PANERA'S LOW-FAT LEMON CHICKEN ORZO SOUP RECIPE - (4.4/5)
Provided by á-1839
Number Of Ingredients 11
Steps:
- •Place all of the ingredients except the lemon juice in a 4-quart pot. Cover and bring to a boil over high heat. Reduce the heat to low, cover, and simmer, stirring occasionally, for 30 minutes, or until the vegetables are tender and the orzo is cooked al dente. •Remove the chicken breast from the soup, slice into strips, and return to the pot. Add the lemon juice, stirring well to mix. Remove and discard the bay leaf. •Ladle the hot soup into individual bowls and serve immediately.
LEMON CHICKEN ORZO SOUP
Inspired by Panera Bread's version, this soup delivers on flavor. Tender chicken in a lemony broth with orzo pasta, carrots, onions, celery, and baby spinach. This has quickly become one of my family's very favorite soup recipes.
Provided by ReneePaj
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 1h20m
Yield 12
Number Of Ingredients 17
Steps:
- Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water until partially cooked through but not yet soft, about 5 minutes; drain and rinse with cold water until cooled completely.
- Heat olive oil in a large pot over medium heat. Cook and stir carrots, celery, and onion in hot oil until the vegetables begin to soften and the onion becomes translucent, 5 to 7 minutes. Add garlic; cook and stir until fragrant, about 1 minute more. Season mixture with thyme, oregano, salt, black pepper, and bay leaf; continue cooking another 30 seconds before pouring chicken broth into the pot.
- Bring the broth to a boil. Partially cover the pot, reduce heat to medium-low, and simmer until the vegetables are just tender, about 10 minutes.
- Stir orzo, lemon juice, and lemon zest into the broth; add chicken. Cook until the chicken and orzo are heated through, about 5 minutes. Add baby spinach; cook until the spinach wilts into the broth and the orzo is tender, 2 to 3 minutes. Ladle soup into bowls; garnish with lemon slices and Parmesan cheese.
Nutrition Facts : Calories 167.3 calories, Carbohydrate 21.7 g, Cholesterol 20 mg, Fat 4.1 g, Fiber 2.6 g, Protein 12.1 g, SaturatedFat 1.5 g, Sodium 186.9 mg, Sugar 3.8 g
PANERA LEMON CHICKEN ORZO SOUP
Number Of Ingredients 16
Steps:
- 1. Bring large pot of lightly salted water to a boil. Cook orzo in boiling water until partially cooked through, but not yet soft (about 5 minutes). Drain and rinse with cold water until cooled completely.
- 2. Heat olive oil in large pot over medium heat. Cook and stir carrots, celery and onion in hot oil until vegetables begin to soften and onion becomes translucent (6-8 minutes). Season vegetables with thyme, oregano, salt, black pepper and bay leaf. Continue cooking another 30 seconds before pouring chicken broth into pot.
- 3. Bring broth to a boil. Partially cover pot, reduce heat to medium-low and simmer until vegetables are just tender (approx 10 minutes).
- 4. Add orzo, lemon juice and lemon zest to broth, stir. Add chicken. Cook until the chicken and orzo are heated through (approx 5 minutes). Add baby spinach. Cook until spinach wilts in broth and orzo is tender (2-3 minutes). LEFTOVERS: consider adding spinach to bowls being served ONLY.
- 5. Ladle soup into bowls. Garnish with lemon slices and Parmesan cheese.
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