Summer Orzo Soup Recipes

LEMON CHICKEN ORZO SOUP

Steps:

• Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Season chicken thighs with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside. Add remaining 1 tablespoon oil to the stockpot. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute. Whisk in chicken stock, bay leaves and 1 cup water; bring to a boil. Stir in orzo, rosemary and chicken; reduce heat and simmer until orzo is tender, about 10-12 minutes. Stir in lemon juice and parsley; season with salt and pepper, to taste. Serve immediately.

SUMMER ORZO SOUP

Steps:

• Peel and finely dice one onion and garlic cloves. Peel and slice a carrot. Wash and slice zucchini and chard leaves.
• In a pot heat olive oil to medium. Add chopped onions and lightly fry until translucent, stirring regularly so as not to burn the onion. Then, add garlic and carrots. Stir well and pour in your stock and let it simmer for about 10 minutes, so that the carrots tenderize.
• Add orzo pasta, peas and zucchini, season with salt & pepper to taste and let it cook for another 10 minutes until the orzo is cooked al dente.
• When the orzo is almost done, fold in your sliced chard and chopped parsley, then serve hot.
• Note: If the soup is too thick, add some hot water.

VEGETABLE ORZO SOUP

Steps:

• Saute pepper and onion in oil in a Dutch oven until tender. Add garlic; cook 1 minute longer. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes and pasta are tender.

SUMMER VEGETABLE ORZO SOUP

Steps:

• Heat oil over medium high heat. Add onions and cook, stirring 5-6 minutes or until softened.
• Add garlic, salt and pepper; cook for 1 minute.
• Stir in zucchini, tomatoes with juice, corn and water. Bring to a boil.
• Reduce heat and simmer for 15 minutes.
• Stir in beans, orzo, and half the basil; simmer, stirring 15-20 minutes or until orzo is al dente.
• Stir in remaining basil.

MEDITERRANEAN CHICKEN ORZO SOUP

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.

SUMMER ORZO

Steps:

• Cook orzo according to package directions for al dente. Drain orzo; rinse with cold water and drain well. Transfer to a large bowl., In a large nonstick skillet, heat water over medium heat. Add corn; cook and stir until crisp-tender, 3-4 minutes. Add to orzo; stir in tomatoes, feta cheese, cucumber, onion, mint and, if desired, capers. In a small bowl, whisk oil, lemon juice, lemon zest, salt and pepper until blended. Pour over orzo mixture; toss to coat. Refrigerate 30 minutes., Just before serving, stir in almonds.