I’ve always loved lemon chicken soup.  This time I added some chopped spinach but it tastes great without.  Sometimes I add rice, this time I’ve added orzo pasta. It’s nice topped off with some fresh parsley.

Prep time:  15 minutes

Cooking time:  25 minutes

Serves:  6


6 cups chicken stock

2 cups of diced raw chicken breast

4 tablespoons flour

3 tablespoons grapeseed oil or use whatever oil you like 

1/2 cup diced onion (1/4 inch pieces)

3 stalks of celery finely diced (1/4 inch pieces)

2 cloves of garlic minced

1 teaspoon lemon zest

juice of 1  1/2 medium sized lemons

1/4 cup uncooked orzo pasta

1/2 teaspoon salt or season to taste

1/4 teaspoon freshly ground black pepper

1/2 cup of frozen chopped spinach or use 1 cup of fresh chopped spinach (optional)


1.  Heat a stock pot to medium heat and then add oil.  Add diced onion and celery.  Cook until onion is transparent but not brown, by that point the celery should also be cooked.  Then add the minced garlic and diced chicken.  Cook until chicken cooked through.

2.  Add the 4 tablespoons of flour and mix in well with the chicken, celery and onions.  Then slowly  add in the 6 cups of chicken broth, mixing well.  Bring up to a simmer, it will thicken a little.

3.  Add 1 teaspoon of the lemon zest and all the lemon juice.  Add the lemon juice a little at a time because some like it more lemony than others.

4.  Add 1/4 cup of uncooked orzo pasta and continue to simmer for another 10 minutes, mixing occasionally so that the pasta doesn’t stick to the bottom of the pot.  Now add the spinach if that’s what you like.  Season with the salt and pepper until is tastes good to you.  Serve with a garnish of chopped fresh parsley.



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