Best 5 Chicken Orecchiette Soup With Cilantro And Lemon Recipes

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Chicken orecchiette soup with cilantro and lemon is a flavorful and comforting dish that is perfect for a quick and easy meal. Combining tender chicken, pasta, hearty vegetables, and a bright citrusy broth, this soup is sure to tantalize your taste buds. With a few simple ingredients and a bit of prep work, you can have a delicious and satisfying soup ready to enjoy in no time.

Check out the recipes below so you can choose the best recipe for yourself!

LEMON CHICKEN SOUP WITH ORZO



Lemon Chicken Soup With Orzo image

Make and share this Lemon Chicken Soup With Orzo recipe from Food.com.

Provided by ratherbeswimmin

Categories     Healthy

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 12

4 teaspoons olive oil
8 ounces boneless skinless chicken breast halves, cut into small chunks
salt (to taste)
1 medium onion, diced (about 1 1/2 c.)
2 stalks celery, diced (about 1/2 c.)
1 medium carrot, diced (about 1/2 c.)
2 teaspoons chopped fresh thyme (or 1/2 t. dried)
6 cups low sodium chicken broth
1 cup orzo pasta, preferably whole wheat
2 large eggs
3 tablespoons fresh lemon juice
fresh ground black pepper, to taste

Steps:

  • Heat 2 teaspoons oil in a pot over med-high heat; season the chicken with salt and add it to the pot; cook/stir occasionally, until just cooked through, about 5 minutes; transfer the chicken to a dish; set aside.
  • Add the remaining 2 teaspoons oil to the pot; add in onions, celery, carrot, and thyme; cook/stir over med-high heat until the vegetables are tender, about 5 minutes.
  • Add in 5 cups broth and bring to a boil; add in orzo and let simmer until tender, about 8 minutes.
  • Decrease heat to low to keep the soup hot, but not boiling.
  • Warm the remaining 1 cup broth in a small pan until it is hot, but not boiling.
  • In a bowl, beat the eggs; gradually whisk the lemon juice into the eggs; then gradually add the hot broth to the lemon-egg mixture, whisking all the while.
  • Add the mixture to the soup, stirring well until the soup is thickened.
  • Do not let the soup come to a boil; add in cooked chicken; season to taste with salt and pepper; serve.

LEMON CHICKEN ORZO SOUP



Lemon Chicken Orzo Soup image

Inspired by Panera Bread's version, this soup delivers on flavor. Tender chicken in a lemony broth with orzo pasta, carrots, onions, celery, and baby spinach. This has quickly become one of my family's very favorite soup recipes.

Provided by ReneePaj

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 1h20m

Yield 12

Number Of Ingredients 17

8 ounces orzo pasta
1 teaspoon olive oil
3 carrots, chopped, or more to taste
3 ribs celery, chopped
1 onion, chopped
2 cloves garlic, minced
½ teaspoon dried thyme
½ teaspoon dried oregano
salt and ground black pepper to taste
1 bay leaf
3 (32 ounce) cartons fat-free, low-sodium chicken broth
½ cup fresh lemon juice
1 lemon, zested
8 ounces cooked chicken breast, chopped
1 (8 ounce) package baby spinach leaves
1 lemon, sliced for garnish
¼ cup grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water until partially cooked through but not yet soft, about 5 minutes; drain and rinse with cold water until cooled completely.
  • Heat olive oil in a large pot over medium heat. Cook and stir carrots, celery, and onion in hot oil until the vegetables begin to soften and the onion becomes translucent, 5 to 7 minutes. Add garlic; cook and stir until fragrant, about 1 minute more. Season mixture with thyme, oregano, salt, black pepper, and bay leaf; continue cooking another 30 seconds before pouring chicken broth into the pot.
  • Bring the broth to a boil. Partially cover the pot, reduce heat to medium-low, and simmer until the vegetables are just tender, about 10 minutes.
  • Stir orzo, lemon juice, and lemon zest into the broth; add chicken. Cook until the chicken and orzo are heated through, about 5 minutes. Add baby spinach; cook until the spinach wilts into the broth and the orzo is tender, 2 to 3 minutes. Ladle soup into bowls; garnish with lemon slices and Parmesan cheese.

Nutrition Facts : Calories 167.3 calories, Carbohydrate 21.7 g, Cholesterol 20 mg, Fat 4.1 g, Fiber 2.6 g, Protein 12.1 g, SaturatedFat 1.5 g, Sodium 186.9 mg, Sugar 3.8 g

CHICKEN-ORECCHIETTE SOUP WITH CILANTRO AND LEMON



Chicken-Orecchiette Soup with Cilantro and Lemon image

Categories     Soup/Stew     Chicken     Citrus     Pasta     Lemon     Spring     Cilantro     Bon Appétit

