Lemon Chicken Orzo Soup Recipe
Lemon Chicken Orzo Soup is a delightful, hearty dish that brings together the tangy freshness of lemon with the comforting warmth of a traditional chicken soup. This recipe is a perfect choice for any occasion, whether you’re seeking a cozy meal on a cold day or a light, refreshing dish during warmer months. The combination of tender chicken, vibrant vegetables, and delicate orzo pasta creates a symphony of flavors and textures that will surely become a favorite in your household.
Detailed List of Ingredients
To make this Lemon Chicken Orzo Soup, you will need a tablespoon each of olive oil and butter, which provide a rich base for sautéing the vegetables. Finely chop two sticks of celery, peel and finely chop two medium carrots, and finely chop half a medium onion. These vegetables form the aromatic foundation of the soup. Mince three cloves of garlic to add a robust, savory flavor. You will also need two tablespoons of flour to help thicken the soup, and six cups of chicken broth to create a flavorful base. Add a quarter teaspoon of Italian seasoning for a blend of herbs that complement the chicken. Use one and a half pounds of uncooked chicken breasts, which will cook in the broth and infuse it with their richness. Include a cup of uncooked orzo for a delightful, rice-like texture. For a bright, tangy note, add a tablespoon of lemon juice, adjusting to taste. Finish with a tablespoon of freshly chopped parsley for a fresh, herby flavor. Season the soup with salt and pepper to taste, ensuring all the flavors are balanced and harmonious.
Explanation of Key Ingredients
Each ingredient in this recipe plays a crucial role in building the soup’s flavor and texture. The olive oil and butter provide a rich base for sautéing the vegetables, enhancing their natural sweetness. Celery, carrots, and onions form the classic mirepoix, a foundation for many soups, imparting depth and complexity. Garlic adds an aromatic touch, while flour helps thicken the broth to a comforting consistency.
Chicken broth serves as the flavorful liquid base, with Italian seasoning offering a blend of herbs to complement the chicken. The uncooked chicken breasts simmer in the broth, becoming tender and infusing the soup with their rich flavor. Orzo, a small, rice-shaped pasta, adds a delightful texture and absorbs the savory broth.
Lemon juice is the star ingredient, lending a bright, tangy note that balances the richness of the chicken and vegetables. Freshly chopped parsley provides a burst of color and a fresh finish, while salt and pepper tie all the flavors together.
Preparation Steps
Prepping the Vegetables and Chicken
Begin by finely chopping the celery, carrots, and onions. Ensure the pieces are small and uniform for even cooking. Mince the garlic cloves and set them aside. Trim any excess fat from the chicken breasts and cut them into manageable pieces if necessary.
Cooking the Vegetables
Heat the butter and olive oil in a large soup pot over medium-high heat. Once the butter has melted, add the chopped celery, carrots, and onions. Sauté these vegetables for about 5-7 minutes, stirring occasionally, until they start to soften and develop a slight golden color.
Creating the Roux
Add the minced garlic to the pot and cook for about 30 seconds until it becomes fragrant. Sprinkle in the flour, stirring constantly to prevent it from clumping. Cook for another minute or so to form a roux, which will thicken the soup as it cooks.
Adding Broth and Chicken
Slowly pour in the chicken broth, stirring continuously to ensure the flour fully dissolves. Add the Italian seasoning and the uncooked chicken breasts. Bring the mixture to a rolling boil, then cover the pot with the lid slightly ajar. Reduce the heat and allow the soup to simmer gently for about 15 minutes, giving the chicken time to cook through and infuse the broth with its flavor.
Cooking the Orzo
Stir in the uncooked orzo. Continue cooking the soup for an additional 10 minutes, or until the orzo is tender. Keep the lid off and stir frequently to prevent the orzo from sticking to the bottom of the pot.
Finishing Touches
Adjusting Lemon Juice and Seasoning
Remove the chicken breasts from the pot, cut them into bite-sized pieces, and return them to the soup. Stir in the lemon juice, adjusting the amount to your taste preference. The lemon should be noticeable but not overpowering.
Adding Fresh Herbs
Add the freshly chopped parsley to the soup. This will not only add a vibrant green color but also a fresh, herby flavor that complements the lemon and chicken.
Final Stir and Taste Adjustments
Give the soup a final stir, ensuring all the ingredients are well combined. Taste the soup and adjust the seasoning with salt and pepper as needed. Serve the soup immediately, enjoying the delightful blend of flavors and textures.
Recipe Tips
- Best Practices for Perfect Soup Consistency: Ensure the flour is fully dissolved when creating the roux to avoid clumps. Stir the orzo frequently to prevent it from sticking.
- Tips for Cooking Orzo without Sticking: Keep the lid off while cooking the orzo and stir regularly.
- Adjusting Lemon Flavor to Your Preference: Start with a smaller amount of lemon juice and add more gradually until the desired tanginess is achieved.
