Last summer, when it was served at that renowned upscale sandwich shop, I fell in love with the seasonal soup and was determined to make my own version. It’s a simple soup to make, and our family has enjoyed it immensely ever since. I almost always make it. I think this is actually superior than that pricey sandwich shop’s offerings, but don’t tell them! Slices of fresh lemon may be garnished.
| Prep Time: | 30 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 8 cups chicken broth
- 2 cooked skinless, boneless chicken breasts
- ½ (10 ounce) bag fresh spinach, roughly chopped
- 6 baby carrots, diced into bite-sized pieces
- 2 stalks chopped celery
- 1 cup uncooked orzo pasta
- 2 tablespoons chopped fresh basil
- ½ teaspoon dried oregano
- ½ teaspoon ground black pepper
- ½ teaspoon salt (Optional)
- ¼ cup lemon juice
Instructions
- Combine chicken broth, chicken breasts, spinach, carrots, celery, orzo pasta, basil, oregano, pepper, and salt in a large stockpot over medium heat. Cook, stirring frequently, until vegetables and pasta are tender, about 30 minutes.
- Add lemon juice in small amounts, stirring well and tasting after each addition to adjust flavor.
- As a shortcut, purchase a rotisserie chicken and just pick the breasts off the chicken and toss into your stockpot. I’ve also gotten into the habit of roasting my own chickens and then draining the stock and drippings through a fine strainer and letting it set overnight. The next morning, just remove the top layer of fat and then use the rest of the stock for your soup base. It adds a delicious flavor to the soup!
Nutrition Facts
| Calories | 204 kcal |
| Carbohydrate | 29 g |
| Cholesterol | 33 mg |
| Dietary Fiber | 2 g |
| Protein | 16 g |
| Saturated Fat | 1 g |
| Sodium | 1798 mg |
| Sugars | 4 g |
| Fat | 2 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious! Had it for my birthday, tonight. I would attach a photo, but I ate it before I could even think about it.