Lemon Chickpea Orzo Soup Recipes

LEMON CHICKPEA ORZO SOUP

Lemon chickpea orzo soup image

Cozy and creamy lemon chickpea orzo soup recipe! A vegetarian soup inspired by Greek avgolemono. Perfect for a family weeknight meal!

Provided by Trish Bozeman

Time 1h

Number Of Ingredients 12

Ingredients

2 Tbsp olive oil
1 medium yellow onion, diced
2 large carrots, diced
3 large celery stalks, diced
1 heaping Tbsp minced garlic
1 cup dried orzo pasta
8 cups chickenless broth*
3 large eggs
3 Tbsp freshly squeezed lemon juice
1 14.5 oz can chickpeas, drained and rinsed
2-3 tsp salt
2-3 tsp pepper

Steps:

Heat the 2 Tbsp olive oil in a large dutch oven or soup pot over medium high heat. Add the diced onion and saute until it starts to brown, about 10 minutes. Add the carrot and celery and saute until softened, about 8 minutes. Add the minced garlic and orzo and saute until fragrant, about 1 minute.
Add the chickenless broth, loosen browned bits on the bottom of the pan, and increase the heat to high. Bring the soup just to a boil and rapid boil until the orzo is al dente. It took our soup 9 minutes to boil and then 4 more minutes for the orzo to be cooked.
While the soup is cooking, whisk together the eggs and the lemon juice in a medium sized bowl. To temper the eggs, whisk one large ladle full of the boiling soup liquid directly into the eggs until everything is combined. Whisk in one more ladle full until everything is combined.
When the orzo is al dente, remove the soup from the heat. Add the egg mixture to the soup, stirring the soup quickly while you add it until well combined into the soup. Then stir in the chickpeas.
Season with the salt and pepper to your liking.

Nutrition Facts : ServingSize 1 bowl, Calories 211 kcal, Carbohydrate 29 g, Protein 7 g, Fat 8 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 93 mg, Sodium 2109 mg, Fiber 2 g, Sugar 6 g

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

Ingredients

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

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

Ingredients

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

CHICKPEA ORZO SOUP WITH LEMON & DILL

Chickpea Orzo Soup with Lemon & Dill image

A hearty squeeze of lemon and loads of fresh dill liven up this chunky veggie-and-chickpea soup.

Provided by Kare for Kitchen Treaty

Time 30m

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
1 medium leek (halved and sliced - about 1 cup chopped)
1 medium carrot (medium dice - about 1/2 cup)
1 medium stalk celery (sliced - about 1/2 cup)
2 medium cloves garlic (minced)
1/4 teaspoon ground turmeric
4 cups low-sodium vegetable broth
1 15-ounce can chickpeas, drained and rinsed
1/3 cup uncooked orzo
1/2 teaspoon kosher salt + more to taste
1/4 teaspoon ground black pepper + more to taste
1/4 cup freshly chopped dill
Juice of 1 lemon (about 2 tablespoons freshly squeezed lemon juice)

Steps:

Set a medium soup pot over low heat. Add olive oil, leeks, carrots, and celery. Cook, stirring occasionally, until veggies are tender, about 10 minutes.
Add garlic and turmeric and cook, stirring frequently, for one more minute.
Add the vegetable broth, chickpeas, orzo, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir to combine. Increase heat to medium-high and bring to a boil. Reduce heat and simmer, stirring frequently, until the orzo is tender, about 5 minutes.
Remove from heat. Squeeze in the lemon juice and stir in the dill. Taste and add additional salt and pepper if desired (I add at least another 1/4-1/2 teaspoon salt, but I like things on the salty side.)
Serve with additional dill as garnish.

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