Lemon and Parmesan Chicken Orzo Soup
Lemon and Parmesan Chicken Orzo Soup is a heartwarming dish that promises to lift your spirits and satisfy your cravings. This delightful soup combines tender chicken, savory Parmesan, and zesty lemon, creating a comforting bowl that’s perfect for busy weeknights or family gatherings.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 6
- Category: Soup
- Method: Simmering
- Cuisine: American
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound ground chicken
- 1 tablespoon fresh oregano (chopped)
- 4 ounces Cremini mushrooms (sliced)
- 3–4 cloves garlic (chopped)
- 3 cups chicken stock
- 2 cups water
- 15 ounces canned diced tomatoes
- ½ teaspoon lemon rind (grated)
- 1 Parmesan rind (leftover)
- Kosher salt
- pepper
- ¾ cup whole-wheat orzo pasta (uncooked)
- 3 cups fresh spinach
- grated Parmesan
- fresh parsley (chopped)
Instructions
- Heat olive oil in a large Dutch oven over medium-high heat. Add the ground chicken, breaking it apart as it cooks until lightly browned.
- Stir in oregano, sliced mushrooms, and garlic. Cook for about 5 minutes.
- Add chicken stock, water, diced tomatoes, lemon rind, and season with salt and pepper. Bring to a boil before reducing heat.
- Let the soup simmer for 20-25 minutes to meld flavors.
- Stir in uncooked orzo pasta and simmer until al dente, about 7 minutes.
- Add fresh spinach until wilted.
- Serve hot, garnished with grated Parmesan and chopped parsley.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 650mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 85mg