Lemon Chicken Soup w/ Orzo
When the season changes and there is a chill in the air, we all crave a bowl of warm soup. I've livened up a classic chicken noodle soup and turned it into the most delicious bright comforting Lemon Chicken Orzo Soup!
Orzo Pasta Replacement:
So what is Orzo exactly? Orzo, a small rice-shaped pasta. People often confuse it with rice, but it is pasta. Its versatility makes it perfect in soups, salads, and casseroles, adding a fabulous texture to various dishes. If you don't have Orzo on hand, don't worry! There are plenty of Orzo pasta replacements that work beautifully here. Any small soup or pasta would be perfect, and here are some other orzo pasta replacements. Just note that the cooking times will vary based on what you choose. But whichever you choose, you will know it’s done when it’s tender or al dente. So go with the package instructions and take a couple of minutes off the cooking time. You don’t want a mushy pasta here;)
Orzo Pasta Replacement:
MACARONI PASTA
FREGOLA PASTA (or any small pasta shape sometimes referred to as soup pastas)
SPAGHETTI (broken into smaller pieces)
QUINOA
PEARL BARLEY
WHITE OR BROWN RICE
Now, Back to the Chicken Soup using Orzo:
This lemon chicken orzo soup is great because you can make it in a slow-cooker or on the stovetop. You can change up the veggies or even add leftover vegetables. Note: If they are already cooked, add them at the end and just warm them through.
Want more Veggies in this Orzo Recipe? You can also add a bag of frozen vegetables to the soup for even more vegetables in your Lemon Chicken Orzo Soup.
The lemon livens up the soup with a fresh, irresistible twist. I love it! If you are unsure how lemony you will like, start by adding a big squeeze, and add more after tasting if you’d like a bold lemon flavor.
To make it vegetarian, use vegetable stock and more Orzo and omit the chicken.
Lemon Chicken Soup w/ Orzo
Ingredients
Instructions
- Toss the carrots, celery, onion, bay leaf, thyme, and parmesan rind ( if using) in the slow cooker and add 1/2 teaspoon salt. (If cooking on a stove top, add these ingredients to a bit of olive and saute.)
- Season the chicken generously with salt and pepper and place the chicken on top of the vegetables. Add the chicken broth or water. Cover, and cook on low for 8 hours or high for 4 hours. (if cooking on a stove top, simmer on low for about 30 minutes or until chicken is cooked through)
- Carefully remove the chicken to the cutting board.
- Remove and discard the thyme stems and parmesan rind if used.
- Add the pasta to the slow cooker.
- Discard the chicken skin and bones and shred the chicken-it will mostly fall apart on its own.
- Add the chicken back to the slow cooker and simmer until heated and the pasta is cooked. You may want to add more stock or water depending on how thick or thin you like your soup.
- Remove from the heat, stir in the Parmesan, and squeeze in 1/2 a lemon. Taste the soup and re-season with additional salt and pepper if needed. Or add more lemon if desired.
- Finally, ladle into bowls and garnish with additional parmesan and thyme leaves if desired.
Notes
- If using water instead of broth, re-season the soup with salt after adding the parmesan and before serving. The soup will not have its true flavor until it is properly salted. Start with 1 tsp salt, and add more until the soup is bold and delicious.
- Try subbing fennel for the celery.
- You can also use shredded rotisserie checking. But use chicken broth if you go this route.
- Try adding spinach, kale or peas at the end.
- If freezing, don't add the pasta. Add the pasta when you are ready to thaw, reheat and serve.
Nutrition Facts
Calories
296.23Fat (grams)
9.46 gSat. Fat (grams)
2.92 gCarbs (grams)
33.06 gFiber (grams)
2.49 gNet carbs
30.57 gSugar (grams)
7.73 gProtein (grams)
19.24 gSodium (milligrams)
908.75 mgCholesterol (grams)
44.18 mgCalories vary based on whether you use chicken breasts or thighs.
