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–+ servings

Seared Chicken Lemon Orzo Soup with Yellow Squash

Gentle Tummy
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Ingredients
  

  • 1/2 yellow onion
  • 1 yellow squash
  • 2 tablespoons butter
  • 4 cloves garlic
  • 2 boneless skinless chicken breasts
  • 3 carrots
  • 2 celery stalks
  • 5 cups chicken broth
  • 2 cups baby spinach
  • 3/4 cup orzo pasta (gluten-free if needed)
  • 2 tablespoons lemon juice
  • 2 tablespoons lemon zest
  • 1/2 teaspoon thyme
  • 1/2 teaspoon oregano
  • 2 teaspoons dill
  • 1 teaspoon salt

Instructions
 

  • Chop 1/2 white onion, 1 yellow squash, 3 carrots, and 2 celery stalks. Mince 4 cloves of garlic. Pound 2 boneless skinless chicken breasts to an even thickness to make them more tender and help them cook through quicker. Season both sides with salt and a dash of pepper.
  • Bring a sturdy bottom pot to medium-high heat. Melt in 2 tablespoons butter, add the chopped onion and yellow squash, and cook for 4-5 minutes until tender. Add the minced garlic and cook for one more minute. Transfer the mixture to a blender with 5 cups chicken broth and blend until completely smooth.
  • Add 2 tablespoons light olive oil to the same pot over medium-high heat. Add the seasoned chicken breasts and brown on both sides until golden, about 3-4 minutes per side. The chicken doesn't need to be cooked through yet – you're just creating that flavorful crust.
  • Move the chicken to one side in the pan and carefully pour about 1/2 cup of the blended stock into the pot. Scrape the bottom with a wooden spoon to loosen the chicken bits and deglaze the pot. Move the chicken to the other side of the pot and repeat with another 1/2 cup of stock. Pour in the remaining blended stock. Add the chopped carrots, celery, 2 teaspoons dill, 1/2 teaspoon thyme, 1/2 teaspoon oregano, and 1 teaspoon salt. Cover and simmer for 10 minutes.
  • Add 3/4 cup orzo pasta to the pot. Cover and simmer for an additional 8 minutes for small orzo or 10 minutes for large orzo, stirring occasionally to prevent sticking.
  • Remove the chicken breasts from the pot and place on a cutting board. Add the spinach, 2 tablespoons lemon juice, and 2 tablespoons lemon zest to the soup. Allow to simmer while you shred the chicken with two forks. Return the shredded chicken to the pot, stir everything together, and serve.

Video

Notes

Don't skip searing the chicken: Taking those few extra minutes to brown the chicken adds tons of deep, savory flavor you won't get from just simmering it in broth.
Blend until completely smooth: The vegetables should be totally camouflaged in the broth – no chunks at all. This creates a rich, velvety texture while keeping the nutrition.
Lemon zest is the secret: The zest is what really adds that true lemon flavor. The juice adds tanginess, but the zest gives you the aromatic lemon oils that make this soup special.
Stir the orzo occasionally: Orzo loves to stick to the bottom of the pot, so give it a stir every couple of minutes while it's cooking to prevent any clumping.
Did you make this recipe?Please let me know in the comments below how it turned out :)