Introduction
There’s something incredibly comforting about a warm bowl of soup, especially when it features tender chicken and a hint of citrus. Lemon chicken orzo soup is a delightful dish that brings together the hearty elements of a classic chicken soup with the bright, refreshing flavor of lemon. It’s perfect for chilly evenings or when you’re in need of a little culinary comfort.
This soup is not only delicious but also easy to prepare, making it a fantastic choice for home cooks looking to whip up something special without spending all day in the kitchen. The combination of orzo pasta, fresh vegetables, and zesty lemon makes each spoonful a burst of flavor, while the chicken provides a satisfying protein boost.
Whether you’re cooking for yourself or for family and friends, lemon chicken orzo soup is sure to warm hearts and fill bellies. Let’s dive into the ingredients and preparation, so you can bring this delightful dish to your table.
Ingredients
- 1 lb boneless, skinless chicken breasts or thighs
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 6 cups low-sodium chicken broth
- 3/4 cup uncooked orzo pasta
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 2 cups fresh spinach leaves
- 1 medium lemon, juiced and zested
- Salt and pepper to taste
- 2 tbsp fresh dill or parsley, chopped (for garnish)
Directions & Preparation
- In a large pot, heat the olive oil over medium heat. Add the chicken breasts or thighs and season with salt and pepper. Sear the chicken for about 5-7 minutes on each side, or until golden brown. Remove the chicken from the pot and set it aside.
- In the same pot, add the minced garlic and sauté for about 1 minute until fragrant. Be careful not to let it burn.
- Pour in the chicken broth and bring it to a gentle simmer. Add the dried oregano, dried thyme, and the seared chicken back into the pot.
- Cover and let the chicken simmer for 15-20 minutes, or until cooked through. Once done, remove the chicken and shred it using two forks.
- Return the shredded chicken to the pot and stir in the uncooked orzo pasta. Cook for an additional 8-10 minutes, or until the orzo is tender.
- Stir in the fresh spinach, lemon juice, and lemon zest. Cook for another 2-3 minutes until the spinach wilts.
- Taste and adjust the seasoning with more salt, pepper, or lemon juice as desired.
- Serve the soup hot, garnished with fresh dill or parsley.
FAQs lemon chicken orzo soup
What can I do if my soup is too thick?
If your soup becomes too thick, simply add more chicken broth or water until you reach your desired consistency.
Can I use whole wheat orzo instead of regular?
Yes, you can substitute whole wheat orzo for a healthier option, though the cooking time may vary slightly.
What if I don’t have fresh spinach?
If fresh spinach isn’t available, you can use kale or even frozen spinach. Just add frozen spinach towards the end of cooking.
How can I make the soup more lemony?
To enhance the lemon flavor, add more lemon juice or zest at the end of cooking, adjusting to taste.
Can I add more vegetables to this soup?
Absolutely! Diced carrots, celery, or peas can be added for extra flavor and nutrition.
What if my chicken is overcooked?
If your chicken is overcooked and dry, try shredding it finely and mixing it back into the soup to help retain moisture.
Is there a way to scale this recipe for a larger crowd?
Yes, simply double or triple the ingredients, ensuring you have a pot large enough to accommodate the increased volume.
Can I use leftover chicken instead of cooking it?
Definitely! Just add cooked and shredded chicken during the simmering stage along with the orzo.
Conclusion lemon chicken orzo soup
Lemon chicken orzo soup is a versatile dish that can easily be tailored to your taste preferences. With its bright flavors and hearty ingredients, it makes for a comforting meal that can be enjoyed any day of the week.
Whether you’re feeling under the weather or simply craving a delicious bowl of soup, this recipe will not disappoint. So gather your ingredients, and let the warmth of this lemon-infused soup fill your kitchen and your heart lemon chicken orzo soup.
Recipe Card
Lemon Chicken Orzo Soup for Cozy Nights
Ingredients
Method
- In a large pot, heat the olive oil over medium heat. Add the chicken breasts or thighs and season with salt and pepper. Sear the chicken for about 5-7 minutes on each side, or until golden brown. Remove the chicken from the pot and set it aside.
- In the same pot, add the minced garlic and sauté for about 1 minute until fragrant. Be careful not to let it burn.
- Pour in the chicken broth and bring it to a gentle simmer. Add the dried oregano, dried thyme, and the seared chicken back into the pot.
- Cover and let the chicken simmer for 15-20 minutes, or until cooked through. Once done, remove the chicken and shred it using two forks.
- Return the shredded chicken to the pot and stir in the uncooked orzo pasta. Cook for an additional 8-10 minutes, or until the orzo is tender.
- Stir in the fresh spinach, lemon juice, and lemon zest. Cook for another 2-3 minutes until the spinach wilts.
- Taste and adjust the seasoning with more salt, pepper, or lemon juice as desired.
- Serve the soup hot, garnished with fresh dill or parsley.
Notes lemon chicken orzo soup
Additional serving suggestions: pair with a crisp salad, garlic bread, or roasted seasonal vegetables for balance.
For make-ahead, prep components separately and assemble just before heating to preserve texture.
Taste and adjust with acid (lemon/vinegar) and salt right at the end to wake up flavors lemon chicken orzo soup.
