Recipe by kenilee
A light and flavorful lemon check soup with fresh ingredients. Low Fat. I found this recipe on the Internet when I was looking for a Greek lemon soup recipe. I did not want a recipe that asked for egg yolks. I am posting the recipe with my revisions to the original.
Top Review by Owned by a Westie
This is a very good variation of traditional chicken soup. The juice of the lemons adds a light, fresh flavor that makes this soup perfect for the warmer months as well as the traditional, cooler "soup months". I like the addition of the fresh spinach and I decided not to add my spinach to the soup until the last 5-10 minutes of cooking, just to keep the spinach a little brighter in color. I also cut the amount of orzo in half in order to keep my soup more broth based - I have made it with the full amount of orzo and it is also very good, but more like a stew or thick soup due to the orzo absorbing so much of the broth. The only addition I made was to add about 1/2 cup good, white wine to the soup. (I almost always add some white wine to my chicken-based soups.) This soup is exactly what it claims to be: chicken soup with a bright twist of lemon! Thank you for a great recipe that I will definitely make again!
- 2 quarts chicken broth
- 3 cups chopped cooked chicken breasts
- 1 1⁄2 cups uncooked orzo pasta
- 3 fresh lemons, juice of
- 1 tablespoon olive oil
- 1 bunch spinach, rinsed and chopped
- 1⁄2 onion, finely chopped
- 2 large carrots, peeled and chopped
- fresh ground black pepper, to taste
- kosher salt, to taste
Directions See How It's Made
- In a large pot over medium heat, saute the carrots and onion in the olive oil for 5 minutes.
- Add chicken broth, cooked chicken, Orzo, lemon juice, and spinach.
- Bring to a boil, then reduce heat and simmer until the Orzo and the spinach are tender, about 20 minutes.
- Serve with toasted Pita bread bites or crusty bread.