Lemon Chicken Orzo Soup
User Reviews
5
Lemon Chicken Orzo Soup
Description
Lemon Chicken Orzo Soup starts by softening diced carrots, celery, onion, and garlic in olive oil before adding chicken broth, orzo pasta, bay leaf, and dried herbs including oregano, basil, and thyme. The soup simmers until the orzo is tender, developing a flavorful base with gentle herbaceous and aromatic qualities. Cooked chicken pieces are stirred in near the end to warm through, and fresh lemon juice brightens the broth with citrus notes.
For a creamier texture, an optional roux made from melted butter and flour can be whisked into the soup and gently cooked to thicken it slightly. Garnishes of chopped fresh parsley and shredded Parmesan cheese add freshness and depth to the finished soup. Adjust lemon juice according to taste; bottled lemon juice may differ from fresh juice. Adding fresh spinach at the end is a suggested variation for extra greens. To preserve texture when freezing, it is recommended to undercook orzo slightly before freezing the soup to prevent mushiness upon thawing.
Ingredients
- 1 tablespoon olive oil
- 1 ½ cups carrot about 3-4 medium carrots, diced
- ½ cup celery about 3 ribs, diced
- ½ cup onion finely diced
- 2 cloves garlic or 1/2 teaspoon garlic powder
- 8 cups chicken broth low-sodium
- ¾ cup orzo pasta
- 1 bay leaf
- ½ teaspoon salt
- ¼ teaspoon oregano dried
- ¼ teaspoon basil dried
- ¼ teaspoon thyme dried
- 2 to 3 to 3 cups chicken cooked, chopped
- ¼ to ½ to ½ cup lemon fresh juice, see note
Optional Roux:
- 3 tablespoons butter melted
- 3 tablespoons flour
For Garnish:
- Parmesan Cheese shredded
- parsley chopped, fresh
Instructions
- In a large pot, heat the oil over medium heat. Add the carrots, celery, onion and garlic, and cook for 5-6 minutes, stirring often, until the onions have softened and started to turn translucent.
- Add the broth, orzo, bay leaf, salt, oregano, basil, and thyme. Bring to a simmer and cook for 10-12 minutes until the orzo is tender.
- Optional for slightly thicker soup: stir together the melted butter and flour until smooth. Whisk into soup and simmer for 1-2 minutes.
- Stir in the chicken and lemon juice and cook until heated through, 2-3 minutes.
- Remove the bay leaf. Season to taste with additional salt and pepper, if needed. Serve servings of soup with chopped fresh parsley and Parmesan cheese (optional but tasty).
Notes
- Adjust the amount of lemon juice to taste, starting with 1/4 cup; fresh lemon juice is preferred over bottled for better flavor.
- Consider stirring in fresh chopped spinach at the end for added greens.
- To prepare for freezing, undercook orzo slightly to avoid mushy texture when reheated.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 serving | |
| Calories | 140kcal | 7% |
| Carbohydrates | 18g | 6% |
| Protein | 10g | 20% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 24mg | 8% |
| Sodium | 1152mg | 48% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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