I’m a creature of habit when ordering off the menu at Panera Bread…problem is they keep discontinuing what I love! Ugh. The Lemon Chicken Orzo Soup was my super fav…gone. Then the Asian Sesame Soba Noodle Salad…gone.
I was craving the soup and only one thing to do…google…google the recipe…You know I took my own creative liberties with it, as I do everything, and I’m happy to report it was so crazy good! This will forever be on my foodie love list.
2 boneless skinless chicken breasts
one bag organic mini peeled carrots
7-10 organic celery ribs
one small onion
16 ounce chicken broth
8 ounces orzo pasta
2 cups organic fresh spinach leaves
extra virgin olive oil
seasoning blend: sea salt, cracked black pepper, garlic salt. *I keep a small bowl of this perfect blend and season to taste as I cook.
Cube cooked chicken
Cook orzo according to directions, drain and set aside
Cut carrots lengthwise into thirds
Chop celery and onion
Add vegetables to large skillet and saute’ in EVOO until tender
Add juice and zest of one lemon to vegetable blend
Next, add chicken, chicken broth, orzo, seasoning blend and juice from one half lemon. Create thin sliced wedges from remaining lemon half for garnish.
Stirring until well blended, cover and let simmer over medium-low heat for 5-7 minutes.
Remove from heat and serve.
Garnish with thinly sliced lemon wedge.
*the actual recipe calls for spinach. Here’s what I recommend. Add the spinach to each individual bowl. The heat from the soup will wilt it just right. This is a great time to add some fresh herbs like thyme, dill or basil if you’ve got them!
Serves 4-6 depending…Here in Louisiana it serves 2.
Pairs well with pinot grigio and happy people …in case you were wondering. I imagine it also pairs well with tea, water, grape kool-aid or a frosty mug of Corona with lime…you can let me know.