Ingredients

The following ingredients have 4 Servings
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 1 teaspoon mustard powder
  • ½ teaspoon dried dill weed
  • 2 tablespoons olive oil
  • 1 ¼ lbs. boneless skinless chicken breast (see notes)
  • Lemon Pepper Seasoning
  • ½ cup dry white wine (see notes)
  • 2 tablespoons butter
  • 1 small yellow onion (diced)
  • ¾ cup carrots (diced)
  • 2 sticks celery
  • 4 cloves garlic
  • 6 cups chicken broth
  • 1 teaspoon hot sauce
  • 1 teaspoon Worcestershire sauce
  • ½ cup heavy cream
  • 2 cups fresh spinach
  • ½ cup Parmesan cheese (freshly grated)
  • Juice of 1 lemon ((3-4 Tbsp.))
  • ¾ cup orzo (uncooked)

Instruction

  • Note: The orzo is cooked separately in this recipe to ensure that it doesn’t absorb too much broth. This allows leftover soup to be refrigerated or frozen on its own. Fresh orzo can be boiled and served with leftovers. If you do anticipate leftovers, consider making less orzo and saving the rest to boil fresh later.
  • Heat olive oil over medium-high heat. Season the chicken with lemon pepper seasoning and add it to the heated pot. Sear on each side for 3-4 minutes, until a golden color has developed. (The middle doesn’t have to be cooked through.) Remove and let rest for 10 minutes, then dice (or shred) into bite-sized pieces.
  • Add white wine to the skillet over medium heat and use a silicone spatula to “clean” the bottom of the pot. Bring it to a gentle bubble and let it simmer for 4 minutes, or until reduced by half. Add the butter along with the onions, carrots, and celery. Soften for 5 minutes, then add the garlic and cook for 1 more minute.
  • Add the seasonings, hot sauce, and Worcestershire sauce and toss to coat. Add the chicken broth. Bring to a boil, then reduce to a simmer. Add the chicken back and simmer gently until cooked through. (Do this gently to ensure that the chicken doesn’t become tough.) The soup will continue to reduce and concentrate the longer it simmers.
  • While the soup simmers, boil the orzo in a separate pot of salted water according to package instructions. Drain once cooked.
  • Reduce heat of the soup to low and stir in the heavy cream. Gradually sprinkle in the Parmesan cheese, stirring continuously.
  • Add the spinach and let it heat through for 2-3 minutes, or until wilted. Remove from heat.
  • Stir in the lemon juice.
  • Add cooked orzo to serving bowls and ladle the soup on top. Serve!