Lemon Chicken Orzo Soup
Ingredients
1 tablespoon olive oil
1 medium carrot, diced
2-3 celery stalks, diced
1 medium leek, white and light green parts only, finely chopped
2 large garlic cloves, minced
6 cups (1.5 litres) chicken stock
2 chicken breasts (about ¾ lb / 350 g)
1 cup (225 g) orzo
Juice of 1 small lemon
1 cup (30 g) fresh dill, finely chopped
Salt and freshly ground black pepper to taste
Instructions
Step 1:
Heat the olive oil in a stock pot or Dutch oven and cook the carrot and celery for 4-5 minutes over medium heat.
Step 2:
Add the leek and cook for 2-3 minutes, then add the garlic and continue to cook for another minute.
Next, add the chicken stock and chicken breasts.
Bring to a boil, then lower the heat to medium-low and simmer for 15 minutes with a lid placed ajar on the pot.
Step 3:
Take out the cooked chicken and set it aside on a plate.
Add the orzo to the pot and cook for 10 minutes, stirring occasionally so the orzo doesn’t stick to the bottom of the pot.
Step 4:
Meanwhile, shred the chicken using two forks.
When the orzo is cooked, add the shredded chicken back to the pot together with the lemon juice and fresh dill.
Season to taste and serve immediately with your favorite crusty bread if you like.
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 241 | Total Fat: 7g | Saturated Fat: 2g | Trans Fat: 0g | Unsaturated Fat: 5g | Cholesterol: 41mg | Sodium: 447mg | Carbohydrates: 23g | Fiber: 1g | Sugar: 5g | Protein: 21g
Frequently Asked Questions:
Can I use chicken thighs instead of chicken breasts?
Yes, you can substitute chicken thighs for chicken breasts in this recipe.
Thighs will add a slightly different flavor and can be just as delicious.
Ensure they are cooked through before shredding and adding them back to the soup.
What can I use as a dill substitute if I don’t have fresh dill?
If you don’t have fresh dill, you can use dried dill as a substitute.
Use about 1/3 of the amount of fresh dill called for in the recipe.
Alternatively, you can try using fresh parsley or chives for a different flavor.
How can I make this soup vegetarian or vegan?
To make this soup vegetarian, you can replace the chicken stock with vegetable stock and omit the chicken breasts.
You can also add tofu or plant-based protein for a vegan version.
Can I make this soup ahead of time?
Yes, you can make this soup ahead of time.
Prepare the soup as instructed but wait to add the orzo until you’re ready to serve.
When reheating, add the orzo and simmer until it’s cooked.
This prevents the orzo from becoming too soft if stored in the soup.
What are some good bread options to serve with this soup?
Lemon Chicken Orzo Soup pairs well with various types of bread.
You can serve it with crusty artisan bread, garlic bread, baguette slices, or even some toasted whole-grain bread for a healthier option.
These can be used for dipping or enjoying alongside the soup.
Can I use pre-cooked chicken for this soup?
Yes, you can use pre-cooked chicken for this soup.
If you have leftover roasted or grilled chicken, you can shred it and add it to the soup during the last few minutes of cooking to heat it through.
What can I use as a substitute for orzo pasta?
If you don’t have orzo, you can substitute it with other small pasta shapes like macaroni, small shells, or even rice.
Adjust the cooking time according to the package instructions for the chosen substitute.
Can I freeze this soup for later use?
While the soup can be frozen, it’s important to note that pasta can become mushy when frozen and thawed.
If you plan to freeze it, consider leaving out the orzo and adding it when you reheat the soup to maintain its texture.
What other vegetables can I add to this soup?
This soup is quite versatile, and you can add other vegetables like spinach, peas, or diced zucchini for extra flavor and nutrition.
Add them during the last few minutes of cooking to ensure they don’t overcook.
How do I store leftovers, and how long will they keep in the refrigerator?
Store any leftover soup in an airtight container in the refrigerator.
It should stay fresh for about 3-4 days.
When reheating, you may need to add a bit of extra chicken stock or water to adjust the consistency as the orzo may absorb more liquid during storage.