Lemon Chicken Orzo Soup
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
25 mins
-
Servings
6 servings
-
Calories
2674 kcal
-
Course
Main Course, Soup
-
Cuisine
Mediterranean
Lemon Chicken Orzo Soup
Description
Lemon Chicken Orzo Soup features boneless, skinless chicken breasts simmered with aromatic vegetables including onion, celery, carrots, and garlic in chicken stock and water. The broth is seasoned with dried oregano, turmeric, and red pepper flakes. After cooking the chicken, orzo pasta and frozen peas are added, then the shredded chicken is returned to the pot to cook until the orzo is tender but still firm. Fresh lemon zest and juice brighten the flavors, while green onions and parsley finish the soup with fresh herbal notes.
The soup offers a balanced texture with tender chicken, soft vegetables, and al dente orzo in a fragrant, spiced broth accented by the lemon. Its comforting yet lively profile makes it suitable as a light lunch or a soothing dinner. It pairs well with simple green salads or crusty bread for dipping.
To maintain orzo texture when making ahead, cook the orzo separately and add it to warmed soup just before serving so it does not absorb too much liquid and become mushy. Leftovers keep well refrigerated for several days, though broth amount may need adjustment when reheating.
Ingredients
- extra virgin olive oil
- 1 yellow onion chopped
- 2 celery chopped, sticks
- 2 carrot peeled and sliced into 1/4-inch rounds
- 3 garlic minced, cloves
- kosher salt
- black pepper
- 1 pound chicken breast 2 breast halves, boneless, skinless
- 4 cups chicken stock
- 2 cups water
- 2 teaspoons oregano dried
- ½ teaspoon Turmeric
- ½ teaspoon red pepper flakes or 1 teaspoon Aleppo pepper
- ¾ cup orzo pasta uncooked
- 1 cup peas frozen
- 2 lemon zested and juiced
- 2 green onion trimmed and chopped (whites and green parts
- ½ cup parsley chopped, fresh
Instructions
- In a large Dutch oven or heavy cooking pot, heat about 2 tablespoons extra virgin olive oil until shimmering. Add the yellow onion, celery, carrots, and garlic. Season with a good pinch of kosher salt and black pepper. Cook, tossing occasionally, until the veggies have softened (about 5 minutes).
- Add the chicken, chicken stock, and water to the pot and season with another dash of kosher salt and black pepper and add the dried oregano and spices. Bring to a boil, then turn the heat to medium-low and cook for about 10 to 15 minutes or until the chicken is nearly fully cooked, making sure to spoon out any foam that bubbles to the top of the cooking liquid.
- Remove the chicken from the pot and set it on a plate and add the orzo and peas into the pot. Raise the heat to bring the liquid to a boil.
- Using two forks, shred the chicken breasts into smaller pieces. Add the shredded chicken to the pot and cook until the orzo is tender (al dente); about 8 minutes longer.
- Turn the heat off and stir in the lemon juice and zest, green onion, and fresh parsley. Enjoy.
Notes
- To avoid mushy orzo in leftovers, cook orzo separately and add to warmed soup before serving.
- Serve with a fresh green salad for a complete meal.
- Store soup in an airtight container in the refrigerator for up to 4 days, adding extra broth or water when reheating if needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 2674 kcal
% Daily Value*
| Calories | 267.4kcal | 13% |
| Carbohydrates | 31.9g | 11% |
| Protein | 25g | 50% |
| Fat | 4.6g | 7% |
| Saturated Fat | 1.1g | 6% |
| Polyunsaturated Fat | 0.9g | 5% |
| Monounsaturated Fat | 1.6g | 8% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 53.2mg | 18% |
| Sodium | 442.9mg | 18% |
| Potassium | 754.1mg | 16% |
| Fiber | 4.6g | 18% |
| Sugar | 7.3g | 15% |
| Vitamin A | 4145.5IU | 83% |
| Vitamin C | 40.5mg | 45% |
| Calcium | 65.8mg | 7% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
