WHERE is winter??? Seriously?! We've had no snow yet this year in Seattle and I feel like we've already missed our chance. Just tons of misting rain. Maybe we'll get a freezing February or something. In the meantime, I'm just going to keep making all the soups as if it's below freezing outside (we've been hovering around 50 for weeks now). Say hey to my new lemon chicken orzo soup!
This soup has the same great flavors as a traditional chicken noodle, with a couple fun, tasty twists.
First, lemon juice. Obviously. Chicken with lemon and herbs is always a delicious meal so why not add it to soup?? I use about ¼ cup of freshly squeezed lemon juice for this recipe. However, if you want it tarter or just more lemony flavor, feel free to add more! Just do a little bit at a time so you don't end up with ALL the tart taste in your soup (gross).
Second, orzo. Orzo is actually pasta, just like the noodles in a traditional bowl of chicken noodle soup, but it's short cut and looks like large grain rice. It's great for soups because it cooks up in the pot in under 10 minutes and fits perfectly on your spoon!
Oh also this recipe is dairy-free, filled with veggies and tons of protein so lemon chicken orzo soup is a solid win for healthy January! Grab a spoon and enjoy 😁.Print