Lemon Chicken Orzo Soup Recipe

Lemon Chicken Orzo Soup Recipe

Just like laundry is The Neverending Story as adults, what’s for dinner is the neverending question. Like, seriously, what IS for dinner tonight?

If you’re like me, getting in a rut is easy. Honestly, I really try to make fairly healthy, filling dinners that leave us with leftovers a few times a week. Saturdays are my recipe trial nights & the last few weeks, I am totally uninspired. Last year was all about Blue Apron, Plated & Purple Carrot, but I’m in cash saving mode.

Salt, Fat, Acid, Heat

My friend Michelle, from Daily Waffle, continues to inspire me with her cooking. A cookbook she uses is Salt, Fat, Acid, Heat by Samin Nosrat. Hey, isn’t that a show on Netflix? It sure as hell is. I binged the heck out of it on Christmas break & I am determined to take some of what I’ve learned about flavors into 2019.

Quickly, I realized I am not bringing enough acid to my own food. I am changing this ASAP. Since the citrus season is upon us, I need some lemons in my life. One thing I learned from Samin is to taste all the citrus every time. The flavors are changing on a daily & even hourly basis so the amount of citrus will vary based on its flavor.

I always have a stockpile of orzo & I am determined to utilize roasted chicken from Costco in a multitude of ways. Mark my words, this is an honest New Year’s resolution for me.

Leftovers, Please

The recipe I am using is adapted from Girl & the Kitchen. She uses this Better than Bouillon base & I have to tell you, I’m a convert. It adds a ton of flavor & doesn’t seem to have a bunch of crappy ingredients like the old school dry bouillon cubes.

Mila’s recipe is great & I made a few changes to satisfy my need & desire to make a vat of soup with ample leftovers. For one, I’m using an entire roasted chicken from Costco. I love those damn things. They’re $5 & you get a ton of meat, lots of flavors & it meets Samin Nosrat’s fat & heat component.

Treat Yourself to a Microplane

The lemons I used are huge & it was full of lemon flavor. if you don’t have a zester, may I suggest a Microplane? I bought a Microplane several years ago when I was Really Into Rachael Ray. I thought I would use it a few times a year. I’m happy to say it is in my top kitchen drawer & is well used. Better yet, it is still in great shape. If you don’t have one, just use the smaller side of your grater.

THE VERDICT

I am Really Into This Lemon Chicken Orzo Soup Recipe! This pot of delicious soup satisfied everyone in my house & we have plenty of leftovers. Heck, yes! It’s a great way to use roasted chicken, packs lots of flavors & it healthy & affordable.

If you love lemon & chicken, check out our Lemon Chicken Recipe here. It remains a favorite at my house.

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Lemon Chicken Orzo Soup Recipe

Use a roasted chicken, fresh lemons & orzo pasta for a quick & tasty dinner with plenty of leftovers. 

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings 10

Ingredients

• 1  large white or yellow onion diced
• 3-4  medium carrots diced
• 4  stalks of celery diced
• 4  garlic cloves minced
• 2-3 large lemons
• 1 whole roasted chicken & can substitute with 2 lbs of uncooked chicken
• 12 cups  chicken broth
• 2-3 tbsp Better than Bouillon Chicken Base
• 1 bunch parsley
• 2 tbsp butter

Instructions

1. Heat 2 Tbsp of butter in a large stock put or Dutch oven.
2. Once butter is melted, add onions, & cook on medium-low while you chop carrots & celery.
3. Add carrots & celery, stir & cook until onions are translucent.
4. Add in garlic, lemon zest & juice & stir to combine.
5. Add in 12 cups of chicken stock, stir to combine & turn up heat to boil.
6. Next add 3 heaping Tbsp of Better than Bouillon. Stir to fully combine.
7. As the pot is simmering, add 1/2 to 2/3 cup of dry orzo.
8. Add in the rough chopped or shredded chicken & simmer approximately 10 - 15 minutes.

9. Taste the soup! The pasta should be al dente & adjust the lemon flavor to your liking. If you want some additional veggies, add in some spinach.

Print

Lemon Chicken Orzo Soup Recipe

Use a roasted chicken, fresh lemons & orzo pasta for a quick & tasty dinner with plenty of leftovers. 

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings 10

Ingredients

• 1  large white or yellow onion diced
• 3-4  medium carrots diced
• 4  stalks of celery diced
• 4  garlic cloves minced
• 2-3 large lemons
• 1 whole roasted chicken & can substitute with 2 lbs of uncooked chicken
• 12 cups  chicken broth
• 2-3 tbsp Better than Bouillon Chicken Base
• 1 bunch parsley
• 2 tbsp butter

Instructions

1. Heat 2 Tbsp of butter in a large stock put or Dutch oven.
2. Once butter is melted, add onions, & cook on medium-low while you chop carrots & celery.
3. Add carrots & celery, stir & cook until onions are translucent.
4. Add in garlic, lemon zest & juice & stir to combine.
5. Add in 12 cups of chicken stock, stir to combine & turn up heat to boil.
6. Next add 3 heaping Tbsp of Better than Bouillon. Stir to fully combine.
7. As the pot is simmering, add 1/2 to 2/3 cup of dry orzo.
8. Add in the rough chopped or shredded chicken & simmer approximately 10 – 15 minutes.

9. Taste the soup! The pasta should be al dente & adjust the lemon flavor to your liking. If you want some additional veggies, add in some spinach.