I fell in love with this seasonal soup last summer while it was at that famous fancy sandwich shop, and I was determined to recreate it. It's an easy soup to make and it's been a huge favorite in our house ever since. I make it almost weekly. Don't tell that fancy sandwich shop, but I think this is actually better than theirs! Garnish with fresh lemon slices.

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Recipe Summary

prep:
30 mins
cook:
45 mins
total:
1 hr 15 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine chicken broth, chicken breasts, spinach, carrots, celery, orzo pasta, basil, oregano, pepper, and salt in a large stockpot over medium heat. Cook, stirring frequently, until vegetables and pasta are tender, about 30 minutes.

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  • Add lemon juice in small amounts, stirring well and tasting after each addition to adjust flavor.

Cook's Note:

As a shortcut, purchase a rotisserie chicken and just pick the breasts off the chicken and toss into your stockpot. I've also gotten into the habit of roasting my own chickens and then draining the stock and drippings through a fine strainer and letting it set overnight. The next morning, just remove the top layer of fat and then use the rest of the stock for your soup base. It adds a delicious flavor to the soup!

Nutrition Facts

204 calories; protein 15.9g; carbohydrates 28.8g; fat 2.4g; cholesterol 32.5mg; sodium 1797.7mg. Full Nutrition
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