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How To make Lemon Chicken Soup with Spinach and Pasta
1 tablespoon olive oil
1 onion
chopped
4 cloves garlic :
minced
4 celery stalk chopped fine
2 carrot :
minced
1 red bell pepper -- chopped
8 cups fat-free chicken broth
2 cups shell pasta (small)
2 cups cooked chicken :
cubed
2 tablespoons fresh lemon juice
2 teaspoons lemon peel grated
6 cups fresh spinach :
stems removed
salt and pepper -- to taste
1. Heat oil in a large pot over medium heat. Add onion and garlic, cook 1 minute. Add celery. carrots, pepper and saute until tender, about 8 minutes. Add broth and bring to a boil. Reduce to simmer and cook about 20 minutes.
2. Meanwhile cook pasta in large pot of boiling water, drain. (Note: I cook pasta in water rather than broth so the pasta won't soak up all my homemade broth,. If you want, add pasta to broth after 20 minutes, cook 10 minutes and go to step 3. You will probably need to add more broth or water to soup.)
3. Mix in pasta, chicken, lemon juice, peel and spinach. Cook until spinach just wilts. Season with salt and pepper.
Makes 8 2-cup servings at 317 calories, 4 gram fat 3 grams fiber.
Optional: Sprinkle freshly grated parmesan in bowls after serving. Amount will objviously affect calories and fat.
How To make Lemon Chicken Soup with Spinach and Pasta's Videos
How to make Instant Pot Lemon Chicken Orzo Soup
Get the full printable recipe: You're going to love this lemon chicken orzo soup. It's made with simple ingredients. It is so warm and comforting. This is a versatile soup that can be customized to your liking. Try adding in some of your favorite vegetables like sliced zucchini or spinach. Try sprinkling each bowl of soup with some freshly shredded parmesan cheese. Switch up the type of pasta to something that you have on hand! You can also use white rice instead of orzo too (pressure cook for 3 minutes).
Helpful tools for this recipe: Instant Pot ( lemon squeezer ( and lemon zester ( and measuring spoons ( and measuring cups (
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Lemon Chicken Orzo Soup: Healthy and Budget-Friendly!
Lemon Chicken Orzo Soup (Extra-Lemony)! Warm-your-belly lemon chicken orzo soup with wholesome ingredients like veggies, orzo and spices. This chicken soup will feed a crowd, but is also great for meal prepping!
FULL RECIPE ????
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INGREDIENTS:
???? Extra virgin olive oil (I used Early Harvest Greek EVOO)
???? 1 yellow onion, chopped
???? 2 celery sticks, chopped
???? 2 carrots, peeled and sliced into 1/4-inch rounds
???? 3 garlic cloves, minced
???? Kosher salt and black pepper
???? 1 pound boneless skinless chicken breast (2 breast halves)
???? 4 cups chicken stock
???? 2 cups water
???? 2 teaspoons dried oregano
???? ½ teaspoon turmeric
???? ½ teaspoon red pepper flakes or 1 teaspoon Aleppo pepper
???? ¾ cup uncooked orzo pasta
???? 1 cup frozen peas
???? 2 lemons, zested and juiced
???? 2 green onions, trimmed and chopped (whites and green parts)
???? ½ cup chopped fresh parsley
⏱️TIMESTAMPS⏱️
0:00 Intro
0:15 Cooking the vegetables
0:39 Adding in the chicken and stock
0:52 Flavor-makers!
1:09 Cooking the chicken
1:22 Removing the chicken
1:29 Adding the orzo
1:48 Shredding the chicken
2:18 Finishing touches
2:59 Taste test
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Creamy Garlic Chicken Pasta | with Tomato and Spinach
Chicken pasta in a garlic tomato cream sauce is the ultimate comfort meal. Made with pasta, chicken, spinach, seasonings, lots of yummy garlic, and parmesan cheese, you can make this incredible dish in under 30 minutes!
Recipe + macros:
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Ingredients
10 ounces dry pasta (any kind)
1 pound boneless skinless chicken breast
1 teaspoon Italian seasoning
1 teaspoon paprika
1 teaspoon garlic powder
salt & pepper to taste
2 tablespoons olive oil
1 tablespoon butter
4 cloves garlic minced
1 cup tomatoes diced
2 cups spinach chopped, optional
2 cups heavy cream (or 16 oz)
1/2 cups Parmesan cheese shredded or grated
salt & pepper to taste
The FASTEST Homemade Chicken Soup You Can Make
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BETTER THAN BOUILLON CHICKEN:
ESCALI DIGITAL SCALE:
HALF SHEET PAN + RACK:
6.75qt LE CREUSET DUTCH OVEN:
-- RECIPE --
▪Olive oil
▪600g (2 10oz bags) frozen precut mirepoix mix (carrot, onion, celery)
▪3g or 1tsp garlic powder
▪2g or 1tsp black pepper
▪1-2g or 1tsp dried oregano
▪75g or 1/4c chicken better than bouillon
▪2 900g/32oz boxes chicken stock (1800g/64oz total)
▪150g or 1 1/3c orzo (sub frozen rice for GF or even broken down ramen noodles)
▪150g or 3-4 large swiss chard leaves, chopped (or other leafy green of choice)
▪450g/1lb rotisserie chicken meat (or baked chicken thighs), chopped
▪2-3g or 1tsp turmeric
▪150g or 1 1/4c frozen peas
Add generous squeeze of olive oil into a large preheated heavy bottomed pot over high heat followed by mirepoix. Stir and cook for 1-2 mins until thawed and starting to soften.
Add garlic powder, pepper, and oregano (feel free to eyeball it). Stir and fry for about a minute until fragrant. Stir in chicken bouillon paste. Stir in chicken stock. Add orzo (if subbing for frozen rice wait to add until later). Bring soup to a simmer.
About 4-5 minutes from when orzo/pasta is done cooking, stir chard/greens. Reduce heat to medium/med-low and cook until greens are tender and orzo is cooked to al dente.
Stir in turmeric, frozen peas, and chopped chicken just to heat through. If using frozen or pre-cooked rice, add it during this step. Taste for seasoning and adjust with salt if needed. I usually add a large pinch of salt or 2 at this step. Be sure to stir salt in well to dissolve before adding more.
Garnish with black pepper, a drizzle of olive oil, a squeeze of lemon juice, and fresh dill if you have it.
IF USING CHICKEN THIGHS:
Salt boneless, skinless thighs and lay out on a sheet tray. Bake at 450F/230C for 13-15 min.
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0:00 Intro - SPEED SCRATCH
0:45 Getting right into it
4:18 My favorite deodorant, Native (ad)
5:17 Adding the chicken and finishing the soup
7:55 Let’s eat this thing
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Creamy Chicken Orzo
This creamy chicken orzo is a cheesy, velvety one-pot dish that’s comfort food at its best. It has tender chicken and orzo smothered in a creamy Parmesan sauce and you can have it on the table in 30 minutes!