Description of this recipe
This Spring Lemon Chicken Orzo Soup is a vibrant and comforting dish that perfectly balances the richness of chicken broth with the bright, zesty flavors of lemon and dill. The addition of tender orzo pasta and healthy vegetables like carrots, celery, and spinach makes it a complete and satisfying meal. It’s a delightful soup to enjoy on a cool spring evening, offering a light yet hearty option that will warm you from the inside out.
Why you will love this recipe
You’ll absolutely fall in love with this Spring Lemon Chicken Orzo Soup for its simplicity, freshness, and incredible flavor profile. It’s a fantastic way to use leftover rotisserie chicken, making it a quick and efficient meal to prepare. The lemon-infused broth creates a tangy and refreshing base that elevates the entire soup, while the orzo pasta adds a delightful texture that’s both comforting and satisfying. It’s a wholesome, family-friendly recipe that’s sure to become a staple in your kitchen. Plus, the bright flavors and vibrant colors make it a visually appealing dish that’s perfect for any occasion. The inclusion of spinach adds a boost of nutrients, making it a healthy and guilt-free indulgence.
Ingredients:
- 2 cups cooked and shredded rotisserie chicken (or about 2 chicken breasts, cooked and shredded/diced)
- 1 medium onion, diced (about 1 cup)
- 1 cup diced carrots
- 1 cup diced celery
- 8 cups chicken broth
- 1½ cups orzo
- ½ cup frozen or fresh chopped spinach
- 2 tablespoons avocado or olive oil
- 1 large lemon
- 3 eggs at room temperature
- 1 tablespoon fresh or dried dill
- Salt and pepper to taste
Preparation:
Step 1: In a large pot or Dutch oven, heat the avocado or olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté the vegetables for about 5-7 minutes, or until they are softened and the onions become translucent. Stir occasionally to prevent burning and ensure even cooking. The aroma of the sautéed vegetables will fill your kitchen, creating a warm and inviting atmosphere. This initial step is crucial for building the flavor base of the soup, so don’t rush the process.
Step 2: Pour in the chicken broth, ensuring that it covers the sautéed vegetables. Increase the heat to bring the broth to a boil. Once boiling, reduce the heat to medium and let the broth simmer for about 10-15 minutes, or until the vegetables are tender. Simmering allows the flavors of the vegetables to meld together and infuse the broth, creating a richer and more complex taste. This step is essential for developing the overall depth of the soup.
Step 3: Add the shredded chicken and orzo pasta to the simmering broth. Continue cooking for about 10 minutes, stirring occasionally to prevent the orzo from sticking to the bottom of the pot. The orzo should be cooked al dente, meaning it’s slightly firm to the bite. Be careful not to overcook the pasta, as it will become mushy. The chicken will heat through and absorb the flavors of the broth, adding a hearty element to the soup.
Step 4: While the soup is simmering, prepare the egg-lemon mixture, also known as Avgolemono. In a separate bowl, whisk the eggs until they are well blended and slightly frothy. Add the juice of one large lemon, making sure to remove any seeds that may have fallen in. The lemon juice will add a vibrant and tangy flavor to the eggs, creating a harmonious balance.
Step 5: Temper the eggs by slowly whisking in a cup of the hot broth from the soup. Gradually add up to 2 cups of broth into the egg-lemon mix, whisking continuously to prevent the eggs from curdling. Tempering the eggs is a crucial step to ensure that they blend smoothly into the soup without forming clumps. This process gently raises the temperature of the eggs, allowing them to incorporate seamlessly into the hot broth.
Step 6: Stir the chopped spinach and dill into the soup. If using frozen spinach, cook until it is heated through and tender. Fresh spinach will wilt quickly in the hot broth. The spinach adds a boost of nutrients and a touch of green color to the soup, while the dill imparts a fresh and herbaceous aroma.
