Welcome to your new favorite recipe for Lemon Chicken Orzo Soup, a comforting and flavorful dish perfect for any time of the year. This recipe combines fresh ingredients with a rich, creamy broth, complemented by a zesty lemon twist. Whether you’re a fan of hearty soups or simply love the bright flavors of lemon, this Lemon Chicken Orzo Soup is sure to become a go-to dish in your home.
Introduction to Lemon Chicken Orzo Soup
Lemon Chicken Orzo Soup has its roots in Mediterranean cuisine, often inspired by Greek flavors. The orzo pasta adds a hearty base, while the fresh lemon juice brings a refreshing citrus note that elevates the entire dish. This soup is not only comforting but also easy to prepare, making it a favorite among busy cooks. It’s the perfect balance of light, creamy, and tangy, making it a must-try for anyone who enjoys a combination of classic flavors with a twist of something new.
For a healthy, filling meal that is both satisfying and packed with flavor, Lemon Chicken Orzo Soup is a top contender. Plus, it’s versatile enough to accommodate dietary adjustments, making it ideal for various tastes and preferences.
Ingredients for Lemon Chicken Orzo Soup
To make this delicious Lemon Chicken Orzo Soup, you’ll need the following ingredients. Feel free to substitute as needed for dietary preferences.
Chicken:
- 2 tablespoons olive oil
- 1 ¼ lbs. boneless skinless chicken breast
- Lemon pepper seasoning (to taste)
Seasonings:
- 1 teaspoon each: dried oregano, basil, parsley, mustard powder
- ½ teaspoon dried dill weed
Soup:
- ½ cup dry white wine
- 2 tablespoons butter
- 1 small yellow onion, diced
- ¾ cup carrots, diced
- 2 sticks of celery, diced
- 4 cloves garlic, minced
- 6 cups chicken broth
- 1 teaspoon hot sauce (optional)
- 1 teaspoon Worcestershire sauce
- ½ cup heavy cream
- 2 cups fresh spinach
- ½ cup parmesan cheese, freshly grated
- Juice of 1 lemon (about 3-4 tablespoons)
- ¾ cup orzo, uncooked
Optional Substitutions:
- For dairy-free: Use coconut cream instead of heavy cream.
- For gluten-free: Substitute orzo with gluten-free pasta or rice.
How to Make Lemon Chicken Orzo Soup – Step by Step
Step 1: Prepare the Chicken
Start by heating the olive oil in a 4.5-quart soup pot over medium-high heat. Season the chicken breast with lemon pepper seasoning, then sear for 3-4 minutes on each side until golden brown. Remove the chicken from the pot and let it rest for 10 minutes before dicing or shredding into bite-sized pieces.
Step 2: Build the Base
Add white wine to the pot over medium heat, using a spatula to scrape up any browned bits. Let the wine simmer and reduce by half. Then, add the butter, onions, carrots, and celery, and sauté for about 5 minutes until softened. Next, add the minced garlic and cook for another minute.
Step 3: Season the Soup
Incorporate the dried seasonings (oregano, basil, parsley, mustard powder, and dill weed) into the sautéed vegetables. Add the hot sauce and Worcestershire sauce, stirring well to combine.
Step 4: Simmer the Soup
Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to a gentle simmer and add the diced or shredded chicken back to the pot. Allow the soup to simmer for about 10-15 minutes.
Step 5: Cook the Orzo Separately
While the soup simmers, cook the orzo pasta in a separate pot of salted water according to the package instructions. Drain and set aside.
Step 6: Finish the Soup
Lower the heat and stir in the heavy cream. Gradually add the freshly grated Parmesan cheese, stirring constantly to avoid clumping. Toss in the fresh spinach and cook for 2-3 minutes until wilted. Finally, stir in the freshly squeezed lemon juice for a bright, tangy finish.
Step 7: Serve and Enjoy
To serve, add cooked orzo to each bowl, ladling the soup over the top. Garnish with additional Parmesan cheese or a slice of lemon for extra zest. Enjoy!
Helpful Tips for Lemon Chicken Orzo Soup
- Use freshly squeezed lemon juice for the best flavor. Bottled lemon juice may lack the bright citrus notes that make this soup shine.
- Substitute the white wine with chicken broth if you prefer a non-alcoholic option.
- Control the creaminess by adjusting the amount of heavy cream. For a lighter version, reduce the cream or replace it with a lower-fat alternative.
Cooking Tips for the Best Lemon Chicken Orzo Soup
- Searing the chicken before simmering adds a depth of flavor to the broth. Don’t skip this step!
- Simmer the soup gently to avoid overcooking the chicken. This will keep the chicken tender and juicy.
- Cook orzo separately to prevent it from absorbing too much broth. This technique also ensures the orzo remains al dente.
Serving Suggestions for Lemon Chicken Orzo Soup
This Lemon Chicken Orzo Soup pairs beautifully with crusty bread, garlic toast, or a light salad. For a heartier meal, serve it alongside roasted vegetables or a chilled glass of white wine. The bright flavors of lemon also make it a great companion to Mediterranean-inspired appetizers like hummus or tzatziki.
