Greek Orzo Lemon Chicken Soup Recipes

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LEMON CHICKEN ORZO SOUP



Lemon Chicken Orzo Soup image

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

8 ounces orzo pasta
1 teaspoon olive oil
3 carrots, chopped, or more to taste
3 ribs celery, chopped
1 onion, chopped
2 cloves garlic, minced
½ teaspoon dried thyme
½ teaspoon dried oregano
salt and ground black pepper to taste
1 bay leaf
3 (32 ounce) cartons fat-free, low-sodium chicken broth
½ cup fresh lemon juice
1 lemon, zested
8 ounces cooked chicken breast, chopped
1 (8 ounce) package baby spinach leaves
1 lemon, sliced for garnish
¼ cup grated Parmesan cheese

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

GREEK LEMON CHICKEN SOUP WITH ORZO



Greek Lemon Chicken Soup with Orzo image

The easiest soup ever, this Greek Lemon Soup is ready in a jiffy and the flavor is outstanding.

Provided by Maryea Flaherty of Happy Healthy Mama

Categories     soup recipes

Time 20m

Number Of Ingredients 7

6 cups chicken stock
1/2 cup orzo (whole wheat orzo if you can find it)
1 large egg + 2 egg yolks* (note 1)
salt and freshly ground black pepper
5 tablespoons fresh lemon juice
1 3/4 cups shredded cooked chicken* (note 2)
1 1/2 cups frozen peas and carrots

Steps:

  • Add the chicken stock to a medium pot and bring to a boil over medium heat. Add the orzo and cook two minutes less than the package instructions direct.
  • Meanwhile, whisk the egg, egg yolks, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Add the lemon juice and whisk until combined.
  • Reduce the heat to low.Scoop out one ladle of broth and pour it, slowly in a steady stream, into the egg mixture, whisking the entire time. Next, pour the egg mixture into the pot in a steady stream, again whisking the entire time.
  • Stir the cooked chicken into the soup and bring it to a simmer. Cook, stirring frequently, until the soup thickens, about 4 minutes.
  • Add the peas and carrots and cook until they are warmed throughout, about 3-5 more minutes.

Nutrition Facts : ServingSize 1/4 of recipe, Calories 191 calories, Sugar 6 grams, Fat 5.7 grams, SaturatedFat 1.6 grams, TransFat 0 grams, Carbohydrate 21.7 grams, Fiber 0.5 grams, Protein 12.2 grams

AUTHENTIC GREEK CHICKEN LEMON ORZO SOUP (AVGOLEMONO)



Authentic Greek Chicken Lemon Orzo Soup (Avgolemono) image

This Creamy and Delicious Chicken Lemon Orzo Soup is an authentic greek recipe that thickens the soup using egg yolks as it is traditionally made. We make this recipe quick and easy by using rotisserie chicken so your soup is ready in minutes.

Provided by Sondra Barker

Categories     Soup

Time 20m

Number Of Ingredients 12

1 cup orzo
2 cup Chicken (Shredded)
64 ounce Chicken broth (2 containers)
1 cup carrots (sliced)
1/2 cup green onions (slice bottom portion)
1/4 cup green onions (top green part of onion to use for garnish)
1 tbsp garlic (fresh chopped)
2 tsp salt (fresh cracked is best)
1 tsp black pepper
2 tbsp lemon juice (fresh squeezed)
3 whole egg yolks
2 whole bay leaves

Steps:

  • First begin shredding your rotisserie chicken and place aside.
  • Then in a large pot on medium heat saute the onions, garlic, and carrots with a light spray of olive oil for 2-3 minutes. Then add your Orzo and bay leaves. Continue sauteing for another 1-2 minutes.
  • Next add the chicken broth, seasoning, and bring to a slow boil. Once your soup begins to boil you can reduce the heat to a simmer and continue cooking for 10-15 minutes.
  • Once your soup is finished, you can turn off the burner and add the shredded chicken.
  • In a separate small bowl, you will separate three egg yolks. Whisk your egg yolks and add your fresh squeezed lemon juice.
  • Then in a liquid measuring cup, ladle about a cup of the chicken broth from your soup. Then slowly whisk the broth into your egg yolks
  • Next, pour the entire mixture of lemon, chicken broth, and egg yolks back into your soup and give it a stir. Add extra salt and pepper to taste. Garnish with an extra lemon wedge and sliced green onion.

Nutrition Facts : ServingSize 2 cups, Calories 249 kcal, Carbohydrate 36 g, Protein 13 g, Fat 6 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 28 mg, Sodium 2870 mg, Fiber 3 g, Sugar 3 g, UnsaturatedFat 3 g

GREEK LEMON CHICKEN AND ORZO CASSEROLE



Greek Lemon Chicken and Orzo Casserole image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 14

3 cups chicken stock
3 tablespoons melted butter
2 teaspoons kosher salt
1 teaspoon cornstarch
2 sprigs fresh dill, chopped
2 lemons, zested and juiced
1 clove garlic, minced
2 cups orzo
2 teaspoons ground coriander
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
4 small to medium boneless, skinless chicken breasts
1 lemon, sliced into 1/4-inch-thick slices
1 tablespoon chopped fresh parsley

Steps:

  • Preheat the oven to 375 degrees F.
  • For the orzo: Whisk together the stock, butter, salt, cornstarch, dill, lemon zest and juice and garlic in a bowl. Mix in the orzo.
  • For the chicken: In a separate bowl, mix together the coriander, salt and pepper. Coat the chicken all over with the seasoning.
  • Pour the stock/orzo mixture into a glass 9-by-13-inch baking dish. Add the chicken breasts, laying them at an angle so all but the tops of the breasts are submerged. Shingle the lemon slices in between the chicken breasts.
  • Bake, uncovered, until the chicken registers an internal temperature of 165 degrees F, 35 to 40 minutes. Let rest for 5 minutes. Top with the chopped parsley before serving.

