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
CREAMY CHICKEN ORZO SOUP
Make and share this Creamy Chicken Orzo Soup recipe from Food.com.
Provided by Kaitlin Cav
Categories Lunch/Snacks
Time 1h15m
Yield 6 soups, 6 serving(s)
Number Of Ingredients 12
Steps:
- In a large pot over medium heat, saute the vegetables in olive oil for about 10 minutes, until vegetables are tender.
- Add the drained can of chicken and stir.
- Season the chicken and vegetables with salt and pepper. Stir.
- Increase the heat to medium-high and add the chicken broth plus 2 cans of warm water and stir.
- Allow the soup to simmer for 15 minutes then add the uncooked pasta and seasoning. Stir.
- Let the soup simmer for 20 minutes, stirring occasionally.
- Add the condensed soup, stir until the broth is creamy and serve.
Nutrition Facts : Calories 337.3, Fat 13.6, SaturatedFat 3.2, Cholesterol 41.4, Sodium 1770.1, Carbohydrate 28.6, Fiber 2.1, Sugar 3.3, Protein 24
CREAMY CHICKEN ORZO SOUP
Steps:
- Get all the prep done before you start cooking: mince the garlic, finely chop the onion, peel and thinly slice the carrots.
- Heat oil and butter in a large pot over medium. Add garlic and onion, cook for 2 minutes, until soft. Stir in spices, cook until fragrant, for 1 minute. Add in carrots and the chicken fillets.
- Pour in broth, add soy sauce and bay leaf. Bring to a boil, cover and lower the heat. Simmer for 15 minutes.
- When ready, remove the chicken fillets and place onto a clean plate. Add cream, lemon juice and orzo. Stir, cover, bring to a boil and simmer for 10 minutes, or until the orzo is al dente.
- In the meantime, shred the chicken using two forks. Hold a fork in each hand, and use them to pull the meat apart.
- When ready, return chicken to the pot. Add spinach, stir and simmer for 2 minutes, or until the spinach is wilted. Taste, and adjust salt. Finish off with freshly ground black pepper and red pepper flakes. Serve!
CHICKEN, TOMATO, ZUCCHINI, AND ORZO STEW
Make and share this Chicken, Tomato, Zucchini, and Orzo Stew recipe from Food.com.
Provided by ratherbeswimmin
Categories Stew
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a big soup pot over medium heat, add the tomatotes w/ juice, chicken stock, garlic, basil, thyme, marjoram, salt, and pepper; bring mixture to a boil.
- Add chicken, wine, orzo, and zucchini; lower heat to medium-low and simmer, covered, for about 20-25 minutes or until chicken is no longer pink and orzo is tender.
Nutrition Facts : Calories 324.5, Fat 4, SaturatedFat 0.9, Cholesterol 40.5, Sodium 800.4, Carbohydrate 46.7, Fiber 5, Sugar 10.6, Protein 23.4
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4.9/5 (16)Category Soups-StewsCuisine American/GlobalTotal Time 40 mins
- Heat the oil in a dutch oven over medium-high heat. Add the onion, carrot and celery and cook stirring occasionally until veggies begin to soften, 5 to 7 minutes.
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