LEMON CHICKEN ORZO SOUP | light + healthy recipe

Lemon Chicken Soup with Orzo is a light, healthy, and delicious recipe that is perfect for this time of year. This video was sponsored by Our Place. You can shop the 30% off sale directly using my link https://fromourplace.com/collections/ceramic-cookware?utm_source=influencer&utm_medium=affiliate&utm_campaign=clean%26delicious&utm_term=april25&utm_content=youtube – and if you’re watching this after the sale ends, you can still save 10% anytime with my code: DANISPIES10

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TIMESTAMPS
0:00 Open
1:02 Prep the ingredients
3:57 Preparing the soup
4:36 Sponsor
6:27 Preparing the soup
7:26 Prepping our secret ingredient
7:53 Finishing off the soup
8:14 Making our soup base
8:56 Finishing touch
10:01 Outro

LEMON CHICKEN ORZO SOUP
1 tablespoon olive oil
1 cup celery diced (2 stalks)
1 cup carrots, peeled and diced (1 large or two medium carrots)
1 cup yellow onion diced (half an onion)
2 fat garlic cloves chopped
8 cups low-sodium chicken broth
1 cup whole wheat orzo
3 cups shredded chicken breast, I use rotisserie
2 eggs
1/2 cup fresh lemon juice, about three lemons
2 cups baby spinach, roughly chopped
2 tablespoons fresh dill, chopped
Salt and pepper to taste

INSTRUCTIONS
Heat olive oil in a large soup pot (5.5 quarts) over medium heat. Add celery, carrots, onion, garlic, and a fat pinch of salt. Sauté for 8-10 minutes, or until the vegetables are fragrant and tender.

Add the broth and bring to a simmer.

Stir in the orzo. Continue to simmer for 6-8 minutes, stirring periodically, until the orzo is al dente.
Stir in the chicken and remove from the heat.

Whisk the eggs and lemon juice in a spouted cup or small bowl. Slowly whisk in a scoop of the soup mixture into the egg mixture, going very slowly to ensure the eggs don’t scramble.

Next, SLOWLY add your warmed egg mixture back to the soup pot, stirring constantly, until smooth
and creamy. Finish by stirring in your spinach, salt, pepper, and dill, and adjust seasonings to taste.

NUTRITIONAL ANALYSIS
Serving: 2 cups | Calories: 332kcal | Carbohydrates: 30g | Protein: 30g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 107mg | Sodium: 207mg | Potassium: 740mg | Fiber: 2g | Sugar: 4g | Vitamin A: 4697IU | Vitamin C: 15mg | Calcium: 68mg | Iron: 3mg

