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Lemon Chicken Soup with Spinach and Orzo
A light chicken soup with orzo pasta, fresh baby spinach, and lemon.
servings: 6
total time: 1 hour 30 minutes
recipe by: Frankie
Ingredients
- 1 TBSP olive oil
- 2 1/2 pounds bone-in skin-on chicken thighs
- salt & freshly ground black pepper
- 1 medium yellow onion, diced
- 2 medium garlic cloves, minced
- 8 cups water
- 8 ounces uncooked orzo pasta
- zest and juice from 1 medium lemon
- 4 ounces baby spinach, roughly chopped
Directions
- Heat the oil in a dutch oven or large pot over medium-high heat.
- Season the chicken thighs generously with salt & pepper.
- When the oil is hot add the chicken thighs skin-side down into the pot and sear until the skin is well browned, about 5 minutes.
- Transfer the chicken to a plate and set aside.
- Add the onion and garlic to the pot and cook while stirring for about 1 minute.
- Add the chicken thighs back into the pot along with the water, 1 tsp salt, and 1/4 tsp black pepper then bring to a boil.
- When soup begins to boil place a lid on the pot and reduce the heat to medium-low. Simmer over medium-low heat until chicken is tender, about 40 minutes.
- Transfer the chicken thighs to a plate and shred the chicken meat using two forks, discarding the skin and bones.
- Stir the shredded chicken into the soup along with the orzo and increase the heat to medium.
- Cook the soup, stirring occasionally, until orzo is tender, about 15 minutes.
- Take the soup off the heat and stir in the lemon zest, lemon juice, and spinach.
- Season with additional salt & pepper to taste.
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