Best Panera Lemon Chicken Orzo Soup Recipes

Panera's Low-Fat Lemon Chicken Orzo Soup Recipe - (4.4/5) image

Provided by á-1839

Number Of Ingredients 11

8 cups fat-free chicken broth
1 boneless, skinless chicken breast (6 ounces)
1 medium carrots, peeled and cut into small pieces
1 medium celery stalk, sliced
1/4 cup finely chopped onion
1/4 cup chopped spinach
1/4 tsp freshly ground black pepper
1/4 tsp oregano
1 Tbsp chopped fresh basil
1 cup orzo
Juice of 1 medium lemon (about 1/4 cup)

Steps:

•Place all of the ingredients except the lemon juice in a 4-quart pot. Cover and bring to a boil over high heat. Reduce the heat to low, cover, and simmer, stirring occasionally, for 30 minutes, or until the vegetables are tender and the orzo is cooked al dente. •Remove the chicken breast from the soup, slice into strips, and return to the pot. Add the lemon juice, stirring well to mix. Remove and discard the bay leaf. •Ladle the hot soup into individual bowls and serve immediately.

Panera Lemon Chicken Orzo Soup image

Number Of Ingredients 16

8 ounces orzo pasta
1 teaspoon olive oil
3 carrots, chopped (or more to taste)
3 ribs celery, chopped
1 onion, chopped
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 salt & ground black pepper (to taste)
1 bay leaf
3 32oz cartons chicken broth, fat-free, low-sodium
1/2 cup fresh lemon juice (2-3 medium-large lemons)
1 lemon, zested
1 lemon, sliced for garnish (optional)
8 ounces cooked chicken breast, chopped
1 package 8oz baby spinach leaves
1/4 cup grated Parmesan cheese (optional)

Steps:

1. Bring large pot of lightly salted water to a boil. Cook orzo in boiling water until partially cooked through, but not yet soft (about 5 minutes). Drain and rinse with cold water until cooled completely.
2. Heat olive oil in large pot over medium heat. Cook and stir carrots, celery and onion in hot oil until vegetables begin to soften and onion becomes translucent (6-8 minutes). Season vegetables with thyme, oregano, salt, black pepper and bay leaf. Continue cooking another 30 seconds before pouring chicken broth into pot.
3. Bring broth to a boil. Partially cover pot, reduce heat to medium-low and simmer until vegetables are just tender (approx 10 minutes).
4. Add orzo, lemon juice and lemon zest to broth, stir. Add chicken. Cook until the chicken and orzo are heated through (approx 5 minutes). Add baby spinach. Cook until spinach wilts in broth and orzo is tender (2-3 minutes). LEFTOVERS: consider adding spinach to bowls being served ONLY.
5. Ladle soup into bowls. Garnish with lemon slices and Parmesan cheese.