Lemon Chicken Orzo Soup

There’s something truly magical about a warm bowl of soup on a chilly day, and Lemon Chicken Orzo Soup stands out as one of my all-time favorites. This cozy concoction, bursting with fresh flavors and comforting vibes, always takes me back to family gatherings where hearty meals were a staple. Picture this: a bubbling pot on the stove, filled with fragrant herbs, bright lemon, and tender chicken, all nestled in a deliciously creamy broth. The inspiration for this recipe came from countless evenings spent at home with loved ones but with my personal flair added to it.

Why you’ll love this recipe

Why should you dive into this Lemon Chicken Orzo Soup? Let me count the ways! First, the combination of zesty lemon and hearty chicken creates a delightful symphony of flavors that just sings comfort, doesn’t it? The beautiful balance of bright acidity from the lemon juice and zest cuts through the richness of the chicken and creamy half-and-half effortlessly.

Moreover, this soup is one-pot magic. How great is it to sauté veggies, toss in some broth, and let everything simmer, all in one vessel? No fuss, no mess, just a deliciously satisfying meal. Plus, it’s nutrient-packed with carrots, celery, kale, and optional herbs, making it as good for the body as it is for the soul. Whether you’re seeking a quick weeknight dinner or a special dish to impress friends, this Lemon Chicken Orzo Soup is versatile enough to fit any occasion.

Gather these ingredients

Here’s what you’ll need to make this delightful soup:

• 1 tablespoon olive oil: Adds richness and depth.
• 1 tablespoon butter: For a touch of creaminess.
• 1 cup sliced carrots: Sweet and vibrant, they’ll add color.
• 1 cup sliced celery: Adds crunch and a subtle earthiness.
• 1 small yellow onion, diced: The aromatic base for flavor.
• 6 cloves garlic, minced: Can’t have too much garlic—it’s magic!
• 1 teaspoon Italian seasoning: Brings the flavors together.
• 1/2 teaspoon rubbed sage: Gives a warm, earthy note.
• 2 cups finely chopped kale: Packed with nutrients and a slight bitterness.
• 2 cups shredded rotisserie chicken: A time-saver and bursts with flavor.
• 1 cup uncooked orzo pasta: This small pasta adds a lovely texture.
• 6 cups chicken broth: The soul of the soup.
• 3/4 cup half and half: Adds creaminess without overwhelming.
• Zest and juice of 1 lemon: Brightens everything up!
• 1 to 2 tablespoons fresh chopped herbs (like parsley and dill): For brightness and freshness.
• Kosher salt and fresh cracked black pepper: Essential for balancing flavors.

If you need a dairy-free option, just skip the half-and-half and try a splash of coconut milk instead for a creamy texture. And if you have leftover chicken or veggies, throw them in!

The cooking process explained

Ready to bring this dish to life? Let’s walk through it together:

1. Heat your pot: In a large pot, combine the olive oil and butter over medium-high heat until shimmering.

2. Sauté the base: Add in the sliced carrots, celery, and diced onion. Sprinkle in a couple pinches of salt and pepper. Cook for about 6 minutes, stirring often, until the veggies soften and become fragrant.

3. Add the aromatics: Toss in the minced garlic, Italian seasoning, and sage, and cook for another minute. This step is key; the aromatic spices will energize the whole dish!

4. Stir in the greens and chicken: Now, throw in the chopped kale and the shredded rotisserie chicken. Mix well.

5. Introduce the orzo: Add the uncooked orzo pasta, followed by the chicken broth and half-and-half with a sprinkle of salt and pepper. Turn up the heat to medium-high, cover, and let it simmer.

6. Simmer to perfection: Once it’s simmering, reduce the heat to low and let it bubble away for about 5 minutes, or until the orzo is al dente. Stir occasionally to prevent the pasta from sticking to the bottom of the pot.

7. Finish with freshness: Remove from heat and stir in the lemon zest, lemon juice, and chopped fresh herbs. Taste and season with salt and pepper as needed.

How to serve it

Wondering how to showcase this comforting soup? Serve it hot in a cozy bowl and perhaps garnish it with a sprinkle of fresh herbs for a pop of color and flavor. To elevate the experience, a side of crusty bread for dipping is simply perfection. Pair it with a crisp green salad drizzled in a citrus vinaigrette to keep things bright and balanced. If you’re feeling extra indulgent, consider adding a dollop of homemade pesto on top!

Keeping leftovers fresh

Not going to finish the whole pot in one go? No worries! This soup stores beautifully in the fridge for about 3-4 days. Just let it cool down, then transfer it into airtight containers. The flavors meld and deepen as it sits, making each subsequent bowl even better!

If you want to keep it for longer, you can freeze it for up to 2-3 months. Just keep in mind that the orzo might absorb some broth as it thaws, so you might need to add a splash of chicken broth when reheating.

Tips for a successful recipe

1. Don’t rush the sauté: Allow the veggies to soften properly; this builds the base flavor.
2. Use fresh ingredients: The quality of your chicken and vegetables makes a world of difference.
3. Adjust consistency: If the soup thickens too much after sitting, just stir in a bit more chicken broth to loosen it up.
4. Experiment with herbs: Feel free to swap out the herbs; thyme and basil would add lovely variations.

