Zesty Lemon Parmesan Chicken Orzo Soup
Chicken orzo: savor this hearty lemon parmesan soup. Perfect for a cozy meal, packed with flavor and easy to make in under an hour.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground chicken
- 1 tablespoon fresh oregano, chopped
- 4 ounces Cremini mushrooms, sliced
- 3-4 cloves garlic, chopped or pressed
- 3 cups chicken stock
- 2 cups water
- 15 ounces canned diced tomatoes
- ½ teaspoon lemon rind, grated
- 1 piece Parmesan rind
Instructions
- 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
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.