Yield Serves 6

Number Of Ingredients 14

1 tablespoon olive oil
2 skinless boneless chicken breasts (about 12 ounces total)
3 cups coarsely chopped onions
3 plum tomatoes, sliced
2 stalks lemongrass, thinly sliced (about 1/2 cup)
2 tablespoons coriander seeds
2 teaspoons cumin seeds
2 teaspoons fennel seeds
8 cups chicken stock or canned low-salt chicken broth
1/2 cup chopped cilantro
8 ounces orecchiette pasta, freshly cooked
3 plum tomatoes, seeded, chopped
1/2 cup fresh lemon juice
Fresh lemon slices (optional)

Steps:

  • Heat oil in heavy large pot over medium-high heat. Sprinkle chicken with salt and pepper and sauté until cooked through, about 4 minutes per side. Transfer chicken to plate. Cool.
  • Add chopped onions and next 5 ingredients to pot and sauté over medium heat until fragrant, about 2 minutes. Add stock and 1/4 cup chopped cilantro. Simmer 20 minutes to blend flavors.
  • Strain broth into heavy large saucepan. Slice cooked chicken crosswise into thin strips; add to broth. (Can be prepared 1 day ahead; cover and refrigerate.)
  • Add cooked pasta, chopped tomatoes, lemon juice and remaining 1/4 cup cilantro to soup. Season to taste with salt and pepper. Bring soup just to simmer. Ladle into bowls; garnish soup with lemon slices, if desired.

LEMON CILANTRO CHICKEN



Lemon Cilantro Chicken image

This fall-off-the-bone chicken with lemony gravy is very easy to prepare and is a wonderful way to cook a whole chicken in the slow cooker. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 4h25m

Yield 6 servings.

Number Of Ingredients 10

1/2 cup chopped fresh cilantro
3 tablespoons canola oil, divided
2 tablespoons lemon juice
2 garlic cloves, minced
2 teaspoons salt
1 teaspoon grated lemon zest
1 broiler/fryer chicken (3 to 4 pounds)
1/2 teaspoon paprika
1/2 teaspoon pepper
1/2 cup white wine or chicken broth

Steps:

  • In a small bowl, combine the cilantro, 2 tablespoons oil, lemon juice, garlic, salt and lemon zest. Loosen skin around the chicken breast, leg and thigh. Rub the cilantro mixture under and over the skin. Rub any remaining mixture into the cavity. Drizzle with remaining oil. Sprinkle with paprika and pepper., Place in a 6- or 7-qt. slow cooker. Add wine to slow cooker. Cover and cook on low for 4-5 hours or until a thermometer reads 180°. Remove chicken to a serving platter; cover and let stand 15 minutes before carving. Skim fat and thicken juices if desired. Serve with chicken.

Nutrition Facts : Calories 328 calories, Fat 21g fat (4g saturated fat), Cholesterol 88mg cholesterol, Sodium 864mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 28g protein.

LEMON CHICKEN SOUP



Lemon Chicken Soup image

Make and share this Lemon Chicken Soup recipe from Food.com.

Provided by Pebbles

Categories     Clear Soup

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 11

4 chicken breasts
7 cups chicken broth
1 lemon, juice and grated rind
1 large yellow onion, chopped
2 cloves garlic, pressed
2 cups frozen corn
2 large tomatoes, chopped
1/2 cup chopped green onion
1/4 cup fresh cilantro, chopped
1 bay leaf
salt and pepper, to tasted

Steps:

  • Place chicken in pot with bay leaf and cover with cold water.
  • Bring to boil and simmer 30 minutes.
  • Remove chicken and chop/shred when cool.
  • Bring chicken broth to a simmer, add chicken pieces, lemon juice and grated rind.
  • Add chopped yellow onion and garlic; cook 5 minutes.
  • Add corn, tomatoes, green onion and cilantro.
  • Simmer 15-20 minutes.
  • Taste and correct seasonings.

Nutrition Facts : Calories 288.5, Fat 11.2, SaturatedFat 3.1, Cholesterol 61.9, Sodium 959.1, Carbohydrate 20.2, Fiber 3.5, Sugar 3.7, Protein 28.7

Tips:

  • Use Fresh Ingredients: Fresh ingredients, especially the vegetables, will give your soup the best flavor. If you can, try to use organic or locally-sourced ingredients.
  • Don't Overcook the Vegetables: Overcooked vegetables will lose their flavor and texture. Add them to the soup towards the end of the cooking time so that they remain crisp and tender.
  • Use a Good Quality Broth: The broth is the base of your soup, so it's important to use a good quality one. Look for a broth that is low in sodium and made with real ingredients.
  • Season to Taste: Every palate is different, so be sure to taste your soup and adjust the seasoning accordingly. Add more salt, pepper, or herbs as needed.
  • Garnish with Fresh Herbs: Fresh herbs, such as cilantro, parsley, or basil, will add a pop of color and flavor to your soup. Add them just before serving.

Conclusion:

Chicken orecchiette soup is a delicious and easy-to-make soup that is perfect for a weeknight meal. It is packed with flavor and healthy ingredients, and it can be easily customized to your liking. So next time you're looking for a quick and easy soup recipe, give this one a try. You won't be disappointed!

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