Description
Lemon Chicken Orzo Soup Recipe
Ingredients
For the Soup:
2 tablespoons olive oil
1 medium onion, diced
3 garlic cloves, minced
2 large carrots, sliced
2 celery stalks, sliced
6 cups (1.4 liters) chicken broth
2 cups shredded cooked chicken (rotisserie works well)
1 cup (200g) orzo pasta
1 lemon (zested and juiced)
1 teaspoon dried thyme
1 teaspoon dried oregano
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions
Sauté Vegetables:
Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery. Sauté until softened, about 5 minutes.
Add Broth and Seasonings:
Pour in the chicken broth and stir in the thyme, oregano, salt, and black pepper. Bring to a boil.
Cook Orzo and Chicken:
Add the orzo pasta to the pot and reduce the heat to a simmer. Cook for about 8-10 minutes, stirring occasionally, until the orzo is tender.
Stir in the shredded chicken and simmer for another 2-3 minutes to heat through.
Add Lemon Flavor:
Remove the soup from heat and stir in the lemon zest and juice. Taste and adjust seasoning as needed.
Garnish and Serve:
Ladle the soup into bowls and garnish with fresh parsley. Serve warm with crusty bread or crackers.
Storage Tips:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheat gently on the stove, adding extra broth if needed as the orzo absorbs liquid over time.
Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 4-6
This Lemon Chicken Orzo Soup is a comforting, zesty dish perfect for any season!
#ChickenSoup #ComfortFood #HealthyEats
Step-by-Step Guide
Follow this detailed guide for perfect soup every time. First, ensure all vegetables are uniformly diced for even cooking. Heat the oil until it shimmers before adding your aromatics. Sauté them until the onions are translucent and fragrant, about 5-7 minutes, being careful not to burn the garlic. When adding the broth, use a wooden spoon to scrape up any browned bits from the bottom of the pot for extra flavor. Bring the broth to a full, rolling boil before adding the orzo. This ensures the pasta cooks at the correct rate. Simmer the orzo uncovered, stirring occasionally to prevent sticking. The most crucial step is removing the pot from the heat BEFORE adding the lemon juice. Adding acid to boiling soup can make it taste bitter.
Serving Suggestions
This versatile soup pairs beautifully with several sides. For a classic comfort meal, serve with warm, crusty bread or buttery crackers for dipping. A simple side salad with a light vinaigrette offers a refreshing contrast. For a heartier lunch, top the soup with extra fresh herbs like dill or a sprinkle of grated Parmesan cheese. You can also add a dollop of Greek yogurt or a drizzle of high-quality olive oil just before serving for added richness.
How-to Summary
In short: Sauté diced veggies in olive oil. Add broth and seasonings, then bring to a boil. Stir in orzo and simmer until tender. Mix in shredded chicken to warm through. Off the heat, finish with fresh lemon zest and juice. Garnish and serve immediately.
Frequently Asked Questions
Can I use uncooked chicken instead of pre-cooked? Yes. Add 1-2 raw, diced chicken breasts with the broth and simmer until cooked through (about 15 minutes) before adding the orzo. Remove, shred, and return to the pot.
How can I make this soup creamier? For a creamy version, temper 1/2 cup of heavy cream or full-fat coconut milk with a ladle of hot soup, then stir the mixture back into the pot at the end.
My orzo absorbed all the broth overnight. How do I fix it? This is common. Simply add additional broth or water when reheating on the stovetop until you reach your desired soup consistency.
Can I freeze this soup? It’s not recommended. The orzo pasta will become very mushy and absorbent when thawed, resulting in a thick, porridge-like texture.
What’s a good substitute for orzo? Other small pasta like ditalini or acini di pepe work well. For a gluten-free option, use rice or a gluten-free pasta, adjusting the cook time as needed.
Common Mistakes to Avoid
- Adding lemon while cooking: This causes bitterness. Always add lemon juice and zest after removing the soup from heat.
- Overcooking the orzo: Simmer only until al dente, as it will continue to soften in the hot broth. Mushy pasta ruins the texture.
- Using bottled lemon juice: Fresh lemon is non-negotiable for the bright, vibrant flavor that defines this soup.
- Not seasoning in layers: Season the vegetables while sautéing and again after adding the broth. Final seasoning after the lemon is added is essential.
Conclusion
This Lemon Chicken Orzo Soup masterfully balances comforting, hearty ingredients with a bright, citrusy finish. It’s a quick, one-pot meal that feels both nourishing and elegant. By following the detailed steps and avoiding common pitfalls, you can consistently create a restaurant-quality soup at home. Perfect for busy weeknights or when you need a bowl of sunshine, this recipe is sure to become a cherished staple in your cooking repertoire.