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 for the most delicious chicken orzo soup.
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Vibrant Flavors
Imagine a bowl of comfort. This latest culinary creation, Easy Spicy Lemon Calabrian Chili Chicken Orzo Soup, isn't just any soup; it's a journey to the heart of flavor, where the warmth of tender, chopped tender, chicken breast meets the bold zest of spicy Calabrian chili peppers.
Each spoonful carries you through a depth of flavor with a light yet rich tomato broth, where orzo pasta, celery, carrots, onions, and Campari tomatoes meld together.
Seasoned with the aromatic trio of fresh garlic, rosemary, and parsley and finished with a bright twist of lemon zest and juice, this soup is a combination of hearty, spicy, and refreshing notes. Perfect for any season, this recipe promises to warm you up and entice your palate with its vibrant flavors and textures.
Orzo Origin
The delightful, rice-shaped pasta orzo that has found its way into a myriad of global dishes carries with it a rich tapestry of history and cultural significance.
Despite its common association with Italian cuisine, orzo—meaning 'barley' in Italian, due to its grain-like appearance—traces its roots back to ancient times, serving as a testament to the interconnectedness of Mediterranean culinary traditions.
What makes orzo fascinating is not just its versatility in soups, salads, and casseroles but also its journey across cultures. It was embraced by Greeks, Arabs, and Italians alike, each adding their unique twist to its preparation, thereby weaving a culinary narrative that spans continents and epochs.
Pasta That Tells a Story
This humble pasta, through its simplicity and adaptability, epitomizes the rich exchange of cultural practices and ingredients that shaped the Mediterranean's gastronomic landscape.
The story of orzo is a reminder of how something as simple as pasta can carry within it centuries of history, migration, and the blending of traditions, making it a beloved staple in kitchens around the world.
More Italian-Inspired Recipes to Try
- Calabrian Pepper Tomato Chicken Chowder
- Vegetarian Ras El Hanout White Bean and Kale Soup
- Calabrian Italian Chicken Sausage Bolognese
- Aleppo Pepper Spiced Dill Lentil Chicken Soup
- Creamy Cheesy Sage Chili Pumpkin Chicken Pasta
Ingredients with Steps
Start by dicing a white or yellow onion, carrots, and celery for the mirepoix, and prepare the boneless skinless chicken breast by seasoning it with kosher salt and ground black pepper. Sear the chicken on both sides and remove it.
Then, make the soup's base by sweating the mirepoix and adding the chopped garlic cloves, fresh rosemary and parsley, crushed Calabrian peppers with chopped tangy but sweet Campari tomatoes, and more salt to taste.
Once the tomatoes are cooked and broken down, deglaze them with white wine, preferably Sauvignon Blanc, since it pairs nicely with spicy poultry dishes. Then, add the low-sodium chicken breast and chicken breast back, cover, and simmer. Remove the chicken from the pot and add the orzo pasta when fully cooked.
While the pasta cooks to al dente, chop the chicken into small pieces. Remove the pot from the heat and add the chopped chicken, lemon zest, and lemon juice. Taste for a balance of heat with a fresh, lemony flavor. Finally, garnish with fresh chopped parsley.
Culinary Glossary
This section provides concise definitions of key ingredients and techniques to enhance understanding and improve cooking skills related to this recipe. Check out the live Culinary Glossary here.
- Orzo – A type of small, rice-shaped pasta often used in soups, salads, and side dishes. It absorbs flavors well and adds a comforting, hearty texture to soups like this one.
- Calabrian Chili Peppers – Small, red chili peppers from the Calabria region of Italy. Known for their moderate heat and smoky, fruity flavor, they add a spicy kick and depth of flavor to soups, pasta, and sauces.
- Lemon Zest – The outer yellow part of the lemon peel, which contains essential oils. It’s used to add a bright, citrusy flavor to dishes without the sourness of lemon juice.
- Fresh Dill – An aromatic herb with feathery green leaves that has a fresh, slightly grassy flavor with hints of anise. Dill pairs well with the citrus and spice in this soup, bringing a light, herbal note to balance the richness of the broth.
See the Calabrian lemony chicken orzo soup recipe card for quantities below.
