Time 45m Yield 6-8 serving(s) Number Of Ingredients 15 Steps:

  1. Heat olive oil in a large dutch oven.
  2. Add carrot, onion, celery, garlic, thyme, lemon rind and salt. Saute over medium heat until vegetables begin to soften.
  3. Add chicken stock and lemon juice. Bring to a boil.
  4. Add chicken and orzo. Simmer until orzo is cooked thru.
  5. Just before serving add parsley. Garnish with black pepper and Romano cheese.

Yield 6 servings Number Of Ingredients 14 Steps:

Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Season chicken thighs with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside. Add remaining 1 tablespoon oil to the stockpot. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute. Whisk in chicken stock, bay leaves and 1 cup water; bring to a boil. Stir in orzo, rosemary and chicken; reduce heat and simmer until orzo is tender, about 10-12 minutes. Stir in lemon juice and parsley; season with salt and pepper, to taste. Serve immediately.

Time 1h20m Yield 12 Number Of Ingredients 17 Steps:

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

Time 50m Number Of Ingredients 14 Steps:

Sauté the celery, carrots, and onions in a large soup pot with the butter and oil over medium-high heat for 5-7 minutes. Stir in the garlic and cook for about 30 seconds, then add the flour and cook for another minute or so. Pour in chicken broth and stir until the flour has dissolved, then add the Italian seasoning and chicken. Bring the soup to a boil. Cover the soup (lid slightly ajar), and reduce the heat and simmer for 15 minutes. Stir in the orzo and cook for another 10 minutes or until the orzo is cooked through. I keep the lid off and stir it fairly often because it tends to stick to the bottom of the pot. Take the chicken out of the pot and cut it up, then add it back in. Add the lemon juice (you may want to add more than I suggest - I didn’t want to make the soup too lemony for some people), parsley, and season the soup with salt & pepper as needed. Serve immediately.

Time 1h5m Yield 4 to 6 servings Number Of Ingredients 17 Steps:

In an 8-quart soup pot, heat the oil over medium heat. Add the celery, carrots, garlic and shallots, and saute until just tender, 5 to 8 minutes. Deglaze with the sherry, and then add in the stock, bay leaves and thyme. Add in the chicken, bring to a simmer and cook until the chicken is cooked through, 15 to 20 minutes. Remove the chicken and let it cool. Simmer the soup for 10 minutes more. Season, and remove the thyme and bay leaves. Shred the cooled chicken. Add any accumulated juices from the chicken plate back to the pot along with the lemon zest and juice. Add in the butter and adjust seasoning. Portion the orzo and shredded chicken into 4 bowls. Ladle the soup over and garnish with the tarragon and a lemon wedge. Serve with a ton of butter crackers.

Time 1h15m Yield 6 Number Of Ingredients 11 Steps:

Combine chicken broth, chicken breasts, spinach, carrots, celery, orzo pasta, basil, oregano, pepper, and salt in a large stockpot over medium heat. Cook, stirring frequently, until vegetables and pasta are tender, about 30 minutes. Add lemon juice in small amounts, stirring well and tasting after each addition to adjust flavor.

More about “lemon chicken orzo soup recipes”

Time 1h25m Yield 4 serving(s) Number Of Ingredients 12 Steps:

Heat 2 teaspoons oil in a pot over med-high heat; season the chicken with salt and add it to the pot; cook/stir occasionally, until just cooked through, about 5 minutes; transfer the chicken to a dish; set aside. Add the remaining 2 teaspoons oil to the pot; add in onions, celery, carrot, and thyme; cook/stir over med-high heat until the vegetables are tender, about 5 minutes. Add in 5 cups broth and bring to a boil; add in orzo and let simmer until tender, about 8 minutes. Decrease heat to low to keep the soup hot, but not boiling. Warm the remaining 1 cup broth in a small pan until it is hot, but not boiling. In a bowl, beat the eggs; gradually whisk the lemon juice into the eggs; then gradually add the hot broth to the lemon-egg mixture, whisking all the while. Add the mixture to the soup, stirring well until the soup is thickened. Do not let the soup come to a boil; add in cooked chicken; season to taste with salt and pepper; serve.