– **Title**: Spring Lemon Chicken Orzo Soup
– **Ingredients**:
– 1 tablespoon olive oil
– 1 medium onion, chopped
– 2 garlic cloves, minced
– 2 medium carrots, diced
– 2 celery stalks, diced
– 4 cups chicken broth
– 1 cup water
– 1 pound cooked chicken breast, shredded
– 1 cup orzo pasta
– 1 cup fresh spinach, chopped
– 1 lemon, zested and juiced
– 1 teaspoon dried thyme
– 1 teaspoon dried dill
– Salt and pepper to taste
– Fresh parsley, chopped (for garnish)
– **Instructions**:
1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2. Stir in the minced garlic, diced carrots, and celery. Cook for an additional 5 minutes until the vegetables begin to soften.
3. Add the chicken broth and water to the pot, bringing it to a boil.
4. Once boiling, stir in the shredded chicken and orzo pasta. Cook according to the orzo package instructions, typically about 8-10 minutes, until the orzo is tender.
5. In the last 2 minutes of cooking, add the chopped spinach, lemon zest, lemon juice, thyme, dill, salt, and pepper. Stir to combine.
6. Remove from heat and let the soup sit for a few minutes. Adjust seasoning as needed.
7. Serve hot, garnished with fresh parsley. Enjoy your refreshing bowl of Spring Lemon Chicken Orzo Soup!
Key Ingredients & Substitutions
Olive Oil: This is perfect for sautéing! You can replace it with avocado oil for a different flavor or use butter for a richer taste. I love the smoothness of olive oil in soups, but feel free to try different oils that you enjoy!
Onion: A medium onion is essential for the base flavor. If you’re short on onions, shallots or even leeks work well as substitutes. Personally, I love the sweetness of caramelized onions, so sometimes I let them cook a bit longer.
Garlic: Fresh garlic adds great aroma and taste. If you don’t have fresh, garlic powder can work in a pinch, though I recommend fresh for the best results. I sometimes use roasted garlic for a milder flavor.
Chicken Broth: Use homemade broth for a deep taste! If you don’t have any, store-bought broth is just fine. Vegetable broth is a good option if you want a meatless version. I often use low-sodium broth to control salt levels.
Orzo Pasta: Orzo is a nice size and shape for soup. If it’s unavailable, other small pastas like ditalini or even rice can fit in nicely. I prefer orzo for its texture, but feel free to be creative!
Spinach or Kale: Both are great for adding nutrition. If you’re not a fan, try Swiss chard or even frozen spinach, just make sure you thaw it first. Fresh greens give such a bright, fresh taste in this soup!
How Do You Cook the Perfect Orzo for Soup?
Cooking orzo the right way is key to a great soup. You want it tender but not mushy. Here’s how to achieve that:
- Start cooking the orzo when the broth is boiling. This timing ensures it cooks perfectly without swelling too much.
- Keep an eye on it! Cook for about 8-10 minutes or as directed. Taste a piece to see if it’s how you like it.
- If you prefer, you can cook the orzo separately and add it just before serving. This way, it won’t soak up all the broth!
These steps will help keep the orzo the highlight of your soup, rather than a mushy mess. Enjoy your cooking!
How to Make Spring Lemon Chicken Orzo Soup
Ingredients You’ll Need:
For the Soup Base:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 3 medium carrots, diced
- 2 celery stalks, diced
- 8 cups chicken broth
- 2 cups cooked shredded chicken
For the Soup Add-Ins:
- 1 cup orzo pasta
- 1 lemon, juiced (plus slices for garnish)
- 1 cup fresh spinach or kale, chopped
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1/4 cup fresh dill (optional, for garnish)
How Much Time Will You Need?
This soup takes about 15 minutes to prep and about 25 minutes to cook, making the total time around 40 minutes. It’s a quick and comforting meal that’s perfect for springtime!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until the onion becomes soft and translucent. It’s the base of your flavor!
2. Add More Veggies:
Next, stir in the minced garlic, diced carrots, and celery. Cook everything together for another 5-7 minutes. You want the vegetables to be tender and fragrant, filling your kitchen with delicious aromas.
3. Bring in the Broth:
Now pour in the chicken broth and bring the mixture to a boil. Once it’s bubbling nice and strong, add the shredded chicken and orzo pasta. Give it a good stir to mix everything together!
4. Simmer the Soup:
Reduce the heat to a simmer and let it cook for about 8-10 minutes. This will allow the orzo to become tender and soak up all those yummy flavors.
5. Finish it Off:
Stir in the freshly squeezed lemon juice, chopped spinach or kale, and the dried thyme. Season this delightful soup with salt and pepper to taste. Allow it to cook for another 2-3 minutes until the greens are just wilted and vibrant.
6. Serve and Enjoy:
Serve the soup hot! Garnish with lemon slices and fresh dill if you like. It’s a refreshing and nourishing meal that’s perfect for any time of the year. Enjoy your delicious Spring Lemon Chicken Orzo Soup!
Can I Use Different Types of Pasta in This Recipe?
Absolutely! While orzo is traditional for this soup, you can substitute it with other small pasta shapes like ditalini or even quinoa for a gluten-free option. Just keep in mind that cooking times may vary, so check for doneness as directed on the package.
Can I Make This Soup Ahead of Time?
Yes, you can! This soup stores well in the fridge. Just make sure to add the spinach or kale shortly before serving to keep them vibrant. The soup can be refrigerated for up to 3 days. When reheating, you might need to add a splash more broth since the orzo will absorb some liquid as it sits.
What Should I Do If I Don’t Have Fresh Herbs?
No problem! If you don’t have fresh dill, you can substitute with about 1 teaspoon of dried dill or omit it altogether. For other fresh herbs, consider parsley or basil, which can also add a refreshing flavor to the soup.
How Can I Properly Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. If you want to freeze it, store without any greens in a freezer-safe container for up to 2 months. Just add fresh greens when reheating for the best flavor and texture!
