Orzo Soup with Chicken and Lemon
Recipe for the most delicious orzo soup with shredded chicken, vegetables and lemon – fresh, hearty and full of flavour.
Servings 4 servings
Calories 491kcal
Ingredients
- 25 g butter
- 1 onion, finely chopped
- 3 cloves garlic, finely chopped
- 250 g carrots
- 3 stalks celery, sliced
- 1 leek, sliced
- 1 bay leaf
- 1 tsp thyme
- 1 tsp rosemary
- 1/2 tsp oregano
- 2 tbsp plain flour
- 180 g orzo
- 1,2 l chicken stock – see introduction*
- 500 g shredded cooked chicken
- 75 ml cream
- 1/2-1 lemon, juice of
- 1 handful parsley, finely chopped
- Oil
- Salt and freshly ground pepper
Instructions
- Melt the butter with a little oil in a saucepan and fry the onion and garlic until the onion is soft and translucent.
- Add the carrots, celery, leek and bay leaf – sprinkle over the herbs and season with salt and freshly ground pepper. Let it heat through for a moment.
- Stir in the flour and cook it through for a minute or so, then add the orzo and stock. Let it simmer until the orzo is half cooked.
- Add the chicken and cream and let the soup simmer until the orzo is tender and the chicken is hot.
- Season the soup with freshly squeezed lemon juice and, if you like, a little lemon zest – plus salt and freshly ground pepper – and finally stir in the parsley.
- Serve the soup with a few fresh lemon slices for a pretty finish, if you like.
Nutrition
Calories: 491kcal | Carbohydrates: 51g | Protein: 35g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 115mg | Sodium: 267mg | Potassium: 969mg | Fiber: 5g | Sugar: 7g | Vitamin A: 11532IU | Vitamin C: 15mg | Calcium: 91mg | Iron: 2mg