Ingredients
Scale
- 1½ tbsp olive oil
- 1 small onion diced
- 3 carrots diced
- 3 celery ribs diced
- ½ tsp salt
- ¼ tsp pepper
- 2 cloves garlic minced
- ½ tsp oregano
- 2 tbsp flour
- 6–7 cups chicken broth
- 1 cup dried orzo pasta
- juice of 1 lemon
- 3 cups cooked shredded chicken breast
- 8 oz. fresh baby spinach
- grated Parmesan cheese
- chopped fresh parsley
- lemon wedges
Instructions
- Heat olive oil in a large pot over medium-high heat.
- Add diced onion, carrots, celery, salt, and pepper, and sauté until softened.
- Mix in minced garlic and oregano, cooking until fragrant, then stir in the flour.
- Pour in the chicken broth and bring to a boil.
- Add the orzo and cook for 6-7 minutes until it's tender.
- Stir in lemon juice and shredded chicken. Adjust seasoning with more broth, salt, pepper, or lemon juice to taste.
- Top with grated Parmesan cheese and fresh parsley, and serve with lemon wedges.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Feel free to adjust the amount of lemon juice to enhance the tanginess.
This soup can be stored in the refrigerator for up to 3 days.
For a heartier meal, add more vegetables such as zucchini or green beans.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 3g
- Sodium: 850mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 60mg