Easy Spicy Lemon Calabrian Chili Chicken Orzo Soup
Tender chopped chicken breast and orzo pasta simmered in a light tomato broth with a spicy kick from crushed Calabrian chili peppers and made hearty with small chunks of celery, carrots, onions, and Campari tomatoes seasoned with fresh garlic, rosemary, parsley, and lemon zest and juice.
Servings 4
Calories: 326.57kcal
Ingredients
- 1 medium onion
- 1 large carrot
- 1 rib of celery
- 2 large boneless skinless chicken breasts
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 tablespoon olive oil
- 3 garlic cloves
- 1 sprig of rosemary
- 15 parsley leaves
- 2 tablespoon Calabrian peppers
- 8 Campari tomatoes
- ¼ cup white wine
- 5 cups low-sodium chicken broth
- 1 cup orzo pasta
- ½ lemon juice and zest
- chop parsley for garnish
Equipment
Instructions
- Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Prep the Mirepoix and Chicken: Small dice the onion, carrot, and celery and set them aside. Season the chicken breast with salt and pepper.
- Sear the Chicken: Heat oil in a Dutch oven on medium-high heat and brown the chicken on each side for 2 to 3 minutes each. Then, remove the chicken and set it aside.
- Sweat the Mirepoix: Add the mirepoix to the pot and sweat until the onions are translucent, about 5 minutes. While the vegetables sweat, chop the garlic, rosemary, and parsley together. Then, quarter the tomatoes and set them aside
- Make the Soup Base: Add and combine the chopped garlic herbs mixture, Calabrian peppers, tomatoes, and salt. Cook the base for 10 minutes, stirring occasionally.
- Make the Broth: Add the white wine and cook for 5 minutes. Then, add the chicken broth and breasts, bring to a simmer, cover, and simmer for 5 minutes.
- Cook the Orzo: Remove the cooked chicken breast and let it rest on a cutting board. Add the orzo pasta and cook as instructed on the package. While the orzo cooks, shred the chicken with two forks and chop it into small pieces.
- Finish the Soup: Remove the pot from the heat and add the chopped chicken and lemon zest. Add some lemon juice to taste. You want a slightly fresh, lemony flavor. Finally, garnish with fresh chopped parsley.
Nutrition
Calories: 326.57kcal | Carbohydrates: 39.35g | Protein: 23.8g | Fat: 7.46g | Saturated Fat: 1.46g | Cholesterol: 36.16mg | Sodium: 863.05mg | Fiber: 2.73g | Sugar: 4.83g
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