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Tarragon & Lemon Chicken Soup With Orzo

Name: Tarragon & Lemon Chicken Soup With Orzo
Prep time: 30
Cook time: 90
Cuisine: Mediterranean, Italian

(15 votes, average: 4.27 out of 5)

30 min prep

6 servings

Carrot Icon for Number of Ingredients Size

12 ingredients

Chicken soup is the best when you’re feeling low. A common feeling during cancer treatment. This Tarragon & Lemon Chicken Soup is a version of the classic which is not only soothing but also...

2 teaspoons olive oil
1 medium onion, chopped
2 stalks celery, cut into ¼-inch dice
2 medium carrots, cut into ¼-inch dice
Salt and pepper, to taste
6 cups of water
2 sprigs of tarragon
2 inch lemon peel
20 ounces chicken on the bone
½ cup orzo
1 tablespoon lemon juice
2 teaspoons tarragon leaves, chopped, for garnish

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Nutrition Facts

Calories

275 cals

Fat

16 g

Saturated Fat

4 g

Polyunsaturated Fat

3 g

Monounsaturated Fat

7 g

Carbohydrates

13 g

Sugar

2 g

Fiber

2 g

Protein

20 g

Sodium

936 mg

Directions

In a heavy bottomed pot with a lid, heat the olive oil over medium heat. Add the onions, celery, carrots, and a sprinkle of salt. Cook for 5 to 8 minutes, or until the onions are translucent, do not let brown.
Add the 6 cups of water, tarragon sprigs, lemon peel, and chicken on the bone. Bring to a boil, then simmer for at least 40 minutes, skimming any foam or fat on the surfaces. Add a little water if the soup has reduced by more than 1 inch.
Remove the chicken and place into a bowl, let cool slightly then shred the meat and discard the bones. Return the chicken meat to the soup, bring to boil, then add in the orzo. Boil for 7 minutes then stir in the lemon juice, taste for seasonings then turn off the heat.
Ladle into bowls and serve with a sprinkling of fresh tarragon.

Chef Tips

If you can’t find fresh tarragon, try a handful of fresh basil leaves instead. It won’t be the same taste, but it will a lot better than using dried herbs.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics.

2 comments

Martine Louis says:

July 13, 2020 at 10:46 pm

I picked up on your recipe but instead I want to stir fry quickly thin slices of chicken breasts, take them out.
Then in the same pan, stir celery bits and small carrot slices, then add the shallot and the lemon rind. At the last minute stir in the chicken slices with lots of fresh tarragon.
Shall I add good white wine?
I would serve on rice.
Thank you so much for answering me.
Martine Louis

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1. CookforYourLife says:
  
  July 28, 2020 at 12:13 pm
  
  Hi Martine, this stir fry sounds delicious! It sounds like you've got the basic technique down. As a website focused on cooking for people affected by cancer, we tend to recommend avoiding alcohol in our recipes. If you're looking for a pop of acid, you can achieve a similar flavor boost from citrus juice or vinegar. Hope this helps!
  
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