Lemon Chicken Soup with Orzo

Introduction:
Brighten your day with this refreshing Lemon Chicken Soup with Orzo. This light yet satisfying soup combines tender chicken, zesty lemon, and delicate orzo pasta in a savory broth. Perfect for a light lunch or dinner, it’s easy to make and full of vibrant flavors. Enjoy it with a side of crusty bread for a well-rounded meal.

Why You’ll Love This Recipe:

• Light and refreshing with a burst of lemon flavor.
• Easy to make with straightforward ingredients.
• Perfect for a quick lunch or dinner.
• Versatile and customizable with your favorite veggies and herbs.

Ingredients:

For the Soup:

• 1 lb boneless, skinless chicken breasts or thighs
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 3 carrots, sliced
• 2 celery stalks, sliced
• 6 cups chicken broth
• 1 cup orzo pasta
• Juice of 2 lemons
• Zest of 1 lemon
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 2 tablespoons chopped fresh parsley (optional)

For Garnish (Optional):

• Fresh lemon slices
• Extra chopped fresh parsley

Instructions:

Prepare the Ingredients:

1. Heat olive oil in a large pot over medium heat.
2. Add the diced onion and garlic, and sauté until translucent.

Cook the Vegetables:

1. Add the sliced carrots and celery to the pot. Cook for about 5 minutes, until they start to soften.

Add the Chicken and Broth:

1. Place the chicken breasts or thighs in the pot.
2. Pour in the chicken broth, and bring to a boil. Reduce heat and simmer for 15-20 minutes, until the chicken is cooked through.

Add the Orzo and Lemon:

1. Remove the chicken from the pot and shred or dice it.
2. Add the orzo pasta to the pot and cook according to package instructions, usually about 8 minutes.
3. Return the shredded chicken to the pot.
4. Stir in the lemon juice, lemon zest, thyme, oregano, salt, and pepper. Adjust seasoning as needed.

Serve:

• Ladle the soup into bowls and garnish with fresh parsley and lemon slices, if desired.

Tips for Success:

• Chicken: Use chicken breasts for a leaner option or thighs for more flavor.
• Orzo: Stir the orzo occasionally while cooking to prevent it from sticking to the bottom of the pot.
• Lemon Flavor: Adjust the amount of lemon juice and zest according to your taste preference.

Recipe Variations:

• Vegetable Additions: Add other vegetables like spinach, kale, or peas for extra nutrition.
• Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce for some heat.
• Herb Variations: Substitute dried thyme and oregano with fresh herbs for a more vibrant flavor.

Serving Suggestions:

• Serve with a side of crusty bread or a simple green salad for a complete meal.
• Add a sprinkle of grated Parmesan cheese for extra richness.

Freezing and Storage:

• Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days.
• Freezing: Freeze the cooled soup in a freezer-safe container for up to 3 months. Note that orzo may become softer after freezing.
• Reheating: Reheat leftovers on the stove over medium heat or in the microwave until warmed through.

Special Equipment:

• Large Pot: Ideal for cooking and simmering the soup.

FAQ:

• Can I use cooked chicken? Yes, you can use cooked chicken; just add it in after the orzo has cooked.
• Can I make this ahead of time? Yes, the soup can be made ahead of time and stored in the refrigerator or freezer.
• Can I use a different pasta? Yes, you can substitute orzo with another small pasta shape if preferred.

Nutrition Information (per serving):

• Calories: 250
• Protein: 20g
• Carbs: 30g
• Fat: 8g

Lemon Chicken Soup with Orzo

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• Author: Julie
• Total Time: 0 hours

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Ingredients

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For the Soup:

• 1 lb boneless, skinless chicken breasts or thighs
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 3 carrots, sliced
• 2 celery stalks, sliced
• 6 cups chicken broth
• 1 cup orzo pasta
• Juice of 2 lemons
• Zest of 1 lemon
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 2 tablespoons chopped fresh parsley (optional)

For Garnish (Optional):

• Fresh lemon slices
• Extra chopped fresh parsley

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Instructions

Prepare the Ingredients:

1. Heat olive oil in a large pot over medium heat.
2. Add the diced onion and garlic, and sauté until translucent.

Cook the Vegetables:

1. Add the sliced carrots and celery to the pot. Cook for about 5 minutes, until they start to soften.

Add the Chicken and Broth:

1. Place the chicken breasts or thighs in the pot.
2. Pour in the chicken broth, and bring to a boil. Reduce heat and simmer for 15-20 minutes, until the chicken is cooked through.

Add the Orzo and Lemon:

1. Remove the chicken from the pot and shred or dice it.
2. Add the orzo pasta to the pot and cook according to package instructions, usually about 8 minutes.
3. Return the shredded chicken to the pot.
4. Stir in the lemon juice, lemon zest, thyme, oregano, salt, and pepper. Adjust seasoning as needed.

Serve:

• Ladle the soup into bowls and garnish with fresh parsley and lemon slices, if desired.

• Prep Time: 15 minutes
• Cook Time: 30-35 minutes

Nutrition

• Calories: 250 kcal
• Fat: 8g
• Carbohydrates: 30g
• Protein: 20g

Closing Notes:
Have you tried making this Lemon Chicken Soup with Orzo? Share your experience in the comments below! Don’t forget to tag us on social media with your delicious creations, and stay tuned for more refreshing and tasty recipes.