Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 1 cup diced onion ((1 medium))
  • 2 cups diced carrots, 1/2-3/4 inch ((3-4 carrots))
  • 2 cups diced celery, 1/2-3/4 inch ((3-4 stalks))
  • 3 teaspoon minced garlic ((3 cloves))
  • 1/2 teaspoon red chili flakes ((or more to taste))
  • 3 tablespoon flour ((use 4 tbsp. if you want a thicker soup with more body))
  • 8 cups chicken broth ((64 ounces or 2 boxes))
  • 1 lemon (juice + zest) (or more to taste)
  • 1 teaspoon salt, or to taste ((depends on saltiness of broth))
  • 1 cup dried orzo
  • 1/2 cup coconut milk ((for cooking, not dessert))
  • 3 cups cooked chicken cut into 1 inch chunks ((2/3-1 rotisserie chicken is perfect))
  • 3-4 cups fresh baby spinach
  • Garnish: chopped or dried coriander or basil (Optional)

Instruction

  • SAUTE VEGETABLES and MAKE BASE: Heat large soup pot to medium. Add and heat oil. Add onion, celery and carrots. Saute for 7 minutes. Add garlic and red chili flakes. Saute 30 seconds. Add flour and cook for 2 minutes, stirring. 
  • ADD BROTH AND COOK ORZO: Stir in broth, lemon juice and salt. Bring to boil. Add orzo (Note 1). When mixture comes to boil again, lower heat to medium and simmer for about 8 minutes or until orzo and vegetables are tender (or still have a slight bite if you prefer).
  • FINISH SOUP: Stir in coconut milk and lemon zest. Add chicken and spinach. Stir until spinach is wilted, about 1 minute. Taste and adjust seasoning (salt, lemon, chili flakes). Note 2. Garnish with chopped coriander or basil if desired.