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Lemon Chicken Orzo Soup

4

80 min

Lemon Chicken Orzo Soup

Lemon Chicken Orzo Soup Photo 1

Time

80 min

Serving

12 persons

Calories

167

Rating

4.00★ (489)

Cuisine

Author: Victoria Bailey
This lemon chicken orzo soup is inspired by Panera Bread's version. It is so flavorful with tender pieces of chicken in a lemony broth with orzo pasta, carrots, onions, celery, and baby spinach. This has quickly become one of my family's very favorite soup recipes.

Ingredients

  • orzo pasta: 8 ounces
  • olive oil: 1 tsp
  • carrots: 3 medium (chopped, to taste)
  • celery: 3 ribs (chopped)
  • onion: 1 medium (chopped)
  • garlic: 2 clove (minced)
  • thyme: 0.5 tsp (dried)
  • oregano: 0.5 tsp (dried)
  • salt and ground black pepper: 0 piece (to taste)
  • bay leaf: 1 piece
  • fat-free, low-sodium chicken broth: 3 cartons (32 ounce cartons)
  • lemon juice: 0.5 cup (fresh)
  • lemon, zested: 1 piece
  • chicken breast: 8 ounces (chopped, cooked)
  • baby spinach leaves: 1 pack (8 ounce pack)
  • lemon: 1 piece (sliced; for garnish, optional)
  • Parmesan cheese: 0.25 cup (grated, optional)

Metric Conversion

Stages of cooking

Lemon Chicken Orzo Soup Photo 21
Lemon Chicken Orzo Soup Photo 32
Lemon Chicken Orzo Soup Photo 43
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  1. Bring a large pot of lightly salted water to a boil. Stir in orzo and return to a boil. Cook pasta uncovered until partially cooked through but not yet soft, about 5 minutes; drain and rinse with cold water until cooled completely.
    Lemon Chicken Orzo Soup Photo 2
  2. Heat olive oil in a large pot over medium heat. Add carrots, celery, and onion; cook and stir until vegetables begin to soften and onion becomes translucent, 5 to 7 minutes. Add garlic; cook and stir until fragrant, about 1 minute more. Season mixture with thyme, oregano, bay leaf, salt, and black pepper; continue cooking another 30 seconds before pouring chicken broth into the pot.
    Lemon Chicken Orzo Soup Photo 3
  3. Bring broth to a boil. Partially cover the pot, reduce heat to medium-low, and simmer until vegetables are just tender, about 10 minutes.
    Lemon Chicken Orzo Soup Photo 4
  4. Stir orzo, lemon juice, and lemon zest into broth; add chicken. Cook until chicken and orzo are heated through, about 5 minutes. Add baby spinach; cook until spinach wilts into broth and orzo is tender, 2 to 3 minutes. Ladle soup into bowls; garnish with lemon slices and Parmesan cheese.
    Lemon Chicken Orzo Soup Photo 5

History of the Lemon Chicken Orzo Soup: Lemon Chicken Orzo Soup is inspired by the Mediterranean cuisine that has been around for centuries. Its light and refreshing taste are perfect for warm weather or a quick meal. Lemon Chicken Orzo Soup became popular in the United States after being introduced by the Panera Bread Company. Since then, it has gained a lot of popularity and is now enjoyed by many people.

Tips and Tricks for Lemon Chicken Orzo Soup Recipe:

  1. Use fresh lemon juice and lemon zest to give the soup a bright, zesty flavor.
  2. Add chopped cooked chicken to make the soup more substantial and filling.
  3. Use low-sodium chicken broth to keep the sodium levels in check.
  4. Simmer vegetables until just tender to keep them from becoming mushy or overcooked.
  5. Use baby spinach leaves, as they cook quickly and add a vibrant green color to the soup.
  6. Be sure to rinse the orzo pasta in cold water to prevent it from sticking and to cool it down for the soup.

Tips for presenting the dish:

  1. Garnish with fresh lemon slices and grated Parmesan cheese for added flavor and presentation.
  2. Serve with a warm, crusty loaf of bread to sop up the delicious broth.
  3. Ladle the soup into individual bowls and let your guests add their own garnishes and toppings.
  4. Serve in a deep, wide bowl to show off the colorful ingredients and broth.
  5. For a more elegant presentation, serve the soup in a small mug or tea cup as an appetizer before a meal.

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