Lemon Chicken Orzo Soup

There’s nothing quite like a warm bowl of Lemon Chicken Orzo Soup on a chilly winter evening. I remember the first time I made this dish; the kitchen was filled with the comforting aromas of sautéed vegetables and simmering broth. It was one of those rare days when the snow was gently falling outside, and I decided to whip up a little something special. The bright flavors of lemon combined with tender chicken and fluffy orzo create a symphony of taste that warms the heart and soul. This soup has become a staple in my household, not just in winter, but anytime we crave comfort and a burst of freshness. It’s a dish that brings us all together at the table, filled with laughter and warmth. If you’ve never tried making Lemon Chicken Orzo Soup at home, now is the perfect time to start your own delicious tradition.

Ingredients to Make Lemon Chicken Orzo Soup

When it comes to the ingredients for Lemon Chicken Orzo Soup, every component plays a vital role in creating a harmonious flavor profile. The core ingredients work together to create a rich and savory broth, while the lemon adds a bright kick that lifts the entire dish. Here’s a closer look at the key players:

• 1 tablespoon olive oil: For sautéing and adding healthy fats.
• 1 tablespoon unsalted butter: Adds creaminess and depth of flavor.
• ½ medium yellow onion, finely chopped: A classic base for flavor.
• 1 medium leek, finely chopped: Provides a subtle, sweet onion flavor.
• 2 stalks celery, finely chopped: Adds crunch and freshness.
• 2 medium carrots, finely chopped: Sweetness and color.
• 4 large cloves garlic, minced: Essential for aromatic flavor.
• 2 tablespoons all-purpose flour: Helps thicken the soup.
• 8 cups low-sodium chicken broth: The heart of the soup.
• 1½ pounds boneless, skinless chicken breasts: Protein that becomes tender and juicy.
• 1 teaspoon dried Italian seasoning: Adds a blend of herbs for complexity.
• 3 bay leaves: Infuses a subtle earthy flavor.
• 1 cup orzo, uncooked: Provides a delightful texture.
• ¼ cup freshly squeezed lemon juice: The brightening element.
• zest of one large lemon: Enhances the lemon flavor.
• kosher salt & black pepper, to taste: Basic seasoning to enhance all flavors.
• chopped fresh parsley, to garnish: A fresh finish.

Step by Step Guide for Lemon Chicken Orzo Soup

Making Lemon Chicken Orzo Soup is a delightful experience that fills your home with incredible aromas. The process is straightforward, making it perfect for cooks of all skill levels. Let’s dive into the steps:

1. Start by heating the olive oil and butter over medium heat in a large pot or Dutch oven. As they melt together, they create a rich base for the soup. Keep an eye on the heat; you want the mixture to shimmer but not smoke.
2. Add the finely chopped yellow onion, leek, celery, and carrots. Sauté these vegetables for about five to seven minutes, stirring occasionally until they are softened. You’re looking for them to become translucent and fragrant.
3. Stir in the minced garlic and sauté for an additional one to two minutes. You want to cook it just enough for the aroma to fill your kitchen without letting it burn. This step is essential for building depth in your soup.
4. Now, sprinkle the flour over the sautéed vegetables and stir well to combine, allowing it to cook for one to two minutes. This will help thicken the broth later on.
5. Gradually pour in the chicken broth, stirring constantly to avoid lumps. Watch as the mixture thickens slightly, creating a silky texture.
6. Add the chicken breasts, Italian seasoning, and bay leaves. Bring the soup to a gentle simmer. Cover the pot and reduce the heat, allowing the chicken to cook for about twenty minutes or until it reaches an internal temperature of 165°F.
7. Once the chicken is cooked, transfer it to a plate and let it rest for five minutes. This resting period makes it easier to shred the chicken into bite-sized pieces or chop it.
8. While the chicken cools, stir in the uncooked orzo into the simmering soup. Continue cooking until the orzo is tender and cooked to al dente, usually about eight to ten minutes. Stir occasionally to ensure it doesn’t stick.
9. After the orzo is cooked, return the shredded chicken to the soup. Give everything a good stir and season with salt and pepper to taste. The flavors should meld together beautifully as it all warms through.
10. Finally, stir in the freshly squeezed lemon juice and zest, giving the soup a bright finish. Serve the soup hot, ladling it into individual bowls and garnishing with fresh parsley. If you want an extra zing, offer additional fresh lemon slices on the side.

Pro Tips and Tweaks

When it comes to making Lemon Chicken Orzo Soup, there are always ways to enhance or customize your experience. Here are some tips to consider:

• Storage: Store leftover soup in an airtight container in the refrigerator for up to three days. Reheat gently on the stove, adding a splash of broth if needed.
• Freezing: You can freeze this soup, but it’s best to add the orzo just before serving to prevent it from becoming too soft in the freezer.
• Variations: Experiment with different vegetables like spinach or kale for added nutrition.
• Protein Options: Feel free to use rotisserie chicken or turkey for a quick variation.
• Garnishes: Top with grated Parmesan cheese or crushed red pepper flakes for extra flavor.

