What could be better on a chilly and rainy spring evening than a bowl of warming soup? Our latest rainstorm brought us cooler than normal temperatures and rain that was coming down at a half an inch per hour. Lemony chicken and orzo soup was the perfect choice. It’s a blend of the comfort of chicken noodle soup with a tip of the hat to avgolemono, the classic Greek egg and lemon soup.
Easy enough for a weeknight dinner, the initial prep time is only about five minutes and soup is on the table in less than an hour. It starts with chopped leek and celery sautéed in olive oil until softened. Next boneless chicken thighs and broth are added to the pot, brought to the boil and simmered. Chicken thighs are the best choice in making soup, they hold up well and stay tender in cooking. Orzo means “barley” in Italian and is the rice shaped pasta in this soup. Though not essential, you could toast the orzo first, it adds a depth and nuttiness to the soup. If you choose to toast, do this first in the pot you will cook the soup in, eliminating the need to dirty an extra pot. The orzo is cooked in the broth and the chicken is shredded and added back to the soup.
What really takes this soup from average to outstanding is the addition of fresh chopped dill and a squeeze of lemon at the end that brightens the flavors. Let each diner add lemon to their own taste. More vegetables could be added if desired, sliced carrots or baby spinach would be good choices. A new approach on an old classic that is quick, simple and delicious.
Lemony Chicken and Orzo Soup
Serves four
Ingredients
- 1 T butter (if toasting the orzo)
- 1 T olive oil
- 1 medium leek, white and pale-green parts only, halved lengthwise, sliced crosswise 1/2″ thick
- 1 celery stalk, sliced crosswise 1/2″ thick
- 12 oz. skinless, boneless chicken thighs
- 6 c low-sodium chicken broth
- Kosher salt, freshly ground pepper
- 3/4c orzo
- 1/3 to 1/2 c chopped fresh dill
- Lemon halves (for serving)
Directions
- If toasting the orzo. Heat a dutch oven over medium heat. Add butter to melt. Add orzo and cook until toasted, 3-5 minutes. Transfer to a plate
- 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.
