Greek Lemon Orzo Soup with Chicken
User Reviews
5
2 reviews
Excellent
-
Prep Time
10 mins
-
Additional Time
1 hr 15 mins
-
Total Time
1 hr 35 mins
-
Servings
4
-
Calories
62 kcal
-
Course
Main Course, Appetizer
-
Cuisine
Mediterranean, Greek
Greek Lemon Orzo Soup with Chicken
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This tangy, lemony soup is the essence of Greece with every delicious slurp. Hearty, healthy, filling and light, it's a Mediterranean marvel.
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Ingredients
- 2 tbsp olive oil
- 3 chicken thighs bone in
- 1 onion finely diced
- 1 celery finely diced, stick
- 1 zucchini finely diced
- 3 garlic cloves
- 5 thyme sprigs
- 1 bay leaf
- 1 cup orzo
- 1 lemon zest and juice
- ½ cup heavy cream
- salt
- black pepper
- parsley for garnish
Instructions
- Heat the oil in a large pan over a moderate heat. Fry chicken both sides for about 5 minutes until browned. Remove from the pan and set aside.
- Add the onion, celery, garlic and zucchini to the pan and gently fry for around 8 minutes until soft and lightly golden.
- Return the chicken to the pan and add salt & pepper and the lemon zest.
- Add 3 cups of water to the pan and bring to a boil. Reduce the heat to low.
- Simmer for 50 minutes then remove the chicken and shred or chop (discard skin and bone). Set aside.
- Add orzo and cook for around 8 minutes (or whatever your packet instructions direct).
- Return the chicken to the pan and pour in the cream and lemon juice and bring to simmer.
- Turn off heat, check seasoning and serve.
- Serve in bowls scattered with some freshly chopped parsley.
Notes
- This soup is best enjoyed hot and right away. Adding pasta to a soup shortens its lifespan as the pasta will continue to soak up the liquid and the soup can quickly become stodgy. However, orzo is pretty robust and it won't break up, so I've found this soup is actually pretty good in the fridge or freezer. One tip would be to add a little chicken broth if it's become too thick. Reheat until piping hot.
- Fridge - it'll be fine for 3-4 days in the fridge in airtight containers.
- Freezer - freeze for up to 3 months in airtight containers.
- No orzo? Fear not, if you can't get hold of orzo, substitute with other small soup pasta shapes like macaroni, anelli, ditalini or broken up spaghetti or capellini. You can also use some regular long grain rice.
- Avgolemono technique - if you DO want to make this soup using the traditional avgolemono technique. At the end of cooking, before adding the cream and lemon juice, instead which together the lemon juice, cream and two egg yolks until combined. Add 1 ladleful of soup into the egg yolks and beat in. Then another ladleful of soup and repeat once more. Then, pour this into the soup and stir over a moderate heat until thick and creamy.
- Avgolemono technique - if you DO want to make this soup using the traditional avgolemono technique. At the end of cooking, before adding the cream and lemon juice, instead
- Avgolemono technique - if you DO want to make this soup using the traditional avgolemono technique. At the end of cooking, before adding the cream and lemon juice, instead
- together the lemon juice, cream and two egg
- together the lemon juice, cream and two egg
- . Add 1
- . Add 1
- of soup into the egg yolks and beat in. Then another ladleful of soup and repeat once more. Then, pour this into the soup and stir over a moderate heat until thick and
- of soup into the egg yolks and beat in. Then another ladleful of soup and repeat once more. Then, pour this into the soup and stir over a moderate heat until thick and
- .
- .
- This soup is best enjoyed hot and right away. Adding pasta to a soup shortens its lifespan as the pasta will continue to soak up the liquid and the soup can quickly become stodgy. However, orzo is pretty robust and it won't break up, so I've found this soup is actually pretty good in the fridge or freezer. One tip would be to add a little chicken broth if it's become too thick. Reheat until piping hot.
- Fridge - it'll be fine for 3-4 days in the fridge in airtight containers.
- Freezer - freeze for up to 3 months in airtight containers.
- No orzo? Fear not, if you can't get hold of orzo, substitute with other small soup pasta shapes like macaroni, anelli, ditalini or broken up spaghetti or capellini. You can also use some regular long grain rice.
- Avgolemono technique - if you DO want to make this soup using the traditional avgolemono technique. At the end of cooking, before adding the cream and lemon juice, instead which together the lemon juice, cream and two egg yolks until combined. Add 1 ladleful of soup into the egg yolks and beat in. Then another ladleful of soup and repeat once more. Then, pour this into the soup and stir over a moderate heat until thick and creamy.
Nutrition Information
Show Details
Calories
62kcal
(3%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
5g
(25%)
Sodium
0.1mg
(0%)
Potassium
0.1mg
(0%)
Calcium
0.1mg
(0%)
Iron
0.04mg
(0%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 62 kcal
% Daily Value*
| Calories | 62kcal | 3% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 0.1mg | 0% |
| Potassium | 0.1mg | 0% |
| Calcium | 0.1mg | 0% |
| Iron | 0.04mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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