Ginger Lemon Roast Chicken Soup with Spinach + Orzo

Soup is ON! And it has ginger + lemon to help our immune systems along with fresh spinach greens + 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 + pan drippings, fresh ginger, spinach + bone broth...all finished with a fresh lemon + delicious orzo...gosh, call this a perfect chicken soup for your soul.

I almost called this a "Kids Chicken Soup" BUT I can't stop eating it myself. Kids + grown up kids will all love this.

Serve it hot with crunchy bread + extra bone broth. It's great frozen too - freeze for another time + thaw when you need it. It will take fresh, like you just made it. Let's do this!

Ginger Lemon Roast Chicken Soup with Spinach + Orzo

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 + 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 + set aside

Preheat your oven to 400F. In a baking dish, add the chicken (skin side up), 1 tablespoon of olive oil + butter. Generously sprinkle the chicken with salt + pepper + 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 + celery - sprinkle with salt + pepper. Saute for 4 minutes or until the onions start to soften. Add the garlic, ginger, thyme, bay leaves + remaining rosemary. Stir + saute for 1 minute.

Add the bone broth + 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 + 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 + discard.

When serving, add about 1/2 cup of orzo to a soup bowl and ladle soup over the top of it. Serve hot.

Enjoy!

*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.