Italian Penicillin Soup Recipe (Lemon Chicken Orzo Soup)

noodles

🥗Healthier: zucchini noodles

💰Cheaper: rice

Zucchini noodles are lower in carbs and calories, while rice is more affordable.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories, while pecorino is often cheaper.

Peel the carrots and cut them into neat small dice.

Slice the celery.

Thinly slice the onion.

Peel and mince the garlic.

Juice one lemon.

Heat the oil and butter together in a pan over medium heat.

Add the celery, carrots, and onion and cook for 5 minutes until slightly softened.

Slowly pour in the stock and bring everything together.

Add the chicken, cover with a lid, and bring to a gentle boil.

Add the garlic, Italian seasoning, red pepper flakes, and black pepper, and stir.

Put the lid on and let it simmer gently for 20 minutes until the chicken is cooked.

Once the chicken is cooked, remove it from the pan and set it aside to rest.

Use a hand blender to blend the veggies directly in the pan.

Add the orzo and cook for 10 minutes until tender.

Shred the chicken while the orzo cooks.

Transfer the shredded chicken back to the pan.

Add the lemon juice, spinach, and parmesan cheese, stirring until the spinach wilts.

Remove from heat and the soup is ready to serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens