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To make this tasty soup, you need a few key ingredients. Here’s what you’ll need: - 1 lb boneless, skinless chicken breasts, diced - 1 tablespoon olive oil - 1 medium onion, chopped - 2 carrots, diced - 2 celery stalks, diced - 3 cloves garlic, minced - 6 cups chicken broth - 1 cup orzo pasta - Juice and zest of 1 large lemon - 1 teaspoon dried thyme - 1 teaspoon dried oregano - Salt and pepper to taste - 2 cups fresh spinach or kale, chopped - Fresh parsley, chopped (for garnish) These ingredients create a bright and flavorful soup. The chicken adds protein, while the orzo makes it hearty. Fresh vegetables like onions, carrots, and celery bring great texture and taste. If you want to boost the flavor, consider adding some optional ingredients: - A pinch of red pepper flakes for heat - 1 cup of diced tomatoes for sweetness - A bay leaf for depth - Fresh herbs like dill or basil for freshness These extras can elevate the soup. They add more layers of flavor and make each bite exciting. You can easily adjust this recipe for dietary needs. Here are some ideas: - Swap chicken for tofu or chickpeas for a vegetarian option. - Use vegetable broth instead of chicken broth for a plant-based version. - If you’re gluten-free, replace orzo with gluten-free pasta or rice. These swaps keep the soup delicious while fitting different diets. Cooking should be fun and flexible, so feel free to experiment! Start by gathering all your ingredients. This makes cooking smooth and easy. Dice the chicken into small pieces. Chop the onion, carrots, and celery. Mince the garlic. Having everything ready helps you cook faster. In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5 minutes. The goal is to make the veggies tender. Next, add the minced garlic for 1 more minute. This step makes the kitchen smell amazing. Push the veggies to one side of the pot. Add the diced chicken, and season with salt, pepper, thyme, and oregano. Cook until the chicken is browned, about 5-7 minutes. Pour in 6 cups of chicken broth and stir. Bring the mixture to a boil. Once it boils, add 1 cup of orzo pasta. Cook for 8-10 minutes, stirring often. You want the orzo to be al dente. Stir in the juice and zest of one large lemon. Then, add 2 cups of chopped spinach or kale. Cook for 2-3 more minutes until the greens are wilted. Taste the soup and adjust the seasoning. You can add more salt or pepper if needed. Remove the pot from heat and let it cool for a few minutes. Serve the soup in bowls. Top with fresh parsley for a pop of color. A slice of lemon on the side adds a nice touch! To keep your chicken tender, use boneless, skinless breasts. Cut them into small pieces. This helps them cook quickly and evenly. Sauté the chicken until it is browned on all sides. This step locks in juices, giving you moist chicken. Don't overcook it; just a few minutes in the pot is enough. If you see the chicken getting dry, reduce the heat. Cooking orzo is simple, but timing is key. Add orzo to the soup when it starts to boil. Stir often to prevent it from sticking to the pot. Cook until it is al dente, which means it should still have a little bite. If you cook it too long, it will turn mushy. Always taste a few minutes before the time is up to check. Lemon is the star of this soup, so don't hold back on it! Use both lemon juice and zest for the best taste. Fresh herbs like thyme and oregano add great depth. Adjust the salt and pepper to your liking. A sprinkle of fresh parsley on top brightens the dish. If you want a kick, add a pinch of red pepper flakes. {{image_2}} You can easily make this soup vegetarian. Skip the chicken and use vegetable broth. Add a mix of beans for protein, like chickpeas or white beans. These will add texture and flavor. You can also replace chicken with tofu. Just make sure to sauté it until golden. This will give your soup a hearty touch. If you want to switch up your protein, try turkey or shrimp. For turkey, use ground turkey or diced breast. Cook it just like the chicken. For shrimp, add it in the last few minutes of cooking. Shrimp cooks fast, so be careful not to overdo it. Both options will keep the soup tasty and filling. Boost the nutrition by adding more veggies. Try bell peppers, zucchini, or green beans. Chop them small, and add them with the onions. This way, they’ll soften nicely. You can also add peas or corn toward the end. They cook quickly and add a sweet pop to each bite. More veggies mean more nutrients and flavor! After enjoying your One-Pot Lemon Chicken Orzo Soup, let it cool. Use an airtight container to keep it fresh. Store it in the fridge for up to three days. This soup tastes great even after a day or two! To keep the soup longer, freezing is a great option. Pour the cooled soup into freezer-safe bags or containers. Make sure to leave some space for expansion. The soup can last up to three months in the freezer. Label the bags with the date for easy reference. When you’re ready to eat the soup again, thaw it in the fridge overnight. Reheat on the stove over low heat for best results. Stir often to prevent sticking. If the soup seems thick, add a splash of broth or water. This will bring back its lovely, creamy texture. Enjoy every flavorful spoon! Yes, you can use other pasta shapes. Some good options are small shells, ditalini, or fusilli. Just remember to adjust the cooking time. Make sure to check the package for the right timing. Cooking the pasta until it is al dente is key. To add heat to the soup, try these simple methods: - Add red pepper flakes while cooking. - Stir in diced jalapeños or serranos. - Use a spicy chicken broth. Each option will give your soup a nice kick. Adjust the amount based on your taste. Start with a little, then add more if needed. If you need a substitute for chicken broth, here are some options: - Vegetable broth works well for a lighter flavor. - Water mixed with bouillon cubes is another choice. - You can also use homemade broth for a richer taste. These substitutes will keep your soup flavorful. Just remember to taste as you go, adjusting for salt and seasoning. This blog post covered how to make a tasty one-pot lemon chicken orzo soup. We discussed essential and optional ingredients, plus substitutes for special diets. You learned the steps for cooking and adding final touches to the soup. Remember to keep chicken tender and balance flavors for the best taste. You can try different proteins or veggies to switch things up. Store leftovers properly so you can enjoy this dish again. I hope these tips inspire you to cook and enjoy your soup!

