Lemon Chicken Orzo Soup Recipe
If you’re looking for a soup that feels like a warm hug in a bowl, then this Lemon Chicken Orzo Soup is exactly what you need. It strikes the perfect balance between bright, zesty lemon and hearty, comforting chicken, with tender orzo pasta soaking up all those delicious flavors. Every spoonful offers a vibrant burst of freshness alongside soothing herbs, making it a go-to for when you want something nourishing yet light. It’s truly one of those dishes that comforts the soul while exciting your taste buds.
Ingredients You’ll Need
This Lemon Chicken Orzo Soup is surprisingly simple to make, thanks to a handful of fresh and pantry staples that come together to create a symphony of flavors. Each ingredient plays a crucial role in delivering the soup’s signature balance of acidity, savory depth, and satisfying texture.
- Chicken thighs: They provide tender, juicy meat packed with flavor and stay moist during cooking.
- Extra virgin olive oil: A subtle fruity base for sautéeing vegetables and browning chicken to add richness.
- White wine or white wine vinegar: Adds a subtle acidity that brightens the broth and deglazes the pan beautifully.
- Carrots: Bring a natural sweetness and lovely color to the soup.
- Celery ribs: Add a gentle earthiness and crunchy texture once softened.
- Yellow onion: Provides aromatic sweetness that frames the soup’s flavor.
- Fresh rosemary, thyme, and sage: Earthy herbs that infuse the broth with warmth and complexity.
- Garlic: Adds a punch of fragrant savoriness that amplifies the overall taste.
- Orzo pasta: The perfect pasta shape for soups, lending a pleasing bite and absorbing tasty broth.
- Chicken broth: Forms a comforting, flavorful base for the soup.
- Fresh baby spinach: Adds vibrant green color and a mild, fresh flavor to finish.
- Fresh lemon juice: The star ingredient, giving the soup its bright, zesty character.
- Salt and pepper: Essential seasoning that brings everything together.
- Fresh parsley: For a lively garnish that lifts the soup visually and flavor-wise.
How to Make Lemon Chicken Orzo Soup
Step 1: Brown the Chicken Thighs
Start by patting your chicken thighs dry and seasoning them generously with salt and pepper. This step helps build a flavorful crust when you brown them in olive oil over medium-high heat. Cover the pot to trap heat, cooking each side until golden brown and cooked through, then shred the meat with forks. You’ll love how this browning adds a deep, savory foundation to your soup.
Step 2: Deglaze the Pan
After removing the chicken, drain excess fat and pour in half the white wine or vinegar to deglaze the pan. Scraping up those delicious browned bits stuck to the bottom brings an amazing depth of flavor to your soup base that you won’t want to skip.
Step 3: Sauté the Vegetables
Return the pan to heat and sauté the diced onion, carrots, and celery until tender and aromatic, about seven minutes. Adding the garlic for just 30 seconds to a minute releases its fragrant oils, elevating the entire dish with its savory punch.
Step 4: Add More Wine for Extra Flavor
Deglaze the pan once more with the remaining white wine or vinegar. This second deglazing intensifies the flavour profile and ensures every last bit of goodness from the pan gets woven into your soup.
Step 5: Combine Ingredients and Simmer
Now, stir in the shredded chicken, orzo, fresh herbs like thyme, rosemary, and sage, plus all the chicken broth. Bring it to a boil before lowering to a simmer. Cover your pot and let it cook gently for 10 to 15 minutes until the orzo is tender and wonderfully al dente.
Step 6: Finish with Spinach and Lemon
Turn off the heat, stir in fresh spinach leaves and lemon juice, then let it sit covered just a minute or two, enough for the spinach to wilt slightly without losing its vibrancy. This final step brightens the entire soup and brings the Lemon Chicken Orzo Soup to life.
How to Serve Lemon Chicken Orzo Soup
Garnishes
A sprinkle of freshly chopped parsley adds not only a pop of color but an herbaceous freshness that perfectly complements the lemony broth. You can also add a twist of lemon zest for an extra citrusy kick right before serving.
Side Dishes
This soup pairs beautifully with crusty bread to soak up every last drop or a crisp green salad for a light and balanced meal. If you’re serving it at a dinner party, consider a simple appetizer like bruschetta to keep the menu bright and fresh.
Creative Ways to Present
For a charming presentation, ladle the soup into rustic bowls and add a lemon wheel resting on top or a small sprig of fresh herbs. If you want to impress guests, serve it in mini soup cups as a delightful starter that promises a refreshing palate cleanser.
Make Ahead and Storage
Storing Leftovers
Store any leftover Lemon Chicken Orzo Soup in an airtight container in the refrigerator for up to three days. Because the orzo continues to absorb liquid, you might find the soup thickens overnight—simply add a splash of broth or water when reheating.
Freezing
You can freeze this soup, but be aware that the orzo may get a bit mushy after thawing. To avoid this, freeze the soup without the pasta and add freshly cooked orzo when you reheat it. This way, the texture stays perfect every time.