Instructions
Follow the instructions and cooking tips below using the step-by-step picture guide.
Sear the chicken breast to a nice golden brown color, adding an additional layer of flavor to the soup.
Mirepoix is a classic French cooking term for the combination of carrots, onions, and celery.
Each step involves building the layers of flavor in the dish for a well-rounded soup.
Fresh tomatoes and Calabrian chili peppers were added to add another layer of flavor and create a vibrant soup base with ingredients melding with fresh parsley, rosemary, and garlic.
Cooking down the fresh tomatoes helps reduce the acidity.
White wine adds its own floral and dry notes while removing the yummy fonds from the bottom of the pot.
Add the seared chicken breast back into the broth to infuse and cook.
Remove the chicken breast and place it on a cutting board to rest. This will allow the juices to return to their proper place before chopping.
The orzo is added last to prevent overcooking the chicken and creating less of a mess when removing the chicken to chop it.
It's a win-win situation; nothing is overcooked when you add the chopped chicken after cooking the orzo.
Substitutions
Dairy Free
- Yay! This fabulous spicy lemon chicken orzo soup recipe is already dairy-free!
Gluten-Free
- Orzo Pasta - You can now find gluten-free orzo pasta made with corn and rice flour, like DeLallo's. It all depends on your preference because you can also try Barilla's Chickpea Orzo Pasta or Jovial's Grain-Free Cassava Orzo Pasta.
Vegetarian
- Boneless Skinless Chicken Breast - Omit the chicken breast and double the amount of portobello mushroom; you can even try using other types of mushrooms like cremini, fresh shitake mushrooms, or button white or brown. Make it creative by still dicing the portobello but slicing the others.
- Low-Sodium Chicken Broth - Use low-sodium vegetable broth.
Convenience
- Onion, Carrot, and Celery - Some stores have already prepped mirepoix in the produce section for soups.
- Boneless Skinless Chicken Breast - Get a store-bought rotisserie chicken, remove the skin, and small chop the meat.
- Fresh Rosemary and Parsley - If you can only use dried herbs, just remember that this may change the taste of the soup a little. But use a ¼ teaspoon of dried rosemary for each fresh sprig. For parsley, use two tablespoons for every 15 fresh leaves.
- Campari Tomatoes - These tomatoes are chosen for their great balance of acidity to sweetness, but you can use grape or cherry tomatoes cut into halves.
- The last resort is to use tomato paste or sun-dried tomatoes that bloom in hot water and then blend.
- Also, roasted tomatoes will work, but if you are going this route but in a faster way, use crushed fire-roasted tomatoes for that extra depth of flavor.
- Orzo Pasta - If you don't have this, use crumbled spaghetti for pasta!
- Crushed Calabrian Chili Peppers - These peppers are the main event of the dish, but if you don't have them, try using red pepper flakes for the heat or check out the "Change Heat Level" link below on other ways to replace the Calabrian chilies.
- Boneless Skinless Chicken Breast - For more flavor, use boneless skinless chicken thighs.
Change Heat Level - Modify the recipe's heat level to your liking and learn more about the Scoville Scale and Chili Pairings.
Variations
- Spicy Calabrian Creamy Orzo - If you want creamy, delicious soup, use heavy cream instead of milk. But always remember to use heavy cream with a high-fat content to prevent breaking at the very end. I don't suggest using coconut milk since it will give this soup a new flavor.
- Red Bell Pepper - This soup will go nice with small diced red bell pepper added with the mirepoix at the beginning of the recipe for more texture and flavor.
- Sweet Italian Chicken Sausage - Replace the chicken breast with chicken sausages that are seared and cooked whole, then small diced to add a unique yet complimentary flavor to the soup.
- Follow the recipe the same way you would for the chicken; the timing for the chicken might be shorter; in addition, make sure to sear the sausage on all four sides and allow it to rest before cutting.
- You don't want all that delicious seasoning from the juice to spill all over your cutting board.
Equipment
- Dutch Oven - This one-pot meal only needs one pot! Use a heavy bottom pot to prevent any burning or sticking to the bottom of the pan, even cooking. If you don't have a Dutch oven, any heavy bottom large pot will do. Avoid making this soup in a large saute pan with high sides or a sauteuse.
