This post originally appeared on my other site: The Pasta Twins.
Why you’ll love this lemon orzo soup
- While soup is traditionally a cold weather food, sometimes I find myself craving the freshness of summer. I can only handle so many bowls of heavy, rich foods, and this soup has anything but.this is reason number two.
- I normally make ours with chicken breast, but you could definitely use chicken thighs to make it more budget friendly. And, if you have leftover chicken that would work, too.
Here’s what you’ll need to make it
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Buy Now → Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
How to make this lemon orzo soup recipe
Sauté the vegetables. Heat the olive oil in a large pot to medium high. When it’s hot, add the onion, celery and carrots and sauté until the onions are soft and translucent. Add the minced garlic and lemon zest and cook until fragrant, just about 30 seconds or so.
Simmer the chicken. Our in the chicken broth and submerge your chicken breast. Pop in a bay leaf and bring the pot to a strong simmer over medium-low heat. Continue to cook until the chicken has cooked through, about 15 – 20 minutes.
Shred the chicken. Remove the chicken and transfer to a cutting board. Chop or shred it on a cutting board. To save time, you can start the orzo while you’re doing this.
Cook the orzo. Add the orzo to the pot with two cups of water and allow the soup to simmer until the pasta has cooked to al dente (this will vary based on the brand).
Garnish with dill. Return the chicken to the pot and cook until it’s heated through. This should only take a few minutes. Then, adjust your seasoning with salt & pepper, to taste, and stir in the fresh dill before serving.
Everything you need to know about making lemon orzo soup
The acidity of the lemon helps enhance and balance the flavors of the soup.
This soup will last for about 3-4 days when stored in an airtight container.
Uncooked orzo has a relatively long shelf life, about 2 years, as long as it is stored in an airtight container in a cool, dry place.
More lemon recipe you will love
More dairy free soups you should try
- Garbanzo bean soup
- Chicken tortilla soup
- New year’s black eyed pea soup
- Tuscan sausage and kale soup
Lemon Orzo Soup
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 stalks celery, chopped
- 2 – 3 carrots, chopped
- 2 garlic cloves, minced
- 1 lemon, zested and juiced
- 1 bay leaf
- 4 cups chicken stock
- 2 bone-in, skin on chicken breast (or any chicken will work)
- 1 cup uncooked orzo
- 2 cups water
- Coarse salt & black pepper, to taste
- 1 – 2 tablespoons chopped fresh dill, for garnish
Instructions
- Heat a large stockpot or large dutch oven to medium-high.
- Add the onion, celery and carrots. Sauté, stirring occasionally, until the onions are soft and translucent.
- Stir in the garlic and lemon zest and cook until fragrant.
- Pour in the stock and submerge chicken breast and bay leaf. Allow the soup to come to a strong simmer and continue cooking over medium-high heat until the chicken has cooked through (165˚F).
- Transfer chicken to a cutting board and shred or chop chicken. Discard skin and bones. Set aside.
- Add the orzo and 2 cups of water to the pot. Allow the pasta to cook in the soup until it has reached al dente (see package directions).
- Return chicken to the pot and bring back to a simmer until heated through.
- Adjust seasoning with salt & pepper and garnish with fresh dill.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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