Discover the enchanting world of Lemon Chicken Orzo Soup, where simplicity meets heartiness in a bowl. This recipe is not just a meal; it’s a comforting journey through the warmth of tender veggies, succulent chicken, and the delightful twist of orzo pasta in a lemon-infused broth. Get ready to fall in love with a soup that transcends the ordinary, making it a perfect companion for chilly fall and winter nights.

A Symphony of Flavors:

What sets this Lemon Chicken Orzo Soup apart is its symphony of flavors created by sautéing carrots, celery, onions, and garlic until they release their aromatic charm. This forms the flavorful base for the soup, paving the way for a delightful culinary experience.

Orzo and Lemon Infusion:

Once the vegetables have softened, the real magic begins with the addition of orzo pasta and fresh lemon juice. The orzo, a petite pasta, introduces a delightful heartiness without overshadowing other ingredients. Meanwhile, the lemon juice elevates the entire pot of soup, adding a refreshing burst of flavor that sets this soup apart from its classic chicken noodle counterpart.

To Thicken or Not To Thicken:

As the orzo cooks to perfection, you face a delightful dilemma—whether to thicken the soup or keep it in its broths essence. The choice is yours, as both paths lead to a delicious destination. Consider adding a simple roux for a velvety texture that transforms the broth into a comforting embrace of nourishing goodness.

Comfort Food Redefined:

Top your Lemon Chicken Orzo Soup with a sprinkle of parmesan and fresh parsley, and get ready to experience comfort food in a bowl like never before. This soup strikes the perfect balance between refreshing and comforting, making it an ideal choice for a wholesome and insanely delicious meal.

Nutrient Boost:

For an extra boost of nutrients and color, stir in chopped fresh spinach at the end. This addition not only enhances the visual appeal but also elevates the nutritional profile of this already wholesome soup.

Unveiling the Secret Ingredient:

This Lemon Chicken Soup defies expectations. Creamy without cream, it boasts a smooth, velvety base that retains its broths character, allowing you to enjoy it like any good Chicken Noodle soup. The richness from the chicken is complemented by the life-giving punch of lemon, making every spoonful a delightful experience. Unlike other broths soups, this one leaves you feeling satisfied with its chunky mix of fresh vegetables, chicken, and whole wheat pasta.

Whole Wheat Orzo:

The inclusion of whole wheat orzo is the hero of this soup, providing robustness and filling satisfaction. This choice not only enhances the soup’s texture but also aligns with those seeking a healthier alternative during Sugar-Free January. Whole wheat orzo stands out, offering a substantial presence that regular orzo tends to lack.

A Culinary Symphony:

As a bonus, consider indulging in whole wheat orzo in various shapes, adding versatility to your culinary repertoire. Whole wheat orzo, with its robust nature, serves as a perfect counterpart to this Lemon Chicken Orzo Soup and can be a delightful addition to your summer salads as well.

Lemon Chicken Orzo Soup

Recipe by admin

0.0 from 0 votes

Course: Soups

Servings

6

servings

Calories

337

kcal

Total time

45

minutes

Lemon Chicken Soup with Orzo: A Creamy Delight without Cream

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 cooked chicken (shredded rotisserie chicken works well)

• 3 eggs

• Juice of 3–4 lemons (about 1/2 cup)

• A handful of fresh spinach

• 1 1/2 teaspoons salt

• Lots of freshly ground pepper

• As much fresh dill as you can handle

Directions

• Base:
  Heat a large soup pot over medium heat. Add olive oil.
  Saute carrots, onion, and garlic until fragrant and tender (about 10 minutes).
• Orzo:
  Add broth and bring to a simmer.
  Add orzo and cook until softened. Stir in the cooked chicken and remove from heat.
• Eggs:
  Whisk eggs and lemon juice in a small bowl.
  Slowly add a scoop of the soup into the egg mixture, then incorporate the warmed egg mixture back into the soup pot slowly, stirring constantly until smooth and creamy.
• Final Touches:
  Stir in spinach, salt, pepper, and dill.
  Adjust seasonings to taste.

Notes

• For a chunkier soup, use 8 cups of broth; for a more brothy soup, opt for 10 cups.
• Leftovers work great; just thin it out a bit as you reheat.
• Be cautious with adding the egg mixture to hot soup to avoid scrambling; you can stir in a few ice cubes to cool down the soup.
• Make it vegetarian by using white beans or another vegetarian protein in place of chicken.

Nutrition Facts

• Total number of serves: 6
• Calories: 337kcal
• Fat: 14.5g
• Cholesterol: 157.7mg
• Sodium: 1930.2mg
• Potassium: 490mg
• Carbohydrates: 22.4g
• Fiber: 3.1g
• Sugar: 4.5g
• Iron: 2.7mg