Lemon Orzo Chicken Soup
- MA Nutrition Consulting
- Jan 19
- 1 min read
This Lemon Orzo Chicken Soup is a great way to warm up during the cold season. It is light with a fresh citrus flavour, but hearty enough to fill you up. You’ll want to add loads of lemon to all your soups after trying this recipe!
What you’ll need:
Pantry staples:
olive oil
salt and black pepper
dried thyme
chicken stock/bouillon
orzo pasta
chicken breast
Fresh produce:
Fresh rosemary (optional, can sub for dry) and fresh parsley
yellow onion
garlic
fresh ginger (I like storing this in the freezer, you can grate right from frozen)
lemon
celery
carrots
You will also need a large soup pot, a ladle or large spoon for stirring, a box grater or microplane, and a large container to store the leftovers.
If you make this recipe, be sure to leave a star rating and review below!
1
Searing the Beef
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
2
Mushroom Duxelles
Cook the mushrooms until all moisture evaporates to prevent soggy pastry. Aim for a thick, paste-like consistency.
3
Puff Pastry Handling
Keep the puff pastry cold to avoid softness. Chill if it becomes too soft, and score the top lightly without cutting through.
Notes
1
Heat the olive oil over medium heat in a large soup pot. Once hot, add in the onion and garlic, sauté for 2 minutes until the onion has started to soften. Add the grated ginger and lemon zest. Stir for about 20 seconds to release the flavours then add in the celery, carrots, thyme, rosemary, salt and pepper. Sauté for another 2-3 minutes.
2
Stir in the broth, then add in the chicken. Make sure the chicken is covered completely by the both. Bring to a boil then reduce the heat to low and simmer for 25-30 minutes until the chicken is cooked through and reaches an internal temp of 165℉.
3
Remove the cooked chicken breasts from the pot and set them aside on a clean cutting board. Add the orzo to the soup pot and allow to simmer for about 10 minutes or according to package directions until cooked to al dente.
4
While the orzo cooks, chop or shred the chicken breasts, then add back into the pot
5
Once the orzo has sufficiently cooked, remove from heat and stir in the lemon juice and parsley. Add more salt and black pepper to taste if needed. Enjoy!
Instructions
1 tbsp olive oil
1 yellow onion diced
4 cloves garlic minced
1 tbsp fresh grated ginger
Zest from 1 lemon
2 stalks celery sliced
2 large carrots diced
1 tsp fresh or dried rosemary minced
1/2 tsp dried thyme
1/4 tsp salt
6 cups low sodium chicken broth
1/2 lb chicken breast
3/4 cup orzo pasta
Juice from 1 lemon
1/3 cup fresh parsley chopped
Lemon Orzo Chicken Soup
Dietitian, MA Nutrition Consulting
Andrea Toole
This Lemon Orzo Chicken Soup is a great way to warm up during the cold season. It has lots of fresh ingredients like citrus, fresh herbs and veggies combined with hearty chicken and orzo pasta that makes for the most delicious, nourishing soup.
Servings :
5 Servings
Calories:
Prep Time
25 min
Cooking Time
45 min
Rest Time
0 min
Total Time
50 mins
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