Lemon Chicken Orzo Soup

Contributor
Lemon Chicken Orzo Soup
Lemon Chicken Orzo Soup
Au Bon Pain

Lemon Chicken Orzo Soup

When you’re feeling under the weather, there’s nothing like a bowl of chicken noodle soup to warm you up. This delicious take on the classic, courtesy of Au Bon Pain, has a bright spring flavor thanks to a hint of lemon and fresh herbs. Finish the soup with a little heavy cream for an extra creamy texture.

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6
Servings
457
Calories Per Serving
Deliver Ingredients

Notes

You can use a rotisserie-style chicken from the grocery store in this recipe; it adds a nice flavor and saves time.

Garnish the soup with freshly grated Parmigiano-Reggiano and more fresh basil for a beautiful presentation.

Ingredients

  • 4 Tablespoons canola oil
  • 1 Cup onion, medium dice
  • ½ Cup celery, medium dice
  • ½ Cup carrots, medium dice
  • 1 clove garlic, finely chopped
  • 1 Tablespoon fresh thyme
  • 1 Teaspoon basil, finely chopped
  • Salt, to taste
  • Pepper, to taste
  • 6 Cups chicken stock
  • 1 Cup orzo, cooked
  • Juice of 1 lemon
  • Zest of half a lemon
  • 2 Cups chicken breast, cooked and chopped
  • ½ Cup heavy cream

Directions

In a heavy bottomed soup pot, heat the oil over medium heat and sauté the onion, celery, and carrots until they begin to sweat and soften, approximately 5—7 minutes. 

Add the garlic; cook and stir until fragrant, about 1 minute more.

Season the mixture with thyme, basil, salt, and black pepper; continue cooking another 30 seconds before pouring the chicken stock into the pot and bringing it to a boil. Partially cover the pot, reduce heat to medium-low, and simmer until the vegetables are just tender, about 10 minutes.

Stir the orzo, lemon juice, and lemon zest into the stock and then add the chicken. Cook until the chicken and orzo are heated through, about 5 minutes.

Add heavy cream and cook for an addition 2 to 3 minutes before serving.  

Lemon Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Lemon Chicken Cooking Tip

Legs take longer than breasts to cook. For more consistent results, mark the chicken on the grill and then finish cooking them in an oven.

Lemon Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.

Nutritional Facts

Total Fat
27g
41%
Sugar
7g
N/A
Saturated Fat
8g
41%
Cholesterol
83mg
28%
Protein
25g
51%
Carbs
28g
9%
Vitamin A
192µg
21%
Vitamin B12
0.3µg
4.9%
Vitamin B6
0.7mg
32.7%
Vitamin C
13mg
22%
Vitamin D
0.4µg
0.1%
Vitamin E
2mg
11%
Vitamin K
14µg
18%
Calcium
61mg
6%
Fiber
2g
9%
Folate (food)
31µg
N/A
Folate equivalent (total)
31µg
8%
Iron
2mg
10%
Magnesium
49mg
12%
Monounsaturated
12g
N/A
Niacin (B3)
12mg
59%
Phosphorus
261mg
37%
Polyunsaturated
5g
N/A
Potassium
612mg
17%
Riboflavin (B2)
0.3mg
19.4%
Sodium
988mg
41%
Thiamin (B1)
0.2mg
12.1%
Trans
0.1g
N/A
Zinc
1mg
9%