Creamy Chicken Lemon Orzo Soup

✨RECIPE👇

Ready for some seriously good soup? Creamy, velvety smooth, zesty, packed with veggies, and orzo!!!! Who’s ready to cook?

✨Ingredients
Shredded chicken (I boiled some chicken drumsticks but you can use boiled chicken breast or leftover rotisserie chicken)
2 large carrots
2 stalks of celery
1 large yellow onion
2-3 garlic cloves
2 tbsp flour
1/2 cup heavy cream
1/2 dry orzo
2 cartons of chicken broth
Salt and pepper
Paprika
Fresh dill to taste
Zest from 1 lemon
Juice from half a lemon

1️⃣ Cook the chicken (boil drumsticks or chicken breast or use rotisserie). Shred into small bits.

2️⃣ Chop up the carrots and celery and mince the garlic and onion.

3️⃣ Heat up a splash of olive oil in a large pot and cook the garlic and onion for 30 sec to a minute until fragrant. Add the carrots and celery and cook stirring periodically for a few minutes. Add the flour, mix until it coats the veggies. Then add the chicken broth and bring to simmer. Don’t worry if the flour forma lumps at first- they’ll resolve in time and the broth will turn velvety smooth.

4️⃣ Add the chicken, lemon zest and juice and spinach to the pot. Once the spinach wilts add the orzo and cook until the pasta is fully cooked. Add the heavy cream and fresh dill, stir, bring to simmer, then remove from the stove and serve.

Note: creamy soups thicken in the fridge – to heat up place desired amount in a small sauce pan, add a splash of chicken broth, stir and bring to simmer. Add as much broth as needed to reach desired consistency.

Enjoy!
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