Lemon, Ginger, and Roasted Chicken Orzo Soup
Lemon, Ginger, and Roasted Chicken Orzo Soup
Ingredients
For the Roasted Chicken
- 2 chicken breasts, bone-in, skin-on
- 2 chicken thighs, bone-in, skin-on
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For the Soup
- 2 tablespoons olive oil, or other cooking fat
- 1 yellow onion, diced
- 2 celery stalks, diced
- 1 tablespoon fresh ginger, grated
- 8 cups chicken broth, low sodium
- 1/4 cup fresh parsley, chopped
- 1 lemon, juiced
- 2 carrots, diced
- 1 cup frozen peas
- 16 ounces DELALLO ORGANIC WHOLE WHEAT ORZO
- salt, to taste
- black pepper, to taste
Instructions
- 1
Preheat your oven to 400°F (200°C). Season the chicken breasts and thighs generously with salt and black pepper. Place them on a baking sheet.
⏱️ 5 min•🌡️ 400
- 2
Roast the chicken in the preheated oven for 30-40 minutes, or until thoroughly cooked and the internal temperature reaches 165°F (74°C). The skin should be lightly browned. Once cooked, remove from the oven and let cool slightly.
⏱️ 40 min•🌡️ 400
- 3
Once the chicken is cool enough to handle, shred the meat from the bones into bite-sized pieces. Discard the skin and bones.
⏱️ 10 min
- 4
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onions and celery and sauté until softened and translucent, about 5-7 minutes.
⏱️ 7 min
- 5
Stir in the grated fresh ginger and cook for another minute until fragrant.
⏱️ 1 min
- 6
Add the shredded roasted chicken to the pot with the sautéed aromatics.
⏱️ 1 min
- 7
Pour in the chicken broth and stir in the chopped fresh parsley. Bring the soup to a gentle simmer.
⏱️ 5 min
- 8
Squeeze the juice from the lemon directly into the simmering soup.
⏱️ 1 min
- 9
Add the diced carrots and frozen peas to the soup.
⏱️ 1 min
- 10
Pour the entire 16-ounce package of DELALLO ORGANIC WHOLE WHEAT ORZO into the simmering soup. Stir well to prevent sticking.
⏱️ 1 min
- 11
Continue to simmer the soup, stirring occasionally, until the orzo pasta is cooked al dente (about 8-10 minutes) and all ingredients are heated through. Taste and adjust seasoning with additional salt and pepper if needed.
⏱️ 10 min
- 12
Serve the soup hot, or allow it to cool completely before portioning into containers for freezing or refrigeration.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon, Ginger, and Roasted Chicken Orzo Soup
For the Roasted Chicken
- 2 chicken breasts, bone-in, skin-on
- 2 chicken thighs, bone-in, skin-on
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For the Soup
- 2 tablespoons olive oil, or other cooking fat
- 1 yellow onion, diced
- 2 celery stalks, diced
- 1 tablespoon fresh ginger, grated
- 8 cups chicken broth, low sodium
- 1/4 cup fresh parsley, chopped
- 1 lemon, juiced
- 2 carrots, diced
- 1 cup frozen peas
- 16 ounces DELALLO ORGANIC WHOLE WHEAT ORZO
- salt, to taste
- black pepper, to taste
Instructions
- 1
Preheat your oven to 400°F (200°C). Season the chicken breasts and thighs generously with salt and black pepper. Place them on a baking sheet.
⏱️ 5 min•🌡️ 400 - 2
Roast the chicken in the preheated oven for 30-40 minutes, or until thoroughly cooked and the internal temperature reaches 165°F (74°C). The skin should be lightly browned. Once cooked, remove from the oven and let cool slightly.
⏱️ 40 min•🌡️ 400 - 3
Once the chicken is cool enough to handle, shred the meat from the bones into bite-sized pieces. Discard the skin and bones.
⏱️ 10 min - 4
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onions and celery and sauté until softened and translucent, about 5-7 minutes.
⏱️ 7 min - 5
Stir in the grated fresh ginger and cook for another minute until fragrant.
⏱️ 1 min - 6
Add the shredded roasted chicken to the pot with the sautéed aromatics.
⏱️ 1 min - 7
Pour in the chicken broth and stir in the chopped fresh parsley. Bring the soup to a gentle simmer.
⏱️ 5 min - 8
Squeeze the juice from the lemon directly into the simmering soup.
⏱️ 1 min - 9
Add the diced carrots and frozen peas to the soup.
⏱️ 1 min - 10
Pour the entire 16-ounce package of DELALLO ORGANIC WHOLE WHEAT ORZO into the simmering soup. Stir well to prevent sticking.
⏱️ 1 min - 11
Continue to simmer the soup, stirring occasionally, until the orzo pasta is cooked al dente (about 8-10 minutes) and all ingredients are heated through. Taste and adjust seasoning with additional salt and pepper if needed.
⏱️ 10 min - 12
Serve the soup hot, or allow it to cool completely before portioning into containers for freezing or refrigeration.
⏱️ 2 min