Discovering the Perfect Soup
My Favorite is Zesty Chicken Orzo Soup and One chilly afternoon, I decided to experiment with a new soup recipe. My goal was to create something light yet comforting, with a burst of flavor that could lift anyone’s spirits. As I scoured my kitchen for inspiration, I found myself drawn to the simple ingredients I had on hand: chicken breasts, orzo pasta, and a fresh lemon. That’s when the idea for Zesty Chicken Orzo Soup came to life. I imagined a soup that combined tender chicken with vibrant vegetables and a hint of citrus to brighten up even the grayest day.
A Warm Start
The process began with sautéing carrots, celery, and onions in a bit of butter and olive oil. The kitchen soon filled with the delicious aroma of these vegetables cooking to perfection. I added garlic for a touch of depth and sprinkled in some flour to help thicken the broth. Stirring in the chicken broth, I watched as the mixture came to a gentle boil, knowing that the foundation for a great soup was taking shape. The anticipation grew as I added the dried Italian herbs, setting the stage for a truly flavorful experience.
Chicken and Orzo Bliss
Once the broth was ready, I added the chicken breasts and let them cook through. The sight of the chicken simmering in the broth was incredibly satisfying. As the chicken cooked, I stirred in the orzo pasta, which would soon soak up all the wonderful flavors. After a brief cooking time, I shredded the chicken and returned it to the pot, adding a splash of lemon juice and fresh parsley. The final touch was seasoning with salt and pepper, making sure the soup was perfectly balanced.
The Perfect Comfort
With the soup ready, I ladled it into bowls, admiring the vibrant colors and the steam rising from the warm, comforting dish. Each spoonful of Zesty Chicken Orzo Soup was a delightful mix of tender chicken, hearty orzo, and a zesty lemon kick. It was everything I had hoped for—light yet hearty, with a bright flavor that made it perfect for a cozy meal. Sharing it with my family, I knew I had created a new favorite, a soup that would warm hearts and bring smiles to our table.
Table of Contents
Chef’s Notes-Zesty Chicken Orzo Soup
- Start with 1 tablespoon of lemon juice and adjust to taste. Adding too much at once can overpower the soup, so it’s best to add in small increments.
- To prevent the orzo from becoming mushy, cook it just until al dente. It will continue to soften in the hot soup, so undercooking slightly is a good practice.
- For an easier and quicker way to shred the chicken, use a stand mixer with a paddle attachment. This saves time and results in evenly shredded pieces.
- This soup freezes well. However, consider cooking the orzo separately and adding it when reheating. This
- For a deeper flavor, sear the chicken breasts in the same pan before adding the broth. This caramelizes the chicken, adding a rich, savory depth to the soup.
- Add a handful of fresh spinach or kale during the last few minutes of cooking to boost the soup’s nutritional value.
- While low-sodium chicken broth is recommended, homemade chicken broth can elevate the soup’s flavor significantly. If using store-bought, taste the soup before adding salt, as some brands can be saltier than others.
Zesty Chicken Orzo Soup
4
bowls10
minutes25
minutes298
kcal35
minutesDive into a bowl of our Zesty Chicken Orzo Soup! This light and cozy dish is packed with wholesome ingredients like tender chicken, vibrant veggies, and a splash of lemon. Perfect for a family dinner or a comforting meal on a chilly day. It’s easy to make and sure to become a household favorite. Don’t miss out on this delightful soup that brings a burst of flavor to your table!
Ingredients
- Vegetables & Aromatics
2 medium carrots peeled and finely chopped
2 stalks celery finely chopped
1/2 medium onion finely diced
3 cloves garlic minced
- Fats & Oils
1 tablespoon unsalted butter
1 tablespoon extra virgin olive oil
- Dry Ingredients
2 tablespoons all-purpose flour
1/4 teaspoon dried Italian herbs
- Liquids
6 cups low-sodium chicken broth
1 tablespoon freshly squeezed lemon juice (or to taste)
- Proteins
1.5 pounds boneless skinless chicken breasts
- Pasta
1 cup uncooked orzo pasta
- Herbs & Seasonings
1 tablespoon fresh parsley chopped (or to taste)
Salt and black pepper
Directions
- Add Garlic & Flour – Stir in the minced garlic and cook for about 30 seconds until fragrant. Sprinkle in the flour and cook for another minute while stirring constantly to avoid lumps.
- Incorporate Broth & Seasoning – Gradually pour in the chicken broth while stirring to dissolve the flour completely. Add the dried Italian herbs and bring the mixture to a boil.
- Cook Chicken – Add the chicken breasts to the boiling broth. Reduce the heat to a simmer and cover the pan partially with a lid. Let it cook for about 15 minutes until the chicken is cooked through.
- Cook Orzo – Remove the lid and stir in the uncooked orzo pasta. Continue to cook for another 10 minutes or until the orzo is tender. Stir occasionally to prevent sticking.
- Serve – Ladle the soup into bowls and serve immediately with additional lemon wedges if desired.
Equipment
- chef’s knife
- cutting board
- nonstick pan
- Mixing bowls
- measuring cups and spoons
Nutrition Facts
- Calories: 298kcal
- Fat: 8g
- Saturated Fat: 2g
- Cholesterol: 70mg
- Sodium: 480mg
- Potassium: 600mg
- Carbohydrates: 32g
- Fiber: 3g
- Sugar: 4g
- Protein: 28g
- Vitamin A: 5000IU
- Vitamin C: 15mg
- Calcium: 50mg
- Iron: 2mg
FAQ-Zesty Chicken Orzo Soup
Can I use pre-cooked chicken?
Yes, you can use pre-cooked rotisserie chicken. Simply shred it and add it to the soup during the last few minutes of cooking to heat through.
Can I make this soup gluten-free?
Absolutely! Substitute the orzo pasta with gluten-free pasta, rice, or quinoa. Also, use gluten-free flour to thicken the soup.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat on the stove over low heat, adding a bit more broth if the soup has thickened too much.
Can I make this soup in a slow cooker?
Yes, you can make this soup in a slow cooker. Sauté the vegetables and garlic first, then transfer everything except the orzo to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Add the orzo during the last 30 minutes of cooking.
What can I serve with this soup?
This soup pairs well with crusty bread, garlic bread, or a fresh green salad. It also makes a great starter for a larger meal.
