Description
This comforting Lemon Orzo Soup combines tender orzo pasta with a flavorful broth, fresh vegetables, and a bright hint of lemon. It’s a warming and light soup perfect for any day, featuring a harmonious blend of sautéed carrots, celery, onions, and garlic, finished off with fresh lemon juice and herbs for a refreshing touch.
Ingredients
Scale
Broth and Pasta
- 4 cups chicken or vegetable broth
- 1 cup orzo pasta
Vegetables and Aromatics
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 onion, chopped
- 2 cloves garlic, minced
Flavorings and Garnish
- Juice and zest of 1 lemon
- Fresh parsley or dill, for garnish
- Salt and pepper to taste
- Olive oil (for sautéing)
Instructions
- Sauté Vegetables: Heat olive oil in a pot over medium heat. Add chopped onions, diced carrots, and celery. Cook them until they soften, about 5-7 minutes. Add minced garlic and sauté for another minute until fragrant.
- Add Broth and Cook Orzo: Pour in the chicken or vegetable broth and bring it to a boil. Once boiling, add the orzo pasta and cook according to package instructions, usually about 8-10 minutes, until the orzo is al dente.
- Add Lemon: Remove the soup pot from heat. Stir in the juice and zest of one lemon to infuse bright, citrus flavor into the broth.
- Season and Serve: Season the soup with salt and freshly ground black pepper to taste. Ladle the soup into bowls and garnish with fresh parsley or dill. Serve warm for a comforting meal.
Notes
- You can substitute chicken broth with vegetable broth to make this soup vegetarian.
- Adjust the lemon juice quantity to taste depending on how tangy you prefer the soup.
- This soup can be made ahead and gently reheated; add fresh herbs just before serving.
- For a protein boost, add shredded cooked chicken or beans when adding the broth.
- Orzo absorbs flavor as it sits, so leftovers may be thicker; add more broth or water to adjust consistency when reheating.