- Storage and Reheating Tips: Store leftovers in an airtight container in the refrigerator. Reheat gently on the stove, adding a splash of broth if needed to restore the desired consistency.
What to Serve With This Recipe
- Suggested Side Dishes and Complements: Pair this soup with a simple green salad or steamed vegetables for a balanced meal.
- Ideal Bread Pairings: Serve with crusty bread or garlic bread to soak up the flavorful broth.
- Beverage Recommendations: A light white wine, such as Sauvignon Blanc, or a sparkling water with lemon complements the bright flavors of the soup.
Frequently Asked Questions
- Can I Use Different Types of Chicken? Yes, you can substitute chicken thighs or leftover cooked chicken for the chicken breasts.
- How to Make This Soup Creamier? Add a splash of heavy cream or a dollop of Greek yogurt for a richer texture.
- Can I Freeze Lemon Chicken Orzo Soup? Yes, this soup freezes well. Allow it to cool completely before transferring it to freezer-safe containers.
- Substituting Ingredients for Dietary Preferences: Use gluten-free flour and pasta to make this soup gluten-free. Vegetable broth and tofu can replace chicken for a vegetarian version.
This Lemon Chicken Orzo Soup is a delightful and versatile recipe that brings together comforting and refreshing flavors in one bowl. Give this recipe a try and enjoy the perfect balance of hearty chicken, tender orzo, and zesty lemon. We encourage you to share your feedback and any variations you try, as we’d love to hear how you make this recipe your own.
Ingredients:
1 tablespoon olive oil
1 tablespoon butter
2 sticks of celery, finely chopped
2 medium carrots, peeled and finely chopped
1/2 medium onion, finely chopped
3 cloves garlic, minced
2 tablespoons flour
6 cups chicken broth
1/4 teaspoon Italian seasoning
1.5 pounds uncooked chicken breasts
1 cup uncooked orzo
1 tablespoon lemon juice (or to taste)
1 tablespoon freshly chopped parsley (or to taste)
Salt and pepper to taste
Instructions:
- Begin by heating the butter and olive oil in a large soup pot over medium-high heat. Once the butter has melted, add the finely chopped celery, carrots, and onions. Sauté these vegetables for approximately 5-7 minutes, until they begin to soften.
- Incorporate the minced garlic into the pot and cook for about 30 seconds, just until it becomes fragrant. Sprinkle in the flour, stirring constantly, and cook for another minute or so to form a roux.
- Slowly pour in the chicken broth, stirring continuously to ensure the flour fully dissolves. Add the Italian seasoning and the uncooked chicken breasts to the pot. Bring the mixture to a rolling boil.
- Once boiling, cover the pot with the lid slightly ajar, reduce the heat, and allow the soup to simmer gently for about 15 minutes.
- Next, stir in the uncooked orzo. Cook for an additional 10 minutes, or until the orzo is tender. Be sure to keep the lid off and stir frequently to prevent the orzo from sticking to the bottom of the pot.
- Remove the chicken breasts from the pot, cut them into bite-sized pieces, and return them to the soup. Stir in the lemon juice, adjusting the amount to your taste preference. Add the freshly chopped parsley, and season the soup with salt and pepper as needed. Serve immediately.
Lemon Chicken Orzo Soup Recipe
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 sticks of celery finely chopped
- 2 medium carrots peeled and finely chopped
- 1/2 medium onion finely chopped
- 3 cloves garlic minced
- 2 tablespoons flour
- 6 cups chicken broth
- 1/4 teaspoon Italian seasoning
- 1.5 pounds uncooked chicken breasts
- 1 cup uncooked orzo
- 1 tablespoon lemon juice or to taste
- 1 tablespoon freshly chopped parsley or to taste
- Salt and pepper to taste
Instructions
- Begin by heating the butter and olive oil in a large soup pot over medium-high heat. Once the butter has melted, add the finely chopped celery, carrots, and onions. Sauté these vegetables for approximately 5-7 minutes, until they begin to soften.
- Incorporate the minced garlic into the pot and cook for about 30 seconds, just until it becomes fragrant. Sprinkle in the flour, stirring constantly, and cook for another minute or so to form a roux.
- Slowly pour in the chicken broth, stirring continuously to ensure the flour fully dissolves. Add the Italian seasoning and the uncooked chicken breasts to the pot. Bring the mixture to a rolling boil.
- Once boiling, cover the pot with the lid slightly ajar, reduce the heat, and allow the soup to simmer gently for about 15 minutes.
- Next, stir in the uncooked orzo. Cook for an additional 10 minutes, or until the orzo is tender. Be sure to keep the lid off and stir frequently to prevent the orzo from sticking to the bottom of the pot.
- Remove the chicken breasts from the pot, cut them into bite-sized pieces, and return them to the soup. Stir in the lemon juice, adjusting the amount to your taste preference. Add the freshly chopped parsley, and season the soup with salt and pepper as needed. Serve immediately.
