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Lemony Chicken and Orzo Soup

Lemony Chicken and Orzo Soup

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This weeknight chicken soup goes Greek with orzo, lemon juice, and a handful of fresh dill.


  • 1 medium leek, white and pale-green parts only, halved lengthwise, sliced crosswise 1/2-inch thick
  • 1 celery stalk, sliced crosswise 1/2-inch thick
  • 12 ounces skinless, boneless chicken thighs
  • 6 cups low-sodium chicken broth
  • Kosher salt, freshly ground pepper
  • 1/4 cup chopped fresh dill
  • Lemon halves (for serving)

Recipe Preparation

  • Heat oil in a large heavy pot over medium heat. Add leek and celery and cook, stirring often, until vegetables are soft, 5-8 minutes. Add chicken and broth; season with salt and pepper. Bring to a boil, cover, reduce heat, and simmer until chicken is cooked through, 15-20 minutes. Transfer chicken to a plate. Let cool, then shred chicken into bite-size pieces.

  • Meanwhile, return broth to a boil. Add orzo and cook until al dente, 8-10 minutes.

  • Remove pot from heat. Stir in chicken and dill. Serve with lemon halves for squeezing over.

Recipe by Mary-Frances Heck,

Nutritional Content

4 servings, 1 serving contains: Calories (kcal) 200 Fat (g) 7 Saturated Fat (g) 1.5 Cholesterol (mg) 80 Carbohydrates (g) 10 Dietary Fiber (g) 1 Total Sugars (g) 3 Protein (g) 21 Sodium (mg) 1110Reviews SectionGreat recipe. Light and rich at the same time.So good, I make this all the time. Great mid week dinner!AnonymousMelbourne, Aus05/20/20This is my favorite soup when eating at a Greek restaurant. I was excited to come across this recipe, but confused that there is no lemon in the base recipe and it’s called a lemony soup. I figured, the lemon for serving was intended to be squeezed into the soup at the end. I subbed chicken breast for thighs bc it’s what I had. I followed the instructions to cook the chicken in the broth. This resulted in quite a bit of scum on that I had trouble spooning out with all the leeks and celery. Maybe the scum doesn’t happen with thighs? Or maybe it is intended? Either way, I prefer it without. I’d like to try it this soup again, but I will cook the chicken separate from the broth & add in at the end. I will also add more lemon juice.A local Greek restaurant makes a similar soup with rice and lots of Rosemary. The lemon and rosemary is so delicious together, and fresh rosemary is easier to find than dill, and lasts longer. I love Better than Bouillon paste, and I often make some extra broth to add to my leftover soup because the restaurant gives you lots of chicken and rice, and not just a lot of liquid.I've even taken regular chicken noodle soup and added herbs, rice or orzo, and lemon juice when I didn't have time to make homemade. This is a great way to use the leftover chicken from a rotisserie chicken. Make stock with the vegetables and bones,and add the leftover chicken meat at the end.TheSouthernBlackbirdNC04/09/20I made this with the sour cream and onion biscuits! Both are delicious. For this soup, I added garlic to the vegetables while cooking and after adding in the chicken and dill I squeezed in half a lemon along with its zest to make sure it was lemony! Sadly, due to the pandemic my grocer didn't have leeks so I subbed green onion- tasted great! I'm sure leeks would be better thoughlizzievvDetroit, MI03/26/20really good nourishing soup! but not heavy at allI squeezed half a lemon into the soup and left it in there for 5 mins or so while it was simmering to impart extra lemon flavour as there's none in the so-called 'lemony' recipe :palso, subbed orzo for pearl barley (due to stupid panic buying of pasta in the UK) & it worked just fine!saccharine serfcambs03/15/20This is really good soup! We made it up using some leftover shredded chicken breast so we didn't have to cook down the meat but it was still excellent. However, I did add some lemon zest to the soup to intensify the lemony flavor and then added in the lemon juice to the bowl just before serving. Loved it!!AnonymousMichigan02/28/20This soup is amazing and instantly became my favorite soup. I was skeptical at first because it seemed too simple to be good. I decided to add garlic and lemon zest and it came out really good!michelleortizzzSan Antonio, Texas02/27/20This is AMAZING. I added some kale that I’d massaged with lemon juice a few days ago to use it up and it amped the lemony flavour. So good!tess.healyMelbourne, AUS08/26/19Great recipe! I used preserved lemon for serving, which was delicious.Hubby thought this was divine! You can ease up on the salt if you want low sodium version and give the table extra to add to their own taste. I would double or quadruple it if you have a big family or if you like to have leftovers. Hearty enough to stand on its own as a meal, with maybe a salad on the side if you want. Easy, inexpensive, and will be added to our dinner round. Very enjoyable. Use a heavy hand with the lemon and it really brightens it up nicely! A glass of cold green white would go fabulous with this.AnonymousRochester, MN 01/12/19I really enjoy this recipe and make it all the time. It's very easy to tweak based on what vegetables I have on hand and great as a weekday lunch meal prep. I tend to skip the leek and just throw in some chopped baby carrots. It's great with the dill and lemon.How is this "lemony" if there is no actual lemon in the recipe, just squeezed on top at the end. Perhaps there is an ingredient missing, like a tablespoon of lemon juice added to the broth?!A stalk of celery is comprised of 6-10 celery ribs surrounding the heart. A celery rib is not a stalk.

Watch the video: How to Make the Best Homemade Chicken Soup from Scratch.. Home Made Chicken Soup Recipe (June 2022).


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