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Creamy Lemon Chicken and Orzo Soup
Created by: Howcan Team
Ingredients
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 cup orzo pasta
- 1/2 cup heavy cream
- 1/4 cup fresh lemon juice
- 2 teaspoons lemon zest
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes.
- Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Add the chicken pieces to the pot and cook until browned on all sides, about 5-7 minutes.
- Pour in the chicken broth and bring the soup to a boil. Once boiling, add the orzo pasta and reduce the heat to a simmer. Cook for 10-12 minutes, or until the orzo is tender and the chicken is cooked through.
- Stir in the heavy cream, lemon juice, lemon zest, and dried thyme. Season with salt and pepper to taste.
- Simmer the soup for an additional 5 minutes to allow the flavors to meld together.
- Ladle the creamy lemon chicken and orzo soup into bowls and garnish with fresh parsley before serving.
- Enjoy your creamy lemon chicken and orzo soup!
Lemon Chicken and Orzo Soup with a creamy twist is a modern take on the classic Greek Avgolemono soup. This comforting dish has a rich history, with roots in Mediterranean cuisine. Renowned chefs like Ina Garten and Yotam Ottolenghi have put their own spin on this beloved recipe, incorporating creamy elements to enhance the velvety texture. The best versions of this dish can be found in Greek tavernas and Mediterranean restaurants, where the use of fresh, high-quality ingredients elevates the flavors. The key to perfecting this dish lies in achieving the right balance of tangy lemon, tender chicken, and creamy orzo, creating a harmonious blend of flavors and textures.
45 min
6
320 calories
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