Lemon Chicken Orzo Soup is a culinary gem that balances freshness and warmth, making it an ideal dish for any season. With its light, citrusy flavor, this soup brings a ray of sunshine even on the coldest days, while its nourishing ingredients provide comfort all year round. The focus keyphrase for this delightful dish, Lemon Chicken Orzo Soup, perfectly captures the vibrant essence of the recipe.
This soup is a kaleidoscope of flavors, featuring aromatic garlic and onion, tender chicken, and the subtle tang of fresh lemon juice. It’s both satisfying and healthy, providing a hearty meal in a single bowl. Its simple preparation means that even the busiest of home cooks can enjoy a homemade meal in no time.
Whether you need a delicious dish to impress your guests or a cozy meal to warm up on a cool day, this Lemon Chicken Orzo Soup delivers. It’s sure to become a favorite in your household with its harmonious blend of flavors and ease of cooking.
Why You’ll Love This Lemon Chicken Orzo Soup
This Lemon Chicken Orzo Soup offers a variety of benefits that make it an unstoppable choice:
- Refreshing Flavor: The inclusion of fresh lemon juice adds a bright, zesty twist that complements the savory elements perfectly.
- Nutritious and Filling: Packed with vegetables, chicken, and spinach, this soup is both satisfying and nourishing.
- Simple and Quick to Prepare: No extensive cooking time is required, making it perfect for a quick weeknight dinner.
- Versatile: Enjoy it as a standalone meal or pair it with a salad or bread for extra heartiness.
Preparation Phase & Tools to Use
Before you dive into making the Lemon Chicken Orzo Soup, set the stage for smooth cooking. Start by ensuring you have a large pot or Dutch oven, which will allow you to sauté the vegetables and simmer the soup with ease. A cutting board and sharp knife will be necessary for prepping the vegetables, while a whisk or fork is recommended for making the cornstarch slurry.
Organization and preparation are key for this recipe. Line up your ingredients after prepping to make the cooking process more efficient. Doing this will make the experience enjoyable and trouble-free, allowing you to focus on the delightful aromas and flavors as they develop.
Ingredients
- 1 tbsp olive oil
- 1 small onion, diced
- 3 medium carrots, peeled and finely diced
- 2 small celery stalks, chopped
- ½ tsp garlic powder
- ½ tsp onion powder
- 4 garlic cloves, minced
- 7 cups chicken stock or broth
- 1 tsp fresh thyme
- 1 cup dry orzo
- 3 cups shredded cooked chicken (about 1.5 lb)
- 3 tbsp cornstarch
- 3 cups baby spinach
- 1 large lemon, juiced
- Salt and pepper, to taste
- Garnish: Fresh parsley, chopped; Lemon slices; Fresh thyme sprigs
Instructions
Step 1: Sauté the Vegetables
Start by heating the olive oil in your large pot over medium heat. Once it lightly shimmers, add the diced onion, carrots, and celery. Sprinkle in the garlic powder and onion powder, stirring occasionally. Cook these vegetables for five minutes until they start to soften, adding the minced garlic to the pot in the last two minutes.
Step 2: Add the Broth
Pour the chicken stock into the pot, ensuring to scrape up any bits stuck to the bottom. Sprinkle in the fresh thyme and bring the mixture to a gentle simmer. The aroma will be inviting, setting the tone for the rest of the cooking process.
Step 3: Cook Orzo & Chicken
With the soup base simmering, add in the dry orzo and shredded chicken. Stir frequently to prevent the orzo from sticking to the bottom of the pot. Allow them to cook together for 8 to 10 minutes until the orzo reaches al dente perfection.
Step 4: Make the Slurry
In a small bowl, whisk together the cornstarch with about ⅓ cup of the cooled broth or water until smooth. Stir this slurry into the soup to add a thicker, richer texture.
Step 5: Add Spinach & Lemon
Allow your soup to simmer for five more minutes. Then incorporate the baby spinach and the juice of half a lemon. Cook until the spinach wilts completely.
Step 6: Finish & Serve
Remove the soup from heat and taste; add more lemon juice if you prefer extra tang. Adjust the seasoning with salt and pepper to your preference. Serve warm, garnished with fresh parsley, lemon slices, and thyme sprigs.
