Lemon Chicken Orzo Soup
Lemon Chicken Orzo Soup. This recipe is wholesome, comforting and made with everyday ingredients you probably have in your fridge. No fancy steps or equipment and everything is made in one pot! It's light, lemony broth makes this soup refreshing and vibrant - even on the coldest winter days.
Ingredients
- 1 cup orzo
- 2 chicken thighs or breast roasted or cooked
- 8 cups water
- 2 cups chicken broth
- 1/4 cup heavy cream
- Juice of 1 large lemon or 2 medium lemons
- 2-3 pieces of lemon peels
- 1/4 cup fresh dill finely chopped
- 2 teaspoons fresh parsley finely chopped
For the seasonings:
- 2 teaspoons Vegeta, sea salt or seasoning salt
- 1 teaspoon dried oregano
- 1/4 teaspoon paprika
- 1/4 teaspoon turmeric
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon crushed red pepper flakes optional, for heat
For the roux:
- 2 Tablespoons flour
- 3 Tablespoons unsalted butter
For the mirepoix:
- 1 large yellow onion or 2 medium diced
- 4 large carrots peeled and diced
- 2 sticks celery minced
- 8 garlic cloves pressed or minced
Instructions
- If using pre-cooked rotisserie chicken, skip this next step.Season each side of the chicken thigh with seasonings of your choice. In a large heavy bottom pot, drizzle olive oil and cook thighs over medium heat, 2 minutes on each side, just enough to render the fat off. Remove the chicken and set aside.
- To a large Dutch oven or heavy bottom pot, drizzle enough olive oil to the cover the bottom. Add the mirepoix, butter and seasonings. Cook on medium heat for about 5 minutes until fragrant and translucent. Stir frequently. Sprinkle the flour over the veggies and stir to combine. Cook for 1-2 minutes until mixture is thickened.2 teaspoons Vegeta, sea salt or seasoning salt, 1/4 teaspoon paprika, 1/4 teaspoon turmeric, 1/4 teaspoon ground black pepper, 1/4 teaspoon crushed red pepper flakes, 1 large yellow onion or 2 medium, 4 large carrots, 2 sticks celery, 8 garlic cloves, 2 Tablespoons flour, 3 Tablespoons unsalted butter, 1 teaspoon dried oregano
- Rinse and dry the lemon. Use a vegetable peeler to peel two or three large pieces of skin and then juice the entire lemon into a small bowl. We need all of it! Set aside.Note: We need all the lemon juice for this soup but use as much or as little lemon peels. The outside peel contains vibrant oils that are released when cooked, giving this soup its bright, citrus flavor. For an even more intense lemon flavor, zest the entire lemon instead.
- Add water, broth and lemon peels to the same pot. Bring to a boil and simmer on medium high heat for 25-30 minutes. Note: If you followed step 1, add the chicken back to the pot in this step. Simmer the soup on medium high heat for 20-25 minutes. Follow the same cooking instructions as above, then remove the chicken from the pot and shred into small pieces.8 cups water, 2 cups chicken broth, 2-3 pieces of lemon peels
- Add the chicken, orzo and lemon juice to the pot. Simmer for an additional 15-20 minutes until the orzo is cooked. Stir frequently so the orzo doesn't get stuck to the bottom of the pot.1 cup orzo, 2 chicken thighs or breast, Juice of 1 large lemon or 2 medium lemons, 1/4 cup fresh dill, 2 teaspoons fresh parsley, 1/4 cup heavy cream
- Turn off the heat when the orzo has expanded and is tender. Then, add in the heavy cream and herbs. The more fresh dill, the better! Remove the lemon peels from the broth before serving. Note: Broth and pre-cooked rotisserie chicken contain added salt. This is why my recipe doesn't use excessive amounts of salt. When the soup is done cooking, adjust salt levels to taste.
Notes
- This soup tends to thicken as it cools because the orzo absorbs some of the surrounding liquid. Store in the refrigerator up to 2 to 3 days. When re-heating, warm in a saucepan over medium heat and add a splash of broth or water to return it to your desired consistency. Squeeze fresh lemon juice before serving to revive the acidity and flavor of the soup.
- Enjoy it warm, at room temperature or even chilled. Pair it with a fresh salad or my crusty Artisan Bread Recipe.
Nutrition
Calories: 210kcalCarbohydrates: 28gProtein: 5gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 24mgSodium: 270mgPotassium: 129mgFiber: 1gSugar: 1gVitamin A: 449IUVitamin C: 3mgCalcium: 36mgIron: 1mg
The provided nutritional value above is an estimate per serving. 100% accuracy is not guarenteed. Please see Nutrition Information Disclaimer in our Privacy Policy.
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