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To make Lemon Herb Chicken Orzo Soup, you will need the following: - 1 lb boneless, skinless chicken breasts - 1 tablespoon olive oil - 1 medium onion, diced - 2 cloves garlic, minced - 3 carrots, diced - 3 celery stalks, diced - 6 cups chicken broth - 1 cup orzo pasta - 1 teaspoon dried thyme - 1 teaspoon dried oregano - Zest and juice of 1 lemon - 2 cups fresh spinach - Salt and pepper to taste - Fresh parsley, chopped (for garnish) Each ingredient plays an important role. The chicken gives protein and flavor. The onion and garlic add depth. Carrots and celery bring sweetness and crunch. This soup serves about six people. Each serving is about: - Calories: 250 - Protein: 20g - Carbohydrates: 30g - Fat: 7g - Fiber: 2g It is low in fat and high in protein. This makes it a healthy choice for lunch or dinner. If you have dietary needs, you can make easy swaps: - Use vegetable broth for a vegetarian option. - Swap orzo with rice or gluten-free pasta for gluten-free needs. - Use chickpeas in place of chicken for a plant-based meal. These substitutions keep the soup tasty while meeting your needs. {{ingredient_image_1}} To make Lemon Herb Chicken Orzo Soup, start with simple steps. First, gather all your ingredients. You will need chicken, veggies, and spices. Next, chop the onion, carrots, and celery. Mince the garlic. This helps the flavors mix well. Begin by heating olive oil in a large pot over medium heat. Add the diced onion first. Sauté until it turns soft, about 3-4 minutes. Then, add garlic, carrots, and celery. Cook these for 5 more minutes. This makes the base of your soup full of flavor. Next, move the veggies to one side. Place the chicken breasts on the other side of the pot. Sear them for 2-3 minutes on each side. This gives the chicken a nice color. Pour in the chicken broth, bringing it to a simmer. Add thyme, oregano, salt, and pepper to season. Cover the pot and let it simmer for 15 minutes. The chicken should be fully cooked. Remove the chicken and shred it with two forks. Add the shredded chicken back into the pot. Stir in the orzo pasta and cook for 8-10 minutes. This makes the orzo tender and perfect for the soup. Finally, add lemon zest, lemon juice, and spinach. Cook for 2 minutes until the spinach wilts. This adds freshness to the dish. To achieve the best texture, follow these tips. Make sure your vegetables are cut evenly. This ensures they cook at the same rate. When you add orzo, stir it gently so it cooks evenly. Do not overcook the orzo; check it often. You want it tender, not mushy. Adding lemon zest and juice at the end brightens the soup. It gives a fresh taste without losing the flavors. Enjoy your Lemon Herb Chicken Orzo Soup in a nice bowl, topped with parsley for a lovely look! To make this soup even better, focus on your herbs. Fresh herbs add bright flavor. If you can, use fresh thyme and oregano instead of dried. Add them at the end of cooking for a fresh punch. You can also try a splash of white wine while cooking. This adds depth to the broth. For a spicy kick, add red pepper flakes to taste. Don't skip the lemon zest and juice; they brighten the whole dish. Store leftovers in an airtight container. The soup keeps well in the fridge for up to three days. The orzo will absorb some broth, so you may need to add water when reheating. Reheat on low heat on the stove, stirring often. If using a microwave, heat in short bursts. Stir between each burst to avoid hot spots. This soup pairs well with crusty bread or a fresh salad. Serve it with lemon wedges for extra zing. You can also add a sprinkle of grated Parmesan cheese on top. It adds creaminess and flavor. Consider a light white wine, like Sauvignon Blanc, to enjoy alongside. For a cozy meal, serve it with a grilled cheese sandwich. Pro Tips Use Fresh Herbs: Fresh herbs enhance the flavor of your soup significantly. If available, swap dried thyme and oregano for fresh ones for an aromatic boost. Chicken Broth Quality: Opt for a high-quality chicken broth or homemade broth for richer flavor in your soup. This will elevate the overall taste of the dish. Cook Orzo Al Dente: To prevent the orzo from becoming mushy, aim to cook it al dente. It will continue to absorb liquid even after being removed from heat. Adjust Lemon to Taste: The amount of lemon juice can be adjusted based on personal preference. Start with less and add more if you desire a tangier flavor. {{image_2}} You can easily make this soup gluten-free. Instead of orzo pasta, use gluten-free pasta. Many brands offer small pasta shapes that work well. Check the label to ensure they fit your needs. You can also add rice as a substitute. Just remember to adjust the cooking time, as rice may take longer to cook than orzo. To make this soup vegetarian, skip the chicken and use vegetable broth. You can add more veggies for flavor and texture. Try adding mushrooms, zucchini, or bell peppers. Chickpeas or lentils are great protein sources. They add heartiness to the soup. Remember to season well, as this will enhance the flavor. Feel free to get creative with the ingredients! You can add more herbs like basil or dill for extra flavor. If you want a spicy kick, throw in some red pepper flakes. Fresh corn or peas can add sweetness and color. For a creamier soup, add a splash of cream or coconut milk. Each change gives you a new version of this tasty dish! To store your Lemon Herb Chicken Orzo Soup, let it cool first. Use an airtight container for storage. This soup keeps well in the fridge for 3 to 4 days. Make sure to separate the orzo if you want it to stay firm. The pasta can absorb too much broth and become mushy. If you want to freeze the soup, pour it into freezer-safe bags or containers. Leave space at the top for expansion. This soup can last up to 3 months in the freezer. Thaw it in the fridge overnight before reheating. When you are ready to enjoy the leftover soup, heat it on the stove over low heat. Stir it often to prevent sticking. If the soup is too thick, add a splash of chicken broth or water. You can also microwave it in a bowl, covered with a plate, until hot. Always check the temperature before serving. Yes, you can use rotisserie chicken. It saves time and adds flavor. Just shred the chicken and add it to the soup. This makes your soup even easier to prepare. Rotisserie chicken is already cooked, so you need to heat it through. It can be a great shortcut for busy days. If you don't have orzo, use other small pasta. You can try ditalini, or even rice. Quinoa works too, but remember it cooks faster. Adjust the cooking time based on the substitute pasta or grain to ensure everything cooks evenly. This way, you still get that hearty feel in your soup. Lemon Herb Chicken Orzo Soup lasts about three to four days in the fridge. Store it in an airtight container to keep it fresh. Make sure it cools down before you put it in the fridge. If you want the best taste, enjoy it within the first few days. This blog post covered key ingredients, step-by-step instructions, and helpful tips. We explored substitutions for dietary needs and variations for different diets. Proper storage methods help keep your dish fresh and tasty. Remember to use flavor enhancers and follow serving suggestions for the best experience. With the right techniques, you can create a dish that suits everyone's taste. Enjoy your cooking adventure, and don’t hesitate to experiment!

