Kitchen Adventures || Lemon Orzo Chicken Soup & David Barrientos
Heyoooo! Y’all! I cannot tell you how excited I am that it is starting to feel like fall. Don’t get me wrong, I am a full on summer supporter, but I love fall for so many reasons…. one of which is that it’s SOUP WEATHER. I for one, will actually make and eat soup year round, but obviously it’s more comforting and satisfying when the weather calls for it. So… as soon as there was a hint of fall in the air, I made a giant pot of soup. I was craving something that was still bright and fresh, but warm and comforting as well so that’s where this Lemon Orzo Chicken soup came into play.
Before we get to the recipe though… I’m excited to introduce you to this week’s feature – David Barrientos! Many of you (if you’re a CFA member) have likely met him, but may not know that he owns and operates Buda Bike Company! David’s been a member with us a for a few months now, but he’s no stranger to the bicycle game. I know MANY of you at CFA are cyclists whether it be a casual ride, a road race, or hitting the trails so if you’re in need of any maintenance or maybe even a new set up, check out David’s shop! When it comes to bikes, they pretty much do it all. He’s also just a pretty great guys to know, so you might just make a new friend in the process! 🙂
Ok, without further ado, here’s your next Kitchen Adventures recipe!
LEMON ORZO CHICKEN SOUP
INGREDIENTS
2 (ish) lbs cooked, shredded chicken – pro tip – I bought a rotisserie chicken and shredded the meat to save time
3 large celery sticks – sliced
3 large carrots – peeled and sliced
1 medium onion – diced
1 5 oz container of fresh spinach
4-5 cloves garlic – minced
6 cups chicken broth – preferably bone broth
1 TBSP Italian seasoning
1Â cup uncooked orzo
2 TBSP lemon juice or to taste – I actually probably used more like 3-4 because I LOVE lemon. Make this yours
Oil for cooking – I used avocado
Salt & pepper to taste
*Optional – red chili flake for a little kick
INSTRUCTIONS
Because I use my dutch oven for everything.. that’s what I used, but you can also just do this in a large soup pot.
If you are not using a rotisserie chicken, you’ll need to cook and shred your chicken. Use whatever method you prefer, but I recommend seasoning lightly with salt, pepper, garlic and lemon juice. This will be added later so you can actually cook it while your soup is working.
Heat your pot and about a TBSP of oil over medium high heat. Saute the celery, onions, and carrots for about 5 minutes or until they begin to soften. Add the garlic and saute for 30 seconds or so, being careful not to burn it.
Add the broth and bring to a light boil. Add the Italian seasoning & some salt and pepper. Add the orzo, give it all a stir and reduce the heat to a simmer. Let the orzo cook for 10-12 minutes or until done. You will want to stir it occasionally because orzo likes to sink to the bottom and stick.
Next, add your cooked, shredded chicken breast, the lemon juice, and the spinach. Give it all a good stir and let the spinach wilt just a bit before serving. Adjust the salt/pepper/Italian/lemon juice to your desired taste and if adding red chili, do this last.
I like this soup with a few croutons and some shaved pecorino (parmesan would work too)!
Enjoy, friends!