Lemon Chicken Orzo Soup
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Lemon Chicken Orzo Soup
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Greek lemon chicken orzo soup is THE recipe you need for a boost of healthy, hearty comfort! This nutritious soup is like a hug in a bowl, full of wholesome simple ingredients – let your Greek mama take care of you.
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Ingredients
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 1 large onion , finely diced
- 2 sticks celery , finely diced
- 2 carrots , finely diced
- 1 leek , white and light green parts only, finely diced
- 1 tsp salt
- 6 cups (1 1/2 liters) chicken broth
- 3 large chicken breasts , skinless and boneless
- 1 cup (200g) orzo
- 1 tbsp lemon juice or to taste
- 2 tbsp parsley , chopped or to taste
- 1 lemon zest only (optional)
- salt & pepper to taste
Instructions
- Heat the olive oil and butter in a large pot or Dutch oven. Add the diced onion, leek, carrots celery and salt. Cook over medium-low heat for 5-10 minutes, stirring occasionally, until the vegetables are softened and onion is translucent. Add the minced garlic and cook until fragrant.
- Pour the chicken broth into the pot and bring to a boil. Reduce the heat until you have a gentle simmer and add the chicken breasts. Cook for 15-20 minutes or until the chicken is cooked through.
- Use tongs to transfer the cooked chicken breasts to a bowl. Rest for a few minutes then slice or shred.
- Add the orzo, chicken and lemon juice to the broth and simmer for 12-15 minutes or until the orzo is cooked but still has a bit of a "bite" to it.
- Have a taste and adjust the seasoning if needed. Garnish with the chopped parsley and lemon zest if using. Serve with extra lemon wedges and some crusty bread to mop up every last drop of deliciousness!
Equipments used:
Notes
- Storing: This lemon chicken orzo soup will keep for 2-3 days in the refrigerator. The orzo absorbs a lot of the broth as it is stored so you will need to add some hot water or extra broth when reheating the soup.
- Freezing: soups with pasta are not good freezing candidates. You can freeze the soup without adding the orzo and add it when reheating however.
Nutrition Information
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Calories
482kcal
(24%)
Carbohydrates
42g
(14%)
Protein
49g
(98%)
Fat
13g
(20%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Trans Fat
0.1g
Cholesterol
116mg
(39%)
Sodium
918mg
(38%)
Potassium
1214mg
(35%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
5783IU
(116%)
Vitamin C
13mg
(14%)
Calcium
65mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 482 kcal
% Daily Value*
| Calories | 482kcal | 24% |
| Carbohydrates | 42g | 14% |
| Protein | 49g | 98% |
| Fat | 13g | 20% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 116mg | 39% |
| Sodium | 918mg | 38% |
| Potassium | 1214mg | 26% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 5783IU | 116% |
| Vitamin C | 13mg | 14% |
| Calcium | 65mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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