Not every bowl of comfort has to be rich and heavy. This soup has all the warmth you’d hope for on a cold, rainy day—tender chicken, earthy mushrooms, fresh spinach, and delicate orzo—but it’s the bright, fresh lemon that gives it its character. The result is a broth that’s both comforting and vibrant, making it just as welcome in the cooler months as it is on a rainy spring afternoon.
It also freezes beautifully. If you’re making a batch for the freezer, simply stir in the spinach and parsley when reheating to preserve their fresh color and flavor.
Ingredients
1 whole chicken, cut into pieces
2 quarts chicken stock
1 large onion, diced
1 bay leaf
1 sprig fresh thyme
5 garlic cloves, grated
2 carrots, diced
1 teaspoon olive oil
2 cups sliced mushrooms
5 cups chopped baby spinach
1 cup chopped fresh parsley
2 tablespoons heavy cream
⅛ teaspoon ground cumin
2 lemons, juiced
1 cup dried orzo (or substitute white beans for a lower-carb, gluten-free option)
Salt, to taste
Freshly cracked black pepper, to taste
Directions
Place the chicken, chicken stock, bay leaf, and thyme in a large stockpot. Bring to a gentle boil, then reduce the heat and simmer for about 25 minutes, or until the chicken is cooked through.
Remove the chicken from the pot and transfer it to a cutting board. Strain the broth, discarding the bay leaf and thyme, then return the broth to the stockpot.
Once the chicken is cool enough to handle, remove the skin and shred the meat into bite-sized pieces.
Meanwhile, heat the olive oil in a large skillet over medium heat. Add the onion, mushrooms, and garlic and cook until the vegetables begin to soften. Stir in the spinach and cook just until wilted.
Add the shredded chicken, sautéed vegetables, and diced carrots to the stockpot. Stir in the cumin and plenty of freshly cracked black pepper. Bring the soup to a gentle simmer and cook for about 10 minutes.
Add the orzo and continue cooking until it is al dente.
Stir in the lemon juice, heavy cream, and chopped parsley. Taste and season with salt as needed.
Serve hot with crusty garlic bread and extra lemon wedges on the side, if desired.
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