Lemon Chicken Orzo Soup
Comforting and Delicious Lemon Chicken Orzo Soup
Lemon Chicken Orzo Soup is not just a meal; it’s a warm hug in a bowl. On chilly evenings or when I need a quick pick-me-up, this delightful soup always finds its way to my kitchen. The zesty flavor of lemon combined with tender chicken and hearty orzo creates a symphony of taste that’s as comforting as it is nutritious. Perfect for weeknight dinners or a cozy meal with friends, it brings a bright burst of flavor that feels both familiar and refreshing.
Why You’ll Love This Dish
This soup is a fantastic choice for so many reasons. It’s incredibly quick to prepare, making it ideal for busy weeknights. Plus, it’s budget-friendly, requiring only a handful of simple ingredients you probably already have on hand. Families love it—kids are especially delighted by the tender chicken and fun orzo. The brightness of lemon adds an invigorating twist that keeps the dish lively and appealing.
"This Lemon Chicken Orzo Soup was a hit at our dinner table! The kids couldn’t get enough of it, and I loved how easy it was to make!" – A happy home cook
The Cooking Process Explained
Making Lemon Chicken Orzo Soup is a breeze, with a simple structure that anyone can follow. You’ll start by sautéing aromatic veggies, then introduce the chicken and broth, followed by orzo, and finish it all with a lovely fresh lemon twist. Here’s a step-by-step overview of the process to make it even smoother.
- Sauté vegetables in olive oil.
- Add chicken, stock, and spices to create a flavorful base.
- Shred the chicken and stir in orzo and peas.
- Fold in fresh lemon and herbs before serving.
What You’ll Need
Gather these items to make this delightful soup:
- Extra virgin olive oil: 2 tablespoons
- Onion: 1 yellow, chopped
- Celery: 2 sticks, chopped
- Carrots: 2, peeled and sliced into 1/4-inch rounds
- Garlic: 3 cloves, minced
- Kosher salt and black pepper to taste
- Chicken breast: 1 pound, boneless skinless
- Chicken stock: 4 cups
- Water: 2 cups
- Dried oregano: 2 teaspoons
- Turmeric: 1/2 teaspoon
- Red pepper flakes: 1/2 teaspoon
- Orzo pasta: 3/4 cup, uncooked
- Frozen peas: 1 cup
- Lemons: 2, zested and juiced
- Green onions: 2, trimmed and chopped (whites and green parts)
- Fresh parsley: 1/2 cup, chopped
Feel free to swap out or add ingredients based on your preference; for instance, kale or spinach can add more greens!
Step-by-Step Instructions
- In a large Dutch oven or heavy cooking pot, heat about 2 tablespoons of extra virgin olive oil until shimmering.
- Add the chopped yellow onion, celery, sliced carrots, and minced garlic to the pot. Season with a good pinch of kosher salt and black pepper. Sauté, stirring occasionally, until the veggies soften, about 5 minutes.
- Introduce the chicken, chicken stock, and water to the pot. Season with another dash of kosher salt and black pepper, then sprinkle in the dried oregano, turmeric, and red pepper flakes.
- Bring the mixture to a boil, then reduce the heat to medium-low and simmer for about 10 to 15 minutes, or until the chicken is nearly cooked through.
- Remove the chicken from the pot and set it aside. Add the uncooked orzo and frozen peas to the pot. Increase the heat to bring the liquid back to a boil.
- While waiting for the orzo to cook, use two forks to shred the chicken into smaller pieces.
- Add the shredded chicken back into the pot and cook until the orzo is tender, about 8 minutes longer.
- Turn off the heat and stir in the lemon juice and zest, chopped green onion, and fresh parsley.
Best Ways to Enjoy It
Lemon Chicken Orzo Soup is delicious on its own, but you can elevate the experience with some thoughtful pairing. Serve it alongside crusty bread for dipping or a fresh green salad drizzled with a light vinaigrette. A sprinkle of extra parsley or a dollop of sour cream can add a lovely finishing touch.
Keeping Leftovers Fresh
This soup keeps well, making it perfect for meal prep. Store any leftovers in an airtight container in the fridge for up to 3 days. If you want to enjoy it later, consider freezing it in portions—just ensure to leave some space for expansion in the container.
Reheating Tips:
When you reheat, add a little water or broth to loosen the soup, since orzo tends to absorb liquid as it sits.
Helpful Cooking Tips
- Make sure your vegetable diced sizes are consistent for even cooking.
- To enhance the flavor, let the soup simmer a bit longer after adding the chicken and spices.
- For extra creaminess, consider adding a splash of heavy cream just before serving.
Creative Twists
This recipe is flexible! Here are a few variations to try:
- Swap chicken for turkey or shredded rotisserie chicken for an even quicker meal.
- For a vegetarian version, use chickpeas instead of chicken and vegetable stock in place of chicken stock.
- Add spices like cumin or coriander for a different flavor profile, or try adding fresh spinach at the end for extra nutrition.
Common Questions
How long does it take to prepare?
The total time for making this soup is about 30-40 minutes, making it perfect for a quick weeknight dinner.
Can I prepare this soup ahead of time?
Absolutely! You can make it a day ahead; just store it in the refrigerator and reheat when you’re ready to enjoy.
What can I substitute for orzo?
If you can’t find orzo, small pasta shapes like ditalini or even rice would work well instead!
Is this soup freezer-friendly?
Yes, this soup freezes beautifully! Just store it in freezer-safe containers, and it can last up to 3 months.
Lemon Chicken Orzo Soup
Ingredients
Method
- In a large Dutch oven or heavy cooking pot, heat about 2 tablespoons of extra virgin olive oil until shimmering.
- Add the chopped yellow onion, celery, sliced carrots, and minced garlic to the pot. Season with salt and black pepper. Sauté until the veggies soften, about 5 minutes.
- Introduce the chicken, chicken stock, and water to the pot with more salt, black pepper, dried oregano, turmeric, and red pepper flakes.
- Bring the mixture to a boil, then reduce the heat to medium-low and simmer for about 10 to 15 minutes, or until the chicken is nearly cooked through.
- Remove the chicken from the pot and set it aside. Add the uncooked orzo and frozen peas to the pot. Increase the heat to bring the liquid back to a boil.
- While waiting for the orzo to cook, shred the chicken into smaller pieces using two forks.
- Add the shredded chicken back into the pot and cook until the orzo is tender, about 8 minutes longer.
- Turn off the heat and stir in the lemon juice and zest, chopped green onion, and fresh parsley.
