Lemon Chicken Orzo Soup
User Reviews
5
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Prep Time
15 mins
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Cook Time
6 hrs 30 mins
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Total Time
6 hrs 45 mins
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Servings
6
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Calories
282 kcal
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Course
Main Course
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Cuisine
International
Lemon Chicken Orzo Soup
Description
This soup begins by sautéing butter, onions, leeks, carrots, and garlic to develop a soft vegetable base with fragrant aromatics. The ingredients are combined with quality chicken broth and bone-in, skin-on dark meat chicken pieces, which provide rich flavor. Seasoned with salt, black pepper, and bay leaf, the soup simmers over low heat for an extended period to extract deep flavors from the chicken and vegetables.
After simmering, the chicken is removed, skinned, and deboned, then chopped into bite-sized pieces. Orzo pasta and chopped fresh dill are added back to the pot to cook until tender, infusing the soup with both texture and delicate herbal notes. The lemon juice stirred in at the end imparts a fresh, bright acidity that balances the richness of the broth and chicken, making the soup refreshing and satisfying.
Serve this soup warm to enjoy its soothing qualities and layered flavors. It works well as an everyday meal or a restorative dish when comforting nutrition is desired.
Ingredients
- 2 tablespoons butter
- 1 medium yellow onion , finely chopped
- 2 cloves garlic , minced
- 3 carrot diced
- 1 large leek , sliced, thoroughly rinsed in colander, and drained
- 6 cups chicken broth quality
- 1 pound chicken dark meat/drumsticks and thighs recommended for the best flavor, bone-in, skin-on pieces
- 1 bay leaf
- 1 teaspoon salt
- 1/2 teaspoon black pepper freshly ground
- 3/4 cup orzo or pasta of choice, or rice
- orzo pasta or gluten free orzo
- 2 tablespoons dill chopped, fresh
- lemon juice of one
Instructions
- Heat the butter in a skillet over medium-high heat and cook the onions until soft and translucent, 5-7 minutes. Add the leek, carrots and garlic and cook for another 4-5 minutes.
- For Slow Cooker: Transfer the cooked veggies to a slow cooker. Add all remaining ingredient except for the orzo, dill, and lemon juice. Cook on LOW for 6-7 hours or on HIGH for 3-4 hours. Remove the chicken pieces, discard the skin and bones and chop the meat into small pieces. Return the chicken to the slow cooker along with the orzo and dill and cook on HIGH for another 30 minutes or until the orzo is tender. Stir in the lemon juice and add salt and pepper to taste.For the Stovetop: Follow the instructions in Step 1. Add the remaining ingredients except for the orzo, dill, and lemon juice. Bring the soup to a boil then reduce the heat to a low simmer. Cover the pot and simmer for 90 minutes. Remove the chicken pieces, discard the skin and bones and chop the meat into small pieces. Return the chicken to the pot along with the orzo and dill. Simmer for another 10-12 minutes or until the orzo is tender. Stir in the lemon juice and add salt and pepper to taste.
Notes
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 282 kcal
% Daily Value*
| Calories | 282kcal | 14% |
| Carbohydrates | 24g | 8% |
| Protein | 18g | 36% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 49mg | 16% |
| Sodium | 554mg | 23% |
| Potassium | 493mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 5541IU | 111% |
| Vitamin C | 6mg | 7% |
| Calcium | 44mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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