Can you cook raw chicken in soup?

Yes, as long as you can cook raw chicken at a high temperature in broth, it is safe to cook raw chicken in soup. However, for a safer and more flavorful approach, we recommend browning the chicken first. This ensures the chicken cooks through and locks in flavor and moisture, preventing the chicken from drying out.

Does orzo have less calories than rice?

No, the exact calorie count will vary depending on the brand and how the orzo or rice is cooked. However, on its own, orzo has more calories than rice. For instance, ¼ cup (or 2 ounces) of dry orzo contains 200 calories. Meanwhile, ¼ cup (or 2 ounces) of dry brown rice or white rice contains 160 calories.

What can I add to my chicken soup to give it flavor?

The easiest way to enhance the flavor is to add an extra dash of salt or lemon juice. However, you can also experiment with different herbs and spices. Fresh herbs such as rosemary or parsley can add a bright, refreshing taste. Meanwhile, spices like turmeric, ginger, curry, paprika, or cumin can add a tangy flavor and a touch of heat.

Lemon Chicken Orzo Soup Recipe

Name: Orzo Chicken Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6
Cuisine: American
Ingredients: 2-3 Tbsp. olive oil; 1 lb. boneless, skinless, chicken thighs, sliced; 3/4 tsp. kosher salt, plus more to taste; 1/4 tsp. black pepper, plus more to taste; 1 small onion, diced, about 1 cup; 3 small carrots, diced, about 1 cup; 2 celery ribs, diced, about 1 cup; 3 garlic cloves, minced; 1/2 tsp. dried oregano; ¼ tsp. dried thyme; ½ tsp. ground mustard; 6 cups chicken stock; ¾ cup dry orzo pasta; 1 Tbsp. lemon zest, from about 1-2 lemons; 2 Tbsp. fresh lemon juice; 2 Tbsp. fresh chopped dill

Description

Learn how to make Lemon Chicken Orzo Soup for a warm, refreshing comfort food. Packed with chicken, veggies, and orzo, this soup comes together in a single Dutch oven in less than 30 minutes!

Ingredients

Scale

2–3 Tbsp. olive oil
1 lb. boneless, skinless, chicken thighs, sliced
3/4 tsp. kosher salt, plus more to taste
1/4 tsp. black pepper, plus more to taste
1 small onion, diced, about 1 cup
3 small carrots, diced, about 1 cup
2 celery ribs, diced, about 1 cup
3 garlic cloves, minced
1/2 tsp. dried oregano
1/4 tsp. dried thyme
1/2 tsp. ground mustard
6 cups chicken stock
3/4 cup dry orzo pasta
1 Tbsp. lemon zest, from about 1–2 lemons
2 Tbsp. fresh lemon juice
2 Tbsp. fresh chopped dill

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Instructions

In a large Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Toss chicken with 3/4 teaspoons of salt and 1/4 teaspoon of pepper and add to the pot. Cook until browned, about 5-7 minutes, stirring frequently. Remove to a plate.
Reduce heat to medium. Add the remaining 1 tablespoon of oil and when hot, add onions, carrots, and celery with a pinch of salt. Cook until the vegetables are tender, about 4-5 minutes. Stir in garlic, oregano, thyme, and mustard and cook until fragrant, about 30 seconds, stirring constantly.
Add chicken stock and bring to a boil. Add orzo and chicken. Season the soup with salt and pepper to taste. Reduce the heat to maintain a simmer and cook, uncovered, until the orzo is tender, 10-12 minutes, while stirring occasionally.
Add the lemon zest, lemon juice, and dill to the soup, and stir to combine. Taste for salt and pepper, and add more if needed.

Notes

Leftovers: Store leftovers in an airtight container for up to 3-4 days or freeze for up to 3 months. Reheat with additional chicken stock as the pasta will absorb some of the liquid.

Nutrition

Serving Size: 1.5 cups
Calories: 310
Sugar: 8.4 g
Sodium: 703.4 mg
Fat: 11.3 g
Carbohydrates: 27.5 g
Protein: 24.3 g
Cholesterol: 78.2 mg