Description
Mediterranean comfort arrives with this hearty chicken orzo soup, brimming with tender chicken, wholesome vegetables, and perfectly cooked pasta. Fragrant herbs and a lemony broth invite warmth to your kitchen, promising a soul-soothing meal you’ll crave again and again.
Ingredients
Scale
Proteins:
- 3 cups cooked and diced chicken (from about 1 rotisserie chicken)
Grains and Pasta:
- 0.75 cup (190 ml) dried orzo pasta
Primary Vegetables and Aromatics:
- 1 large yellow onion
- 2 cloves garlic
- 1 large or 2 small fennel bulbs
- 0.5 head escarole
Liquids and Seasonings:
- 2 (32-ounce) cartons low-sodium chicken broth (8 cups / 2.4 liters)
- 1 tablespoon (15 ml) freshly squeezed lemon juice (from 0.5 lemon), plus more as needed
- 2 tablespoons (30 ml) olive oil
- 1 teaspoon kosher salt, plus more as needed
- 0.25 teaspoon freshly ground black pepper
Instructions
- Meticulously dice the onion, fennel, and garlic into uniform, small pieces to ensure even cooking and flavor distribution.
- Heat extra-virgin olive oil in a large soup pot over medium heat, then introduce the chopped vegetable medley, seasoning with kosher salt and freshly ground black pepper; sauté until the ingredients become translucent and fragrant, approximately 6-8 minutes.
- Pour in the homemade or store-bought chicken broth, increasing the heat to bring the liquid to a rolling boil.
- Gently incorporate pre-cooked rotisserie chicken pieces and orzo pasta into the bubbling broth, reducing heat to a gentle simmer and cooking until the orzo reaches an al dente texture, typically 8-10 minutes.
- Roughly chop the escarole into bite-sized ribbons, then carefully fold into the simmering soup along with freshly squeezed lemon juice (approximately or 30 milliliters).
- Continue cooking for an additional 2-3 minutes until the escarole wilts and becomes tender, maintaining the soup’s vibrant green color and delicate texture.
- Perform a final seasoning assessment, adjusting with additional salt (or 1.5 grams) or lemon juice to enhance the overall flavor profile.
- Ladle the steaming soup into warmed serving bowls, ensuring each portion contains a balanced mix of chicken, pasta, and vegetables.
Notes
- Chop vegetables ahead of time to streamline the cooking process and minimize kitchen prep stress.
- Rotisserie chicken provides a convenient, flavorful protein shortcut that saves significant cooking time.
- Fresh escarole adds crisp texture and bright green color, transforming this soup from basic to restaurant-worthy.
- Fennel brings subtle sweet anise undertones that complement the chicken and brighten the overall soup profile.
- Squeeze fresh lemon juice just before serving to enhance the soup’s brightness and add a zesty finish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner, Lunch
- Method: Simmering
- Cuisine: Mediterranean
Nutrition
- Serving Size: 6
- Calories: 450 kcal
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 75mg