LEMON CHICKEN ORZO SOUP
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
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 SOUP WITH ORZO
Make and share this Lemon Chicken Soup With Orzo recipe from Food.com.
Provided by ratherbeswimmin
Categories Healthy
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat 2 teaspoons oil in a pot over med-high heat; season the chicken with salt and add it to the pot; cook/stir occasionally, until just cooked through, about 5 minutes; transfer the chicken to a dish; set aside.
- Add the remaining 2 teaspoons oil to the pot; add in onions, celery, carrot, and thyme; cook/stir over med-high heat until the vegetables are tender, about 5 minutes.
- Add in 5 cups broth and bring to a boil; add in orzo and let simmer until tender, about 8 minutes.
- Decrease heat to low to keep the soup hot, but not boiling.
- Warm the remaining 1 cup broth in a small pan until it is hot, but not boiling.
- In a bowl, beat the eggs; gradually whisk the lemon juice into the eggs; then gradually add the hot broth to the lemon-egg mixture, whisking all the while.
- Add the mixture to the soup, stirring well until the soup is thickened.
- Do not let the soup come to a boil; add in cooked chicken; season to taste with salt and pepper; serve.
LEMON CHICKEN ORZO
This lemon chicken orzo recipe is creamy, comforting, made in one pot (for fewer dishes!), and comes together in about 30 minutes.
Provided by Natasha Bull
Categories Side Dish
Time 30m
Number Of Ingredients 13
Steps:
- Add the oil, butter, and onion to a pot over medium-high heat. Sauté the onion for 3-4 minutes.
- Add the garlic, Italian seasoning, and orzo. Cook for 2-3 minutes, stirring often (this infuses the orzo with more flavor and toasts it a little).
- Stir in the chicken broth, lemon juice, and cream. Once it starts to bubble, continue cooking for 10 minutes, uncovered, stirring fairly often. You will probably need to turn the heat down a bit (to medium or even medium-low). It should gently bubble vs. furiously boil, and you don't want the liquid to reduce too much before the pasta has cooked. See notes below for troubleshooting tips.
- Stir in the chicken.
- Take the pot off the heat, stir in the parmesan and spinach, and cover the pot for 3-5 minutes or until it has thickened up to your liking. Season with salt & pepper as needed and serve immediately.
Nutrition Facts : Calories 616 kcal, Carbohydrate 34 g, Protein 30 g, Fat 40 g, SaturatedFat 21 g, Cholesterol 160 mg, Sodium 761 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
CREAMY LEMON CHICKEN SOUP WITH SPINACH
A Low Carb (Keto) Creamy Chicken Soup Recipe with Lemon, Parmesan, and Spinach!
Provided by Sommer Collier
Categories Main Course Soup
Time 35m
Number Of Ingredients 15
Steps:
- Place a large 6-8 quart saucepot over medium heat. Add the butter, onions, and celery. Sauté for 3 minutes. Then add in the carrots and garlic and sauté another 2 minutes to soften.
- Place whole raw chicken breasts in the pot. Add in the lemon zest, Italian seasoning, chicken broth, 1 teaspoon salt, and 1/4 teaspoon black pepper. Cover and bring to a boil. Lower the heat if needed and simmer for about 15 minutes (covered) to cook the chicken.
- Meanwhile, whisk the heavy cream and cornstarch (or glucomannan) together until very smooth.
- Once the chicken has cooked through, pull the chicken breasts out of the pot with tongs and set on a cutting board.
- Stir the heavy cream mixture and parmesan cheese into the soup base to thicken. Stir another minute, until the parmesan melts and blends smoothly into the soup base.
- Use two forks to shred the chicken breasts. Then stir the shredded chicken, spinach, and parsley in the soup. Taste, then salt and pepper as needed. Serve warm, with extra parmesan if desired!
Nutrition Facts : ServingSize 1.5 cup, Calories 235 kcal, Carbohydrate 8 g, Protein 19 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 75 mg, Sodium 1177 mg, Fiber 2 g, Sugar 3 g
LEMON, CHICKEN AND ORZO SOUP WITH SPINACH
Provided by Food Network
Time 35m
Yield 6 servings
Number Of Ingredients 12
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 ORZO CHICKEN SOUP WITH SPINACH
Make and share this Lemon Orzo Chicken Soup With Spinach recipe from Food.com.
Provided by LRFoley
Categories Low Cholesterol
Time 40m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Het olive oil in a large stock pot. Add onion and garlic and cook for 3 minutes. Add lemon zest, red pepper flakes and thyme and cook another 3 minutes. Add spinach and orzo, stir to coat, and cook for 1 minute. Add chicken broth, lemon juice and shreddeed chicken. Bring to a light simmer and cook for 12 minutes. In a small bowl, whisk the 2 tablespoons water with the cornstarch until smooth. Whisk mixture into soup and allow the soup to thicken slightly. Serve topped with Parmesan cheese.
