Lemon Squash Soup With Orzo Recipes

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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

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

LEMONY MUSHROOM-ORZO SOUP FOR TWO



Lemony Mushroom-Orzo Soup for Two image

Here's a versatile soup that works as an appetizer or as a side for a sandwich lunch. It's loaded with mushrooms and orzo pasta-and lemon livens up its mild flavor.-Edrie O'Brien, Denver, Colorado

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 2 servings.

Number Of Ingredients 11

2-1/2 cups sliced fresh mushrooms
2 green onions, chopped
1 tablespoon olive oil
1 garlic clove, minced
1-1/2 cups reduced-sodium chicken broth
1-1/2 teaspoons minced fresh parsley
1/4 teaspoon dried thyme
1/8 teaspoon pepper
1/4 cup uncooked orzo pasta
1-1/2 teaspoons lemon juice
1/8 teaspoon grated lemon zest

Steps:

  • In a small saucepan, saute mushrooms and onions in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, parsley, thyme and pepper., Bring to a boil. Stir in the orzo, lemon juice and zest. Cook until pasta is tender, 5-6 minutes.

Nutrition Facts : Calories 191 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 437mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 2g fiber), Protein 9g protein. Diabetic Exchanges

LEMON SQUASH SOUP WITH ORZO



Lemon Squash Soup With Orzo image

A lovely variant on the usual Greek lemon-chicken soup, with mint adding an unusual twist. I don't remember where I found this recipe, but my whole family loves it. It's incredible served with dark pumpernickel bread. Use an immersion blender for the best possible texture, but a regular blender will work well enough. For a vegetarian version, substitute vegetable broth for the chicken broth. Enjoy!

Provided by quondamquadrat

Categories     Vegetable

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 11

1 1/2 lbs crookneck yellow squash (about 3 to 4)
4 tablespoons butter
1 large onion, finely chopped
salt, to taste
white pepper, to taste
5 cups chicken stock (you can use vegetable stock for a vegetarian soup)
1/4 cup orzo pasta
1/2 cup light cream
2 egg yolks
2 tablespoons lemon juice
2 tablespoons of fresh mint, finely minced

Steps:

  • Cut the squash in half lengthwise and then crosswise into 1/2-inch-thick slices; set aside.
  • Melt the butter in a large soup pot over medium heat. Add the onions and cook until tender, about 10 minutes. Add squash and season with salt and pepper. Cover and simmer over low heat for 10 minutes.
  • Add 4 cups of the chicken stock and bring to a boil. Reduce the heat and simmer, covered, for an additional 15 minutes, or until the squash is very soft.
  • Use an immersion blender to create a smooth, thick puree. (If using a regular blender, allow soup to cool before pureeing, and then return it to the pot.)
  • Bring back to a boil. Add the orzo and reduce the heat, cooking until the pasta is tender, about 7 to 8 minutes. Reduce heat to a gentle simmer.
  • Meanwhile, in a separate bowl, combine the cream, egg yolks and lemon juice. Whisk until smooth. Add the cream/egg mixture to the soup and whisk over low heat until blended. Do not let the soup come back to a boil or the egg yolks will curdle.
  • Stir in the mint. If the soup is too thick at this point, add the remaining cup of stock. Serve immediately.

Nutrition Facts : Calories 191.6, Fat 11.8, SaturatedFat 6.4, Cholesterol 76.9, Sodium 266.2, Carbohydrate 15.7, Fiber 2.2, Sugar 3.4, Protein 6.6

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