Lemon Chicken Orzo Soup
User Reviews
5
Lemon Chicken Orzo Soup
Description
This soup features boneless chicken breasts pounded thin and seared to develop a flavorful base. Carrots, celery, onions, and garlic sautéed in the same pot contribute depth and sweetness. The addition of a Parmesan rind imparts a subtle umami richness to the broth, along with dried herbs like oregano, basil, thyme, and rosemary, which combine for a nuanced herbal profile.
Orzo pasta cooks directly in the broth, absorbing flavors while adding comforting texture. Fresh lemon zest and juice introduced near the end brighten the soup, cutting through the richness and tying all ingredients together. Finally, fresh spinach is folded in to add a tender green element.
This soup is comforting and nourishing, suitable as a main dish on cooler days or a light lunch. Yielding about 12 cups, it is well suited for family meals or leftovers. The cooking method develops balanced layers of flavor while the lemon provides a clean finish.
Ingredients
- 1 lb boneless, skinless chicken breasts
- salt freshly ground
- black pepper freshly ground
- 2 Tbsp olive oil
- 1 1/2 cups carrot about 3 large, chopped
- 1 1/2 cups celery about 3 stalks, chopped
- 1 1/2 cups chopped yellow onion (1 medium)
- 5 cloves garlic minced
- 7 cups chicken broth
- 1 Parmesan rind plus shredded parmesan for serving
- 1 1/2 tsp oregano dried
- 1/2 tsp basil dried
- 1/2 tsp thyme
- 1/2 tsp rosemary
- 1 cup (6 oz) orzo pasta dried
- 1 1/2 tsp lemon zest
- 1/4 cup lemon juice or more to taste, fresh
- 5 oz (5 packed cups) fresh spinach, roughly chopped
Instructions
- Place chicken on a cutting board, cover with plastic wrap and pound evenly to about 1/2-inch thickness. Dab chicken dry with paper towels and season chicken with salt and pepper on both sides.
- Heat 2 Tbsp olive oil a large enameled cast iron pot over medium-high heat. Add chicken and sear on both sides until browned, about 2 - 3 minutes per side. Transfer chicken to plate leaving oil in pan.
- Add carrots, celery and onion and saute until nearly softened about 6 to 8 minutes. Move veggies to the side, add garlic and saute 1 minute.
- Pour in chicken broth, add parmesan rind, oregano, basil, thyme, rosemary and season with salt and pepper to taste. Return chicken to pot and bring to a simmer.
- Add orzo, reduce heat to medium-low, cover and simmer stirring occasionally, about 4 - 8 minutes or until chicken is cooked through (it should register 165 degrees in center on an instant read thermometer).
- Remove parmesan rind and chicken and transfer chicken to a cutting board. Let chicken rest 3 to 5 minutes then cut into very small cubes, about the length of the orzo. Meanwhile continue to cook soup until orzo is tender a few minutes longer.
- Return chicken to soup along with lemon juice, lemon zest and spinach and heat through. Serve warm with parmesan cheese. Note that as soup rests the pasta will absorb the broth so you can as a little more broth as desired.
Notes
- This recipe yields about 12 cups of soup, enough for multiple servings.
User Reviews
Overall Rating
5
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