#lemonchickensoup #ourplace #springrecipes #healthysoups

hey guys it’s Danny and today we’re gonna make the most delicious springtime soup This is a creamy cozy lemon chicken and orzo soup It’s light it’s bright it’s packed with protein and lots of fresh vegetables and it is perfect for this time of year when you still might want something warm and nourishing but not anything that’s super heavy It’s kind of like sunshine meets a hug and they both jump right into the bowl Plus I’m going to show you a trick for creating a really creamy and rich broth without using any milk or cream And I am so excited to be partnering with Our Place for this recipe One of the questions that I often get asked is which are the safest non-stick pans to use and I can tell you that the Our Place ceramic non-stick pans are a fantastic option They’re made without any PFAS PTFE or other forever chemicals so you can cook with total peace of mind With Our Place you’re not just cooking for flavor you’re cooking for health too And I’m going to share more on why I love them in just a bit Now whenever I’m making a quick cooking soup like the one I have here today I like to do all of the heavy lifting before I get to the stove So I’m just going to prep anything that needs to be prepped in advance because once we get going things move pretty quickly So I’m going to start with some chopped onion If you’re using a large onion you’re going to need about half of a large onion And the easiest way to chop up an onion is to cut off the stem side of the onion So this is the stem This is the root So you’re going to trim off the stem lay it flat side down cut your onion in half and then you want to peel off this papery outer skin Lay it flat side down And then you’re just going to create a tic-tac-toe board So you’re going to make horizontal slices and then you’re going to come over the top and create vertical slices Then just come right over the top and slice straight down And I promise you if you take a little bit of time to master this you will save yourself so much time in the kitchen Now I’m also going to need one cup of diced celery What I like to do is I’ll just trim off the edges cut a large stock of celery like this in half then I cut it into strips and come back the other way And I’m also going to do something very similar for my carrots So with the carrots I like to trim off the tops and the bottoms Then I’m just going to peel off the skin I’ve already washed them And then I like to slice them in half I find it’s easier to work with them this way And then depending on their size I just cut them into boards and then lay them down cut them into strips and come back the other way So basically we’ve got one cup each of diced onion celery and carrots Then I’m also going to need a couple of cloves of fresh garlic I usually use two big fat cloves for this recipe but since my garlic was kind of small I’m going to just use three or four smaller ones Then we’ve got to prep the greens Now I like to use a few cups of fresh baby spinach to finish this soup off So I usually just grab a few handfuls and give it a rough chop And then the real brightener outside of the fresh lemon juice is some fresh dill So you just want to grab a little bit of fresh dill and then chop that up And you’re going to want to use about two to three tablespoons of that Having it chopped and ready to go is just going to help everything move faster once we get to the stove Now the only other ingredient that I’m going to prep in advance is the chicken And because I want to keep this recipe super quick and convenient I’m just going to shred up some rotisserie chicken that I bought from the grocery store And here’s my tip You want to make sure that you shred the chicken as soon as you get it home from the store Even if you don’t plan on using it that day you want to remove the skin and shred the chicken off the bone immediately while the chicken is still warm because it’s so much easier to work with this way And if you don’t plan on using it that same day you can always put it into an airtight container and keep it stored in the fridge for up to 5 days It really is a fantastic head start ingredient You can use it to make chicken salad quesadillas and of course this delightful soup Okay so I’m excited to show you just how quickly this soup comes together I’ll start by heating 1 tbsp of olive oil in a 5 and 1/2q pot This is the perfect pot made by our place So I’ve got that over a medium heat And once that heats through which will not take long I’m going to add in the onions the celery the carrots the chopped up garlic and then a big fat pinch of salt to help sweat the veggies I’m going to stir this and let it go for about 8 to 10 minutes The goal is for those vegetables to become nice and tender but you don’t want them to brown So you’re just going to stir them every so often and keep an eye on them Now while that’s cooking I’m going to take just a moment to chat about pots and pans because spring cleaning is not just for your closet It’s also the perfect time of year to clear out any old worn down cookware especially if it contains toxic materials and upgrade to something safer and more beautiful And the Our Place pots and pans are a fantastic everyday option for the healthy home cook And not just because they’re non-toxic and non-stick but because they’re thoughtfully designed they perform beautifully And honestly they just make cooking more enjoyable And once you try it you’re going to see why I’ve become a fast fan With just the OAS pan you can sauté steam boil roast strain fry bake braze and serve And when you pair it with the perfect pot which I’m using today you’ve got a complete kitchen system And the best part is you can bundle the Always Pan and the Perfect Pot together and save So it is a total win for your kitchen and for your wallet And the good news is that our place is currently running their biggest sale of the season It’s a sitewide sale with 30% off their bestselling products The sale runs from April 24th to May 11th so it’s the perfect time to upgrade your pots and pans And they also make a fantastic gift So whether it’s Mother’s Day or Father’s Day maybe a spring wedding or a bridal shower these pieces are both beautiful and practical So any home cook specifically those focused on health would use them every single day But keep in mind that the most popular colors and sets do tend to sell out very quickly during these sales So don’t wait too long to grab yours You can shop directly using my link down in the description box below And if you’re watching this video after the sale ends you can save 10% anytime using my code Danny Spees 10 Okay so back to our soup We can see that the veggies have softened a bit They haven’t browned They’re getting nice and tender So that’s how I know I’m ready for my broth I’m going to add in eight cups of low sodium chicken broth I always opt for the low sodium because you have more control over your seasonings this way You can always add more salt but you can’t take it out I’ll turn the heat up just a little bit Basically what you want is for this broth to come to a rolling simmer It’s going to take a few minutes Once the broth is at a simmer I’m going to add in one cup of whole wheat orzo pasta Now orzo pasta is just like a tiny rice shaped pasta that’s going to make the soup a little bit heartier but still very light I love to use the whole wheat options just because it has a little more fiber in it but the traditional orzo would work just as well Now the goal is to let this cook for about 6 to 8 minutes You want the orzo to become al dente so you want it to be firm to the bite but you don’t want to let it get very soft and mushy Now while that’s happening I’m going to prepare a half a cup of freshsqueezed lemon juice So this will be two to three lemons depending on the size of your lemons And then I’m going to whisk together two whole eggs And I’m gonna combine the lemon juice with the eggs and then mix that together Now this is going to be the secret ingredient that’s going to help to create this really creamy rich velvety broth without the need for any cream or butter And I’m going to show you how to do it All right let’s just quickly test the orzo I’m just going to steal one Give it a little bite It’s perfect It’s al dente It’s still firm It’s exactly where I want it So now I’m just going to add that shredded rotisserie chicken into the pot Give it all a stir Let it just simmer for another 2 to 3 minutes I really just want to make sure that everything is heated through And then I’m going to turn the heat off and bring the pot over to the counter and show you how to create this amazingly delightful creamy base So step one we need to temper the egg and lemon mixture If you add super hot liquid to the eggs it’s going to scramble them They’re going to qu cook very quickly So what you want to do is just take one ladle of that warm broth and slowly so so so slowly like super super slowly you’re going to start to just drizzle it into the egg and lemon mixture while you whisk I like to go super super slow You’re just basically very slowly bringing up the temperature of the egg mixture Okay okay And if you go nice and slow you’re going to remain with this nice bright creamy base Okay Once you’ve got it mixed in then you’re going to take this egg mixture and slowly while stirring pour it into the pot of soup Again you’re going slowly and you are stirring because we do not want to end up with scrambled eggs And the reward for that is that you are going to end up with this beautiful rich creamy almost velvety broth for the base of your soup It’s so light It is so bright and it has the best texture Then to finish the soup off I’m just going to give it another hit of sea salt a little black pepper and then we’re going to bring in those fresh spring flavors And I’m going to add the chopped baby spinach along with that fresh dill M this recipe it’s so light it is so bright and it’s so nourishing Not to mention it is absolutely delicious And I have a funny feeling that this is the type of recipe you’re going to want to make ASAP It’s just perfect for this time of the year And remember if you’re feeling ready to level up your pots and pans be sure to check out the link for our place in the description box below and shop their biggest sale of the season You can save up to 30% off sitewide through May 11th And if you’re catching this after the sale ends you can still save Just use my code Danny Spees 10 and save 10% off your order at any time As always I thank you so much for watching and I will see you back here next time with some more clean and deliciousness Cheers