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Whip up this zingy Lemon Chicken Orzo Soup that's somehow light yet satisfying. You'll find most ingredients already in your kitchen. Anyone who enjoys a lemony kick in their meals will fall for this soup's bright, flavorful character.
Reasons To Try This Soup
It's a breeze to prepare but feels fancy when done. The tangy lemon broth gives you fullness without heaviness. The orzo cooks up quicker than rice but still gives that wonderful texture. Think of it as chicken noodle soup with a sunny upgrade. It'll leave you feeling nourished and happy.
Ingredients List
- Celery: A pair of ribs, diced small
- Carrots: Two average ones, diced up
- Onion: Just half, cut into tiny bits
- Butter: A tablespoon
- Olive Oil: A tablespoon
- Garlic: Minced by hand
- Flour: Helps soup get thicker
- Chicken Broth: Around six cups
- Italian Herbs: Just a dash
- Chicken: Go with fresh breast meat
- Orzo: A cup uncooked
- Lemon Juice: Squeeze it yourself
- Parsley: Fresh and chopped
- Salt and Pepper: As you prefer
Cooking Instructions
- Start With Vegetables:
- Warm butter and oil in a large pot. Toss in diced carrots, celery, and onions. Let them cook until soft and fragrant, about 5-7 minutes. Give them a stir occasionally.
- Create Your Base:
- Toss in garlic and cook for half a minute. Dust the flour over your veggies. Keep stirring for a minute to get rid of that raw flour taste.
- Build Your Broth:
- Gradually add the broth while stirring to avoid clumps. Drop in those Italian herbs and whole chicken breasts. Wait for it to start simmering.
- Simmer Down:
- Lower the heat, cover the pot but leave a small opening. Let it bubble away for 15 minutes until chicken cooks through.
- Introduce The Pasta:
- Drop in your orzo. Let it cook another 10 minutes, stirring every so often so it doesn't stick to the pot.
- Handle The Chicken:
- Remove the chicken, cut it into small chunks. Return the pieces to your soup.
- Add Brightness:
- Pour in fresh lemon juice. Sprinkle with parsley. Give it a taste and add salt and pepper until you're happy.
- Time To Eat:
- Ladle into bowls while hot. Top with extra parsley if you want.
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Zesty Lemon Flavor
Lemon truly transforms this dish. It brings a sunny flavor that enhances the veggies' sweetness and makes the chicken taste better. Want it even zestier? Float fresh lemon slices in your bowl. Many folks enjoy extra lemon juice, so maybe keep a cut lemon on the table.
Speedy Evening Meal
Just right when time's tight but you still want something homemade. Most ingredients are pantry basics. The orzo needs less time than rice or regular noodles. Using just one pot means cleanup won't be a hassle. You'll be eating in roughly 40 minutes from start to finish.
Flexible Ingredients
This soup works great with whatever chicken you've got, even time-saving rotisserie chicken or thighs. Switch up your herbs based on what's in your cupboard. Pick low-sodium broth if you're watching your salt intake. Don't have orzo? Any small pasta shape will do the trick. The soup turns out tasty regardless of small changes.
Store For Tomorrow
This soup's perfect for planning ahead. If you'll store some, cook the orzo separately to avoid mushy pasta. Store in airtight containers. It'll stay good in your fridge for about 4 days. When you're ready to eat, warm it up gently.
Side Dish Ideas
Pair with a simple salad for a complete dinner. It's wonderful with some crusty bread for soaking up that tasty broth. Try it with garlic toast, which pairs amazingly with the lemony liquid. Want more veggies? Toss in some steamed greens. There's plenty to feed everyone at your table.
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Frequently Asked Questions
- → Rather use dark meat?
Chicken legs are awesome here. Juicier and tastier. Cooking time stays the same. Just cut away extra fat. Make sure they're fully done.
- → Soup too thick?
Pour in warm stock slowly. Mix while heating. The pasta soaks up tons. A splash of water works in a pinch. Quick solution anytime.
- → Want no meat?
Leave chicken out completely. Go with vegetable stock instead. Toss in extra veggies. Portobello caps are great. Keeps that bright flavor.
- → Keeping leftovers?
Store in airtight containers. Stays good refrigerated several days. Pasta will get mushy though. Thin with stock when reheating. Lemon flavor will weaken.
- → Can you freeze it?
Undercook pasta slightly. Freeze soup base separately. Mix fresh pasta when reheating. Broth part freezes well. Maybe add new lemon squeeze later.
- → Getting too sour?
Cut back on citrus next batch. Add a bit more stock. A tiny drizzle of honey balances. More greens help too. Sample as you cook.
- → Taking it somewhere?
Store noodles on their own. Bring fresh lemons along. Carry extra broth too. Warm it there. Combine right before serving.
- → Need it quick?
Grab rotisserie chicken. Fast-boil the pasta. Have lemons cut ready. Don't bother with long cooking. Comes out tasty anyway.
- → Making big batch?
Multiplying works great. Grab a larger pot. Keep extra broth nearby. Ensure room for pasta expansion. Might cook slightly longer.
- → Want more flavor?
Toss in live herbs. Extra garlic does wonders. Use just-cut lemons. Let meat caramelize first. A splash of white wine works magic.
- → Pasta not right?
Pull it out sooner. Store it apart from broth. Mix in just before serving. Try refrigerated pasta. Don't let it turn soggy.
- → Needs more zip?
Grated lemon rind works wonders. Add cracked pepper. Try red pepper flakes. Green herbs boost flavor. Even minced garlic gives punch.
Conclusion
Enjoyed this? Give citrus rice a go. Or try herbed poultry. Both have that same bright kick.