Description
This Lemon Orzo Soup is a comforting and light dish perfect for any time of year. Featuring tender orzo pasta simmered in a flavorful broth with sautéed vegetables and brightened with fresh lemon juice and zest, this soup is both refreshing and satisfying. Garnished with fresh parsley or dill, it offers a zesty twist on classic chicken or vegetable broth-based soups.
Ingredients
Scale
Soup Ingredients
- 4 cups chicken or vegetable broth
- 1 cup orzo pasta
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- Juice and zest of 1 lemon
- Fresh parsley or dill, for garnish
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
- Sauté the Vegetables: Heat olive oil in a pot over medium heat. Add the chopped onions, diced carrots, and celery stalks, cooking until the vegetables are soft and fragrant. Then stir in the minced garlic and cook for about 1 minute until fragrant.
- Add Broth and Orzo: Pour the chicken or vegetable broth into the pot with the sautéed vegetables and bring the mixture to a boil. Once boiling, add the orzo pasta and cook according to the package instructions until al dente—typically around 8 to 10 minutes.
- Incorporate Lemon: Remove the pot from heat and stir in the fresh lemon juice and lemon zest, which will add a bright, refreshing flavor to the soup.
- Season and Serve: Taste the soup and season with salt and pepper as desired. Ladle the soup into bowls and garnish with fresh parsley or dill before serving warm.
Notes
- You can use either chicken or vegetable broth depending on your dietary preferences.
- For a richer flavor, consider sautéing the vegetables in butter or a mix of butter and olive oil.
- Fresh herbs like dill add a wonderful aroma, but parsley works well too.
- Adjust lemon juice to taste for a more or less tangy soup.
- This soup pairs nicely with crusty bread or a light salad for a complete meal.
