Why Make This Recipe
Lemon Chicken Orzo Soup is a delicious and comforting dish perfect for any time of the year. It’s not only easy to make but also packed with flavors and nutrients. The bright taste of lemon adds a refreshing twist, while the chicken and orzo make it hearty enough to satisfy your hunger. This soup is great for family dinners or when you need a little warmth on a chilly day.
How to Make Lemon Chicken Orzo Soup
Ingredients:
- 1 lb boneless, skinless chicken breasts or thighs
- 1 cup dried orzo pasta
- 6 cups chicken broth (preferably homemade)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- Juice and zest of 2 lemons
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley or dill for garnish
Directions:
- Cook the chicken by poaching it in broth or sautéing in a skillet with olive oil until it’s cooked through. Once done, shred or dice the chicken into bite-sized pieces.
- In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the diced onion, carrots, and celery; sauté until tender and translucent, which should take about 5-7 minutes. Add the minced garlic and cook for another minute.
- Pour in the chicken broth and bring the mixture to a boil. Add the orzo pasta, reduce the heat to medium-low, and let it simmer until the orzo is al dente, approximately 8-10 minutes. Stir occasionally.
- Return the cooked chicken to the pot. Mix in the lemon juice and lemon zest. Season with salt and pepper. Allow it to simmer for a few more minutes to blend the flavors.
- Remove from heat and garnish with chopped parsley or dill. Serve hot, optionally with crusty bread or a side salad.
How to Serve Lemon Chicken Orzo Soup
Lemon Chicken Orzo Soup is best served hot. You can ladle the soup into bowls and sprinkle fresh parsley or dill on top for extra flavor. It pairs nicely with crusty bread or a fresh side salad for a complete meal.
How to Store Lemon Chicken Orzo Soup
If you have leftovers, let the soup cool before transferring it to an airtight container. Store it in the refrigerator for up to 3 days. If you want to keep it longer, consider freezing it for up to 3 months. Just be sure to leave out the orzo if freezing, as it can become mushy when thawed.
Tips to Make Lemon Chicken Orzo Soup
- Use homemade chicken broth for a richer flavor.
- Adjust the lemon juice and zest according to your taste preference; more for tangy flavor, less for milder.
- Feel free to add other vegetables like spinach or peas for extra nutrition and color.
Variation
You can easily customize this soup by using different proteins, such as turkey or shrimp. Additionally, for a vegetarian option, substitute chicken with chickpeas or tofu and use vegetable broth.
FAQs
1. Can I use other types of pasta instead of orzo?
Yes! You can use any small pasta like ditalini or small shells. Just adjust the cooking time according to the pasta type.
2. How can I make this soup creamier?
For a creamier soup, you can stir in a splash of heavy cream or milk just before serving.
3. Is it okay to freeze this soup?
Yes, you can freeze it, but it’s best to leave out the orzo before freezing. Cook the orzo separately when you reheat the soup.
Lemon Chicken Orzo Soup
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Gluten-Free, Dairy-Free
Description
A delicious and comforting soup featuring chicken, orzo, and a refreshing twist of lemon, perfect for any time of the year.
Ingredients
- 1 lb boneless, skinless chicken breasts or thighs
- 1 cup dried orzo pasta
- 6 cups chicken broth (preferably homemade)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- Juice and zest of 2 lemons
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley or dill for garnish
Instructions
- Cook the chicken by poaching it in broth or sautéing in a skillet with olive oil until it’s cooked through. Once done, shred or dice the chicken into bite-sized pieces.
- In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the diced onion, carrots, and celery; sauté until tender and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute.
- Pour in the chicken broth and bring the mixture to a boil. Add the orzo pasta, reduce the heat to medium-low, and let it simmer until the orzo is al dente, approximately 8-10 minutes, stirring occasionally.
- Return the cooked chicken to the pot. Mix in the lemon juice and lemon zest. Season with salt and pepper. Allow it to simmer for a few more minutes to blend the flavors.
- Remove from heat and garnish with chopped parsley or dill. Serve hot.
Notes
Use homemade chicken broth for a richer flavor. Adjust the lemon juice and zest according to your taste preference. Feel free to add other vegetables like spinach or peas for extra nutrition.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Soups & Stews
- Cuisine: American