Warm your belly with this light and cozy lemon chicken orzo soup. With plenty of heft from vegetables, and so much flavor from spices like Aleppo pepper and turmeric, this is one of those soups that tastes complex, but is a breeze to whip up any night of the week. It only takes about 30 minutes!
PREP – 5 MINS
COOK – 25 MINS
SERVES – 6 SERVINGS
- ▢Extra virgin olive oil
- ▢1 yellow onion, chopped
- ▢2 celery sticks, chopped
- ▢2 carrots, peeled and sliced into ¼-inch rounds
- ▢3 garlic cloves, minced
- ▢Kosher salt and black pepper
- ▢1 pound boneless skinless chicken breast, 2 breast halves
- ▢4 cups chicken stock
- ▢2 cups water
- ▢2 teaspoons dried oregano
- ▢½ teaspoon turmeric
- ▢½ teaspoon red pepper flakes, or 1 teaspoon Aleppo pepper
- ▢¾ cup uncooked orzo pasta
- ▢1 cup frozen peas
- ▢2 lemons, zested and juiced
- ▢2 green onions, trimmed and chopped (whites and green parts)
- ▢½ cup chopped fresh parsley
- In a large Dutch oven or heavy cooking pot, heat about 2 tablespoons extra virgin olive oil until shimmering. Add the yellow onion, celery, carrots, and garlic. Season with a good pinch of kosher salt and black pepper. Cook, tossing occasionally, until the veggies have softened (about 5 minutes).
- Add the chicken, chicken stock, and water to the pot and season with another dash of kosher salt and black pepper and add the dried oregano and spices. Bring to a boil, then turn the heat to medium-low and cook for about 10 to 15 minutes or until the chicken is nearly fully cooked, making sure to spoon out any foam that bubbles to the top of the cooking liquid.
- Remove the chicken from the pot and set it on a plate and add the orzo and peas into the pot. Raise the heat to bring the liquid to a boil.
- Using two forks, shred the chicken breasts into smaller pieces. Add the shredded chicken to the pot and cook until the orzo is tender (al dente); about 8 minutes longer.
- Turn the heat off and stir in the lemon juice and zest, green onion, and fresh parsley. Enjoy.
- Make ahead tips: If you want to prepare this soup ahead of time, leave the orzo out. Cook the orzo separately and add it into the warmed soup when you are ready to serve. This ensures that your orzo doesn’t absorb all the liquid as it sits, becoming too mushy to enjoy.
- Serve it with: I like to serve soups with salads. Some ideas you could try are Shaved Brussels Sprouts Salad, Orange Beet Salad, and Orange and Pomegranate Salad.
- How to store leftovers: Leftovers will keep in an airtight container in the refrigerator for up to 4 days. The orzo will keep absorbing liquid as it sits, so you may need to add more broth or water to thin it out a bit as you warm it up.
- Visit Our Shop for quality Mediterranean ingredients including extra virgin olive oils, spices, lentils, and grains.
Calories: 267.4kcalCarbohydrates: 31.9gProtein: 25gFat: 4.6gSaturated Fat: 1.1gPolyunsaturated Fat: 0.9gMonounsaturated Fat: 1.6gTrans Fat: 0.01gCholesterol: 53.2mgSodium: 442.9mgPotassium: 754.1mgFiber: 4.6gSugar: 7.3gVitamin A: 4145.5IUVitamin C: 40.5mgCalcium: 65.8mgIron: 2.3mg