Chickpea Orzo Soup With Lemon Dill Recipes

LEMON, CHICKEN AND ORZO SOUP WITH SPINACH

Steps:

• Heat the oil in a large saucepan over medium heat. Add the carrot, celery, onion, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until tender, about 8 minutes. Add the garlic and continue to cook for 1 minute.
• Add the chicken broth and bring to a boil. Reduce the heat to a simmer and stir in the orzo. Cook until the orzo is just tender, about 7 minutes.
• Add the chicken and simmer until heated through. Add the spinach and stir until wilted. Remove from the heat and stir in the dill and lemon zest. Season with additional salt and pepper. Serve sprinkled with additional dill.

LEMON CHICKPEA ORZO SOUP

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.

LEMON CHICKEN ORZO SOUP

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.

CHICKEN, LEMON, AND DILL WITH ORZO

Steps:

• Preheat oven to 400 degrees. In a saucepan, bring broth, 3/4 cup water, butter, salt, and pepper to a boil. In a 3-quart baking dish, combine chicken, orzo, feta, dill, lemon zest and juice. Pour broth mixture over orzo and stir once to incorporate. Bake until orzo is tender and cooking liquid is creamy, 40 minutes. Sprinkle Parmesan on top and let stand 5 minutes before serving.

CHICKPEA ORZO SOUP WITH LEMON & DILL

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.