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Lemon Chicken Orzo Soup
Lemon Chicken Orzo Soup is an easy, healthy, cozy soup laced with bright, fresh, lemony deliciousness. It’s a one pot wonder loaded with everyday ingredients of juicy chicken, tender orzo, carrots, celery, and zucchini in a vibrant lemony broth laced with fresh dill and Parmesan. This lemon chicken orzo soup is also extremely versatile - swap the orzo for pasta, rice or lentils, the chicken for ground chicken or rotisserie chicken and the veggies for your favorites. This orzo soup also makes a great freezer friendly meal, just leave out the orzo and add it when you are ready to eat the soup. Serve your lemon chicken orzo soup with dinner rolls and salad for a complete feast!
👥 6 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 10 min🔥 Cook: 35 min👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- dutch oven
- oven
- pan
- cutting board
📝 Preparation Steps
1
Heat 2 tablespoons oil over medium-high heat in a large Dutch oven/soup pot. Season chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper then sear until golden, about ⏱️ 2 minutes per side. Remove to a plate but leave drippings.
2
Melt 2 tablespoons butter over medium low heat in drippings. Once melted, increase to medium-high heat and add onions, carrots and celery; sauté for ⏱️ 4 minutes scaping up the golden bits on the bottom of the pan. Add garlic and red pepper and sauté for ⏱️ 30 seconds.
onion, chopped1medium carrots, chopped3garlic, minced4 cloves
3
Add chicken back to the pot along bouillon, all seasonings and chicken broth. Cover the soup to bring to a simmer, then displace the lid so it’s partially covering the pot, with about a one-inch opening. Simmer the soup for ⏱️ 12-15 minutes or until chicken is tender enough to shred, stirring occasionally and replacing the lid.
4
Once chicken is tender, remove to a cutting board and shred once cool enough to handle; wait to add back to the pot. Meanwhile, stir in the orzo pasta and zucchini to the soup and cook until the orzo is al dente, about 7 to ⏱️ 8 minutes.
orzo pasta (uncooked)1 cupzucchini, (quartered, sliced thick)1
5
Reduce heat to low and add Parmesan add shredded chicken to the soup. Stir until Parmesan is melted, then add lemon juice and fresh dill to taste. Stir in additional broth if desired for a less “chunky” soup. Taste and season with additional salt and pepper if desired (I like more salt).
chopped fresh dill, (more or less to taste)2 tablespoonssalt and pepper
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