Ingredients
Method
- Heat the olive oil in a large Dutch oven over medium-high heat.
- Add ground chicken and cook, crumbling it with a wooden spoon as you stir, for about 6-7 minutes or until lightly browned.
- Add oregano, mushrooms, and garlic and continue to cook and stir occasionally for 5 minutes.
- Stir in the chicken stock, water, diced tomatoes, lemon rind, and Parmesan rind; add salt and pepper to taste.
- Bring to a boil, then reduce heat and allow it to simmer for 20-25 minutes.
- Add in the orzo, and continue to simmer for about 7 minutes more, or until al dente.
- As soon as the orzo is cooked to al dente, add the spinach and stir to wilt.
- Serve while hot and garnish with freshly grated Parmesan and chopped parsley if desired.
Notes
- For extra flavor, brown the ground chicken well to develop a rich fond at the bottom of the Dutch oven before adding liquids.
- If the soup seems too thick after adding the orzo, you can thin it with a little extra chicken stock or water until it reaches your desired consistency.
- Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop, adding a splash of water if needed.
- Ensure the ground chicken reaches an internal temperature of 165°F (74°C) for food safety. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- If the soup seems too thick after adding the orzo, you can thin it with a little extra chicken stock or water until it reaches your desired consistency.
- Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop, adding a splash of water if needed.
- Ensure the ground chicken reaches an internal temperature of 165°F (74°C) for food safety. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.