- I used the Lodge 6 Quart Enameled Cast Iron Dutch Oven to develop this recipe.
- Cutting Board - You will use this to chop the chicken and add it back to the soup later.
Kitchen Must Haves - Find other tools I use here.
Storage
- Refrigerator - To store in the fridge, you can place the leftover chicken stew in a shallow 2-inch container to cool down quickly. Then, store it in an airtight container. As a result, the meal will last up to two days.
- Freezer - Follow the refrigeration process mentioned above. Then, place it in the freezer in a labeled, airtight container or flat in a freezer-sealing bag.
Airtight Food Containers - I interchange glass food storage containers with plastic clipping lids or wooden push-ins. I always suggest glass storage containers because they can be microwaved, they hold food without staining, and the glass keeps the food at a more stable temperature, keeping it fresher and longer.
Try the OXO Good Grips Smart Seal Glass Rectangle Food Storage Containers or the Pyrex Freshlock Glass Food Storage Containers.
Cooking Tip
Cook the Orzo in the Soup - Using orzo pasta in soups is a great way to add texture and substance, creating a hearty and comforting dish. Usually, the orzo is cooked separately in salted boiling water until it's just al dente, then rinsed under cold water to stop the cooking process, just like you would any other pasta.
This step is usually done to prevent the orzo from becoming too soft and mushy when added to the soup. In other recipes, cooking it separately ensures the pasta doesn't absorb too much of the soup's broth, keeping the soup's consistency balanced. However, for this recipe, it is not necessary.
Adding enough chicken stock for the soup and the orzo makes this an easy one-pot recipe.
Your Cooking Tips Resource Guide - Become a better home cook with tips to help you cook more efficiently on the Cook's Notebook tab. Click here for an extended live Culinary Glossary. Learn different ways to prep chicken.
Frequently Asked Questions
Orzo is a type of pasta made from semolina flour. It's shaped like rice and is often mistaken for a grain. Because of its small size and unique shape, it can be used in various dishes like soups, salads, pilafs, and baked casseroles.
Unlike larger pasta shapes, which are good for holding thick sauces, orzo's petite size distributes evenly throughout dishes, giving them a satisfying texture and bite.
Orzo can be a great substitute for rice or other small grains in many recipes. Ever heard of orzo risotto?
It has a similar texture and appearance but with a distinct pasta flavor. It is particularly useful in dishes like pilafs, stuffed peppers, or cold salads, where its ability to absorb flavors makes it a delightful alternative.
However, when substituting orzo for rice or grains, it is important to adjust cooking times and liquid quantities as needed. Orzo, like any pasta, might require different cooking conditions to achieve the desired texture.
Lemon juice is often added to soups towards the end of the cooking process to enhance their flavor. This is because lemon juice, being acidic, can easily lose its flavor if cooked for too long.
Adding lemon juice to a soup can help balance out its richness and add a refreshing tang to the overall taste. It also adds an aromatic lift, enriching the soup's complexity and making its taste more dynamic and inviting.
Adding lemon juice towards the end of cooking ensures that the flavor remains potent and the soup tastes delicious.
Soup Recipes
Looking for other soup recipes like this? Try these:
- Creamy Chicken Corn Chowder with Dumplings | Dairy-Free
- One-Pot Curry Meatball Soup with Ground Turkey and Kale
- How to Make Easy Bacon Potato Leek Chowder | Creamy Comfort
- Bold and Spicy Caribbean Beef Noodle Soup Recipe Twist
Poultry Recipes
Looking for other Poultry recipes like this? Try these:
- Creamy Curry Chicken Gnocchi Soup | Caribbean Style
- Healthy Spicy Ground Turkey Stuffed Peppers with Salad
- Best Peach Piri Piri Chicken with Fonio Kale Salad
- Lemongrass Marinated Grilled Chicken Spring Rolls
📖 Recipe
Chili Chicken Orzo Soup
Ingredients
- 1 medium onion
- 1 large carrot
- 1 rib of celery
- 2 large boneless skinless chicken breasts
- salt and 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.
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