Lemon Chicken Orzo Soup
User Reviews
5
Lemon Chicken Orzo Soup
Description
The Lemon Chicken Orzo Soup recipe starts by searing chicken thighs to develop color and depth. The chicken is then simmered with aromatic vegetables and bay leaves in a mixture of store-bought and homemade chicken stock, creating a rich broth. After cooking, the chicken is removed, cooled, and diced for reintroduction. Meanwhile, the broth is strained and degreased to achieve clarity and a clean flavor. The soup base is thickened lightly with flour and enhanced with diced carrots, celery, onion, and garlic, before being combined with chicken broth, diced chicken, and orzo pasta. The final addition of lemon juice and parsley adds a bright finish to complement the tender chicken and soft pasta.
This soup serves well as a filling lunch or light dinner. The lemon boosts flavor complexity and balances the hearty chicken and starchy orzo, while the combination of vegetables makes the soup substantial yet approachable.
Dark meat thighs are preferred here because their fleshy texture endures long cooking without drying out. Stir the orzo frequently to prevent sticking to the pot. Leftovers can be refrigerated for up to three days and reheated on the stovetop or in the microwave, retaining the soup’s comforting qualities.
Ingredients
For the quick stock and chicken meat
- 2 tablespoons olive oil
- 2 1/2 pounds chicken thighs
- 10 cups water
- 2 cups chicken stock store bought or homemade, low sodium
- 1 medium carrot
- 1 medium celery rib
- 1 medium onion
- 2 large bay leaf
For the soup
- 1/4 cup olive oil
- 3 medium carrot diced
- 3 medium celery diced, ribs
- 1 medium onion diced
- 3 cloves garlic minced
- 2 tablespoons flour
- 10 cups chicken broth from above
- 1 1/2 pounds chicken thigh meat diced, from above
- 2 tablespoons lemon juice
- salt to taste
- black pepper to taste
- 1/4 cup flat leaf parsley minced
- 8 ounces orzo
Instructions
For the broth and chicken meat
- Heat a large stock pot to medium heat and add the olive oil and the chicken thighs. Sear the thighs skin side down until some color forms (about 5 minutes per side) then add the low sodium chicken stock, water, onion, carrots, celery, and bay leaves.
- Bring to a boil for 5 minutes then reduce heat to a simmer and cover leaving the lid slightly ajar. Cook until the chicken meat is tender (about 60 minutes). Every so often, skim and discard the fat and scum with a large flat spoon from the top of the stock.
- Remove the thighs from the pot and spread them out onto a cutting board to cool.
- Turn off the heat and strain the soup discarding the veggies. Degrease the chicken stock with a fat separator, paper towels, bulb blaster, or by just skimming with a spoon. If you have time, place the stock in the fridge overnight and the fat will solidify as it cools making it easy to remove the next day.
- Once the chicken is cool enough, remove all of the thigh meat. Chop up the meat and set it aside for later. The bones, skin, and cartilage can be used for a bone broth or discarded.
For the soup
- In a large pot saute the carrots, celery, and onion in olive oil over medium heat for 7-10 minutes or until soft and translucent.
- Add the garlic and cook for 1 minute longer. Sprinkle the flour into the pot and stir well to incorporate.
- Pour the chicken stock (should be about 10 cups) into the pot. Scrape the bottom of the pot with a wooden spoon to remove any brown bits. Turn the heat to high, and bring to a boil.
- Once boiling, turn the heat down and simmer for 15-20 minutes to concentrate the flavors.
- Add the chicken thigh meat and the orzo. Cook, stirring very frequently, (to avoid sticking) until the orzo reaches al dente. If you need more liquid add a bit of water or extra low sodium chicken stock as required to thin it out.
- Add the parsley and the lemon juice and give it a stir. Taste test the soup and season with plenty of salt and pepper to taste. If the soup needs more lemon juice add it as well. Enjoy!
Notes
- Use dark meat chicken like thighs to prevent overcooking and maintain tenderness.
- Stir the orzo constantly during cooking to avoid it sticking to the bottom of the pot.
- Consider adding herbs such as Greek oregano or dill to enhance the soup's flavor.
- Store leftovers in the refrigerator for up to 3 days; reheat gently on the stove or microwave.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 399 kcal
% Daily Value*
| Calories | 399kcal | 20% |
| Carbohydrates | 36.8g | 12% |
| Protein | 39.2g | 78% |
| Fat | 9.2g | 14% |
| Saturated Fat | 2.4g | 12% |
| Cholesterol | 101mg | 34% |
| Potassium | 517mg | 11% |
| Fiber | 3.3g | 13% |
| Sugar | 5.2g | 10% |
| Calcium | 48mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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