One chilly afternoon in Chicago, as the wind howled through the streets and the sky threatened snow, I found myself reminiscing about the hearty soups my babcia used to make. Her kitchen was always a haven of warmth and comfort, filled with the rich aromas of simmering broths and fresh herbs. It was in her cozy kitchen that I first learned the magic of combining simple ingredients to create something truly special. Today, I’m sharing a recipe that captures that same essence of comfort and nostalgia: Lemon Chicken Orzo Soup. This dish is a delightful twist on traditional chicken soup, infused with zesty lemon and tender orzo pasta, making it a family favorite in my home.
My husband, who’s always on the lookout for something hearty yet refreshing, and my kids, Ella and Peter, who adore anything with pasta, can’t get enough of this soup. It’s the perfect blend of my Polish roots and American comfort food, bringing a modern twist to a classic dish. Whether you’re battling a winter cold or simply craving a bowl of warmth, this Lemon Chicken Orzo Soup is sure to hit the spot.
Why You’ll Love This Recipe
This Lemon Chicken Orzo Soup is not just another chicken soup. It’s a symphony of flavors and textures that comes together in a surprisingly short time. Here’s why you’ll fall in love with it:
- Quick and Easy: Ready in under an hour, this soup is perfect for busy weeknights.
- Comforting and Nourishing: Packed with protein from chicken and enriched with the goodness of orzo and vegetables.
- Bright and Flavorful: The addition of lemon juice adds a refreshing zing that elevates the entire dish.
- Family-Friendly: A hit with kids and adults alike, making it a versatile meal for any occasion.
Ingredients
Here’s what you’ll need to make this delicious Lemon Chicken Orzo Soup:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 1 pound boneless, skinless chicken breasts
- 6 cups chicken broth
- 1 cup orzo pasta
- Juice of 2 lemons
- Salt and pepper to taste
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 cup baby spinach
- 1/4 cup fresh parsley, chopped
Optional Substitutions: You can substitute chicken thighs for the breasts for a richer flavor. If you prefer a gluten-free option, replace orzo with quinoa or rice.
Step-by-Step Instructions
- In a large pot, heat the olive oil over medium heat. Add the onion, garlic, carrots, and celery. Sauté until the vegetables are soft, about 5 minutes.
- Add the chicken breasts to the pot and pour in the chicken broth. Bring to a boil, then reduce the heat and let it simmer for 15 minutes, or until the chicken is cooked through.
- Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
- Add the orzo, lemon juice, salt, pepper, thyme, and bay leaf. Let the soup simmer for another 10 minutes or until the orzo is tender.
- Stir in the baby spinach and let it wilt. Remove the bay leaf before serving.
- Garnish with fresh parsley and serve hot.
What Makes This Recipe Special
- Quick and easy to prepare
- Packed with flavor and nutrition
- Perfect for any occasion
- Customizable to your taste preferences
- Budget-friendly ingredients
Expert Tips for Success
- Don’t Overcook the Orzo: Keep an eye on the orzo as it cooks quickly and can become mushy if overcooked.
- Adjust the Lemon to Taste: Start with one lemon and add more if you prefer a stronger lemon flavor.
- Use Fresh Herbs: Fresh parsley and thyme add a burst of flavor that dried herbs can’t match.
COOKING TOOLS
When I make this Lemon Chicken Orzo Soup, a few simple tools always make prep faster and cleaner. My go-to tool is the MOSFiATA 8″ Professional Chef’s Knife for chopping vegetables with ease. For simmering the soup to perfection, I rely on my trusty 4.2 Quart Cast Iron Dutch Oven, which retains heat beautifully and cooks everything evenly.
Variations and Substitutions
This soup is incredibly versatile, and you can make it your own with a few tweaks:
- Add More Veggies: Throw in some peas, corn, or zucchini for added nutrition.
- Make It Creamy: Stir in a splash of cream or coconut milk for a richer texture.
- Spice It Up: Add a pinch of red pepper flakes for a bit of heat.
Serving Suggestions
Serve this Lemon Chicken Orzo Soup with crusty bread or a side salad for a complete meal. A crisp white wine, like Sauvignon Blanc, pairs beautifully with the lemony notes of the soup. For a non-alcoholic option, a refreshing iced tea complements the flavors nicely.
FAQs
Can I freeze this soup?
Yes, you can freeze Lemon Chicken Orzo Soup. However, the orzo may become a bit mushy upon reheating. To avoid this, consider cooking the orzo separately and adding it when you’re ready to serve.
How long does it keep in the fridge?
This soup will keep in the refrigerator for up to 4 days. Reheat gently on the stove to maintain its flavor and texture.
Can I use rotisserie chicken?
Absolutely! Using rotisserie chicken is a great time-saver. Simply add the shredded chicken to the soup after the orzo is cooked.
Final Thoughts
I hope this Lemon Chicken Orzo Soup brings as much warmth and joy to your home as it does to mine. It’s a dish that’s as heartwarming as a hug from babcia, filled with love, memories, and a touch of lemony zest. I’d love to hear how it turned out for you, so please share your results and any creative twists you tried!
👉 I hope you loved making this Lemon Chicken Orzo Soup—it’s like a bowl of sunshine on a dreary day. If you’re in the mood for more cozy meals, check out these recipes: Chicken Pot Pie, Creamy Tomato Soup, and Hearty Beef Stew. Join us on our Facebook Page and Facebook Group — and don’t forget to follow on Pinterest for daily inspiration!
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Lemon Chicken Orzo Soup: 5 Cozy Recipes for Dinner
A comforting and refreshing soup with tender chicken, orzo pasta, and a zesty lemon twist.
Keep the screen of your device on while you follow the steps.
- In a large pot, heat olive oil over medium heat. Add onion, garlic, carrots, and celery. Sauté until soft.
- Add chicken breasts and chicken broth. Bring to a boil, then simmer until chicken is cooked.
- Remove chicken, shred, and return to pot.
- Add orzo, lemon juice, salt, pepper, thyme, and bay leaf. Simmer until orzo is tender.
- Stir in spinach until wilted. Remove bay leaf.
- Garnish with parsley and serve hot.