Lemon- Garlic – Orzo Soup


So it has been quite some time since I have blogged, but this soup was way too good to not share! It was the cleanest, freshest most delicious soup I’ve made in a long time. This was all that was leftover, and I”m pretty sure that as soon as I finish this blog I’ll be heading to the kitchen to finish it off.

Lemon – Garlic – Orzo Soup

2 tablespoons butter

2 tablespoons olive oil

1 large onion – diced

6 cloves of garlic – minced

2 stalks of celery – chopped

1 large carrot – chopped

2 boneless skinless chicken breasts

1/4 cup fresh parsley – chopped

3/4 cup orzo pasta

8 cups water

salt & pepper

3 tablespoons lemon juice

2 cups fresh spinach

Start boiling your chicken in the 8 cups of water. I also tossed in the stems of the parsley and some salt & pepper. In a separate pan, put butter, oil, onions, garlic & celery, a little salt & pepper. put in on the lowest heat possible and cover. Do NOT caramelize the veggies. Rather you want to cook them very slowly so that they almost melt. You want them very, very soft, but not browned, stir frequently. When your chicken is fully cooked, remove the parsley stems & discard. Remove chicken & shred it. Return chicken to the broth, adding the onion mixture, orzo pasta, chopped parsley & carrots. Boil about 12 minutes until pasta is cooked through. Add lemon juice, Spinach & salt & pepper if needed.

Enjoy! let me know what you think!


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