Zesty Lemon Chicken Orzo Soup

$To make Lemon Chicken Orzo Soup, you need a few key ingredients. These form the base of the dish and create a warm, inviting flavor. Here’s what you will need: - 1 tablespoon olive oil - 1 medium onion, chopped - 2 cloves garlic, minced - 2 medium carrots, diced - 2 celery stalks, diced - 1 lemon, zested and juiced - 6 cups chicken broth - 1 cup uncooked orzo pasta - 2 cups cooked chicken, shredded - 2 cups fresh spinach, chopped - 1 teaspoon dried thyme - 1 teaspoon dried oregano - Salt and pepper to taste - Fresh parsley, chopped (for garnish) Each of these ingredients plays a role. The onion and garlic add depth to the soup. The lemon brings brightness, while the orzo gives it heartiness. You can add some optional ingredients for extra flavor. These are not necessary, but they can take your soup up a notch: - Fresh herbs like dill or basil - A pinch of red pepper flakes for heat - A splash of white wine for depth - Lemon slices for garnish These additions will give your soup a little twist. Feel free to mix and match based on your taste. This soup is not only tasty but also nutritious. Here’s a quick look at its nutritional benefits: - Calories: About 300 per serving - Protein: High in protein from chicken and orzo - Vitamins: Rich in vitamins A and C from carrots and spinach - Fiber: Offers dietary fiber from vegetables This soup serves well as a comforting meal, packed with nutrients to keep you feeling good. Enjoy a bowl and feel the warmth! {{ingredient_image_1}} Start by heating one tablespoon of olive oil in a large pot over medium heat. Add one medium onion, chopped, and sauté for about 3 to 4 minutes. You want the onion to be soft and see-through. Next, stir in two cloves of minced garlic. Cook it for one more minute until it smells nice. Then, add two diced carrots and two diced celery stalks. Sauté these veggies for about 5 minutes until they begin to soften. Now it's time to bring in the broth. Pour in six cups of chicken broth, and then add the zest from one lemon along with one teaspoon of dried thyme and one teaspoon of dried oregano. This will add great flavor. Bring the mixture to a gentle boil. Once it boils, toss in one cup of uncooked orzo pasta. Stir it well and cook for 8 to 10 minutes. Check the orzo to make sure it's tender. After that, lower the heat and mix in two cups of shredded chicken. You can use rotisserie chicken for ease. Finally, add two cups of chopped spinach and let it warm through for about 2 to 3 minutes. After the soup is warm, squeeze in the juice of that fresh lemon. Season with salt and pepper to your liking. Remove the pot from the heat and let it sit for a couple of minutes. When ready, serve the soup in bowls. For a nice touch, garnish with chopped parsley and add a slice of lemon on the side. Enjoy your comforting bowl of lemon chicken orzo soup! To cook orzo just right, follow these steps. Start by bringing a pot of salted water to a boil. Add the orzo and stir it gently. Cook for about 8-10 minutes until it's tender but still firm. Drain the orzo well and toss it with a bit of olive oil to prevent sticking. This simple trick keeps it from clumping. You can easily change the flavor of your soup. Try adding fresh herbs like dill or basil for a new taste. For extra crunch, toss in some diced bell peppers. If you want a creamy soup, stir in a splash of cream or milk before serving. Adding a pinch of red pepper flakes gives it a nice kick. To make this soup, you need a few key tools. A large pot helps you cook everything evenly. A good knife makes chopping easy and safe. Use a cutting board for a clean workspace. A wooden spoon works well for stirring without scratching your pot. Finally, a ladle is perfect for serving the soup. Pro Tips Use Fresh Ingredients: Fresh vegetables and herbs enhance the flavor of the soup, making it more vibrant and delicious. Adjust the Lemon Zest: For a more pronounced lemon flavor, feel free to add extra lemon zest, but do this gradually to avoid overpowering the dish. Cook Orzo Al Dente: To prevent the orzo from becoming mushy, cook it until just al dente, as it will continue to absorb liquid even after removing from heat. Make it a Meal: Add some crusty bread on the side or a simple salad for a complete meal that pairs perfectly with the soup. {{image_2}} You can change this soup by adding seasonal veggies. Think about using zucchini, green beans, or peas. Adding these gives more color and taste. You can toss them in with the carrots and celery. This way, they cook just right. You can also try leafy greens like kale or Swiss chard. They add nutrients and a lovely texture. If you need a gluten-free soup, swap the orzo for rice or quinoa. Both options cook well and soak up the flavor. You can use brown rice for a nutty taste. Just keep an eye on cooking times. For broth, check labels to find gluten-free options. This way, everyone can enjoy the soup. To make this soup vegetarian, skip the chicken and use veggie broth. You can add more beans or lentils for protein. Chickpeas work well and add a nice bite. For flavor, add smoked paprika or a dash of soy sauce. You can still use all the veggies and lemon for zest. This way, you keep the soup bright and tasty. To keep your Lemon Chicken Orzo Soup fresh, store it in an airtight container. Let the soup cool before sealing it. This helps prevent moisture buildup. Place it in the fridge if you plan to eat it in the next few days. It should stay good for about 3 to 4 days. Reheating soup is easy and quick. Pour the soup into a pot over medium heat. Stir it gently as it warms. You can also use the microwave. Place the soup in a microwave-safe bowl and cover it loosely. Heat it for 1 to 2 minutes, stirring halfway through. Check the temperature before serving. If you want to save some for later, freezing is a great option. Allow the soup to cool completely, then pour it into freezer-safe bags. Remove as much air as possible before sealing. This prevents freezer burn. Label the bags with the date. Your soup can last in the freezer for up to 3 months. When ready to eat, thaw it overnight in the fridge or use the microwave. Yes, you can use other pasta types. Small pasta shapes like ditalini or pastina work well. Just watch the cooking time, as it may differ from orzo. You want the pasta to be tender but not mushy. Checking the package instructions helps you get it right. Lemon Chicken Orzo Soup lasts about 3 to 4 days in the fridge. Make sure to store it in an airtight container. This keeps it fresh and tasty. When you’re ready to eat, just reheat it on the stove or in the microwave. If you don't have chicken broth, vegetable broth is a great choice. You can also use water with a bit of salt and herbs for flavor. This keeps your soup tasty and satisfying. If you want more zest, add a squeeze of lemon juice for a bright touch. Lemon Chicken Orzo Soup is simple and tasty. We covered key ingredients and steps to make it. I shared tips to cook orzo and how to add flavor. You can even make variations with seasonal veggies or try gluten-free options. Proper storage will keep leftovers fresh. Enjoy this soup anytime, and make it your own. You'll impress friends and family with your skills. Remember the tricks, and have fun creating!$

