Ginger Lemon Roast Chicken Soup with Spinach and Orzo
Soup is ON!
And it has ginger and lemon to help our immune systems along with fresh spinach greens and garlic – we all need more in our bodies.
We love a good soup. And when roasted chicken is involved, there won’t be any leftovers.
The flavors from the chicken and pan drippings, fresh ginger, spinach and bone broth…all finished with a fresh lemon and delicious orzo…gosh, call this a perfect chicken soup for your soul.
"Kids Chicken Soup"
I almost called this a “Kids Chicken Soup” BUT I can’t stop eating it myself. Kids and grown up kids will all love this.
Serve it hot with crunchy bread and extra bone broth. It’s great frozen too – freeze for another time and thaw when you need it. It will taste fresh, like you just made it.
Check out these easy soup recipes!
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
Ginger Lemon Roast Chicken Soup with Spinach and Orzo Soup
- Total Time: 40 minutes
- Yield: 6 1x
- Diet: Low Lactose
Description
The best kid and grown up comforting soup and good for you too!
Ingredients
Chicken
- 1 whole cut up chicken (have your butcher cut it all up in individual parts or buy it separated)
- 3 tablespoons olive oil, divided
- 1–2 tablespoons salted butter
- salt and pepper
- 1 tablespoon dried rosemary (divided in half)
Soup
- 1 small/medium yellow onion, chopped
- 3–4 carrots, chopped
- 3 celery sticks, chopped
- 3 garlic cloves, chopped
- 2 tablespoons fresh ginger, chopped
- 1 teaspoon dried thyme
- 3 bay leaves
- 2 quarts chicken bone broth (I love using Bonefide)
- 1 can full fat coconut milk
- 2 handfuls of fresh spinach
- juice of 1 lemon
- 1 cup orzo, cooked according to package and set aside
Instructions
- Preheat your oven to 400F. In a baking dish, add the chicken (skin side up), 1 tablespoon of olive oil and butter. Generously sprinkle the chicken with salt and pepper and 1/2 of the dried rosemary. Roast for 40 minutes and remove from oven to let rest.
- While the chicken roasts, prepare the rest of the soup. In a large stock pot, heat on medium heat the remaining 2 tablespoon olive oil. Add the onions, carrots and celery – sprinkle with salt and pepper. Sauté for 4 minutes or until the onions start to soften. Add the garlic, ginger, thyme, bay leaves and remaining rosemary. Stir and sauté for 1 minute.
- Add the bone broth and coconut milk. Stir to combine everything and turn heat up slightly. When bubbles start to form on the outside rim of the pot turn to low and cook for 4-6 minutes or until carrots are softened. Turn heat off. Add the spinach and lemon juice, stir to combine.
- Taste with a spoon – may need more salt. Pick the chicken off the bones and shred into smaller pieces. Scrap all the bites + piece from the roasting pan including all the dripping into the soup pot. Remove the bay leaves and discard.
- When serving, add about 1/2 cup of orzo to a soup bowl and ladle soup over the top of it. Serve hot.
Notes
You can cook the orzo in the soup broth if you want. Just add the uncooked orzo to the soup – add at the bone broth step and cook at a simmer until it is cooked through.
- Prep Time: 10
- Cook Time: 30
- Category: soup
- Method: stove-top
- Cuisine: soup
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