Creamy Lemon Chicken Orzo Soup (Print Version)

# Ingredients:

→ Chicken & Base

01 - Boneless skinless chicken breast (1¼ pounds)
02 - Olive oil (2 tablespoons)
03 - Lemon pepper seasoning

→ Dried Seasonings

04 - Dried oregano (1 teaspoon)
05 - Dried basil (1 teaspoon)
06 - Dried parsley (1 teaspoon)
07 - Mustard powder (1 teaspoon)
08 - Dried dill weed (½ teaspoon)

→ Soup Base

09 - Dry white wine (½ cup)
10 - Butter (2 tablespoons)
11 - Yellow onion (1 small, diced)
12 - Carrots (¾ cup, diced)
13 - Celery (2 sticks, diced)
14 - Garlic (4 cloves)
15 - Chicken broth (6 cups)

→ Finishing Elements

16 - Hot sauce (1 teaspoon)
17 - Worcestershire sauce (1 teaspoon)
18 - Heavy cream (½ cup)
19 - Fresh spinach (2 cups)
20 - Parmesan cheese (½ cup, freshly grated)
21 - Lemon juice (from 1 lemon, 3-4 tablespoons)
22 - Orzo (¾ cup, uncooked)

# Instructions:

01 - Season chicken with lemon pepper, sear in olive oil 3-4 minutes per side until golden. Rest 10 minutes, then dice
02 - Add wine to pan, simmer 4 minutes until reduced by half. Add butter and vegetables, cook until softened
03 - Add seasonings, sauces, and broth. Bring to boil, reduce to simmer. Return chicken and cook gently
04 - Separately cook orzo in salted water according to package directions
05 - Add cream and parmesan, then wilt spinach. Remove from heat and add lemon juice
06 - Place orzo in bowls and ladle soup over top

# Notes:

01 - Cook orzo separately to prevent it absorbing too much broth
02 - Can use cooked chicken (3 cups) instead of fresh
03 - Hot sauce and Worcestershire are flavor enhancers, not for heat
04 - Can be made in slow cooker (6 hours on low)

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