Variations
- Protein: Change things up by using turkey or cooked ham for a different flavor profile.
- Vegetables: Add zucchini or peas for more texture and nutrients.
- Spices: Experiment with herbs like basil or cilantro for a fresh twist.
Cooking Notes
- Ensure the chicken is fully cooked before shredding and adding to the soup to save cooking time.
- Use low-sodium broth if you’re watching your salt intake, and adjust seasoning as needed.
Serving Suggestions
- Pair this soup with a crisp green salad for a balanced meal.
- Enjoy with warm crusty bread to soak up the delicious broth.
Tips
- Leftover soup keeps well; store in the fridge for up to four days or freeze for longer-lasting satisfaction.
- Add a touch of Parmesan cheese to elevate the flavor profile when serving.
Prep Time, Cook Time, Total Time
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Nutritional Information
- Calories: Approximately 250 per serving
- Protein: 22 grams
- Sodium: 580 mg
FAQs
Can I make this soup ahead of time?
Yes, this soup can be made in advance. Prepare as directed and store in the refrigerator. Reheat thoroughly before serving.
Is it possible to make this soup vegan?
For a vegan version, use vegetable broth and substitute chicken with chickpeas or white beans for protein.
What can I use instead of orzo?
If you’re out of orzo, small pasta shapes such as ditalini or pearl couscous will work well.
Can I freeze leftovers?
Absolutely. Allow the soup to cool completely before freezing. When using, thaw in the refrigerator overnight and reheat gently on the stove.
Conclusion
This Lemon Chicken Orzo Soup is a flavorful feast that is both comforting and invigorating. It’s a recipe that doesn’t just warm the stomach but resonates in your home with its welcoming scents and inviting balance of textures. Whether you’re a seasoned chef or new to the kitchen, this dish invites you to explore its simple yet profound flavors.
We encourage you to try this recipe, share your variations, and let us know your thoughts in the comments. There’s nothing more rewarding than turning a collection of ingredients into a meal that not only nourishes but delights everyone around the table.
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Lemon Chicken Orzo Soup
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
A culinary gem that balances freshness and warmth, making it an ideal dish for any season.
Ingredients
- 1 tbsp olive oil
- 1 small onion, diced
- 3 medium carrots, peeled and finely diced
- 2 small celery stalks, chopped
- ½ tsp garlic powder
- ½ tsp onion powder
- 4 garlic cloves, minced
- 7 cups chicken stock or broth
- 1 tsp fresh thyme
- 1 cup dry orzo
- 3 cups shredded cooked chicken (about 1.5 lb)
- 3 tbsp cornstarch
- 3 cups baby spinach
- 1 large lemon, juiced
- Salt and pepper, to taste
- Garnish: Fresh parsley, chopped; Lemon slices; Fresh thyme sprigs
Instructions
- Start by heating the olive oil in your large pot over medium heat. Once it lightly shimmers, add the diced onion, carrots, and celery. Sprinkle in the garlic powder and onion powder, stirring occasionally. Cook these vegetables for five minutes until they start to soften, adding the minced garlic to the pot in the last two minutes.
- Pour the chicken stock into the pot, ensuring to scrape up any bits stuck to the bottom. Sprinkle in the fresh thyme and bring the mixture to a gentle simmer. The aroma will be inviting, setting the tone for the rest of the cooking process.
- With the soup base simmering, add in the dry orzo and shredded chicken. Stir frequently to prevent the orzo from sticking to the bottom of the pot. Allow them to cook together for 8 to 10 minutes until the orzo reaches al dente perfection.
- In a small bowl, whisk together the cornstarch with about ⅓ cup of the cooled broth or water until smooth. Stir this slurry into the soup to add a thicker, richer texture.
- Allow your soup to simmer for five more minutes. Then incorporate the baby spinach and the juice of half a lemon. Cook until the spinach wilts completely.
- Remove the soup from heat and taste; add more lemon juice if you prefer extra tang. Adjust the seasoning with salt and pepper to your preference. Serve warm, garnished with fresh parsley, lemon slices, and thyme sprigs.
Notes
Ensure the chicken is fully cooked before shredding and adding to the soup to save cooking time.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
Nutrition
- Calories: 250 kcal
- Sodium: 580 mg
- Protein: 22 g