Step 7: Remove the soup from the heat and gently stir in the tempered egg mixture while continuously stirring to prevent curdling. The egg-lemon mixture will thicken the soup slightly, creating a creamy and velvety texture. The aroma of lemon and dill will become more pronounced, tantalizing your senses.
Step 8: Serve the Spring Lemon Chicken Orzo Soup hot, with optional lemon wedges on the side for those who prefer an extra burst of citrus flavor. A sprinkle of fresh dill can also enhance the presentation and aroma of the soup.
COOKING Rating:
Easy
Serving Suggestions:
- Serve hot with a side of crusty bread or garlic toast for dipping into the flavorful broth.
- Garnish with a sprinkle of fresh dill or a lemon wedge for an extra burst of flavor and visual appeal.
- Pair with a light salad or a grilled cheese sandwich for a complete and satisfying meal.
- Offer a dollop of plain Greek yogurt or a swirl of cream for added richness and creaminess.
Tips:
- Use leftover rotisserie chicken to save time and effort.
- Adjust the amount of lemon juice to your preference.
- Be careful not to curdle the eggs by tempering them properly and stirring continuously while adding the egg mixture to the soup.
- Add other vegetables like zucchini or bell peppers for added flavor and nutrition.
- Use gluten-free orzo for a gluten-free version of the soup.
- For a richer flavor, use homemade chicken broth instead of store-bought.
Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Nutritional Information:
(Estimated, may vary based on specific ingredients and serving size)
Calories:
Approximately 350-400 per serving
Protein:
Approximately 25-30 grams per serving
Sodium:
Varies depending on the broth used, aim for lower sodium options
Conclusion
This Spring Lemon Chicken Orzo Soup is a delightful and comforting dish that’s perfect for any occasion. Its vibrant flavors, wholesome ingredients, and easy preparation make it a winning recipe that you’ll want to make again and again. Whether you’re looking for a quick weeknight meal or a comforting weekend lunch, this soup is sure to satisfy your cravings and warm your soul. The combination of tender chicken, flavorful vegetables, and tangy lemon broth creates a symphony of flavors that will tantalize your taste buds and leave you feeling nourished and satisfied. So, gather your ingredients, put on your apron, and get ready to enjoy a bowl of pure culinary bliss!
Questions and Answers:
Q1: Can I use bone-in chicken instead of rotisserie chicken?
A: Absolutely! Bone-in chicken pieces, like thighs or drumsticks, can add even more flavor to the soup. Simply simmer the chicken in the broth until it’s cooked through and the meat is falling off the bone. Remove the chicken, shred the meat, and return it to the soup. Just be sure to remove and discard the bones and skin before adding the meat back in.
Q2: Can I make this soup ahead of time?
A: Yes, you can prepare the soup ahead of time, but it’s best to add the orzo just before serving to prevent it from becoming too mushy. You can also prepare the egg-lemon mixture separately and add it to the soup just before serving. Store the soup in an airtight container in the refrigerator for up to 3 days.
Q3: Can I freeze this soup?
A: While you can freeze this soup, keep in mind that the texture of the orzo and the egg-lemon mixture may change slightly after freezing and thawing. For best results, freeze the soup without the orzo and egg-lemon mixture. Add the orzo when reheating, and temper the egg-lemon mixture and stir it in just before serving.
Q4: I don’t have fresh dill. Can I use dried dill instead?
A: Yes, you can substitute dried dill for fresh dill. Use about 1 teaspoon of dried dill for every tablespoon of fresh dill. Keep in mind that dried dill has a more concentrated flavor, so you may want to start with less and add more to taste.
Q5: Can I make this soup vegetarian?
A: Certainly! To make this soup vegetarian, simply omit the chicken and use vegetable broth instead of chicken broth. You can also add other vegetables like zucchini, bell peppers, or mushrooms for added flavor and nutrition. Consider adding a can of drained and rinsed chickpeas or white beans for added protein and heartiness.
