Homemade Lemony Chicken Orzo Soup 5 minutes to prepare!
Homemade Lemony Chicken Orzo Soup 5 minutes to prepare!
Bright and hearty Homemade Lemony Chicken Orzo Soup swims in a delicious broth. This Lemony Chicken Orzo Soup is unbeatable.
Lemon Chicken Orzo Soup is served as is, or served in a homemade bread bowl, or served with a fresh salad. Complete the meal with our favorite lemon bars! !
Chicken Soup with Lemon Orzo
Orzo is one of my favorite pasta dishes. This is a small pasta shaped like a grain of rice. It has a bit of bite and is delicious in this lemon chicken soup. It also cooks very fast – less than 5 minutes! For this recipe, you want to cook the rice grains so that it is only partially cooked. Drain the pasta and rinse with cold water to stop cooking.
I love soup! This Lemony Orzo Chicken Soup is a great alternative to the classic chicken noodle soup. Lemon juice gives it an irresistibly rich flavor. Chunks of chicken with orzo pasta are a delicious bite. Plus all the best veggies out there! It’s a refreshingly light-feeling comfort food. Best of both worlds, if you ask me.
This soup can be made in 30 minutes so you don’t have to struggle in the kitchen all day. It also serves about 12 people, which means it makes a lot of money. We all know that reheated soup is always delicious.
How to Make Lemony Orzo Chicken Soup
saute. In a stock pot, saute carrots and celery until they start to soften. Add garlic and cook for 1 minute. Add herbs, salt and pepper and continue to cook while adding chicken stock.
simmer. Once the soup is boiling, partially cover it, reduce the heat, and cook for 10 minutes, until the vegetables are tender and tender. Add lemon juice and lemon zest. We reduced the amount of lemon juice a bit, but you can definitely add ÂĽ cup more if you really like the lemon flavor.
Combination + service. Add diced chicken (click here for our favorite grilled chicken recipe) and pasta with orzo and cook for another 5 minutes. Add the spinach at the end and let it wilt.
Tips + Storage Information
Decorating ideas for this soup:
- lemon
- shredded parmesan cheese
- thyme
- oregano
To make in a slow cooker: Add chopped carrots, celery, chicken stock and seasonings to your crock pot. Cook on low for 6-8 hours, or on high for 3-4 hours. About 30 minutes before serving, place the cooked chicken, lemon juice, spinach, and rice grains in the slow cooker. Stir frequently so the rice grains don’t stick to the bottom. Season with salt and pepper and garnish with lemon and parmesan.
Shredded Chicken Both work great in this recipe!
if you want to have fresh lemon juice, starting with 2 medium lemons and squeeze all the lemon juice.
healthy: This soup has the same health benefits as the classic chicken noodle soup. Orzo is the perfect mix of rice and pasta, so it’s filled like pasta, but like brown rice is a healthier option. Chicken adds some good protein, and vegetables provide essential vitamins and minerals. To make it healthier, you can use low-sodium chicken stock, replace the kale with spinach, and omit the Parmesan cheese.
Tip:
- Rice grains may absorb a lot of liquid, so you may need to add more chicken stock during cooking.
- Rice grains expand when frozen, so it is recommended that if you are making this soup as a freezer meal, leave the rice grains out and add them when reheating.
shop Store leftovers in an airtight container in the refrigerator, or you can even freeze it. Put it back in the pot and heat to defrost and re-cook. Simple!
One of my favorite things to do is put some soup in a large mason jar with a lid and send it to a friend who has bad weather or doesn’t have time to make dinner.
We hope you enjoyed a great bowl of Lemon Chicken Orzo Soup!
For more chicken soup recipes, check out:
Course Soup
American food
Prep time 5 minutes
Cook Time 30 minutes
Total time 35 minutes
Serving Size 12
Calories 164 kcal
by Lil’ Luna
- 8 ounces orzo pasta
- 1 teaspoon olive oil
- 3 chopped carrots
- 3 celery sticks chopped
- 1 teaspoon onion powder
- 2 teaspoons minced garlic
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- salt and pepper to taste
- 3 32 oz chicken stock
- 1/4 cup lemon juice
- 1 lemon zest
- 8 ounces cooked chicken chopped
- 1 8 oz pkg baby spinach leaves
- 1 lemon sliced, for garnish
- 1 cup grated Parmesan cheese
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Cook rice grains in boiling water for about 5 minutes, until partially cooked but not tender; drain and rinse with cold water until cool.
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Sauté carrots and celery until they start to soften. Add garlic and cook 1 minute more. Add thyme, oregano, salt, and pepper; continue to cook for 30 seconds, then add chicken stock.
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Bring to a boil; partially cover, reduce heat and cook, about 10 minutes, until vegetables are tender.
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Add the rice grains, lemon juice, lemon zest, and chicken to the broth and cook for an additional 5 minutes, until the rice grains are tender. Add spinach and let it wilt. Serve in bowls and garnish with lemon slices and Parmesan cheese.