Description
A deeply comforting whole chicken orzo soup with rich homemade-style broth, tender chicken, vegetables, and orzo, finished with lemon and a bright parsley-dill gremolata.
Ingredients
1 whole chicken (4–5 lb)
1 tablespoon kosher salt
1 teaspoon cracked black pepper
2 tablespoons olive oil
2 tablespoons butter
1 yellow onion, chopped
2 carrots, chopped
1 leek, white and light green parts only, sliced
1 fennel bulb, cored and diced
2 garlic cloves, thinly sliced
8 cups chicken stock
Pinch of saffron threads
1/2 teaspoon Aleppo pepper
1 bay leaf
2 sprigs fresh dill
2 sprigs fresh parsley
1 small wedge Parmesan cheese, rind removed (rind reserved)
3/4 cup orzo
1 lemon, juiced
2 tablespoons minced fresh dill (gremolata)
1/4 cup minced fresh parsley (gremolata)
1 garlic clove, grated (gremolata)
2 teaspoons lemon zest (gremolata)
1/2 cup olive oil (gremolata)
Instructions
- Pat the chicken dry and season all over with salt and pepper. Refrigerate uncovered for 1 hour.
- Preheat oven to 325°F (165°C).
- Heat olive oil in a large Dutch oven over medium heat. Sear chicken breast-side down until deeply browned, flip, brown the other side, then remove to a plate.
- Add butter to the pot and sauté onion, leeks, fennel, carrots, and garlic until slightly softened, scraping up browned bits.
- Return chicken to the pot, breast-side up. Add chicken stock (add water if needed to mostly submerge chicken).
- Stir in saffron, Aleppo pepper, bay leaf, dill sprigs, parsley sprigs, and Parmesan rind.
- Cover and transfer to the oven. Braise for 75 minutes.
- Remove from oven, discard herbs, bay leaf, and rind. Stir in orzo.
- Return to oven uncovered and cook 15 minutes more.
- Remove, rest briefly, then stir in lemon juice and adjust seasoning.
- Mix gremolata ingredients together and season lightly.
- Serve soup with pulled chicken, finished with gremolata and grated Parmesan.
Notes
Whole chicken creates a richer, more flavorful broth.
Orzo will continue to absorb liquid as it sits.
Add extra stock when reheating if needed.
Gremolata adds brightness but is optional.
Freeze soup without orzo for best texture.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Soup
- Method: Braising
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 5 g
- Sodium: 780 mg
- Fat: 28 g
- Saturated Fat: 7 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 135 mg
