Creamy Lemon Chicken Orzo Soup: A Comforting Delight
Move over, chicken noodle soup! There's a new, brighter, and more flavorful soup in town. This creamy lemon chicken orzo soup is not your average bowl of comfort. It's packed with vibrant lemon flavor, tender chicken, and a velvety smooth texture without a drop of cream!
Why This Soup Is a Must-Try
- Lemony Zest: The bright, fresh lemon flavor is a game changer, making this soup both comforting and invigorating.
- Creamy Without the Cream: The secret? A touch of egg magic creates a luscious, velvety broth that’s surprisingly dairy-free.
- Hearty and Satisfying: Loaded with chicken, orzo pasta, and fresh vegetables, it's a complete meal in a bowl.
- Versatile: Easily adaptable for gluten-free, vegetarian, or vegan diets.
The Secret to Creaminess
Inspired by Greek avgolemono soup, this recipe uses eggs and lemon juice to create a creamy texture without any dairy. Here's the secret:
- Whisk: Whisk eggs and lemon juice together in a bowl.
- Temper: Slowly add a scoop of the hot soup broth to the egg mixture, whisking constantly to gently warm the eggs without cooking them.
- Combine: Slowly pour the tempered egg mixture back into the pot of soup, stirring continuously until smooth and creamy.
What to Serve With This Soup
This soup is a complete meal on its own, but you can elevate it further with some delicious sides:
- Bread: A crusty baguette, garlic bread, or homemade no-knead bread is perfect for dipping.
- Salad: A simple green salad with a light vinaigrette adds a refreshing crunch.
- Sandwich: For a heartier meal, pair it with a turkey or veggie sandwich.
Frequently Asked Questions
Q: How do I make this gluten-free? A: Use gluten-free orzo or substitute with rice.
Q: How do I make this vegan? A: Omit the eggs (the soup will be brothier), use vegetable broth, and swap the chicken for chickpeas or white beans.
Q: Can I use different herbs? A: Yes! Parsley or basil work well. Avoid cilantro, as its flavor doesn't pair well with this soup.
Q: Can I cook the chicken directly in the broth? A: Yes, you can poach the chicken in the soup, then shred and return it to the pot.
Recipe
Yields: 6 servings Prep time: 15 minutes Cook time: 30 minutes
Ingredients:
- 1 tablespoon olive oil
- 3 carrots, peeled and diced
- ½ onion, diced
- 3 cloves garlic, minced
- 8-10 cups chicken broth (use vegetable broth for vegetarian/vegan)
- 1 cup whole wheat orzo (use gluten-free for GF option)
- 3 cups cooked chicken, shredded (or chickpeas/white beans for vegetarian)
- 3 eggs
- Juice of 3-4 lemons (about ½ cup)
- A handful of fresh spinach
- 1 ½ teaspoons salt
- Freshly ground pepper, to taste
- Fresh dill, to taste
Instructions
- Sauté: Heat olive oil in a large pot over medium heat. Add carrots, onion, and garlic, sauté until tender, about 10 minutes.
- Simmer: Add chicken broth and bring to a simmer. Add orzo and cook until softened.
- Add Chicken: Stir in cooked chicken and remove from heat.
- Temper Eggs: In a separate bowl, whisk eggs and lemon juice together. Slowly add a scoop of the hot soup broth to the egg mixture while whisking constantly. Repeat a few times.
- Combine: Slowly pour the tempered egg mixture into the pot of soup while stirring continuously. Stir until smooth and creamy.
- Final Touches: Stir in spinach, salt, pepper, and dill. Adjust seasonings to taste.
Notes
- For a chunkier soup, use 8 cups of broth. For a brothier soup, use 10 cups.
- Leftovers may thicken as the orzo absorbs moisture. Thin with broth or water when reheating.
- Add a few ice cubes to cool the soup slightly before adding the egg mixture, if you are concerned about scrambling the eggs.
Enjoy this bright and comforting soup that is perfect for any meal!