Nutrition Facts : Calories 214.9, Fat 5, SaturatedFat 1.1, Cholesterol 13.7, Sodium 778, Carbohydrate 27.3, Fiber 1.4, Sugar 2.2, Protein 14.1
GREEK LEMON CHICKEN AND ORZO CASSEROLE
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F.
- For the orzo: Whisk together the stock, butter, salt, cornstarch, dill, lemon zest and juice and garlic in a bowl. Mix in the orzo.
- For the chicken: In a separate bowl, mix together the coriander, salt and pepper. Coat the chicken all over with the seasoning.
- Pour the stock/orzo mixture into a glass 9-by-13-inch baking dish. Add the chicken breasts, laying them at an angle so all but the tops of the breasts are submerged. Shingle the lemon slices in between the chicken breasts.
- Bake, uncovered, until the chicken registers an internal temperature of 165 degrees F, 35 to 40 minutes. Let rest for 5 minutes. Top with the chopped parsley before serving.
More about "lemon chicken and orzo soup with spinach food"
SOUPY LEMON CHICKEN AND ORZO WITH SPINACH AND ... - …
From goodfood.com.au
Servings 4Total Time 30 minsCategory Dinner
- 1. Add the olive oil to a large frying pan and place over medium heat. Once hot, add the leek and celery and cook for 5 minutes or until soft. Add the garlic and cook for an additional minute. Add the orzo and chicken stock and cook for about 5 minutes.
- 2. Add the chicken and cook for an additional 3 minutes or until the orzo is al dente and the chicken has warmed through. At this point you may like to add a little more stock depending on how soupy you like it. How much the stock evaporates can depend on the size of the orzo you have used, and also how rapidly it absorbs during cooking. Keep a casual eye on it and add more stock until the liquid is to your liking.
- 3. Turn off the heat. Add the lemon zest and juice and stir to combine. Season generously with salt and pepper. Add the spinach and grated parmesan and scoop quickly into bowls. This is at its very best when the spinach is only just warmed and the soupy orzo is still nice and hot.
LEMON CHICKEN ORZO SOUP WITH SPINACH - FOR THE LOVE …
From fortheloveofcooking.net
Reviews 7Servings 6Cuisine GreekCategory Soup
LEMON CHICKEN ORZO SOUP WITH SPINACH - GIRL HEART FOOD®
From girlheartfood.com
Ratings 14Category Main CourseServings 6Total Time 40 mins
- Cook onion, stirring often, until softened, about 5 minutes. Add garlic, stir in, and cook 30 seconds to 1 minute.
- Add carrots, celery, salt, black pepper, rosemary, thyme and bay leaves. Stir. Cook 2 minutes, stirring.
LEMON CHICKEN ORZO SOUP - COOKING CLASSY
From cookingclassy.com
5/5 (34)Total Time 40 minsCategory SoupCalories 395 per serving
- Place chicken on a cutting board, cover with plastic wrap and pound evenly to about 1/2-inch thickness. Season chicken with salt and pepper on both sides.
- Heat 2 Tbsp olive oil a large enameled cast iron pot over medium-high heat. Add chicken and sear on both sides until browned, about 2 - 3 minutes per side. Transfer chicken to plate leaving oil in pan.
- Add an additional 1/2 Tbsp olive oil to pan then add carrots, celery and onion and saute 3 minutes. Move veggies to the side, add garlic and saute 1 minute.
- Pour in chicken broth, oregano, basil, thyme, rosemary and season with salt and pepper to taste. Return chicken to pot and bring to a simmer.
LEMON CHICKEN ORZO SOUP - SIMPLY HOME COOKED
From simplyhomecooked.com
5/5 (3)Total Time 50 minsCategory SoupCalories 239 per serving
- Heat olive oil in a large pot over medium high heat. Add the diced carrot, onion, and celery. Cook until the onion becomes translucent then add the thyme.
- Add the cut chicken to the sautéed vegetables and cook until the chicken is fully cooked. (About 6 minutes)
SPINACH LEMON ORZO SOUP | TASTY KITCHEN: A HAPPY …
From tastykitchen.com
4.7/5
LEMON AND SPINACH ORZO - ALL OUR WAY
From allourway.com
4.5/5 (4)Total Time 25 minsCategory Pasta Dish-SideCalories 171 per serving
- sauté onion in olive oil in a saucepan over medium-high heat until softened, 3-5 minutes, Add garlic; cook until fragrant, 1 minute.
- Add orzo and stir to coat with oil; cook 1-2 minutes. Stir in broth and water, stirring often until liquid is absorbed and orzo is cooked, 9-10 minutes.
