LEMON CHICKEN ORZO SOUP
Inspired by Panera Bread's version, this soup delivers on flavor. Tender 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.
Provided by ReneePaj
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
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.
Nutrition Facts : Calories 167.3 calories, Carbohydrate 21.7 g, Cholesterol 20 mg, Fat 4.1 g, Fiber 2.6 g, Protein 12.1 g, SaturatedFat 1.5 g, Sodium 186.9 mg, Sugar 3.8 g
AUTHENTIC GREEK CHICKEN LEMON ORZO SOUP (AVGOLEMONO)
This Creamy and Delicious Chicken Lemon Orzo Soup is an authentic greek recipe that thickens the soup using egg yolks as it is traditionally made. We make this recipe quick and easy by using rotisserie chicken so your soup is ready in minutes.
Provided by Sondra Barker
Categories Soup
Time 20m
Number Of Ingredients 12
Steps:
- First begin shredding your rotisserie chicken and place aside.
- Then in a large pot on medium heat saute the onions, garlic, and carrots with a light spray of olive oil for 2-3 minutes. Then add your Orzo and bay leaves. Continue sauteing for another 1-2 minutes.
- Next add the chicken broth, seasoning, and bring to a slow boil. Once your soup begins to boil you can reduce the heat to a simmer and continue cooking for 10-15 minutes.
- Once your soup is finished, you can turn off the burner and add the shredded chicken.
- In a separate small bowl, you will separate three egg yolks. Whisk your egg yolks and add your fresh squeezed lemon juice.
- Then in a liquid measuring cup, ladle about a cup of the chicken broth from your soup. Then slowly whisk the broth into your egg yolks
- Next, pour the entire mixture of lemon, chicken broth, and egg yolks back into your soup and give it a stir. Add extra salt and pepper to taste. Garnish with an extra lemon wedge and sliced green onion.
Nutrition Facts : ServingSize 2 cups, Calories 249 kcal, Carbohydrate 36 g, Protein 13 g, Fat 6 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 28 mg, Sodium 2870 mg, Fiber 3 g, Sugar 3 g, UnsaturatedFat 3 g
GREEK LEMON CHICKEN-ORZO SOUP
Eggs thicken the broth in this lemony chicken soup. Rotisserie chicken and frozen peas and carrots help it cook quickly.
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Bring the chicken broth to a boil in a medium saucepan over medium-high heat. Add the orzo and cook 2 minutes less than the label directs.
- Meanwhile, whisk the egg, yolks, 3/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Whisk in the lemon juice. Reduce the heat under the orzo to low; scoop out 1 cup broth with a ladle and pour it into the egg mixture in a steady stream, whisking with the other hand. Then pour the egg mixture into the saucepan with the remaining broth and orzo in a steady stream, whisking constantly.
- Stir the chicken into the soup. Increase the heat to medium and bring to a gentle simmer, stirring often. Cook, stirring, until the soup thickens slightly, about 4 minutes. Stir in the peas and carrots and warm through.
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- Meanwhile, heat oil in a large pot over medium heat. Add carrots, fennel, and onion; cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add oregano and lemon zest; cook for 30 seconds.
- Add chicken and broth. Bring to a boil, then reduce heat to a maintain a simmer. Cook until an instant-read thermometer inserted in the thickest part of the chicken registers 165 degrees F, 10 to 12 minutes. Remove from heat; transfer the chicken to a plate to cool slightly. When cool enough to handle, shred or chop the chicken and return it to the soup. Stir in the cooked orzo, along with lemon juice, dill, salt, and pepper.
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