How to Serve Lemon Chicken Orzo Soup

• Pair with Bread: Serve your Lemon Chicken Orzo Soup with crusty bread or rolls for dipping, enhancing the meal.
• Salad Side: A fresh green salad makes for a wonderful complement to this hearty soup.
• Seasonal Serving: This dish is perfect for winter but can be enjoyed all year round with seasonal ingredients.
• Occasion: Great for family dinners, potlucks, or even a cozy night in.
• Storing Leftovers: Store leftover soup in a sealed container, and it can last in the fridge for three to four days.
• Garnish Ideas: Fresh herbs or a squeeze of lemon can brighten the soup right before serving, adding a fresh touch.

FAQ

Conclusion

Lemon Chicken Orzo Soup is a delightful blend of flavors and textures that will warm your heart and nourish your body. With its bright lemony notes and hearty ingredients, this soup is perfect for family gatherings or cozy nights in. I encourage you to try making it for yourself; it’s a dish that’s sure to become a favorite in your kitchen!

Lemon Chicken Orzo Soup

The ultimate comfort food, Lemon Chicken Orzo Soup combines tender chicken with vibrant lemon and hearty orzo, creating an easy weeknight dinner that hits the spot. Perfect for chilly nights, this soup is sure to become a family favorite. Make it tonight and enjoy the warm, satisfying flavors!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Dinner, Soups

Cuisine American

Servings 6 servings

Calories 350 kcal

Equipment

• Mixing Bowl
• Chef's Knife
• Wooden Spoon
• Skillet
• Oven
• Saucepan

Ingredients

  

• 1 tablespoon Olive Oil
• 1 tablespoon Unsalted Butter
• ½ medium Yellow Onion finely chopped
• 1 medium Leek finely chopped
• 2 stalks Celery finely chopped
• 2 medium Carrots finely chopped
• 4 large cloves Garlic minced
• 2 tablespoons All-Purpose Flour
• 8 cups Low-Sodium Chicken Broth
• 1½ pounds Boneless Skinless Chicken Breasts
• 1 teaspoon Dried Italian Seasoning
• 3 Bay Leaves
• 1 cup Orzo uncooked
• ¼ cup Freshly Squeezed Lemon Juice
• 1 Zest of One Large Lemon
• Kosher Salt & Black Pepper to taste
• Chopped Fresh Parsley to garnish

Instructions

 

• Start by heating the olive oil and butter over medium heat in a large pot or Dutch oven. As they melt together, they create a rich base for the soup. Keep an eye on the heat; you want the mixture to shimmer but not smoke.
• Add the finely chopped yellow onion, leek, celery, and carrots. Sauté these vegetables for about five to seven minutes, stirring occasionally until they are softened. You’re looking for them to become translucent and fragrant.
• Stir in the minced garlic and sauté for an additional one to two minutes. You want to cook it just enough for the aroma to fill your kitchen without letting it burn. This step is essential for building depth in your soup.
• Now, sprinkle the flour over the sautéed vegetables and stir well to combine, allowing it to cook for one to two minutes. This will help thicken the broth later on.
• Gradually pour in the chicken broth, stirring constantly to avoid lumps. Watch as the mixture thickens slightly, creating a silky texture.
• Add the chicken breasts, Italian seasoning, and bay leaves. Bring the soup to a gentle simmer. Cover the pot and reduce the heat, allowing the chicken to cook for about twenty minutes or until it reaches an internal temperature of 165°F.
• Once the chicken is cooked, transfer it to a plate and let it rest for five minutes. This resting period makes it easier to shred the chicken into bite-sized pieces or chop it.
• While the chicken cools, stir in the uncooked orzo into the simmering soup. Continue cooking until the orzo is tender and cooked to al dente, usually about eight to ten minutes. Stir occasionally to ensure it doesn’t stick.
• After the orzo is cooked, return the shredded chicken to the soup. Give everything a good stir and season with salt and pepper to taste. The flavors should meld together beautifully as it all warms through.
• Finally, stir in the freshly squeezed lemon juice and zest, giving the soup a bright finish. Serve the soup hot, ladling it into individual bowls and garnishing with fresh parsley. If you want an extra zing, offer additional fresh lemon slices on the side.

Notes

Store leftover soup in an airtight container in the refrigerator for up to three days. Reheat gently on the stove, adding a splash of broth if needed.

Keyword Comfort Soup, Lemon Chicken Soup, Orzo Recipes, Winter Soup

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Meet Penny Porter

I bring the energy to our cooking sessions. I don’t have a “specialty” because I love it all I’m just as happy kneading dough as I am stirring a spicy curry. My favorite part of being on this team is the variety. One day we’re making pasta from scratch, and the next we’re grilling outdoors. I love the fast-paced creative process and am always the first one to grab an apron when a new idea pops up.