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1. **Prepare the Chicken**: Begin by roasting the chicken breasts until they are fully cooked and tender. Once cooled, shred the chicken into bite-sized pieces and set aside.
2. **Sauté the Aromatics**: In a large soup pot, heat olive oil over medium heat. Add the chopped onion, diced celery, and sliced carrots. Sauté until the vegetables are tender and fragrant, about 5-7 minutes.
3. **Add Garlic and Orzo**: Stir in the minced garlic and uncooked orzo pasta. Cook for an additional 2-3 minutes, allowing the garlic to become aromatic and the orzo to toast slightly.
4. **Simmer the Soup**: Pour in the chicken broth and water, and bring the mixture to a gentle boil. Reduce the heat to low and let the soup simmer for about 10-12 minutes, or until the orzo is cooked al dente and the vegetables are tender.
5. **Incorporate Chicken and Lemon**: Add the shredded roasted chicken to the pot, along with the fresh lemon juice and lemon zest. Allow the flavors to meld together for a few minutes, stirring occasionally.
6. **Add Spinach and Seasoning**: Just before serving, stir in the fresh spinach leaves until they wilt slightly. Season the soup with salt and pepper to taste, adjusting as needed to suit your preferences.
7. **Serve and Garnish**: Ladle the Lemon Chicken Orzo Soup into bowls and garnish with fresh parsley for an extra burst of color and flavor.
Conclusion
With its bright citrusy notes, hearty ingredients, and nourishing broth, our Lemon Chicken Orzo Soup is a celebration of comforting goodness. Whether enjoyed as a light meal on its own or paired with crusty bread or a side salad, this recipe is sure to become a cherished favorite in your culinary repertoire. Embrace the warmth and wholesomeness of homemade soup with every spoonful. Bon appétit!
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