Lemon Chicken Orzo Soup

Introduction

Bright and comforting, this Lemon Chicken Orzo Soup is a hearty blend of tender shredded chicken, zesty lemon, and orzo pasta. Perfect for a cozy weeknight dinner or a light lunch, this flavorful soup is ready in just 30 minutes.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 6 cups chicken broth
• 1 cup orzo pasta
• 2 cups cooked chicken, shredded
• 1 lemon, juiced and zested
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.
2. Stir in the minced garlic, diced carrots, and celery. Cook for an additional 5 minutes until the vegetables are softened.
3. Pour in the chicken broth and bring the mixture to a boil. Once boiling, add the orzo pasta and cook according to package instructions, usually about 8-10 minutes.
4. Add the shredded chicken, lemon juice, lemon zest, dried thyme, salt, and pepper. Stir well and let simmer for another 5 minutes to heat through.
5. Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley.

Helpful Tips

1. Cook orzo separately if storing leftovers – Orzo tends to absorb liquid, which can make the soup overly thick when stored. To prevent this, cook the orzo separately and add it to individual servings before eating.
2. Use rotisserie chicken for convenience – Pre-cooked rotisserie chicken saves time and adds extra flavor to the soup. Simply shred it and stir it in when the recipe calls for cooked chicken.
3. Zest the lemon before juicing – It’s easier to zest the lemon while it’s still whole. Make sure to only grate the yellow part of the skin, as the white pith can be bitter.

Serving Suggestions

1. Serve with crusty bread – A warm slice of crusty bread or a buttered baguette pairs wonderfully with this soup, making it a hearty meal.
2. Top with freshly grated Parmesan – Adding a sprinkle of Parmesan cheese on top enhances the flavor and adds a creamy, savory touch.
3. Pair with a fresh green salad – A simple salad with mixed greens, cucumbers, and a light vinaigrette complements the bright lemony flavor of the soup perfectly.

Substitutions and Variations

1. Swap orzo with quinoa or rice – If you prefer a gluten-free option, you can replace the orzo with cooked quinoa or rice. Cook them separately to avoid absorbing too much broth.
2. Add spinach or kale for extra greens – Toss in a handful of fresh spinach or chopped kale during the last 5 minutes of cooking for added nutrients and a pop of color.
3. Use vegetable broth for a vegetarian version – Replace the chicken broth with vegetable broth and omit the chicken for a delicious vegetarian alternative. You can add chickpeas or white beans for protein.

Conservation and Storage

1. Store soup in an airtight container – Once the soup has cooled, transfer it to an airtight container and store it in the refrigerator. This helps maintain freshness and prevent the soup from absorbing other odors in the fridge. It can be stored for up to 3 days.
2. Freeze for longer storage – If you want to keep the soup for a longer period, pour it into freezer-safe containers, leaving some space at the top for expansion. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
3. Reheat gently on the stovetop – When reheating, use low to medium heat on the stovetop and stir occasionally to ensure even heating. If the soup has thickened during storage, add a splash of chicken broth or water to loosen it up.

Common Mistakes to Avoid

1. Overcooking the orzo – Orzo cooks quickly, and overcooking can make it mushy. Keep an eye on the cooking time and test for doneness a minute or two before the suggested time on the package.
2. Adding lemon too early – Lemon juice should be added at the end of cooking to retain its bright, fresh flavor. Adding it too early can cause the flavor to become dull or bitter.
3. Skipping seasoning adjustments – Taste the soup before serving and adjust the salt and pepper as needed. Ingredients like chicken broth vary in saltiness, so it’s important to check the seasoning balance.

Frequently Asked Questions

1. Can I use another type of pasta instead of orzo? – Yes, you can use other small pasta varieties like ditalini, pastina, or small shells. Just make sure to adjust the cooking time according to the package instructions.
2. Can I make this soup ahead of time? – Absolutely! This soup can be made a day ahead and stored in the refrigerator. Just note that the orzo may absorb more broth, so you might need to add extra broth when reheating.
3. How can I make this soup more filling? – You can add extra vegetables like zucchini or mushrooms, or stir in a can of drained and rinsed white beans for added protein and fiber.
4. What’s the best way to add more flavor? – To boost flavor, consider adding a bay leaf while the soup simmers or a dash of hot sauce for a subtle kick. Fresh herbs like dill or basil can also enhance the flavor right before serving.

Conclusion

Lemon Chicken Orzo Soup is a comforting and vibrant dish that perfectly balances zesty lemon, tender chicken, and hearty orzo pasta. Whether you’re craving a quick weeknight meal or looking for a dish to brighten a chilly day, this soup is an ideal choice. It’s simple to prepare, easily customizable, and packed with wholesome ingredients. Pair it with crusty bread or a fresh salad for a complete meal that will satisfy and warm your soul. Once you’ve tried this recipe, it’s sure to become a favorite in your rotation!

Lemon Chicken Orzo Soup

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• Author: Avery
• Total Time: 30 minutes
• Yield: 6 servings 1x

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Description

Bright and comforting, this Lemon Chicken Orzo Soup is a hearty blend of tender shredded chicken, zesty lemon, and orzo pasta. Perfect for a cozy weeknight dinner or a light lunch, this flavorful soup is ready in just 30 minutes.

 

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Ingredients

Scale 1x2x3x

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 6 cups chicken broth
• 1 cup orzo pasta
• 2 cups cooked chicken, shredded
• 1 lemon, juiced and zested
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

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Instructions

• In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.
• Stir in the minced garlic, diced carrots, and celery. Cook for an additional 5 minutes until the vegetables are softened.
• Pour in the chicken broth and bring the mixture to a boil. Once boiling, add the orzo pasta and cook according to package instructions, usually about 8-10 minutes.
• Add the shredded chicken, lemon juice, lemon zest, dried thyme, salt, and pepper. Stir well and let simmer for another 5 minutes to heat through.
• Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley.

Notes

• For extra flavor, use homemade chicken broth.
• You can substitute orzo with another small pasta like ditalini or small shells.
• If you prefer a thicker soup, add more orzo, but note that it will absorb more liquid over time.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a bit of extra broth if needed.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 bowl (approx. 1.5 cups)
• Calories: 320 kcal
• Sugar: 4 g
• Sodium: 750 mg
• Fat: 8 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 6.5 g
• Trans Fat: 0 g
• Carbohydrates: 32 g
• Fiber: 3 g
• Protein: 28 g
• Cholesterol: 55 mg

Keywords: Lemon chicken orzo soup, comforting chicken soup, easy chicken soup recipe