In the last few days I've had a few people (OK, three. Just three measly people) ask me for a soup recipe. I suppose it's the onset of a bit of cool weather. Finally.
"What's your favorite soup?" they inquire.
Well, it's this. Spinach Lemon Orzo Soup
There's just something about the tart citrus-y lemon mixed with the goodness of spinach and the comfort of pasta and chicken that makes this my absolute, hands down first choice.
Another plus? You can have this ready in about 20 minutes.
So if you're in need of some comfort for your stomach or your heart, try this.
I promise you'll love it.
Spinach Lemon Orzo Soup
(By Lu at Mudpuddle)
2 T olive oil
1 whole large onion, chopped
2 cloves garlic, minced
1 whole lemon, zested and juiced (I used a HUGE Meyer Lemon)
1 teaspoon red pepper flakes
1 teaspoon Italian seasoning
2 cups fresh spinach leaves, packed
1-½ cup uncooked orzo pasta
8 cups vegetable or chicken broth
2 T water
1 T cornstarch
About 2 cups shredded cooked chicken (I use a deli chicken!)
¼ cups freshly grated Parmesan Cheese (or how much you like!)
Heat the oil in a large heavy pot or stock pot. Add the onion and garlic and cook for 3-4 minutes until fragrant. Add the lemon zest, red pepper flakes and thyme and cook another 3 minutes until the onions are tender and translucent. Turn the heat to medium and add the spinach and orzo. Cook for 1 minute and then add the broth and lemon juice.
Bring to a light simmer and cook for 12-15 minutes until the orzo is barely tender. Whisk the water and cornstarch in a small bowl. With the soup at a light boil, whisk in the cornstarch mixture and stir rapidly. Allow the soup to thicken, about 3 minutes. Adjust the thickness with additional broth or water.
Stir in the chicken and cook for about 5 minutes more.
Serve immediately garnished with freshly grated Parmesan.