Chicken-Asparagus Soup w/Orzo
This recipe crafts a comforting chicken and asparagus soup featuring tender diced chicken, hearty orzo pasta, and crisp asparagus spears. Brightened with lemon zest and juice, and enriched with potatoes and peas, it's a wholesome and flavorful meal perfect for a light lunch or dinner.
Equipment
- 1 Large Stockpot For preparing the main soup base.
- 1 Medium Pot For cooking the orzo pasta separately.
- 1 Cutting Board
- 1 Chef's knife
- 1 Microplane or Zester For lemon zest.
Ingredients
Main
- 1 pound cooked chicken breast diced
- 1 pound orzo pasta
- 1 pound fresh asparagus spears cut in half, woody bottoms removed
- 1 lemon juiced
- 1 tsp lemon zest
- 1 tbsp minced garlic
- 6 oz frozen green peas
- 1/2 lb diced white potatoes
- 1 cube chicken bouillon
- salt & white pepper to taste
Instructions
- Prepare all ingredients: Dice the cooked chicken breast and white potatoes. Cut asparagus spears in half, discarding woody ends. Mince the garlic. Zest and juice the lemon.
- In a large stockpot, dissolve the chicken bouillon cube in approximately 8 cups of water over medium-high heat to create a flavorful broth.
- Add the diced white potatoes to the simmering broth and cook for 8-10 minutes, or until the potatoes are just tender.
- While the potatoes cook, prepare the orzo: In a separate medium pot, cook the orzo pasta according to package directions until al dente. Drain and rinse briefly under cold water.
- Add the cut asparagus spears and minced garlic to the stockpot with the potatoes. Cook for an additional 3-5 minutes, until the asparagus is tender-crisp.
- Stir in the diced cooked chicken breast and frozen green peas into the soup, cooking for just 2-3 minutes to heat them through.
- Gently fold in the cooked and drained orzo pasta into the soup.
- Remove the soup from the heat and stir in the fresh lemon juice and lemon zest.
- Season the soup generously with salt and white pepper to taste, adjusting as needed.
- Serve the Chicken-Asparagus Soup w/Orzo hot, optionally garnished with fresh herbs for an aromatic finish.
Notes
For optimal texture and a clear broth, cook the orzo pasta separately to al dente and rinse it quickly under cold water to remove excess starch before adding it to the soup. This prevents the soup from becoming cloudy or overly thick. Blanching the asparagus briefly before adding it can help retain its vibrant green color and tender-crisp bite. Taste and adjust seasoning generously, especially with salt and white pepper, as these are crucial for balancing the flavors. A drizzle of high-quality extra virgin olive oil before serving can add a lovely richness and enhance the aromatics.