LEMON CHICKEN ORZO SOUP - SIMPLE JOY
From simplejoy.com
Ratings 7Calories 448 per servingCategory Soup
- In a heavy bottomed dutch oven (or large soup pot), heat the olive oil over medium heat. Add in the carrtos, celery, onion, and garlic. Stir to combine. Add the thyme, oregano, salt, and pepper. Cook for 5 to 7 minutes until the vegetables are tender the onions are translucent.
- Add the white wine, scraping up any brown bits from the bottom. Add in the chicken stock and bring to a boil. Add the bay leaf and the chicken, and reduce the heat a little so it is a strong simmer. Cook until the chicken registers 165 degrees on an instant read thermometer, about 20 to 25 minutes.
- Remove the cooked chicken from the stock, and set aside. Bring the liquid back to a boil and then add the orzo. Cook for the length of time indicated on the box. If it is a range (i.e. 8 to 10 minutes) pick the lower end of the range (i.e. 8 minutes).
- Shred the chicken and return it to the pot when the orzo is done. Reduce the heat to low and add the lemon juice, lemon zest, and baby spinach.
LEMON CHICKEN, SPINACH AND ORZO SOUP - RECIPE RUNNER
From reciperunner.com
Estimated Reading Time 6 mins
- Heat 2 teaspoons of olive oil in a large pot over medium-high heat. Add in the chicken and oregano and season with salt and pepper. Cook the chicken until lightly browned, but don't cook all the way through, about 3-4 minutes.
- Remove the chicken from the pot onto a plate. Add the remaining 2 teaspoons of olive oil to the pot along with the onion, carrots, celery, rosemary, thyme and red pepper flakes. Season with salt and pepper. Sauté until the vegetables are tender, 3-4 minutes and then add in the garlic. Sauté another 30 seconds.
- Add the broth to the pot, stir and bring to a boil over high heat. Once boiling, add in the orzo and reduce the heat to a simmer. Cook for 5 minutes and then add in the spinach, chicken and dill. Cook for another 5-7 minutes or until the orzo is tender and the chicken is cooked through.
- Remove from the heat and discard the bay leaf. Stir in the lemon zest and juice. Taste for seasoning and add salt and pepper as needed.
EASY LEMON CHICKEN WITH CREAMY SPINACH ORZO - SIMPLY DELICIOUS
From simply-delicious-food.com
4.4/5 (43)Category DinnerCuisine American, MediterraneanCalories 436 per serving
- Bring a large pot of salted water to a boil and add the orzo pasta. Cook for 8-10 minutes or until the pasta is al dente.
- Place the chicken on a chopping board and cover with parchment paper or plastic wrap. With a rolling pin or meat mallet, flatten the chicken out slightlyto approximately 1-2 cm (½in) thickness.
CROCKPOT LEMON CHICKEN ORZO SOUP - EASY CHICKEN RECIPES
From easychickenrecipes.com
4.4/5 (13)Total Time 8 hrs 20 minsCategory SoupCalories 224 per serving
- Pour olive oil into the bottom of your slow cooker. Place the chicken into the bottom and cover with the seasonings. Add in the diced onions, carrots and celery, followed by the chicken stock and bay leaf.
- Cook on low for 6-8 hours or high for 3-4 hours, or until the chicken is cooked through and reaches an internal temperature of 165 degrees F.
- Remove the chicken and bring to a plate or cutting board to shred the meat. Return the chicken to the slow cooker along with the orzo pasta. Cook for another 20 minutes on high, or until the pasta is tender and cooked to your liking.
- Remove the bay leaf and stir in the spinach, arugula and lemon juice. Once the greens have wilted, turn off the heat. Garnish with fresh parsley and a lemon wedge or slice and serve immediately, enjoy!
SPINACH & LEMON SOUP WITH ORZO RECIPE - GIMME SOME OVEN
From gimmesomeoven.com
5/5 (3)Estimated Reading Time 3 minsServings 4-6Total Time 25 mins
- Heat the olive oil in a large heavy pot or Dutch oven. Cook the garlic and onion over medium heat until fragrant and slightly translucent. Turn the heat to medium high and add the red pepper flakes, spinach, and orzo. Cook for about a minute, then add the broth.
- Bring to a light simmer, then turn the heat down and simmer for about 15 minutes, or until the orzo is just barely tender. Take the soup off the heat and let it cool down for a moment or two.
- Whisk eggs vigorously in a largish bowl, then whisk in the lemon juice. Whisk for a couple minutes; the mixture should be thick, pale yellow, and creamy. Add a small ladleful of the soup broth to the eggs and whisk vigorously. (If you want to be really sure not to curdle the eggs, take a ladle of soup and cool it a bit before tempering the eggs.) Whisk in two more ladles of soup broth, whisking each well and letting them cool.
- Add the egg mixture to the soup pot, whisking very well. Return to very low heat, stirring the whole time. Cook carefully over low heat until the soup has thickened slightly. Serve immediately, garnished with parsley and Parmesan if desired.
