Lemonchickenorzosoup Recipes

COPYCAT LEMON CHICKEN ORZO SOUP

Copycat Lemon Chicken Orzo Soup image

I fell in love with this seasonal soup last summer while it was at that famous fancy sandwich shop, and I was determined to recreate it. It's an easy soup to make and it's been a huge favorite in our house ever since. I make it almost weekly. Don't tell that fancy sandwich shop, but I think this is actually better than theirs! Garnish with fresh lemon slices.

Provided by shannonferger

Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes

Time 1h15m

Yield 6

Number Of Ingredients 11

Ingredients

8 cups chicken broth
2 cooked skinless, boneless chicken breasts
½ (10 ounce) bag fresh spinach, roughly chopped
6 baby carrots, diced into bite-sized pieces
2 stalks chopped celery
1 cup uncooked orzo pasta
2 tablespoons chopped fresh basil
½ teaspoon dried oregano
½ teaspoon ground black pepper
½ teaspoon salt
¼ cup lemon juice

Steps:

Combine chicken broth, chicken breasts, spinach, carrots, celery, orzo pasta, basil, oregano, pepper, and salt in a large stockpot over medium heat. Cook, stirring frequently, until vegetables and pasta are tender, about 30 minutes.
Add lemon juice in small amounts, stirring well and tasting after each addition to adjust flavor.

Nutrition Facts : Calories 204 calories, Carbohydrate 28.8 g, Cholesterol 32.5 mg, Fat 2.4 g, Fiber 1.9 g, Protein 15.9 g, SaturatedFat 0.5 g, Sodium 1797.7 mg, Sugar 3.6 g

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

Ingredients

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

LEMON CHICKEN ORZO SOUP

Lemon Chicken Orzo Soup image

Chockfull of hearty veggies and tender chicken in a refreshing lemony broth. It is PURE COMFORT in a bowl!

Provided by Chungah Rhee

Yield 6 servings

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil, divided
1 pound boneless, skinless chicken thighs, cut into 1-inch chunks
Kosher salt and freshly ground black pepper
3 cloves garlic, minced
1 onion, diced
3 carrots, peeled and diced
2 celery ribs, diced
1/2 teaspoon dried thyme
5 cups chicken stock
2 bay leaves
3/4 cup uncooked orzo pasta
1 sprig rosemary
Juice of 1 lemon
2 tablespoons chopped fresh parsley leaves

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.

LEMON CHICKEN ORZO SOUP

Lemon Chicken Orzo Soup image

This is a Cooking Light recipe I modified. I substituted store-bought rotisserie chicken and chicken stock in place of making my own. I serve this with some grated Romano cheese on top.

Provided by sraedemarco

Categories Clear Soup

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 15

Ingredients

9 cups chicken stock
2 teaspoons olive oil
1 1/3 cups carrots, chopped
1 1/3 cups onions, chopped
1 cup celery, chopped
1 garlic clove, minced
1 teaspoon fresh thyme
2 teaspoons salt
1 rotisserie-cooked chicken, shredded (about 3 cups)
8 ounces orzo pasta, uncooked
1/4 cup fresh flat-leaf parsley, chopped
2 1/2 teaspoons lemon rind, grated
1/4 cup fresh lemon juice
1/2 teaspoon black pepper, coarsely cracked (optional)
1/4 cup romano cheese, grated (optional)

Steps:

1. Heat olive oil in a large dutch oven.
2. Add carrot, onion, celery, garlic, thyme, lemon rind and salt. Saute over medium heat until vegetables begin to soften.
3. Add chicken stock and lemon juice. Bring to a boil.
4. Add chicken and orzo. Simmer until orzo is cooked thru.
5. Just before serving add parsley. Garnish with black pepper and Romano cheese.

LEMON CHICKEN ORZO SOUP

Lemon Chicken Orzo Soup image

A cozy and comforting soup that still feels light, thanks to its bright, lemon-forward flavor. Orzo pasta and shredded rotisserie chicken make it feel like a meal-but one that's done in just 35 minutes.

Provided by Betty Crocker Kitchens

Categories Entree

Time 35m

Yield 6

Number Of Ingredients 9

Ingredients

2 cartons (32 oz each) Progresso™ chicken broth (8 cups)
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup uncooked orzo pasta (3.2 oz)
1/3 cup fresh lemon juice
1/4 cup Gold Medal™ all-purpose flour
3 cups shredded deli rotisserie chicken
2 tablespoons butter
1 tablespoon chopped fresh dill leaves

Steps:

In 5-quart Dutch oven, add 7 cups of the chicken broth, the salt and pepper; heat to boiling. Add orzo to broth; reduce heat to medium, and simmer uncovered 7 to 10 minutes, stirring occasionally, until orzo is tender.
In 2-cup glass measuring cup, add remaining 1 cup broth, the lemon juice and flour, beating with whisk to combine. Slowly stir mixture into soup; return to simmering. Cook and stir 1 to 2 minutes or until soup thickens slightly.
Stir in chicken; cook 1 to 2 minutes or until heated through. Remove from heat; stir in butter. Divide among bowls to serve; garnish with dill leaves.

Nutrition Facts : Calories 260, Carbohydrate 19 g, Cholesterol 70 mg, Fat 1 1/2, Fiber 1 g, Protein 24 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1560 mg, Sugar 2 g, TransFat 0 g

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