Lemon Chicken Soup with Orzo
Introduction
Lemon Chicken Orzo Soup! The answer to your never-ending chicken noodle soup dilemma. So hearty, so comforting and one pot – even the orzo gets cooked right in the magnificent broth there is no need for an additional plan! Full of bright flavors and ingredients. Perfect for any occasion this soup will definitely hit the spot!
Why Make This Recipe
My kids love this soup and it is so quick to make. Perfect for cold nights or when you just need a hug in a mug. Not to mention all the nutrient-rich power you're getting from those veggies and chicken—total healthy choice!
Lemon Chicken Soup with Orzo Recipe
Ingredients:
- 1 tablespoon olive oil
- 3 carrots, peeled and diced
- half of an onion, diced
- 3 cloves garlic, minced
- 8-10 cups chicken broth
- 1 cup whole wheat orzo
- 3-ish cups shredded rotisserie chicken
- 3 eggs
- 3-4 lemons juiced (approximately 1/2 cup Juice)
- a handful of fresh spinach
- 1 1/2 teaspoons salt
- lots of freshly ground pepper
- a shit tom of fresh dill
Directions:
- In a large soup pot, heat over medium. Add the olive oil. Once it is hot, add the carrots and onion garlic. Sauté until it smells good and is nice tender up to 10 minutes. Do NOT allow the garlic to brown.
- Add the chicken broth, and bring it to a slow boil. Add the orzo; stir occasionally for a couple minutes until the orzo is partially translucent. Mix In chicken once cooked and take off from heat.
- Combine the eggs and lemon juice in a small bowl. This step helps to temper the eggs, so they do not cook into scrambled egg in your soup. Slowly strain this warm egg mixture back into the pot, whisking constantly until well combined and creamy.
- Stir in spinach, salt, pepper and dill. Season with salt and pepper to taste.
How to serve Lemon Chicken Soup with Orzo
Pour the hot soup into bowls, sprinkle with fresh dill. Perfect with some crusty bread or cracker for scooping into it. A squeeze of lemon on top never hurts either!
Lemon Chicken Soup with Orzo Storage Suggestion
Store in an air-tight container only when the soup has cooled completely. Keeps in the fridge for 3 days. The soup can additionally be frozen for up to 3 months. Simply defrost overnight in the refrigerator before reheating.
Orzo and Chicken Soup with Lemon Recipe Notes
- Quick Prep: Have some leftover rotisserie chicken?
- To flavor that you like, adjust the lemon juice stronger or milder.
- It is great use more vegetables for even healthier: peas, kale …
Variation
If you don't have any orzo, feel free to just use regular pasta. Anything starchy is a great option, rice included. Not worry tough, povitica is very forgiving bread and you can adjust the cooking time as needed.
FAQs
1. Is this vegetarian soup? Yes! Use vegetable broth and just leave out the chicken. Top or stir in more vegetables of choice for flavor.
2. Is this soup gluten-free? Make is Gluten-Free – use gluten-free orzo of choice; more veggies, you can replace the pasta altogether if eating low carb.
3. Make This Soup in Advance? Absolutely! Flavors meld overnight for the best second helpings…