Reheating
Reheat your soup gently on the stovetop over medium heat, stirring occasionally. If it thickens, loosen it with a little additional broth or water. Remember to add extra lemon juice after reheating to brighten the flavors again.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts work just fine although they tend to be leaner and can dry out faster, so be careful not to overcook them. Thighs are preferred because they stay juicy and flavorful.
Is orzo the only pasta I can use?
You can substitute with other small pasta shapes like acini di pepe or stelline, but orzo is ideal because its size complements the soup perfectly and cooks quickly.
Can I make this soup vegetarian?
Yes! Use vegetable broth and skip the chicken, adding extra vegetables like mushrooms or beans for protein. The lemon and herbs will still keep the soup vibrant and tasty.
How tart should the lemon juice be?
Start with a quarter cup of fresh lemon juice and adjust to your liking after cooking. The acidity should brighten but not overpower the soup. Freshly squeezed lemon always gives the best flavor.
What if I don’t have fresh herbs?
Dried herbs can work in a pinch; use about a third of the amount and add them earlier in the cooking process to develop flavor. Fresh herbs are preferred for that lively, garden-fresh taste.
Final Thoughts
I hope you feel inspired to make this Lemon Chicken Orzo Soup soon because it truly is a bowl of sunshine and comfort all rolled into one. It’s straightforward to prepare but impressive in flavor, and perfect any time you want something fresh, hearty, and soul-soothing. Once you try it, I’m sure this soup will become a cherished favorite in your kitchen, just like it is in mine!
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Lemon Chicken Orzo Soup Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Low Fat
Description
This Lemon Chicken Orzo Soup is a comforting and vibrant dish featuring tender shredded chicken thighs, aromatic herbs, fresh vegetables, and bright lemon juice, all simmered with orzo pasta in a flavorful chicken broth for a nourishing meal perfect for any season.
Ingredients
Chicken and Aromatics
- 1 lb chicken thighs
- 1–2 tablespoons extra virgin olive oil
- ¼ cup white wine or white wine vinegar
- 2 carrots, quartered and diced
- 2 celery ribs, halved and diced
- ½ yellow onion, diced
- 1 teaspoon fresh rosemary, minced
- 1 teaspoon fresh thyme leaves
- 1 teaspoon fresh sage, minced
- 2 cloves garlic, minced
Soup Base and Finishing Touches
- 1 cup orzo
- 8 cups chicken broth
- 2 cups fresh baby spinach
- ¼ cup fresh lemon juice (more as desired)
- Salt and pepper to taste
- Fresh parsley, roughly chopped for garnish
Instructions
- Prepare the Chicken: Pat chicken thighs dry with a paper towel and season both sides generously with salt and black pepper. Heat olive oil in a dutch oven or large stew pot over medium-high heat. Add the chicken and cover with a lid. Cook for 5-7 minutes until golden brown on the bottom, then remove the lid and flip the chicken thighs. Cook covered for another 5-7 minutes until golden brown and cooked through (internal temperature 165˚F). Remove chicken to a bowl, shred with two forks, and set aside.
- Deglaze the Pan: Drain any excess fat from the pan and return it to heat. Pour half of the white wine or vinegar into the pan, scraping the browned bits off the bottom to deglaze while keeping them in the pan for flavor.
- Sauté Vegetables: If needed, add another tablespoon of olive oil to the pan. Add diced onion, carrot, and celery, sautéing over medium-high heat until softened, about 7 minutes. Add minced garlic and cook for 30 seconds to 1 minute until fragrant.
- Second Deglaze: Pour in the remaining white wine or vinegar, scraping up any browned bits from the bottom of the pan to deepen the flavor.
- Add Soup Ingredients: Stir in shredded chicken, orzo, chicken broth, fresh thyme, rosemary, and sage. Bring the mixture to a boil, then reduce heat to a simmer. Cover with a lid and cook for 10-15 minutes until orzo is tender.
- Finish with Greens and Lemon: Remove the lid, stir in fresh baby spinach and lemon juice, allowing the spinach to wilt for 1-2 minutes while simmering gently.
- Season and Garnish: Remove the pot from heat. Adjust salt, pepper, and lemon juice to your taste. Garnish with roughly chopped fresh parsley and serve immediately for best freshness and flavor.
Notes
- You can substitute chicken breasts if preferred; adjust cooking time accordingly to avoid drying out.
- For a gluten-free version, replace orzo with gluten-free pasta or rice.
- Adjust lemon juice to your taste for more brightness or mildness.
- Leftover soup can be refrigerated up to 3 days; orzo may absorb broth, so add extra broth or water when reheating.
- White wine can be omitted or replaced with extra chicken broth or white wine vinegar for different flavor profiles.
- The soup can be blended slightly for a creamier texture, if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering, Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 4g
- Sodium: 720mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 75mg
Keywords: lemon chicken soup, orzo soup, chicken thigh soup, Mediterranean chicken soup, lemon orzo chicken soup, healthy chicken soup, easy chicken soup