One-Pot Lemon Chicken Orzo Soup

Warm up with this delicious One-Pot Lemon Chicken Orzo Soup! Made with tender chicken, fresh veggies, and a burst of lemon flavor, this easy recipe is perfect for cozy dinners. In just 30 minutes, you can enjoy a wholesome meal that’s both satisfying and nourishing. Discover the steps to create this tasty soup that the whole family will love. Click through to learn more and get cooking today!
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Ingredients
  

1 lb boneless, skinless chicken breasts, diced

1 tablespoon olive oil

1 medium onion, chopped

2 carrots, diced

2 celery stalks, diced

3 cloves garlic, minced

6 cups chicken broth

1 cup orzo pasta

Juice and zest of 1 large lemon

1 teaspoon dried thyme

1 teaspoon dried oregano

Salt and pepper to taste

2 cups fresh spinach or kale, chopped

Fresh parsley, chopped (for garnish)

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5 minutes until the vegetables are tender.

    Add the minced garlic and sauté for another minute until fragrant.

      Push the vegetables to the side, and add the diced chicken to the pot. Season with salt, pepper, thyme, and oregano. Cook until the chicken is browned on all sides, about 5-7 minutes.

        Pour in the chicken broth, stirring to combine. Bring the mixture to a boil.

          Once boiling, add the orzo pasta and cook for about 8-10 minutes, or until the orzo is al dente, stirring occasionally.

            Stir in the lemon juice, lemon zest, and chopped spinach or kale. Cook for an additional 2-3 minutes until the greens are wilted.

              Taste the soup and adjust the seasoning with more salt and pepper if needed.

                Remove from heat and let the soup cool for a couple of minutes before serving.

                  Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 6

                    - Presentation Tips: Serve the soup in bowls, garnished with a sprinkle of fresh parsley on top for added color and flavor. A slice of lemon on the side adds a refreshing touch!