Lemon Chicken Orzo Soup
User Reviews
5
Lemon Chicken Orzo Soup
Description
Lemon Chicken Orzo Soup combines sautéed vegetables including red onion, carrots, celery, serrano pepper, mushrooms, and zucchini with dried herbs like thyme, rosemary, garlic powder, and onion powder. These are cooked in butter, then infused with fresh lemon zest and juice for brightness. The soup base is developed with chicken broth and water, simmered briefly before adding shredded cooked chicken and orzo pasta. The orzo cooks until tender, thickening the broth slightly, while the vegetables lend texture and flavor. Green onions and fresh parsley garnish the soup, with optional spinach added at serving for a fresh, leafy element.
The soup’s mild peppery heat and fresh lemon profile complement the hearty chicken and orzo, offering a satisfying yet light meal. The lemon infusion cuts through the richness of the butter and chicken broth, brightening the overall taste. The texture ranges from soft vegetables to tender grains and chicken shreds, creating a balanced mouthfeel.
Serve the soup warm in bowls, optionally placing fresh chopped spinach at the base to wilt with the hot broth. It can be a standalone lunch or paired with crusty bread for a heartier meal. The fresh herbs and lemon zest make for a refreshing but soothing dish suitable anytime you want a homey yet lively soup experience.
For best results, remove the whole juiced lemons before serving to avoid bitterness, saving the remaining lemon juice for final flavor adjustments. The soup can be refrigerated up to five days and freezes well in individual portions, making it convenient for leftovers or meal prep.
Ingredients
- 2 Tablespoons butter divided, salted
- 1 red onion chopped or shredded, large
- 1 ½ cups carrot shredded
- 2 celery diced, ribs
- 1 Serrano pepper minced
- 6-8 baby bella mushroom chopped
- 1 zucchini shredded, medium
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon thyme dried
- ½ teaspoon rosemary dried
- ½ teaspoon black pepper
- 2 lemon zested and juiced, large
- 5 cups chicken broth
- 2 cups water
- 2 chicken breast or a rotisserie chicken, cooked and shredded
- ½ cup orzo pasta dry
- 3-4 green onions chopped
- 2-3 Tablespoons parsley chopped, fresh
- spinach 1 handful per person, optional, chopped
- **Optional Garnish parsley, green onion, or fried mushrooms
Instructions
- Prep all ingredients, per the ingredient list.
- In a large soup pot melt the butter over medium high heat. Then saute the onions, carrots, celery, and serrano pepper, until the onions are translucent and beginning to get soft. Add the mushrooms and continue to saute for about 5-10 minutes until the mushrooms are softened and the onions have begun to caramelize.
- Add in the zucchini and season with the salt, garlic powder, onion powder, thyme, rosemary, and black pepper. Zest and juice the lemons, and add all of the lemon zest and half of the juice, reserving the remaining lemon juice to adjust the flavor of the soup at the end to your liking. Make sure none of the seeds are left inside of the lemons, then drop the whole juiced/zested lemon into the pot and mix.
- Add in the chicken broth and water. Bring to a boil, then reduce heat and simmer for 5 minutes, stirring occasionally.
- Remove the lemons (give the lemons a squeeze into the soup with a pair of tongs) and add in the chicken and orzo pasta. Let the soup simmer for 10-15 minutes, stirring occasionally, until the orzo is tender.
- Add in the chopped green onion and parsley. Taste and adjust the salt, pepper, or add more lemon juice if you prefer.
- Serve immediately!
Notes
- For a fresh flavor contrast, add chopped spinach to bowls before ladling in hot soup to gently wilt it.
- Adjust lemon juice at the end to balance brightness without overpowering the soup.
- Store leftovers in airtight containers in the refrigerator for up to 5 days.
- Freeze in individual portions to reheat only what you need and maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4-6 servings
Amount Per Serving
Calories 334 kcal
% Daily Value*
| Calories | 334kcal | 17% |
| Carbohydrates | 32g | 11% |
| Protein | 31g | 62% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 87mg | 29% |
| Sodium | 1891mg | 79% |
| Potassium | 1292mg | 27% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 8637IU | 173% |
| Vitamin C | 70mg | 78% |
| Calcium | 101mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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