Ingredients with Measurements:
- 1 pound boneless, skinless chicken breasts, cut into small pieces
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 8 cups chicken broth
- 1 cup orzo pasta
- 1/4 cup lemon juice
- 2 tablespoons lemon zest
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Lemon zester
Step-by-step instructions:
1. Heat olive oil in a large pot over medium heat. Add chicken and cook until browned on all sides. Remove chicken from pot and set aside.
2. Add onion, carrots, and celery to the pot and sauté until softened, about 5 minutes. Add garlic and cook for an additional minute.
3. Pour in chicken broth and bring to a boil. Add orzo pasta and cook for 8-10 minutes or until tender.
4. Add cooked chicken, lemon juice, lemon zest, and parsley to the pot. Season with salt and pepper to taste.
5. Reduce heat to low and simmer for 10-15 minutes to allow flavors to meld.
6. Ladle soup into bowls and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
Medium heat for cooking chicken and vegetables, high heat for bringing broth to a boil, and low heat for simmering soup.
Serving size:
6-8 servings
Nutritional information:
Calories: 250
Fat: 5g
Carbohydrates: 25g
Protein: 25g
Sodium: 800mg
Substitutions for ingredients:
- Chicken breasts can be substituted with chicken thighs or ground chicken.
- Orzo pasta can be substituted with any small pasta shape.
- Fresh parsley can be substituted with fresh basil or cilantro.
Variations:
- Add spinach or kale to the soup for extra nutrition.
- Use vegetable broth instead of chicken broth for a vegetarian version.
- Add a can of drained and rinsed chickpeas for extra protein.
Tips and tricks:
- To save time, use pre-cooked chicken or rotisserie chicken.
- If the soup is too thick, add more chicken broth or water to thin it out.
- For a creamier soup, add a splash of heavy cream or coconut milk.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat soup in a pot over medium heat until heated through.
Presentation ideas:
Serve soup in a large bowl with a sprinkle of fresh parsley on top.
Garnishes:
Garnish soup with lemon wedges or a dollop of Greek yogurt.
Pairings:
Serve soup with a side salad or a slice of crusty bread.
Suggested side dishes:
- Garlic bread
- Caesar salad
- Roasted vegetables
Troubleshooting advice:
- If the soup is too salty, add more water or chicken broth to dilute the saltiness.
- If the soup is too thin, add more orzo pasta to thicken it up.
Food safety advice:
- Cook chicken to an internal temperature of 165°F to ensure it is fully cooked.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Lemon chicken orzo soup is a popular dish in Greek cuisine and is often served at weddings, hence the name "wedding soup."
Flavor profiles:
This soup is tangy and savory with a hint of sweetness from the carrots and onions.
Serving suggestions:
Serve soup as a main course for lunch or dinner.
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