Chicken Orzo Soup: A Hearty and Comforting Bowl of Goodness
There’s nothing quite like a warm bowl of soup to bring comfort and nourishment, and this Chicken Orzo Soup does just that. Bursting with flavors from fresh vegetables, tender chicken, and a hint of lemon, this soup is perfect for any season. Let’s dive into the details of this delightful recipe.
Ingredients:
- 1 large yellow onion
- 1 large or 2 small fennel bulbs
- 2 cloves garlic
- 2 tablespoons olive oil
- 1 teaspoon kosher salt, plus more as needed
- 1/4 teaspoon freshly ground black pepper
- 2 (32-ounce) cartons low-sodium chicken broth (8 cups)
- 3 cups cooked and diced chicken (from about 1 rotisserie chicken)
- 3/4 cup dried orzo pasta
- 1/2 head escarole
- 1 tablespoon freshly squeezed lemon juice (from 1/2 lemon), plus more as needed
Directions:
Preparation
- Chop the Vegetables:
- Finely chop 1 large yellow onion.
- Cut off any stems and fronds from the fennel bulbs, cut in half, remove any wilted or rubbery outer leaves, then finely chop.
- Mince 2 garlic cloves.
- Cook the Vegetables:
- Heat 2 tablespoons of olive oil in a large pot over medium heat until shimmering.
- Add the onion, fennel, and garlic to the pot.
- Season with 1 teaspoon kosher salt and 1/4 teaspoon black pepper.
- Cook, stirring occasionally, until the onion is translucent and the vegetables have reduced in volume by about a third, approximately 6 to 8 minutes.
- Add Broth and Chicken:
- Pour in 2 cartons of low-sodium chicken broth.
- Increase the heat to medium-high and bring to a boil.
- Dice the meat from 1 rotisserie chicken to get 3 cups if needed, and add it to the pot along with any accumulated juices.
- Add 3/4 cup dried orzo pasta.
- Reduce the heat to maintain a simmer and cook, stirring occasionally, until the orzo is tender, about 10 minutes.
- Incorporate Escarole and Lemon:
- Coarsely chop 1/2 head escarole (about 4 lightly packed cups).
- Add the escarole and 1 tablespoon of freshly squeezed lemon juice to the soup.
- Stir to combine and simmer until the escarole is softened, about 2 minutes.
- Taste and season with more kosher salt and/or lemon juice as needed.
Serving and Enjoyment
This Chicken Orzo Soup is best enjoyed hot, fresh off the stove. The blend of tender chicken, vibrant vegetables, and the refreshing hint of lemon makes it a perfect meal for lunch or dinner. Each serving is approximately 250 calories, making it a wholesome and satisfying option.
Recipe Details:
- Prep Time: 15 minutes
- Cooking Time: 20 minutes
- Total Time: 35 minutes
- Calories: Approx. 250 per serving
- Servings: 6
Tips for the Perfect Chicken Orzo Soup
- Use Fresh Ingredients: Fresh vegetables and herbs enhance the flavor and nutritional value of the soup.
- Adjust Seasoning to Taste: Don’t hesitate to adjust the salt, pepper, and lemon juice to suit your taste preferences.
- Serve with Bread: A slice of crusty bread pairs wonderfully with this soup, making it a more filling meal.
Enjoy the delightful warmth and flavor of this Chicken Orzo Soup, and feel free to share your experience and any modifications you made to the recipe. Happy cooking!
Print
Chicken Orzo Soup
- Total Time: 35 minutes
- Yield: 6 1x
Ingredients
1 large yellow onion
1 large or 2 small fennel bulbs
2 cloves garlic
2 tablespoons olive oil
1 teaspoon kosher salt, plus more as needed
1/4 teaspoon freshly ground black pepper
2 (32-ounce) cartons low-sodium chicken broth (8 cups)
3 cups cooked and diced chicken (from about 1 rotisserie chicken)
3/4 cup dried orzo pasta
1/2 head escarole
1 tablespoon freshly squeezed lemon juice (from 1/2 lemon), plus more as needed
Instructions
Prepare the following, adding each to the same medium bowl as you complete it: Finely chop 1 large yellow onion. Cut off any stems and fronds from 1 large or 2 small fennel bulbs. Cut in half, remove any wilted or rubbery outer leaves, then finely chop. Mince 2 garlic cloves.
Heat 2 tablespoons olive oil in a large pot over medium heat until shimmering. Add the onion mixture, season with 1 teaspoon kosher salt and 1/4 teaspoon black pepper, and cook, stirring occasionally, until the onion is translucent and the vegetables have reduced in volume by about a third, 6 to 8 minutes.
Add 2 cartons low-sodium chicken broth. Increase the heat to medium-high and bring to a boil. Meanwhile, dice the meat from 1 rotisserie chicken to get 3 cups if needed.
Add the chicken and any accumulated juices, and 3/4 cup dried orzo to the pot. Reduce the heat to maintain a simmer and cook, stirring occasionally, until the orzo is tender, about 10 minutes. Meanwhile, coarsely chop 1/2 head escarole (about 4 lightly packed cups).
Add the escarole and 1 tablespoon lemon juice to the soup and stir to combine. Simmer until escarole is softened, about 2 minutes. Taste and season with more kosher salt and/or lemon juice as needed.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 250 kcal