Lemon Chicken Orzo Soup
Are you a soup person all year round? I sure am, but if there is any soup recipe that’s appropriate for spring and summer, it’s this Lemon Chicken Orzo Soup.
Why It’s the Best
The flavor profile on this soup is out of this world. Chicken is seasoned in lemon pepper seasoning and seared in the soup pot to give it a golden crust and add fond to the pot, which is then de-glazed with white wine (or chicken broth if needed). From there, we use my favorite flavor enhancers: hot sauce, Worcestershire sauce, and mustard powder. None of them can be tasted outright, but they add umami and elevate all of the other flavors in the dish. (The hot sauce doesn’t make it spicy.) The seasoning combination is on point, and includes oregano, basil, parsley, and dill weed. A splash of cream and some freshly grated Parmesan cheese adds an incredible finishing touch before fresh spinach and lemon juice are added right at the end. My key tip is to cook the orzo separately and add it directly to the serving bowls. Otherwise the orzo absorbs all of that delicious broth and your leftovers look like pasta and chicken rather than soup. 🥴
How to Make It
See recipe card below this post for ingredient quantities and full instructions. See notes section of recipe card for Crock Pot Method. Season chicken with lemon pepper seasoning and sauté it in olive oil for 3-4 minutes per side. Set aside and let rest, then dice/shred.
Deglaze the pot with white wine (chicken broth may also be used). Add butter and vegetables and soften for 5 minutes. Add garlic and cook for 1 minute. Add the seasonings, hot sauce and Worcestershire sauce, then add the chicken broth. Bring to a boil, then reduce to a simmer.
Add the chicken back and simmer gently while you cook the orzo separately (see pro tips as to why it’s cooked separately). Reduce heat to low and stir in the heavy creamy, Parmesan cheese, and spinach. Once the spinach is wilted, remove from heat and stir in the lemon juice. Serve!
Storage
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftovers freeze and reheat fairly well, I would boil fresh orzo to serve with leftovers.
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Le Creuset 4.5 quart Dutch Oven– This is the one I use for this recipe, it’s the perfect size and it conducts heat really well. Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer. Pinch Bowls– for measuring out seasonings ahead of time. Lemon Zester– Add the zest of a lemon on top of the soup for even more lemon flavor. Chefs Knife– I have this one. It’s affordable but high quality. 16 oz. storage containers – I use these to store/freeze my soups. They have 8 oz. sizes as well. They’re stackable, leak proof, and dishwasher/microwave safe.
