How to make Lemon Chicken Orzo Soup

When it comes to comfort food, few dishes rival the cozy, heartwarming appeal of a steaming bowl of soup. This Lemon Chicken Orzo Soup is the perfect blend of hearty and refreshing, offering tender chicken, a bright lemony broth, and satisfying orzo pasta. Packed with fresh vegetables and nutritious ingredients, this soup is as healthy as it is delicious, making it a must-have in your recipe collection.

Lemon Chicken Orzo Soup

• Bright and Refreshing: The addition of fresh lemon juice and zest brings a burst of brightness to the rich chicken broth, balancing flavors beautifully.
• Nutrient-Packed: With veggies like carrots, celery, and spinach, plus lean chicken, this soup is a powerhouse of nutrients.
• Versatile and Easy: Perfect for meal prep, leftover chicken, or a quick weeknight dinner, this soup is adaptable to your needs.
• Family Favorite: The comforting flavors appeal to all ages, making it a hit for the whole family.

Ingredients You’ll Need

Orzo Pasta

This small rice-shaped pasta is the backbone of the soup’s texture. Cook 8 ounces of orzo until al dente to avoid it becoming overly soft in the broth.

Fresh Vegetables

• Carrots: Add natural sweetness and vibrant color. Chop three medium-sized carrots for a perfectly balanced bite.
• Celery: Provides a subtle, aromatic flavor. Use three ribs, chopped, for a classic soup base.
• Onion: A medium onion, finely diced, enhances the soup’s savory depth.
• Spinach: Stir in a whole package (8 ounces) of baby spinach at the end for a burst of greens.

Aromatics and Seasonings

• Garlic: Two minced cloves add rich aroma and flavor.
• Dried Thyme and Oregano: These herbs lend an earthy warmth.
• Bay Leaf: A single bay leaf subtly enhances the overall flavor.
• Salt and Black Pepper: Season to taste for a balanced and flavorful broth.

Protein and Broth

• Chicken: This soup is an excellent way to use up 8 ounces of leftover cooked or rotisserie chicken. Chop it into bite-sized pieces.
• Chicken Broth: Use three 32-ounce cartons of low-sodium chicken broth for a lighter, healthier base.

Lemon

Fresh lemon juice (half a cup) and the zest of one lemon provide the signature tangy flavor. Garnish with lemon slices for an added touch.

Optional Toppings

• Parmesan Cheese: A sprinkle of grated Parmesan adds a creamy, savory finish.

Instructions Required

Preparing the Orzo

1. Bring a large pot of salted water to a boil.
2. Stir in the orzo and cook for about 5 minutes, or until it’s partially cooked. This prevents it from overcooking later in the soup.
3. Drain the orzo and rinse with cold water to stop the cooking process.

Cooking the Vegetables

1. Heat a teaspoon of olive oil in a large pot over medium heat.
2. Add the chopped carrots, celery, and onion. Sauté for about 5 minutes, or until the vegetables start to soften.
3. Stir in the minced garlic and cook for another minute until fragrant.

Building the Flavor

1. Season the vegetables with dried thyme, oregano, salt, pepper, and a bay leaf.
2. Pour in the chicken broth and bring it to a gentle boil.
3. Reduce the heat to medium-low, cover partially, and let the soup simmer for about 10 minutes, or until the vegetables are tender.

Final Touches

1. Stir in the cooked orzo, lemon juice, lemon zest, and chopped chicken.
2. Cook for another 5 minutes, allowing the flavors to meld and the chicken to heat through.
3. Add the baby spinach and stir until wilted, which takes 2-3 minutes.
4. Taste and adjust seasoning as needed.

Serving Suggestions

Serve this Lemon Chicken Orzo Soup with a side of crusty French bread or a fresh green salad for a complete meal. The soup is light enough for a starter but hearty enough to stand alone as the main course.

Storage Tips

• Refrigeration: Store leftovers in an airtight container in the fridge for up to four days.
• Freezing: Freeze the soup without the orzo to maintain the best texture. Simply cook fresh orzo when reheating.

Variations and Tips

• Gluten-Free: Substitute the orzo with gluten-free pasta or rice.
• Extra Vegetables: Add zucchini, peas, or kale for more nutrients.
• Creamy Version: Stir in a splash of heavy cream or coconut milk for a richer broth.

Source: Inspired by classic soup recipes with a personalized twist.

Quick and Easy Lemon Chicken Orzo Soup Recipe

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 6 quarts (12 servings)

Ingredients:

• 8 ounces orzo pasta
• 1 teaspoon olive oil
• 3 medium carrots, chopped
• 3 ribs celery, chopped
• 1 medium onion, diced
• 2 cloves garlic, minced
• ½ teaspoon dried thyme
• ½ teaspoon dried oregano
• Salt and ground black pepper to taste
• 1 bay leaf
• 3 (32-ounce) cartons low-sodium chicken broth
• ½ cup fresh lemon juice
• 1 lemon, zested
• 8 ounces cooked chicken breast, chopped
• 1 (8-ounce) package baby spinach leaves
• 1 lemon, sliced for garnish (optional)
• ¼ cup grated Parmesan cheese (optional)

Directions:

1. Cook orzo in salted boiling water for 5 minutes; drain and rinse.
2. Heat olive oil in a large pot. Sauté carrots, celery, and onion for 5 minutes. Add garlic and cook for 1 more minute.
3. Season with thyme, oregano, salt, pepper, and a bay leaf. Pour in chicken broth and bring to a boil.
4. Simmer for 10 minutes, then stir in orzo, lemon juice, zest, and chicken.
5. Cook until heated through. Add spinach and stir until wilted.
6. Serve hot, garnished with lemon slices and Parmesan if desired.

Nutrition (Per Serving): 167 calories, 4g fat, 22g carbs, 12g protein.