AVGOLEMONO SOUP (GREEK LEMONY CHICKEN SOUP) WITH ORZO AND ...
From umamigirl.com
4.6/5 (63)Total Time 20 minsCategory SoupsCalories 310 per serving
- Bring broth to a boil in a five-quart pot, covered, over high heat. Add orzo and simmer briskly, still covered, until al dente (a couple minutes shy of package directions). Meanwhile, in a medium bowl, beat the eggs well with a fork. Beat in lemon juice and set aside.
- When orzo is just cooked, ladle out about a cup of hot broth into a measuring cup with a spout. Slowly pour hot broth into bowl with eggs and lemon juice, whisking constantly with a fork. This process tempers the eggs so they don’t scramble when you add them to the pot.
- Stir chicken and spinach into soup pot and simmer for a minute or two until spinach is wilted. Reduce heat until broth is no longer bubbling. Stir egg mixture into soup and cook over low heat for a minute or two, until broth looks creamy and is slightly thickened. Add salt and pepper to taste and ladle soup into serving bowls.
LEMONY CHICKEN AND SPINACH SOUP RECIPE | MYRECIPES
From myrecipes.com
5/5 (12)Total Time 1 hr 15 mins
- Heat oil in a large stockpot over medium heat. Add garlic, carrots, and leek to pan; cook, stirring frequently, for about 10 minutes or until vegetables are soft and aromatic. Add chicken stock to vegetables and increase heat to medium-high; bring to a boil. Add rice and reduce heat to medium-low; cook, stirring occasionally, until rice is nearly done, about 20 minutes.
- Whisk together lemon juice and eggs in medium bowl. Slowly pour 1 cup of hot broth into egg mixture, whisking constantly, then pour egg mixture back into pan, stirring. Add dill, spinach, chicken, and salt; allow spinach to wilt and soup to heat back up, about 10 minutes. Sprinkle with black pepper, if desired. Serve.
LEMON CHICKEN ORZO SOUP - 12 TOMATOES
From 12tomatoes.com
4.9/5 (19)Estimated Reading Time 2 minsServings 6-8Total Time 30 mins
- Heat olive oil in a large stockpot or Dutch oven over medium heat. Add carrots and onion and sauté until soft, about 10 minutes. Add garlic and sauté one minute more.
- Add broth and bring to a simmer. Add orzo and cook until soft and tender. Stir in cooked chicken and remove from heat.
- Whisk eggs and lemon juice together in a small bowl. Temper your eggs by scooping some of the hot broth from the soup pot and mixing it into the egg mixture.
- Add warmed egg mixture back to the soup pot slowly, stirring constantly, until smooth and creamy.
LEMON CHICKEN ORZO SOUP - OUR SALTY KITCHEN
From oursaltykitchen.com
Reviews 2Category SoupCuisine AmericanTotal Time 35 mins
- Heat a dutch oven or large soup pot over medium high heat; add the oil and butter and heat until the butter melts then foams. Add the onion, carrots, and celery, toss to coat in the fat, and saute, stirring occasionally, until the vegetables are soft, 7-8 minutes.
- Add the garlic, thyme and oregano and cook, stirring frequently, until very fragrant, 1-2 minutes.
- Pour in the chicken stock, add the bay leaf, and bring the liquid to a simmer. Add the orzo and rotisserie chicken and give everything a good stir. Cook 7 minutes or until the orzo is al dente (or time according to package directions).
- Stir in the lemon juice, peas, and baby spinach. Simmer 2-3 minutes, or until the peas are tender and the spinach is barely wilted. Stir in the fresh parsley.
DELICIOUS ORZO SOUP WITH CHICKEN AND SPINACH | 12 TOMATOES
From 12tomatoes.com
4.1/5 (12)Total Time 35 minsServings 6-8
- Melt butter over medium heat in large stockpot. Add onion, carrots and garlic. Cover and sweat 10 minutes until tender, stirring occasionally.
- Add broth, chicken, lemon juice and zest to pot. Bring to a simmer. Stir in Italian seasoning, celery seed and orzo.
- Remove from heat. Stir in spinach and parsley. Add kosher salt and black pepper, to taste. Garnish with fresh lemon slices.
LEMON CHICKEN ORZO SOUP - LIFE, LOVE, AND GOOD FOOD
From lifeloveandgoodfood.com
4.7/5 (21)Total Time 50 minsCategory Soups & StewsCalories 359 per serving
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Servings 4-6Category Soups
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4.9/5 (44)Total Time 40 minsServings 8Calories 140 per serving
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From foodiesterminal.com
5/5 (1)Calories 432 per servingCategory Main Course, Soup
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From supperwithmichelle.com
Estimated Reading Time 5 mins
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5/5 (14)Total Time 55 minsCategory SoupCalories 334 per serving
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