Creative twists

The beauty of this recipe is how easily it can be adapted! Want to go a different route?

• Experiment with different proteins like shrimp or turkey.
• Incorporate other vegetables based on the season—zucchini, asparagus, or spinach would be fabulous.
• For a Mediterranean flair, toss in some sun-dried tomatoes or olives!

Common questions

• Can I make this soup ahead of time? Absolutely! It tastes even better the next day as the flavors meld.
• How can I make it spicier? A pinch of red pepper flakes or some sliced jalapeños can add a nice kick!
• Is there a low-carb version? Swap the orzo for zucchini noodles for a lighter option.
• What can I pair this with? A light salad or garlic bread makes great companions.
• Preparation time? It takes about 10-15 minutes to prep and another 20-30 minutes to cook.

This Lemon Chicken Orzo Soup is not just a recipe; it’s an experience, a hug in a bowl, if you will. Craft it with love, share it with those you cherish, and enjoy each flavorful spoonful. I can’t wait to hear how it turns out for you, so don’t forget to share your thoughts or twists in the comments below! This cooking adventure is just the start—go ahead and make it your own!

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Lemon Chicken Orzo Soup

Cooking Method: Sauteing, Simmering Courses: Comfort Food, Main Course, Soups Recipe Keys: C Comfort Food E Easy Non Vegetarian W Warm W Weeknight

Difficulty: Intermediate Prep Time 15 mins Cook Time 30 mins Total Time 45 mins

Servings: 6 Estimated Cost: $ 14 Calories: 350

Best Season: Winter

Description

Warm up with this delightful Lemon Chicken Orzo Soup filled with fresh flavors, comforting vibes, and nutrient-packed ingredients. Perfect for chilly days or family gatherings.

Ingredients

Scale

1/2x 1x 2x 3x

Soup Base

• 1 tablespoon olive oil (Adds richness and depth.)
• 1 tablespoon butter (For a touch of creaminess.)
• 1 cup sliced carrots (Sweet and vibrant, they’ll add color.)
• 1 cup sliced celery (Adds crunch and a subtle earthiness.)
• 1 small yellow onion, diced (The aromatic base for flavor.)
• 6 cloves garlic, minced (For flavor.)
• 1 teaspoon Italian seasoning (Brings the flavors together.)
• ¹⁄₂ teaspoon rubbed sage (Gives a warm, earthy note.)
• 2 cups finely chopped kale (Packed with nutrients.)
• 2 cups shredded rotisserie chicken (A time-saver and flavorful.)
• 1 cup uncooked orzo pasta (Adds texture.)
• 6 cups chicken broth (The soul of the soup.)
• ³⁄₄ cup half and half (Adds creaminess.)
• 1 lemon, zest and juice (Brightens everything up.)
• 1-2 tablespoons fresh chopped herbs (Like parsley and dill.)
• kosher salt and fresh cracked black pepper (Essential for flavor.)

Instructions

Cooking Steps

1. Heat your pot

   In a large pot, combine the olive oil and butter over medium-high heat until shimmering.
   Mark as complete

2. Sauté the base

   Add in the sliced carrots, celery, and diced onion. Sprinkle in salt and pepper. Cook for about 6 minutes, stirring often, until the veggies soften.
   Mark as complete

3. Add the aromatics

   Toss in the minced garlic, Italian seasoning, and sage, and cook for another minute.
   Mark as complete

4. Stir in the greens and chicken

   Add the chopped kale and the shredded rotisserie chicken and mix well.
   Mark as complete

5. Introduce the orzo

   Add the uncooked orzo pasta, chicken broth, and half-and-half with salt and pepper. Cover and let it simmer.
   Mark as complete

6. Simmer to perfection

   Once simmering, reduce heat to low and let it bubble away for about 5 minutes, stirring occasionally.
   Mark as complete

7. Finish with freshness

   Remove from heat and stir in lemon zest, lemon juice, and chopped fresh herbs. Taste and adjust seasoning.
   Mark as complete

Nutrition Facts

Servings 6

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Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 14g22%

Saturated Fat 7g35%

Trans Fat 0g

Cholesterol 70mg24%

Sodium 900mg38%

Potassium 600mg18%

Total Carbohydrate 32g11%

Dietary Fiber 3g12%

Sugars 2g

Protein 25g50%

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Vitamin A 500 IU

Vitamin C 30 mg

Calcium 80 mg

Iron 2 mg

Vitamin D 0 IU

Vitamin E 1 IU

Vitamin K 80 mcg

Thiamin 0.2 mg

Riboflavin 0.4 mg

Niacin 7 mg

Vitamin B6 0.5 mg

Folate 100 mcg

Vitamin B12 1 mcg

Biotin 0 mcg

Pantothenic Acid 0.7 mg

Phosphorus 200 mg

Iodine 0 mcg

Magnesium 20 mg

Zinc 1 mg

Selenium 20 mcg

Copper 0.3 mg

Manganese 0.5 mg

Chromium 0 mcg

Molybdenum 0 mcg

Chloride 0 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a dairy-free option, use coconut milk instead of half-and-half.

Keywords: soup, lemon, chicken, orzo, comfort food, healthy, one-pot meal