Lemon chicken orzo soup is a classic comfort food that is perfect for cold winter nights or when you're feeling under the weather. This soup is a delicious combination of tender chicken, tangy lemon, hearty orzo pasta, and fragrant herbs.
How To Make:
To make this soup, start by cooking boneless, skinless chicken breasts in a large pot with olive oil until browned on both sides. Chicken should be removed from the pot and placed aside. In the same pot, sauté chopped onions, carrots, and celery until softened. After one minute, add the minced garlic and cook for one more minute.
Next, add chicken broth, lemon juice, and lemon zest to the pot, along with a bay leaf and fresh thyme. The mixture should be heated until it boils, then it should be simmered for about 10 minutes.
While the soup is simmering, cook orzo pasta in a separate pot until al dente. Drain the pasta and set it aside.
Once the soup has simmered for 10 minutes, add the cooked chicken and orzo to the pot. Let the soup simmer for an additional 5-10 minutes, or until the chicken is fully cooked and the orzo is tender.
To finish the soup, remove the bay leaf and thyme sprigs, and stir in fresh chopped parsley. Add salt and black pepper to taste when preparing the soup.
Serve the lemon chicken orzo soup hot, garnished with additional fresh parsley and lemon wedges. This comforting and flavorful soup is sure to become a family favorite.
Tips and Variations
Tips:
Use homemade chicken broth if possible. It will add more flavor and depth to the soup.
Sauté the vegetables, such as onion, garlic, carrots, and celery, before adding the broth. This will enhance their flavor and help them soften.
Use boneless, skinless chicken thighs in place of chicken breasts. They are more flavorful and tender.
At the very end of cooking, add the orzo pasta. This will stop it from turning mushy.
Don't overdo the lemon juice. Start with a little and add more or less to suit your tastes.
Variations:
Add some spinach or kale to the soup for some extra nutrition.
Use quinoa or barley instead of orzo pasta for a healthier twist.
Add some canned tomatoes for a slightly tangy flavor.
Use vegetable broth instead of chicken broth for a vegetarian version of the soup.
Make it spicy by adding some red pepper flakes or hot sauce.
Add some cooked chickpeas or white beans for extra protein and fiber.
Garnish the soup with some chopped fresh herbs, such as parsley, cilantro, or dill.
To make it a heartier dinner, add some cooked rice or noodles.
Ingredients:
- One pound of cut-up, skinless, boneless chicken breasts
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 tbsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 8 cups chicken broth
- 1 cup uncooked orzo pasta
- 1/4 cup fresh lemon juice
- 2 tbsp lemon zest
- 2 cups baby spinach
- 1/4 cup chopped fresh parsley
- Lemon wedges, for serving
Instructions:
A large pot should be placed over medium-high heat to warm the olive oil. After about 5 minutes, remove the chicken from the saucepan and set it aside. Add the chicken and heat until it is browned on all sides. The onion should be added to the pot and cooked for three minutes, or until tender. Add the garlic, oregano, salt, and pepper and sauté for another 30 seconds. Bring the chicken stock to a boil in the kettle after adding it. Add the orzo pasta and reduce the heat to a simmer. Until the orzo is soft, cook for 8 to 10 minutes.
Stir in the cooked chicken, lemon juice, and lemon zest. Cook for another 2-3 minutes.
Add the baby spinach and parsley and cook until the spinach is wilted, about 1-2 minutes.
Spoon the soup into bowls and serve with lemon wedges on the side.