Lemon Chicken Orzo Soup
User Reviews
5
Lemon Chicken Orzo Soup
Description
Lemon Chicken Orzo Soup features shredded chicken, orzo pasta, butter-sautéed garlic, onions, and celery simmered in chicken broth. Carrots add a slight sweetness and texture contrast. The soup is finished with fresh lemon juice and rosemary sprigs, lending a fresh citrus aroma and herbal depth. The cooking method involves boiling the orzo separately to keep it tender but not mushy, then combining all ingredients to gently simmer for flavor melding. This results in a broth that tastes bright and comforting, with tender chicken strands and soft pasta carrying the lemon-infused broth well.
The lemon juice provides a crisp accent to the savory stock and vegetables, while the rosemary adds a distinctive earthiness without overpowering. This soup can be served on its own for a light lunch or dinner or paired with bread for a more complete meal. Fresh lemon wedges offered alongside allow diners to adjust the citrus intensity to their taste.
For best results, fresh lemon juice is recommended over concentrate to preserve the clean, natural lemon flavor. Adjust seasoning as needed with additional salt and pepper after simmering. Simmering after adding the orzo and chicken allows the flavors to blend without overcooking the pasta.
Ingredients
- 3 cups chicken about 2 large breasts shredded, shredded
- 1 ½ cups orzo
- 2 tablespoons butter
- 3 teaspoons garlic minced
- 1 white onion diced, or yellow onion
- 1 cup carrot shredded
- 2 celery chopped, stalks
- lemon about 6 tablespoons, juice of 1 large
- 2 teaspoons salt or to taste
- ½ teaspoon black pepper cracked
- 6 cups chicken broth
- 3-4 rosemary sprigs
- lemon for servings, additional, wedges
Instructions
- Bring 2 quarts of water to a boil. Add orzo, boil 7-9 minutes til tender. Drain, rinse, and set aside.
- In a large stock pot melt butter over medium heat.
- Add garlic, onions, and celery and saute 2-3 minutes til tender.
- Add broth and bring to a boil.
- Stir in chicken, lemon juice, salt and pepper, carrots, orzo, and rosemary. Simmer about 5 minutes.
- Taste, add salt and pepper if needed, and serve with fresh lemon wedges for squeezing right into your individual soup bowls.
Notes
- Fresh lemon juice is preferred for a brighter flavor; avoid bottled concentrate.
- Adjust lemon juice in each serving to taste by squeezing fresh lemon wedges at the table.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 289 kcal
% Daily Value*
| Calories | 289kcal | 14% |
| Carbohydrates | 34g | 11% |
| Protein | 24g | 48% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 53mg | 18% |
| Sodium | 1712mg | 71% |
| Potassium | 543mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 3612IU | 72% |
| Vitamin C | 20mg | 22% |
| Calcium | 51mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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