I often make classic chicken noodle soup, but it does get a little boring sometimes. The lemon twist in this chicken soup recipe is just the thing to give it new life. I love the simplified method for preparing it too - done in no time.
Chicken Soup with Lemon, Orzo and Chard
adapted from Tartelette
2 teaspoons olive oil
2 medium carrots, peeled and diced
2 celery stalks, diced
1 small onion, finely chopped
6 ounces boneless, skinless chicken breast
1 cup roughly chopped fresh chard or spinach
1 teaspoon chopped fresh oregano or 1/2 tsp. dried oregano
1/2 cup orzo
salt and pepper
8 cups chicken broth (or water if you prefer)
Zest and juice of a lemon
In a large pot (4 quart or more), heat the olive oil over medium heat and add the carrot, celery and onion pieces. Cook for about 3 minutes, stirring occasionally. Add the chicken breast, spinach, oregano, broth and season with salt and pepper. Cover and bring to a boil. Reduce the heat to low and simmer, half covered for about 25 minutes. Meanwhile cook the orzo in a separate pot according to the package directions.
Remove the chicken breast from the soup. Let cool enough to handle and shred it into pieces. Return the shredded meat to the pot. Add cooked orzo and then lemon juice and zest. Stir and serve.