A refreshing and hearty soup with lemon, chicken, and orzo pasta.

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Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine American

Servings 6

Ingredients

1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
2 medium carrots, diced
2 stalks celery, diced
1 whole lemon, zested and juiced
6 cups chicken broth
1 cup uncooked orzo pasta
2 cups cooked chicken, shredded
2 cups fresh spinach, chopped
1 teaspoon dried thyme
1 teaspoon dried oregano
to taste salt and pepper
for garnish fresh parsley, chopped

Instructions

In a large pot, heat the olive oil over medium heat. Add the chopped onions and sauté for about 3-4 minutes until soft and translucent.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the diced carrots and celery to the pot and sauté for another 5 minutes, until the vegetables begin to soften.
Pour in the chicken broth, and then add the lemon zest, dried thyme, and dried oregano. Bring the mixture to a gentle boil.
Once boiling, add the uncooked orzo pasta and stir well. Cook for about 8-10 minutes, or until the orzo is tender.
Lower the heat and mix in the shredded chicken and chopped spinach. Allow it to warm through for about 2-3 minutes.
Squeeze in the fresh lemon juice, and season with salt and pepper to taste.
Remove from the heat and let it rest for a couple of minutes before serving.

Notes

Serve the soup in bowls, garnished with chopped parsley and a slice of lemon on the side for an extra zesty touch.

Keyword chicken, healthy, lemon, orzo, soup