Fresh dill and a squeeze of lemon juice gives this lemon chicken orzo soup a cleansing feel – and it’s ready to eat in half an hour!
Lemon Chicken Orzo Soup
This may not be your grandma’s chicken soup but it’s one you will fall in love with anyway! This lemon chicken orzo soup is the ‘spa’ version of the classic chicken noodle soup: it’s light, lemony, healthy and restoring. It’s one of those dishes that feels good when you eat it and is followed by an ‘aaaah’ as you throw your napkin into the empty bowl. Happy tummy.
There are plenty of veggies added to this lemon chicken orzo soup: garlic, zucchini, carrots, onions and celery. The veggies are stirred into a pot of chicken stock filled with bite size chicken pieces and orzo pasta. It’s then seasoned with fresh thyme and dill and a good lug of freshly squeezed lemon juice. It’s not only nutritious and delicious – it’s also filling despite having a cleansing taste. A lemon chicken orzo soup that’s full of contradictions!
I’ve had the sniffles for the past couple of weeks with the weather being so schizophrenic lately. So when Ben surprised me with a hot and comforting bowl of lemon chicken orzo soup, I couldn’t have been happier. Wrapped in a flannel blanket, I slurped on this savory, fragrant and acidic soup that warmed me up to the core. I felt instantly restored!
Other comforting yet ‘spa-like’ soups: easy chicken pho, hearty Tuscan soup, white bean swiss chard soup, French onion soup, okayu (Japanese congee/porridge).
Did you like this Lemon Chicken Orzo Soup Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!
Lemon Chicken Orzo Soup
Print
Prep time
Cook time
Total time
Fresh dill and a squeeze of lemon juice gives this lemon chicken orzo soup a cleansing feel - and it's ready to eat in half an hour!
Author: Pickled Plum - Caroline Phelps
Recipe type: Appetizer, Side, Soup
Cuisine: Italian, Easy, Healthy
Serves: 4
Ingredients
- 2 tbsp extra virgin olive oil
- ½ pound boneless, skinless chicken breast (or fillets), chopped bite size
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 tbsp thyme, chopped
- 1 medium carrot, diced
- 2 celery stalks, diced
- 1 quart (946ml) chicken stock
- 1 zucchini, diced
- ½ cup uncooked orzo pasta
- 2 tbsp fresh lemon juice (about 1 lemon)
- 1 tbsp fresh dill, chopped
- salt and pepper to taste
Instructions
- In a pot over high heat, add extra virgin olive oil and chicken, and cook for 3-4 minutes, until chicken is cooked through. Transfer chicken to a plate, season with salt and pepper and set aside.
- In the same pot, add onions, garlic and thyme and cook for 2-3 minutes, until onions are translucent.
- Add carrots, celery and chicken stock and bring to a boil. Lower to a simmer, cover and cook for 10 minutes.
- Add zucchini and orzo and cook for 8-10 minutes, until orzo is cooked al dente.
- Turn the heat off, add chicken, lemon juice and dill and stir well.
- Season with salt and pepper and serve hot.
Notes
This soup will keep in the fridge for 3-5 days.
0 comments:
Post a Comment