chicken Orzo Soup with Spinach
2 Chicken Breast cubed into ½ inch pieces
4 c Veggie or Chicken Stock
1/2 c Lemon Juice
1 Medium Onion Diced
3 Celery Stocks Diced
2T Olive Oil
1/2 c Orzo
1 tsp Thyme
1 tsp Rosemary
1 tsp Oregano
1/2 tsp salt
1/2 tsp pepper
1/4 tsp Turmeric
1/4 tsp Paprika
In a large Dutch oven add olive oil and cubed chicken breast.
Brown chicken breast with (1/4 tsp of salt and pepper) about 12 minutes
Add diced onion and celery and remaining salt and pepper. Cook until just the veggies start to soften. About 6 minutes.
Add the seasonings to the chicken and veggies. Stir and allow them to become fragment. About 1 to 2 minutes.
Slowly add 1 cup of stock to pan. Scrap off the brown bits on the bottom of the pan (hello flavor!!!)
Add remaining stock and lemon juice. Bring to boil then reduce to simmer and cook 1.5 hours, stirring occasionally.
Add orzo and cook 3-4 mins. Be careful not to overcook.
OPTIONAL STEP: If you want to add an extra serving of veggies add 3 handfuls of baby spinach to soup and stir until wilted.
If you are planning on freezing a portion of soup, skip adding spinach. Add spinach when the soup has been thawed and reheated.
The soup freezes and reheats well.
Enjoy!
In the Kitchen with Johnna Rose 