Lemon Chicken Orzo Soup
User Reviews
4.9
39 reviews
Excellent
Lemon Chicken Orzo Soup
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This lemon chicken orzo soup combines fresh veggies, orzo pasta and shredded chicken in a lemony broth. It's healthy, comforting and packed full of flavor.
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Ingredients
- 2 Tablespoons olive oil
- 1 yellow onion peeled and diced
- 1 ½ cup carrots peeled and chopped
- 1 cup celery chopped
- 3 garlic cloves minced
- 8 cups low-sodium chicken broth plus more if desired
- 2 bay leaves
- 1 teaspoon dried oregano
- 1 teaspoon fresh thyme or ½ teaspoon dried thyme
- 2 sprigs fresh rosemary or 1 teaspoon dried rosemary
- 1 teaspoon pepper plus more to taste
- 1 teaspoon sea salt plus more to taste
- 1.5 lbs boneless chicken breasts
- 1 cup uncooked orzo pasta whole-wheat or regular
- 4 cups curly green kale chopped
- ¼ cup fresh flat-leaf parsley leaves finely chopped
- Juice of two lemons
- Lemon wedges for serving
Instructions
Stove Top
- In a large pot or Dutch oven, add the oil and heat over medium-high heat to warm. Add the onion, carrots and celery to Dutch oven and sauté for about 7 minutes, or until vegetables begin to soften. Stir intermittently. Add the garlic and sauté for another 1 to 2 minutes.
- Add the chicken broth, bay in leaves, oregano, thyme, rosemary, pepper, salt, and chicken.
- Bring the mixture to a boil, reduce heat to a simmer and cover. Simmer for about 15-20 minutes or until chicken is fully cooked.
- When chicken is fully cooked, remove from pot and shred using two forks.
- Return soup to a simmer, add orzo, cook for 8-10 minutes stirring occasionally to prevent orzo from sticking. Want orzo to be al dente.
- Add chicken back in along with kale, parsley and lemon juice.
- Cook 3-5 more minutes until kale wilts.
- Remove bay leaves, season to taste and add more liquid to reach desired consistency (I added 2 more cups).
- Pour soup into bowls and serve with lemon wedges and crackers or bread, if desired.
Slow Cooker
- Add everything except for the orzo, kale, parsley and lemon juice to slow cooker and cover with lid. Cook on high for 3-4 hours or low for 7-8 hours.
- Once chicken is cooked throughout, remove the chicken from the slow cooker to shred.
- Stir in orzo and kale, cover and cook for an additional 30 minutes or until orzo has cooked and kale has wilted.
- Remove bay leaves and stir in shredded chicken, parsley and lemon juice. Season to taste and add additional broth if desired.
- Pour soup into bowls and serve with lemon wedges and crackers or bread, if desired.
Notes
- Storage: Allow the soup to cool slightly before storing it in an airtight container in the refrigerator. It will last 4-5 days in the fridge. For reheating, you can warm the soup on the stovetop or in the microwave.
- I recommend using low-sodium chicken broth and then add your own salt to control the amount of sodium in this soup.
Nutrition Information
Show Details
Serving
1/6 soup
Calories
362kcal
(18%)
Carbohydrates
40g
(13%)
Protein
32g
(64%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Cholesterol
55mg
(18%)
Sodium
744mg
(31%)
Potassium
422mg
(12%)
Fiber
7g
(28%)
Sugar
9g
(18%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 362 kcal
% Daily Value*
| Serving | 1/6 soup | |
| Calories | 362kcal | 18% |
| Carbohydrates | 40g | 13% |
| Protein | 32g | 64% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 55mg | 18% |
| Sodium | 744mg | 31% |
| Potassium | 422mg | 9% |
| Fiber | 7g | 28% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
39 reviews
Excellent
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