PANERA LEMON CHICKEN ORZO SOUP

Panera Lemon Chicken Orzo Soup image

Number Of Ingredients 16

Previous Next

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.