Description
Hearty Mediterranean lemon chicken orzo soup delivers comforting warmth with zesty citrus notes and tender chicken. Mediterranean herbs and creamy broth invite you to savor each spoonful of this classic, nourishing dish.
Ingredients
Scale
Protein:
- 1 pound boneless skinless chicken thighs
Vegetables:
- 1 onion
- 3 carrots
- 2 celery ribs
- 3 cloves garlic
Seasonings and Liquids:
- 2 tablespoons olive oil
- 5 cups chicken stock
- 3 tablespoons freshly squeezed lemon juice
- 2 tablespoons chopped fresh parsley leaves
- 1 sprig rosemary
- ½ teaspoon dried thyme
- 2 bay leaves
- ¾ cup orzo pasta
- Kosher salt
- Freshly ground black pepper
Instructions
- Generously coat chicken thighs with salt and pepper for robust flavor profile.
- Warm olive oil in a large stockpot over medium heat, searing chicken until golden brown on both sides, approximately 2-3 minutes per side; transfer cooked chicken to a separate plate.
- In the same stockpot, sauté minced garlic, diced onions, chopped carrots, and sliced celery until vegetables become tender and translucent, roughly 4 minutes.
- Introduce fresh thyme to the vegetable mixture, allowing its aromatic essence to permeate for approximately 45-60 seconds.
- Pour chicken stock and water into the pot, incorporating bay leaves; bring the liquid to a rolling boil.
- Gently add orzo pasta, fresh rosemary sprigs, and previously seared chicken; reduce heat to a gentle simmer and cook for 10-12 minutes until pasta reaches al dente consistency.
- Brighten the soup with freshly squeezed lemon juice and chopped parsley, adjusting seasoning with additional salt and pepper as desired.
- Ladle the piping hot soup into serving bowls and enjoy immediately while flavors are vibrant and components remain tender.
Notes
- Enhance chicken flavor by marinating thighs in herbs and lemon zest for 30 minutes before cooking for deeper taste profile.
- Swap chicken thighs with shredded rotisserie chicken or tofu for quick protein alternatives that save preparation time.
- Use gluten-free orzo or quinoa to make the soup celiac-friendly and maintain similar texture and nutritional value.
- Control sodium levels by using low-sodium chicken stock and adding salt gradually while tasting to prevent over-seasoning.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: Mediterranean
Nutrition
- Serving Size: 6
- Calories: 260 kcal
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 70 mg