Nutritional Information
Per Serving:
- Calories: 250 kcal
- Protein: 22g
- Fat: 12g
- Carbohydrates: 15g
- Fiber: 3g
- Sugar: 2g
- Vitamin C: 25% DV
Storage and Leftovers for Lemon Chicken Orzo Soup
- Refrigerating: Store leftover soup in an airtight container in the fridge for up to 4 days. Keep the orzo separate to prevent it from becoming mushy.
- Freezing: This soup freezes well for up to 3 months. Again, store the orzo separately and add freshly cooked orzo when reheating.
- Reheating: Gently warm the soup on the stovetop over low heat, stirring occasionally. Add a splash of broth or cream if the soup has thickened too much during storage.
Frequently Asked Questions (FAQs) for Lemon Chicken Orzo Soup
1. Can I use rotisserie chicken for this soup?
Yes! Using pre-cooked rotisserie chicken is a great time-saver. Just shred the chicken and add it to the soup during the final simmer.
2. Can I make this soup dairy-free?
Absolutely. Simply substitute the heavy cream with coconut cream or omit it altogether for a lighter version.
3. How do I make this soup gluten-free?
Replace the orzo with gluten-free pasta or rice, and ensure your broth is gluten-free.
4. What can I use instead of white wine?
If you prefer not to use alcohol, substitute the white wine with an equal amount of chicken broth or water.
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- Sausage Balls with Red Lobster Mix – Easy & Tasty: A delicious and easy-to-make appetizer.
Conclusion
I hope you enjoy making and savoring this delicious Lemon Chicken Orzo Soup as much as I do! It’s a perfect dish to warm you up on a chilly day or to enjoy with family and friends. Feel free to experiment with the ingredients and make it your own. Let me know how it turns out and share your personal variations of this soup in the comments below!
Happy cooking! 🍋🍲
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Lemon Chicken Orzo Soup Recipe | Easy & Comforting Meal
Description
Welcome to your new favorite recipe for Lemon Chicken Orzo Soup, a comforting and flavorful dish perfect for any time of the year. This recipe combines fresh ingredients with a rich, creamy broth, complemented by a zesty lemon twist. Whether you’re a fan of hearty soups or simply love the bright flavors of lemon, this Lemon Chicken Orzo Soup is sure to become a go-to dish in your home.
Ingredients
For the Chicken:
- 2 tablespoons olive oil
- 1 ¼ lbs. boneless skinless chicken breast
- Lemon pepper seasoning (to taste)
For the Seasonings:
- 1 teaspoon each: dried oregano, basil, parsley, mustard powder
- ½ teaspoon dried dill weed
For the Soup:
- ½ cup dry white wine
- 2 tablespoons butter
- 1 small yellow onion, diced
- ¾ cup carrots, diced
- 2 sticks of celery, diced
- 4 cloves garlic, minced
- 6 cups chicken broth
- 1 teaspoon hot sauce (optional)
- 1 teaspoon Worcestershire sauce
- ½ cup heavy cream
- 2 cups fresh spinach
- ½ cup parmesan cheese, freshly grated
- Juice of 1 lemon (about 3–4 tablespoons)
- ¾ cup orzo, uncooked
Optional Substitutions:
- For dairy-free: Use coconut cream instead of heavy cream.
- For gluten-free: Substitute orzo with gluten-free pasta or rice.
Instructions
Step 1: Prepare the Chicken
Start by heating the olive oil in a 4.5-quart soup pot over medium-high heat. Season the chicken breast with lemon pepper seasoning, then sear for 3-4 minutes on each side until golden brown. Remove the chicken from the pot and let it rest for 10 minutes before dicing or shredding into bite-sized pieces.
Step 2: Build the Base
Add white wine to the pot over medium heat, using a spatula to scrape up any browned bits. Let the wine simmer and reduce by half. Then, add the butter, onions, carrots, and celery, and sauté for about 5 minutes until softened. Next, add the minced garlic and cook for another minute.
Step 3: Season the Soup
Incorporate the dried seasonings (oregano, basil, parsley, mustard powder, and dill weed) into the sautéed vegetables. Add the hot sauce and Worcestershire sauce, stirring well to combine.
Step 4: Simmer the Soup
Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to a gentle simmer and add the diced or shredded chicken back to the pot. Allow the soup to simmer for about 10-15 minutes.
Step 5: Cook the Orzo Separately
While the soup simmers, cook the orzo pasta in a separate pot of salted water according to the package instructions. Drain and set aside.
Step 6: Finish the Soup
Lower the heat and stir in the heavy cream. Gradually add the freshly grated Parmesan cheese, stirring constantly to avoid clumping. Toss in the fresh spinach and cook for 2-3 minutes until wilted. Finally, stir in the freshly squeezed lemon juice for a bright, tangy finish.
Step 7: Serve and Enjoy
To serve, add cooked orzo to each bowl, ladling the soup over the top. Garnish with additional Parmesan cheese or a slice of lemon for extra zest. Enjoy!
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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- Use freshly squeezed lemon juice for the best flavor. Bottled lemon juice may lack the bright citrus notes that make this soup shine.
- Substitute the white wine with chicken broth if you prefer a non-alcoholic option.
- Control the creaminess by adjusting the amount of heavy cream. For a lighter version, reduce the cream or replace it with a lower-fat alternative.
