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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.
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This Greek Lemon Chicken Orzo Soup is a hearty and healthy one-pot meal with chicken, vegetables, and pasta in a lemon-flavored broth. It's a cozy and satisfying dinner that comes together in the Instant pot in under 30 minutes.
Full Recipe:
▢1 tablespoon olive oil
▢½ cup chopped onion
▢2 teaspoons minced garlic
▢½ cup celery cut in ½-inch pieces
▢1 cup carrot cut in ½-inch pieces
▢¼-½ teaspoon salt
▢¼ teaspoon crushed black pepper
▢¼ teaspoon dried thyme
▢1 sprig rosemary
▢4 cups chicken broth or stock
▢½-¾ pound boneless skinless chicken breast cut in ½-inch pieces
▢⅓ cup orzo
Add After Pressure Cooking
▢2 cups baby spinach leaves roughly chopped
▢1-2 tablespoons lemon juice
▢2 tablespoon chopped parsley
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⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
TUSCAN CHICKEN INGREDIENTS:
►2 large chicken breasts, halved (1 1/2 lbs)
►1 tsp salt, divided, or to taste
►1/2 tsp black pepper, divided
►1/2 tsp garlic powder
►2 Tbsp olive oil, divided
►1 Tbsp butter
►8 oz mushrooms, thickly sliced
►1/4 cup sun-dried tomatoes (packed), drained and chopped
►1/4 cup green onion, green parts, chopped
►3 garlic cloves, minced
►1 1/2 cups heavy whipping cream
►1/2 cup parmesan cheese, shredded
►2 cups fresh spinach
???? PRINT RECIPE HERE: coming soon
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0:00 Intro
0:53 Ingredients prep
2:36 How to season chicken
2:54 How to saute chicken
3:46 Sauteing the rest of the ingredients
4:25 Making the creamy sauce
5:06 Adding chicken back into the sauce
5:22 Finishing touches
7:10 Taste test
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Ig : Xonessy
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⭐️ Printable recipe:
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-- 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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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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