By thomas , 23 June 2025
Ingrédients
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 3 medium carrots, peeled and thinly diced
  • 2 small celery stalks, chopped
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 4 cloves garlic, minced
  • 7 cups chicken stock or broth
  • 1 teaspoon fresh thyme
  • 1 cup dry orzo
  • 3 cups cooked, rotisserie chicken (no skins, no bones), shredded (about 1.5 lb)
  • 3 tablespoons cornstarch
  • 3 cups baby spinach
  • 1 large lemon, juiced
  • Salt and pepper, to taste
  • Garnish:
    • Chopped fresh parsley
    • 2 sprigs fresh thyme
    • 1 small lemon, sliced
  1. Heat olive oil in a large stock pot or Dutch oven. Add onion, carrots, celery, garlic powder, and onion powder. Season with salt and pepper. Cook, stirring for about 5 minutes over medium-high heat, until softened and slightly caramelized.
  2. Stir in fresh minced garlic during the last 2 minutes of cooking.
  3. Pour in chicken stock and stir, scraping up any browned bits. Add thyme. Bring to a boil, then simmer for a couple of minutes. Remove ⅓ cup of the stock and set aside to cool.
  4. Stir in orzo and shredded chicken. Cook for 8–10 minutes (or according to package directions) until the orzo is nearly cooked. Stir frequently to prevent sticking.
  5. Whisk cornstarch with the cooled chicken stock into a slurry, then stir it into the pot to slightly thicken the broth.
  6. Add baby spinach and lemon juice, stirring until the spinach is wilted and everything is heated through. Adjust seasoning with more salt and pepper if needed.
  7. Serve garnished with fresh parsley, thyme sprigs, and lemon slices.
Soupe de poulet au citron et orzo

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Source
https://juliasalbum.com/lemon-chicken-orzo-soup/

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