Greek Lemon Chicken & Orzo Soup
Family Sized Rice Cooker
$39.99
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Ingredients
8 ounces orzo pasta
1 tablespoon olive oil
3-4 carrots, chopped, or more to taste
3-4 ribs celery, chopped
1 medium onion, chopped
2-4 cloves garlic, minced
½ teaspoon dried thyme
½ teaspoon dried oregano
Salt and fresh ground black pepper to taste
1 bay leaf (optional)
96 ounces chicken or vegetable broth (3 cartons)
Zest and juice of 1-2 lemons (about ½ cup fresh lemon juice)
8 ounces cooked chicken breast, shredded
8 ounces fresh baby spinach leaves
1 lemon to garnish
½ cup grated Parmesan cheese (optional), more to taste
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Instructions
Add orzo and water to the Family Size Rice Cooker. Cook for only 7-10 minutes, stirring occasionally, until tender. Unplug the Rice Cooker. Use potholders to remove the Removable Pot from the Rice Cooker. Rinse the orzo, drain, and store in separate bowl, then set aside.
On the stovetop, heat olive oil in a large sauté pan over medium heat. Add carrots, celery, and onion. Cook until soft and fragrant, about 6-8 minutes, stirring frequently. Add garlic and continue to cook for another 2-4 minutes. Season with thyme, oregano, bay leaf, salt, and pepper.
Return the Removable Pot to the Rice Cooker and plug it back in. Add chicken broth to the Rice Cooker. Cook for one cooking cycle, then switch to Keep Warm function. On Keep Warm, add sautéed vegetables, chicken, orzo, lemon juice, and lemon zest. Let sit until chicken and orzo are heated through. Add baby spinach and switch from Keep Warm to Cook and cook until spinach wilts into the broth and orzo is tender, about 3-5 minutes.
Season with salt and fresh ground black pepper. Add ¼ cup of Parmesan cheese, saving some to garnish when serving.
To serve, ladle into bowls and add more Parmesan, salt, pepper, and fresh lemon juice to taste.
Enjoy this hearty and bright Greek favorite for lunch or dinner any time of year!