Lemon Herb Chicken Orzo Soup

A comforting and flavorful soup with chicken, orzo pasta, and fresh herbs, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine American
Servings 6
Calories 250 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 3 medium carrots, diced
  • 3 stalks celery, diced
  • 6 cups chicken broth
  • 1 cup orzo pasta
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 medium lemon, zest and juice
  • 2 cups fresh spinach
  • to taste salt and pepper
  • for garnish fresh parsley, chopped

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
  • Add the minced garlic, carrots, and celery to the pot. Cook for another 5 minutes until the vegetables soften.
  • Push the vegetables to one side of the pot and add the chicken breasts to the other side. Sear for 2-3 minutes on each side until lightly browned.
  • Pour in the chicken broth and bring to a simmer. Season with thyme, oregano, salt, and pepper.
  • Reduce heat to low, cover, and let the soup simmer for about 15 minutes, or until the chicken is cooked through.
  • Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
  • Stir in the orzo pasta and cook for an additional 8-10 minutes until the orzo is tender.
  • Add the lemon zest, lemon juice, and spinach. Cook for another 2 minutes until the spinach wilts.
  • Adjust seasoning if needed and remove from heat.

Notes

Ladle the soup into bowls, then sprinkle with fresh parsley for a pop of color. Serve with lemon wedges on the side for an extra citrus kick!
Keyword chicken, herb, lemon, orzo, soup