Lemon Chicken Orzo Soup
A quick and easy homemade chicken and orzo soup that is nice, light and satisfying and just packed with the brightness of summer with the fresh lemon, parsley and a hint of tarragon!
Note: I like to use the chicken from the chicken that I used to make the chicken broth but you could use rotisserie chicken or leftover chicken from another dish. If you use fresh chicken, cook it in the pot in some oil before step one.
Option: Mix in 1/4 cup finely grated parmigiano regginao (parmesan) in the last step.
Slow Cooker: Optionally implement step 1, place everything except the orzo, lemon, tarragon and parsley in the slow cooker and cook on low for 6-10 hours or high for 2-4 hours before adding the orzo, cooking on high until tender, about 10 minutes, and mixing in the lemon, tarragon and parsley. Another option is to use whole chicken breasts or thighs, placing them in the slow cooker with everything and pulling them out, shredding and returning to the soup when it is done cooking.
Ingredients
- 1 tablespoon oil
- 1 onion, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 2 cloves garlic, chopped
- 1 teaspoon thyme, chopped
- 4 cups chicken broth or chicken stock
- 2 cups cooked chicken, cut into small pieces
- 1 cup orzo (gluten free for gluten free)
- salt and pepper to taste
- 1 lemon (zest and juice)
- 1 tablespoon tarragon, chopped (optional)
- 1 handful parsley, chopped
Instructions
- Heat the oil in a large stock pot over medium-high heat, add the onions, carrot and celery and cook until tender, about 8-10 minutes.
- Add the garlic and thyme and cook until fragrant, about a minute.
- Add the chicken broth or stock, chicken and orzo, bring to a boil, reduce the heat and simmer until the orzo is just tender, about 5 minutes.
- Season with salt and pepper to taste and mix in the, lemon juice, zest and parsley.
Note: I like to use the chicken from the chicken that I used to make the chicken broth but you could use rotisserie chicken or leftover chicken from another dish. If you use fresh chicken, cook it in the pot in some oil before step one.
Option: Mix in 1/4 cup finely grated parmigiano regginao (parmesan) in the last step.
Slow Cooker: Optionally implement step 1, place everything except the orzo, lemon, tarragon and parsley in the slow cooker and cook on low for 6-10 hours or high for 2-4 hours before adding the orzo, cooking on high until tender, about 10 minutes, and mixing in the lemon, tarragon and parsley. Another option is to use whole chicken breasts or thighs, placing them in the slow cooker with everything and pulling them out, shredding and returning to the soup when it is done cooking.
