Zesty Lemon Chicken Orzo Soup

$To make Lemon Chicken Orzo Soup, gather these fresh and tasty ingredients: - 1 tablespoon olive oil - 1 medium onion, finely chopped - 2 cloves garlic, minced - 2 medium carrots, peeled and diced - 2 celery stalks, diced - Zest of 1 lemon and the juice of the same lemon - 6 cups low-sodium chicken broth - 1 cup uncooked orzo pasta - 2 cups cooked chicken, shredded (a rotisserie chicken is perfect) - 2 cups fresh spinach, roughly chopped - 1 teaspoon dried thyme - 1 teaspoon dried oregano - Salt and black pepper to taste - Fresh parsley, finely chopped (for garnish) You will need a few handy tools to make this soup: - A large pot - A cutting board - A sharp knife - A stirring spoon - Measuring cups and spoons - A ladle for serving If you are missing some items, don’t worry. Here are some easy swaps: - Use vegetable broth instead of chicken broth for a vegetarian option. - Swap orzo with rice or quinoa for a different texture. - Any cooked chicken works; just make sure it is shredded. - For a different green, try kale or Swiss chard instead of spinach. - If you prefer, use dried herbs like basil or rosemary in place of thyme and oregano. {{ingredient_image_2}} 1. Start by heating the olive oil in a large pot over medium heat. 2. Add the finely chopped onion and sauté for about 3-4 minutes. The onion should become soft and clear. 3. Next, stir in the minced garlic and cook for one more minute. You want the garlic to smell great. 4. Toss in the diced carrots and celery. Sauté these for about 5 minutes until they soften. 5. Pour in the chicken broth. Add the lemon zest, thyme, and oregano. Stir and bring it to a gentle boil. 6. When the soup boils, add the uncooked orzo pasta. Cook for 8-10 minutes, stirring often to avoid sticking. 7. Reduce the heat. Gently fold in the shredded chicken and spinach. Let it warm for 2-3 minutes. 8. Squeeze the fresh lemon juice into the soup. Season with salt and black pepper to taste. 9. Finally, remove the pot from the heat. Let the soup rest for a few minutes before serving. - Use fresh ingredients for the best flavor. Fresh spinach and good quality chicken make a big difference. - Don’t skip the lemon juice. It brightens the soup and enhances all the flavors. - Stir the soup often while cooking the orzo. This helps prevent the pasta from sticking to the bottom. - Taste your soup before serving. Adjust the seasoning to your liking for a perfect finish. - Prepare all your ingredients before you start cooking. This makes the process smoother and faster. - Chop the vegetables while the oil heats. This saves you time and keeps things moving. - Use a rotisserie chicken to save time on shredding. It adds great flavor and cuts down on prep work. - Keep an eye on the orzo. It cooks quickly, so check it a minute or two before the time is up. To boost flavor in your Lemon Chicken Orzo Soup, use fresh herbs. Fresh thyme and parsley add a pop of taste. You can also add a pinch of red pepper flakes for heat. If you want a richer broth, use homemade chicken stock or roast the chicken. Roasting adds depth and flavor. For a zesty kick, use extra lemon juice or even lemon slices. They give the soup a bright taste. Making this soup ahead is easy. You can cook and store it for later. First, prepare the soup as directed. Let it cool completely before storing. Use an airtight container and place it in the fridge for up to three days. If you want to keep it longer, freeze it for up to three months. Just remember to leave out the spinach and orzo. Add them fresh when you reheat. This keeps the texture nice. Pair this soup with crusty bread or a light salad. A fresh garden salad with a lemon vinaigrette complements the soup well. If you want something warm, try a grilled cheese sandwich. The gooey cheese pairs perfectly with the soup. You can also serve it with a side of roasted vegetables for added nutrition. These sides make your meal more filling and enjoyable. Pro Tips Fresh Ingredients: Always use fresh vegetables and herbs to enhance the flavor of your soup. Chicken Broth Choice: Opt for low-sodium chicken broth to control salt levels and adjust seasoning to taste. Customize Your Greens: Feel free to substitute spinach with kale or Swiss chard for a different flavor profile. Leftover Storage: Store leftover soup in an airtight container in the fridge for up to 3 days, but add fresh orzo when reheating to maintain texture. {{image_4}} You can switch up the chicken in this soup. Try turkey or pork instead. Both meats work well and add their own flavor. If you want a meat-free option, use beans or lentils. They are great sources of protein and keep the soup filling. Making this soup gluten-free is easy! Just replace orzo with rice or gluten-free pasta. For a vegetarian twist, skip the chicken and use vegetable broth instead. You can add extra veggies like zucchini or bell peppers for more flavor and nutrients. This soup can change with the seasons. In the fall, add pumpkin or squash for a warm, cozy feel. In the summer, use fresh tomatoes and corn for a bright taste. You can also explore regional flavors. For a Mediterranean twist, add olives and feta cheese. These changes keep the soup fun and exciting! To store leftover lemon chicken orzo soup, let it cool first. Transfer the soup to an airtight container. Seal it tightly to keep out air and moisture. Place it in the fridge. It will stay fresh for 3 to 4 days. For long-term storage, freezing is a great option. Use freezer-safe containers or bags. Portion out the soup for easier thawing. Make sure to leave some space in the container. This allows for expansion as it freezes. The soup will stay good in the freezer for about 3 months. When you're ready to eat, thaw the soup in the fridge overnight. Heat it on the stove over medium heat. Stir it gently to avoid sticking. If the soup seems thick, add a splash of broth or water. This helps bring back its original texture. Enjoy your warm, tasty soup! Orzo is a small pasta shaped like rice. It cooks quickly and adds great texture to soups. In Lemon Chicken Orzo Soup, orzo absorbs the flavors of the broth. It makes the soup hearty and filling. You can also use orzo in salads or casseroles. Just remember to cook it until tender, so it remains soft. Yes, you can use different types of broth. Chicken broth adds a rich flavor, but vegetable broth works too. If you want a lighter taste, try using low-sodium broth. This will let the lemon shine through. You can even blend broths. Mixing chicken and vegetable broth gives a nice depth to the soup. To make a low-sodium version, start with low-sodium chicken broth. Limit added salt throughout cooking. Use fresh herbs for flavor instead. Adding lemon juice and zest also brightens the taste without extra salt. You can even skip the salt entirely if you prefer. This way, you enjoy a tasty soup that is heart-healthy. To sum up, we’ve explored all the parts that make a great soup. We discussed the key ingredients and kitchen tools you need. I shared essential cooking steps, tips, and tricks to boost flavor. We also looked at variations and storage info for leftovers. Remember, you can adapt recipes to fit your taste. Enjoy your cooking journey and create your best soup today!$

