Chicken And Orzo Soup – Food Faith Fitness
This Chicken And Orzo Soup is a refreshing take on a classic comfort food!
The combination of lemon and garlic in this chicken and orzo soup recipe recalls memories of some of my favorite Greek dishes, such as lemon potatoes and lemon garlic chicken. It’s both vibrant and savory, bursting with fresh flavor. Although the recipe states the lemon is optional, I highly recommend including it, and you can even increase the juice volume a little if you’d like.
This soup is both comforting and refreshing, and it’s a delightful take on an old standby. Each delectable mouthful is packed with tender chicken shreds, bite-size veggies, and grains of orzo, ready for your waiting taste buds.
To make a creamy version, combine 2 teaspoons of all-purpose flour with 3/4 cup milk (either dairy or plant-based), and add it once the orzo is cooked. Simmer for an additional 2 minutes and adjust any seasonings before sprinkling with grated Parmesan cheese.
Is Chicken And Orzo Soup Healthy?
Chicken and orzo soup can be a healthy appetizer or main course, providing abundant protein and vitamin-packed vegetables. If you’re concerned about your sodium levels, consider using low-sodium chicken broth and reducing the added salt. This soup can be made gluten-free by substituting the orzo in the recipe for gluten-free orzo, rice, or quinoa.
The Benefits Of Making Soup From Scratch
We all have days when we don’t feel like cooking. Having containers of soup in the freezer makes mealtime easy. I’m a huge proponent of preparing pots of soup throughout the year, and for good reason. Soups such as chicken and orzo are great to have on hand when you’re feeling under the weather. A bowl of hot soup may help prevent dehydration and reduce congestion.
Most soups can be heated from frozen on the stove or microwaved. Making soup from scratch also lets you control the ingredients and sodium content, which can be high in some packaged soups. Homemade soups are also significantly more affordable than pre-made or restaurant soups. So go ahead, pull out a pot and make some soup today!
FAQs & Tips
After it cools to room temperature, the soup can be refrigerated in airtight containers for up to 4 days. It can also be frozen for up to 3 months and thawed overnight in the fridge before reheating. Let it chill overnight in the refrigerator before freezing. Note: The pasta will absorb some of the broth and become puffy, so your soup will thicken as it sits and may need more broth added to the leftovers. Making the orzo separately and adding it at serving time can eliminate this problem.
Additional vegetables such as chopped broccoli, leeks, mushrooms, bell peppers, peas, spinach, and corn work well in this soup. Chickpeas or white beans, such as Great Northern, infuse additional protein into this soup. Other seasonings, such as turmeric and red pepper flakes, add more flavor. You can also garnish the soup with chopped green onions (a.k.a scallions) or chives.
Leftover rotisserie chicken (white and/or dark meat) can save about 15 minutes of cooking time. After adding the broth, let the soup boil, then add the shredded rotisserie chicken with the orzo in Step 6, to allow the chicken to absorb the flavors of the broth. Continue with the remainder of the cooking instructions.
Serving Suggestions
Chicken and orzo soup can be your first or main course. For a complete Greek-themed feast, pair it with this Chopped Greek Salad and Pita Bread. Or, serve it as a first course before enjoying some tasty Lamb Kabobs and Greek Potatoes. You can also pair this soup with some Spanakopita for a filling and delicious lunch or dinner. And whatever you do, don’t forget the Baklava for dessert!
Prep: 15 minutes
Cook: 35 minutes
Total: 50 minutes
Ingredients
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 medium carrots peeled and sliced
- 2 celery ribs sliced
- 3 cloves garlic minced
- 8 cups chicken broth
- 1 pound boneless skinless chicken breasts
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 cup uncooked orzo pasta
- 2 tablespoons lemon juice optional
- 2 tablespoons chopped fresh parsley
Instructions
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In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery. Cook until softened, about 5 minutes.
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Add minced garlic and cook for 1 minute, until fragrant.
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Pour in chicken broth. Add chicken breasts and dried thyme. Season with salt and pepper.
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Bring to a boil. Reduce heat to low, cover, and simmer until chicken is cooked through, about 15-20 minutes.
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Remove chicken from pot. Shred it with two forks.
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Add orzo pasta to the pot.
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Cook until orzo is tender, about 8-10 minutes, stirring occasionally to ensure it does not stick to the bottom of the pot.
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Add the chicken back to the pot and continue cooking for 2 minutes. Stir in the lemon juice and chopped fresh parsley. Taste and adjust the seasoning if necessary.
Nutrition Info:
Calories: 372kcal (19%) Carbohydrates: 37g (12%) Protein: 34g (68%) Fat: 9g (14%) Saturated Fat: 2g (13%) Polyunsaturated Fat: 1g Monounsaturated Fat: 4g Trans Fat: 0.02g Cholesterol: 77mg (26%) Sodium: 1833mg (80%) Potassium: 770mg (22%) Fiber: 3g (13%) Sugar: 6g (7%) Vitamin A: 5293IU (106%) Vitamin C: 10mg (12%) Calcium: 64mg (6%) Iron: 2mg (11%)
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