Description
1 lb chicken breast, boneless and skinless
1 tbsp olive oil
1 medium onion, chopped
2 garlic cloves, minced
2 medium carrots, sliced
2 celery stalks, chopped
1 cup orzo pasta
6 cups chicken broth
1 lemon, juiced and zested
1 tsp dried thyme
1/2 tsp dried oregano
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Directions:
In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery, sautéing for about 5 minutes until softened.
Add the minced garlic and cook for another 1 minute until fragrant.
Add the chicken breast to the pot and pour in the chicken broth. Bring to a boil, then reduce the heat to a simmer. Cook the chicken for about 20 minutes or
until fully cooked.
Remove the chicken from the pot, shred it using two forks, and return it to the soup.
Stir in the orzo pasta, lemon juice, lemon zest, thyme, and oregano. Simmer for another 10-12 minutes until the orzo is cooked.
Season with salt and pepper to taste.
Ladle the soup into bowls and garnish with fresh parsley before serving.
Prep Time: 10 minutes Cooking Time: 30 minutes Total Time: 40 minutes Kcal: 200 per serving Servings: 6 servings
Step-by-Step Guide
Follow these detailed instructions for perfect Lemon Chicken Orzo Soup every time. First, ensure all ingredients are prepped (mise en place). Heat 1 tbsp olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the holy trinity of onion, carrots, and celery, sautéing for 5 minutes until they begin to soften. Add the minced garlic and cook for 60 seconds until fragrant, being careful not to burn it.
Next, add the whole chicken breasts and 6 cups of broth. Increase heat to bring to a boil, then immediately reduce to a gentle simmer. Cover and cook chicken for 20 minutes. Use a meat thermometer to ensure internal temperature reaches 165°F. Remove chicken to a cutting board. While it cools slightly, increase the soup’s heat to a medium simmer and add 1 cup of orzo, lemon zest, lemon juice, thyme, and oregano. Cook for 10-12 minutes, stirring occasionally to prevent sticking.
While the orzo cooks, use two forks to shred the chicken completely. Return all shredded chicken to the pot for the final 2-3 minutes of cooking to reheat. Finally, season generously with salt and pepper, tasting and adjusting as needed.
Serving Suggestions
Ladle this vibrant soup into deep bowls. Garnish with a generous sprinkle of fresh parsley. For a complete meal, serve with a side of crusty bread or garlic knots for dipping. A simple side salad with a light vinaigrette balances the soup’s richness. For extra freshness, offer lemon wedges on the side for an additional citrus kick.
How-to Summary
Sauté onions, carrots, and celery. Add garlic. Simmer chicken breasts in broth until cooked. Remove and shred chicken. Add orzo, lemon juice, zest, and herbs to the pot and simmer until orzo is tender. Return shredded chicken to the pot. Season with salt and pepper. Garnish and serve.
Frequently Asked Questions
Can I use a different pasta? Yes. Small pasta like ditalini or acini di pepe work well. For a gluten-free version, use rice or gluten-free pasta, adjusting cook time as needed.
How can I make this soup creamier? For a richer texture, temper 1/2 cup of heavy cream or full-fat coconut milk by stirring in a ladle of hot soup first, then blending it back into the pot just before serving.
What’s the best way to store and reheat leftovers? Store in an airtight container for up to 4 days. The orzo will absorb broth, so add a splash of water or broth when reheating on the stove over medium-low heat.
Can I use pre-cooked or rotisserie chicken? Absolutely. Use about 3 cups of shredded cooked chicken. Add it in the final 5 minutes of cooking just to heat through, preventing it from becoming tough.
Is it possible to make this in a slow cooker? Yes. Sauté veggies first for best flavor, then add all ingredients except orzo and lemon to the slow cooker. Cook on low for 6-7 hours. Shred chicken, then add orzo and lemon, cooking on high for an additional 20-30 minutes.
Common Mistakes to Avoid
- Overcooking the Orzo: Simmer orzo just until al dente. It will continue to soften in the hot broth, leading to a mushy texture if cooked too long initially.
- Adding Lemon Too Early: Adding lemon juice at the beginning can result in a bitter taste. Always add citrus juice and zest at the end to preserve its bright, fresh flavor.
- Not Seasoning in Layers: Season the sautéing vegetables lightly, then season the broth, and always do a final seasoning at the end. This builds a deeper flavor profile.
- Crowding the Pot: Ensure your pot is large enough (at least 6 quarts) to prevent overflow and allow for proper simmering.
Conclusion
This Lemon Chicken Orzo Soup is a comforting, flavorful dish that masterfully balances hearty chicken and pasta with the bright, uplifting notes of lemon and herbs. It’s surprisingly simple to prepare, making it perfect for a weeknight dinner yet elegant enough for guests. By following the step-by-step guide and avoiding common pitfalls, you’ll create a restaurant-quality soup that is both nourishing and delicious. Enjoy this versatile recipe that is sure to become a cherished staple in your home cooking repertoire.