A refreshing and hearty soup featuring chicken, orzo pasta, and vibrant lemon flavors.

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Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine American

Servings 6

Calories 250 kcal

Ingredients

1 tablespoon olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
2 medium carrots, peeled and diced
2 stalks celery, diced
1 lemon zest and juice
6 cups low-sodium chicken broth
1 cup uncooked orzo pasta
2 cups cooked chicken, shredded
2 cups fresh spinach, roughly chopped
1 teaspoon dried thyme
1 teaspoon dried oregano
to taste salt and black pepper
for garnish fresh parsley, finely chopped

Instructions

In a large pot, heat the olive oil over medium heat. Add the finely chopped onions and sauté for approximately 3-4 minutes until they are soft and translucent.
Incorporate the minced garlic into the pot and continue cooking for an additional minute, allowing the garlic to release its fragrant aroma.
Introduce the diced carrots and celery to the pot, sautéing for another 5 minutes until the vegetables start to soften and become aromatic.
Carefully pour in the chicken broth, then add the lemon zest, dried thyme, and dried oregano. Stir the mixture and bring it to a gentle boil.
Once the soup reaches a boil, stir in the uncooked orzo pasta. Cook for about 8-10 minutes, or until the orzo has become tender and cooked through, stirring occasionally to prevent sticking.
Reduce the heat and gently fold in the shredded chicken and chopped spinach. Let it warm through for about 2-3 minutes until the spinach is just wilted and the chicken is heated.
Squeeze the fresh lemon juice into the soup, and season with salt and black pepper according to your taste preferences.
Remove the pot from the heat and allow the soup to rest for a couple of minutes before serving to let the flavors meld.

Notes

Ladle the soup into individual bowls, garnishing each with freshly chopped parsley. Serve with a wedge of lemon on the side for an added zesty garnish and an extra burst of flavor.

Keyword chicken, healthy, lemon, orzo, soup