Lemon Chicken Orzo Soup
Servings: 12
Calories: 175kcal
Ingredients
- 1 1/2 lbs boneless, skinless chicken breasts
- 1 Tbsp olive oil
- 1 lb carrots chopped
- 3 stalks celery chopped
- 1 whole onion chopped
- 2 cloves garlic minced
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1 bay leaf
- 3 32 oz low-sodium chicken broth
- 8 oz orzo pasta
- 1/2 cup fresh lemon juice
- 1 lemon zested
- 5 oz baby spinach leaves
- shredded parmesan cheese optional
Instructions
- In a large skillet, heat olive oil over medium heat. Sauté carrots, celery and onions in hot oil until vegetables begin to soften. Add garlic; cook and stir until fragrant, about 1 minute. Transfer mixture to slow cooker.
- Add thyme, oregano, 1 teaspoon salt, 1/2 teaspoon pepper, bay leaf, chicken broth, and chicken to slow cooker; stir.
- Cover and cook on low 6 - 7 hours or on high 3 - 4 hours.
- Remove bay leaf and chicken. Shred chicken and return to slow cooker.
- Cook pasta according to package directions. While pasta is cooking, squeeze lemons for juice and zest.
- Add cooked pasta, lemon juice, zest and baby spinach to slow cooker. Cover and cook on low about 5 minutes or until spinach wilts into the broth.
- Ladle into bowls and top with Parmesan cheese, if desired.
Nutrition
Calories: 175kcal