COPYCAT LEMON CHICKEN ORZO SOUP



Copycat Lemon Chicken Orzo Soup image

I fell in love with this seasonal soup last summer while it was at that famous fancy sandwich shop, and I was determined to recreate it. It's an easy soup to make and it's been a huge favorite in our house ever since. I make it almost weekly. Don't tell that fancy sandwich shop, but I think this is actually better than theirs! Garnish with fresh lemon slices.

Provided by shannonferger

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 1h15m

Yield 6

Number Of Ingredients 11

8 cups chicken broth
2 cooked skinless, boneless chicken breasts
½ (10 ounce) bag fresh spinach, roughly chopped
6 baby carrots, diced into bite-sized pieces
2 stalks chopped celery
1 cup uncooked orzo pasta
2 tablespoons chopped fresh basil
½ teaspoon dried oregano
½ teaspoon ground black pepper
½ teaspoon salt
¼ cup lemon juice

Steps:

  • Combine chicken broth, chicken breasts, spinach, carrots, celery, orzo pasta, basil, oregano, pepper, and salt in a large stockpot over medium heat. Cook, stirring frequently, until vegetables and pasta are tender, about 30 minutes.
  • Add lemon juice in small amounts, stirring well and tasting after each addition to adjust flavor.

Nutrition Facts : Calories 204 calories, Carbohydrate 28.8 g, Cholesterol 32.5 mg, Fat 2.4 g, Fiber 1.9 g, Protein 15.9 g, SaturatedFat 0.5 g, Sodium 1797.7 mg, Sugar 3.6 g

GREEK LEMON AND ORZO SOUP



Greek Lemon and Orzo Soup image

Make and share this Greek Lemon and Orzo Soup recipe from Food.com.

Provided by Sandi From CA

Categories     Lemon

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

8 cups chicken broth
1 lemon peel (2-inch strip)
1 large lemon, juice of
1 bay leaf
1 pinch saffron
1/2 cup orzo pasta
2 large eggs, plus
3 large egg yolks
2 drops hot sauce
flat leaf parsley, chopped (a couple of generous handfuls)
salt & freshly ground black pepper
pita chips, for serving (any flavor)

Steps:

  • In a soup pot, bring the broth, lemon peel, bay leaf and saffron to a boil.
  • Stir in the orzo and boil for 5 minutes.
  • Cover, remove the pan from the heat and let the orzo steep for 5 minutes.
  • Discard the lemon peel and a bay leaf.
  • In a bowl, whish the eggs and egg yolks, lemon juice and hot sauce.
  • Whisk in ½ cup soup to temper the eggs, then whish the egg mixture into the soup.
  • Cook on low heat, whisking, for 5 minutes.
  • Stir in the parsley; season with salt and pepper. Serve with pita chips.

MEDITERRANEAN CHICKEN ORZO SOUP



Mediterranean Chicken Orzo Soup image

My husband is Greek, so I'm always trying new Mediterranean recipes. This lemon chicken orzo soup is his favorite dish that I make. Serve it with a little feta or Parmesan and a side of toast. -Kristine Kosturos, Olympia, Washington.

Provided by Taste of Home

Categories     Dinner     Lunch

Time 45m

Yield 6 servings (2-1/2 quarts).

Number Of Ingredients 16

2 tablespoons olive oil, divided
3/4 pound boneless skinless chicken breasts, cubed
2 celery ribs, chopped
2 medium carrots, chopped
1 small onion, chopped
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon pepper
1/4 cup white wine or additional reduced-sodium chicken broth
1 carton (32 ounces) reduced-sodium chicken broth
1 teaspoon minced fresh rosemary
1 bay leaf
1 cup uncooked whole wheat orzo pasta
1 teaspoon grated lemon zest
1 tablespoon lemon juice
Minced fresh parsley, optional

Steps:

  • In a large saucepan, heat 1 tablespoon oil over medium-high heat. Add chicken; cook and stir 6-8 minutes or until no longer pink. Remove from pan., In same pan, heat remaining oil over medium-high heat. Add vegetables, salt, oregano and pepper; cook and stir 4-6 minutes or until vegetables are crisp-tender. Add wine, stirring to loosen browned bits from pan. Stir in broth, rosemary and bay leaf; bring to a boil., Add orzo. Reduce heat; simmer, covered, 15-18 minutes or until orzo is tender, stirring occasionally. Return chicken to pan; heat through. Stir in lemon zest and juice; remove bay leaf. If desired, top each serving with parsley.

Nutrition Facts : Calories 223 calories, Fat 6g fat (1g saturated fat), Cholesterol 31mg cholesterol, Sodium 630mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 5g fiber), Protein 17g protein. Diabetic Exchanges

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