Lemon Chicken Orzo Soup
User Reviews
4.9
Lemon Chicken Orzo Soup
Description
This recipe begins by seasoning boneless, skinless chicken breasts with lemon pepper, then searing them until golden but not fully cooked. The pan is deglazed with dry white wine to capture fond flavors, and butter is added to soften diced onions, carrots, celery, and minced garlic, building a flavorful aromatic base. A blend of dried oregano, basil, parsley, mustard powder, and dill is stirred in along with hot sauce and Worcestershire sauce for subtle umami.
The broth is enriched with chicken broth and cooked chicken, simmered slowly for tenderness. Fresh spinach is added late for color and nutrition, followed by stirring in heavy cream and fresh Parmesan. Lemon juice brightens the finished soup. Orzo pasta is cooked separately to avoid absorbing the broth, so it can be served fresh alongside, a method useful for leftovers or freezing.
This soup pairs well with crusty bread and can be refrigerated for a few days or frozen. Notes encourage using fresh lemon juice and high-quality Parmesan for best flavor. A crock pot method is also described for slow cooking the flavors.
Ingredients
Chicken
- 2 tablespoons olive oil
- 1 ¼ lbs. chicken breast see notes, boneless, skinless
- lemon pepper seasoning see notes
Seasonings
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1 teaspoon mustard powder
- ½ teaspoon dried dill weed
Soup
- ½ cup white wine see notes, dry
- 2 tablespoons butter
- 1 yellow onion diced, small
- ¾ cup carrot diced
- 2 celery diced, sticks
- 4 cloves garlic
- 6 cups chicken broth
- 1 teaspoon hot sauce
- 1 teaspoon Worcestershire sauce
- ½ cup heavy cream
- 2 cups spinach fresh
- ½ cup Parmesan Cheese freshly grated
- lemon 3-4 Tbsp, juice of 1
- ¾ cup orzo uncooked
Instructions
- Note: The orzo is cooked separately in this recipe to ensure that it doesn’t absorb too much broth. This allows leftover soup to be refrigerated or frozen on its own. Fresh orzo can be boiled and served with leftovers. If you do anticipate leftovers, consider making less orzo and saving the rest to boil fresh later.
- Heat olive oil over medium-high heat. Season the chicken with lemon pepper seasoning and add it to the heated pot. Sear on each side for 3-4 minutes, until a golden color has developed. (The middle doesn’t have to be cooked through.) Remove and let rest for 10 minutes, then dice or shred into bite-sized pieces.
- Add white wine to the skillet over medium heat and use a silicone spatula to “clean” the bottom of the pot. Bring it to a gentle bubble and let it simmer for 4 minutes, or until reduced by half. Add the butter along with the onions, carrots, and celery. Soften for 5 minutes, then add the garlic and cook for 1 more minute.
- Add the seasonings, hot sauce, and Worcestershire sauce and toss to coat. Add the chicken broth. Bring to a boil, then reduce to a simmer. Add the chicken back and simmer gently until cooked through. (Do this gently to ensure that the chicken doesn’t become tough.) The soup will continue to reduce and concentrate the longer it simmers.
- While the soup simmers, boil the orzo in a separate pot of salted water according to package instructions. Drain once cooked.
- Reduce heat of the soup to low and stir in the heavy cream. Gradually sprinkle in the Parmesan cheese, stirring continuously.
- Add the spinach and let it heat through for 2-3 minutes, or until wilted. Remove from heat.
- Stir in the lemon juice.
- Add cooked orzo to serving bowls and ladle the soup on top. Serve!
Notes
- Cook orzo pasta separately to prevent it from absorbing all the broth, especially for leftovers; add orzo freshly when serving.
- Use freshly squeezed lemon juice and good-quality Parmesan cheese for optimal flavor.
- If using precooked chicken, add it with the broth instead of searing fresh chicken.
- White dry wine enhances the base during deglazing; substitutes can be chicken broth if preferred.
- The soup can be slow-cooked in a crock pot on low for 6 hours to keep chicken tender.
- Store in airtight containers; refrigerate up to 3 days or freeze up to 3 months; reheat gently.
Nutrition Information
Show DetailsNutrition Facts
Serving: 11cups
Amount Per Serving
Calories 221 kcal
% Daily Value*
| Calories | 221kcal | 11% |
| Carbohydrates | 12g | 4% |
| Protein | 16g | 32% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 56mg | 19% |
| Sodium | 657mg | 27% |
| Potassium | 351mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 2257IU | 45% |
| Vitamin C | 4mg | 4% |
| Calcium | 92mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
