Lemony Chicken Soup with Orzo
User Reviews
5
Lemony Chicken Soup with Orzo
Description
This recipe starts with sliced leeks cleaned in cold water to remove dirt, combined with sliced celery and shredded chicken from a rotisserie bird. Garlic and finely sliced ginger are sautéd gently in olive oil to release their flavors without browning. The vegetables are then softened before adding chicken broth and the shredded chicken. Orzo pasta is added to simmer gently until tender, thickening the soup slightly.
The addition of lemon juice and fresh dill at the end brightens the broth, lending freshness and a light herbal aroma. The chicken provides protein and substance, while the leek and celery contribute mild sweetness and texture. Black pepper and salt season the soup to taste, making it comforting with a subtle zing.
This soup is ideal served hot for a light but satisfying meal or starter. The fresh lemon and dill distinguish it from more traditional chicken soups by adding brightness and complexity. It is best enjoyed immediately to preserve the fresh herb flavor and pasta texture.
The recipe is adapted lightly from Bon Appétit and emphasizes careful handling of leek preparation to avoid grit in the soup.
Ingredients
- 4 leek
- 4 talks celery
- chicken breast meat from a rotisserie chicken
- 2 Tbsp olive oil
- 4 cloves garlic minced
- 3 Tbsp ginger heaped, finely sliced or julienned
- 64 ounces chicken broth 8 cups, good quality, or chicken stock
- 1/2 cup orzo raw
- salt fresh cracked, to taste
- black pepper fresh cracked, to taste
- lemon juice of half
- dill several sprigs, fronds only, fresh
Instructions
- Trim the leeks and slice them lengthwise. Remove any tough outer leaves, then slice into half moons. Put them in a large bowl of cold water and give it a good swish. Any dirt will sink to the bottom and you can then gently scoop the leeks out to drain on paper towels.
- Trim and slice the celery, and shred your chicken.
- Heat the olive oil in a large heavy soup pot until hot. Add the garlic and ginger and saute over medium heat for a couple of minutes, stirring constantly. Don't let the garlic brown.
- Add the leeks and celery to the pot and saute, stirring often, for a few minutes, until the leeks soften.
- Add the stock and chicken to the pan. Bring up to a simmer and then add the orzo. Gently simmer until the orzo is just tender.
- Taste the soup and add salt and pepper to taste. Then add lemon juice to taste. Start with a tablespooon and go from there.
- Stir in the fresh dill and serve immediately.
Notes
- Clean leeks thoroughly in cold water to remove any dirt that can cause grit in the soup.
- Use rotisserie chicken meat for convenience and flavor.
- Stir in fresh lemon juice and dill at the end to preserve their brightness.
- Serve the soup immediately to enjoy the fresh herb aroma and tender orzo texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 144 kcal
% Daily Value*
| Calories | 144kcal | 7% |
| Carbohydrates | 16g | 5% |
| Protein | 9g | 18% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 18mg | 6% |
| Sodium | 889mg | 37% |
| Potassium | 456mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 845IU | 17% |
| Vitamin C | 23mg | 26% |
| Calcium | 54mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
