Merfeld-Jewell Recipes

Lemon Chicken Orzo Soup

Recipe inspired by Salt and Lavender's Lemon Chicken Orzo Soup recipe, found here.

Ingredients:

• ½ onion
• 2-3 carrots
• 2-3 stalks of celery
• Spinach
• Garlic
• 2 tbsp all-purpose flour
• 6 cups broth (we use 6c water and 2 heaping tablespoons chicken Better Than Bouillon)
• 1 cup orzo or pearl couscous
• 1 lb chicken or 1 block tofu
• 2-3 bay leaves
• Italian seasoning
• Parsley
• Garlic powder
• Onion powder
• Salt
• Pepper
• 2 tbsp lemon juice

Directions:

1. Dice onion, carrot, and celery. Carrot and celery can be combined. If using fresh spinach, roughly chop and set aside for later.
2. If using tofu, chop into bite-sized cubes.
3. Heat oil in a stock pot, then saute onions until translucent.
4. Add carrots and celery and cook until tender (a few minutes).
5. Add garlic and stir, heating until fragrant.
6. Add flour and continue cooking 1 minute.
7. Add broth slowly, stirring to avoid the flour clumping up. Add couscous, chicken or tofu, spinach if frozen, and seasoning.
8. Bring to a rolling boil, then turn down heat to low, cover, and simmer 15 minutes stirring occasionally.
9. Pull out chicken, then dice or shred and return to pot. If using fresh spinach, add now and cook 2-3 more minutes.
10. Turn off burner and remove pot from heat. Add lemon juice and taste (feel free to use more or less to your liking, and you can adjust other seasonings at this time).
11. Serve and enjoy!