Chickpea Orzo Soup With Lemon Dill Recipes
CHICKEN, LEMON, AND DILL WITH ORZO
Delicious and convenient, this baked-pasta dish is an irresistible all-in-one dinner. The Greek flavors in this dish are great with a fresh salad like our recipe for Fennel with Parsley, Parmesan, and Lemon. For a vegetarian main course, omit the chicken and use vegetable broth.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 50m
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. In a saucepan, bring broth, 3/4 cup water, butter, salt, and pepper to a boil. In a 3-quart baking dish, combine chicken, orzo, feta, dill, lemon zest and juice. Pour broth mixture over orzo and stir once to incorporate. Bake until orzo is tender and cooking liquid is creamy, 40 minutes. Sprinkle Parmesan on top and let stand 5 minutes before serving.
Nutrition Facts : Calories 505 g, Fat 13 g, Fiber 2 g, Protein 38 g
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5/5 (4)Estimated Reading Time 7 minsServings 4-6Total Time 30 mins
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- In a large pot, heat olive oil medium heat. Once the oil is hot, add onion and carrot, sauté until onions are translucent; about 5 – 7 minutes. Add the garlic, oregano, thyme, salt and pepper. Sauté for 1 minute more.
- Add the chickpeas, broth and water. To add creaminess, scoop out two cup of the soup making sure to include some chickpeas. Add to a blender and blend until smooth. Add the blended soup back into the pot. You can also use an immersion blend to blend ⅓ of the soup. This will only take a few seconds.
- Bring the soup to a boil. Add the orzo and reduce heat to medium-low. Cook at a low boil for 8-10 minutes, or until orzo is tender. Remove from heat, lemon juice and spinach. Stir and let the greens wilt. Taste and adjust the seasoning with salt and pepper to taste.
- To reheat, add more broth or water till desired consistency is reached. Heat on the stove until the soup comes to a simmer and is heated through.
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