Lemon Chicken Orzo Soup

This soup is light and bright. The sour flavor stimulates the digestion, senses and breaks up Liver Qi stagnation.

You control the sour flavor here.

I like my soup very lemony, so I usually use the zest and juice of a whole lemon, along with slices of another. If sour is a flavor that is still unfamiliar to your palate start with less.

Yes, this soup can be made vegetarian, just substitute vegetable broth and leave out the chicken. Add a cup of cooked and drained white beans or lentils for protein. Though orzo is the traditional pasta this soup is served with if you have a gluten sensitivity simply cut out the gluten and use a gluten free rice or other grain. It will shift the flavor some, but not a lot. Enjoy!

Servings: 6-8 Prep Time: 20 mins Cook Time: 40 mins

Ingredients

• 7 cups chicken or vegetable stock

• 1 cup dry white wine

• 1 lbs chicken cooked and shredded

• 1 large yellow onion peeled and chopped

• 2 large carrots cleaned and chopped

• 2 large celery stalks chopped

• 1 cup baby spinach

• 1/2 cup orzo uncooked

• 1/2 cup Italian Parsley

• 1 large lemon juiced

• fresh lemon zest

• olive oil

• salt and pepper to taste

• additional lemon slice, optional

• 1 cup cooked lentils or white beans, optional

Instructions

In a large pot, over medium heat cook onions, celery and carrots until onions are just transparent. Add in broth, chicken, and the lemon juice and wine. Bring to a simmer for about 15-20 minutes or until flavors blend, add salt and pepper to taste. Add in orzo and cook until orzo is soft, about 8 minutes. Add in chopped spinach and parsley just before serving. Enjoy.

Recipe Notes

Energetics: This soup is light, yet nourishing. Broth is easily absorbed by the body nourishing Qi, Blood, Yang and Yin. The chicken, high in protein creates warms and strengthen.  The greens nourish Blood.  Sour cuts phlegm and moves Liver and Gallbladder stagnation.

Season: Spring, and all