Creamy Chicken Lemon Orzo Soup
User Reviews
5
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
4 (at least)
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Calories
484 kcal
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Course
Soup
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Cuisine
Mediterranean
Creamy Chicken Lemon Orzo Soup
Description
Creamy Chicken Lemon Orzo Soup features pan-fried chicken thighs dusted in flour, cooked until lightly browned and set aside. Aromatic diced onion, carrots, and celery are sautéed before adding crushed garlic, dried Italian herbs, bay leaves, and optionally a parmesan rind for depth. Chicken broth and orzo pasta are introduced along with the chicken pieces, simmered until the pasta softens. The soup is finished by stirring in cream, chopped spinach, lemon zest, and juice, which lighten the broth with acidity and freshness. Salt and pepper are adjusted to taste. The texture balances the tender meat, soft vegetables, and small pasta with a creamy, bright broth. Variations in pasta type are possible based on personal preference. This hearty soup suits lunch or dinner, offering a satisfying, wholesome meal.
Ingredients
- 1 pound chicken thighs skinless & boneless, chopped into small pieces and rolled in about 2 tablespoons plain flour
- 1 onion diced
- 2 carrot large, diced
- 2 talks celery diced
- 3 cloves garlic crushed
- 1.5 teaspoons italian herbs dried, or ½ teaspoon each oregano, thyme, basil
- 2 bay leaf optional
- 1 parmesan optional, rind
- 7 cups chicken broth (UK/Australia = stock)
- 0.75 cups orzo pasta dried (or other small pasta)
- 0.33 cups cream
- 2 handfuls spinach chopped
- 1 lemon small (zest & juice), equal to about 3 tablespoons juice
- salt
- black pepper
Instructions
- Pan fry the chicken pieces in a large saucepan or heavy-bottomed casserole dish in a large drizzle of oil for a few minutes until all the pieces have turned white. Remove from the pan and set aside.
- Add a little more oil to the pan and saute the onion, carrots, and celery together for about 10 minutes, stirring often.
- Add the garlic and herbs to the pan and stir for a few seconds, then add the bay leaves and parmesan rind (if using), stock, and orzo. Add the chicken back into the pot. Bring to a boil, then turn the heat down and simmer for about 10 minutes, until the orzo is cooked.
- Finally, add the cream, spinach, lemon zest and juice, and salt and pepper to taste. Stir and serve!
Notes
- Orzo is also known as risoni and can be substituted with similar small pastas like giant couscous, gnocchi, or tortellini, adjusting cooking time accordingly.
- The soup is chunky but can be thinned with extra water if preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4(at least)
Amount Per Serving
Calories 484 kcal
% Daily Value*
| Calories | 484kcal | 24% |
| Carbohydrates | 34g | 11% |
| Protein | 25g | 50% |
| Fat | 27g | 42% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 138mg | 46% |
| Sodium | 1652mg | 69% |
| Potassium | 968mg | 21% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 6980IU | 140% |
| Vitamin C | 52.5mg | 58% |
| Calcium | 115mg | 12% |
| Iron | 2.9mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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