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After I watched one episode of Trisha Yearwood’s Southern Kitchen, I was hooked! I know she often cooks Southern dishes, but Trisha has a wide range of culinary skills — one of the things I love about her. The other thing, of course, is her magnificent vocal range.
She also makes dishes from other cultures, notably from the Mediterranean region. And her Lemony Chicken Orzo Soup recipe really caught my eye.
In this recipe, I’m gonna try my hand at making a Trisha Yearwood Chicken Orzo soup copycat. One difference, definitely, is it won’t be served in a jar! My family will surely appreciate a larger serving of soup.
Orzo and Other Soup Pasta
I love the fact that she made orzo a part of her soup recipe. Orzo is such a versatile ingredient! This rice-shaped pasta is made from semolina wheat and can be used the same way as any pasta or it can be cooked and served the same way as rice.
Didn’t find orzo in your local supermarket? Try a similar pasta, called risoni or riso, which looks like large grains of rice. The grains are slightly larger than orzo, but should taste the same. In fact, many people use these names interchangeably because of their oval rice-like shape.
Another good substitute is semi di melone, or melon seed pasta, which is popular with kids. They really do look like melon seeds. If you encounter pasta that’s labeled as midolline, it’s a pastina that’s quite similar to semi di melone, orzo, or risoni.
Tips in Cooking Chicken Orzo Soup
No need to cook the pasta before adding to the soup. In this recipe, the orzo is added after the mirepoix is done and mixed with the chicken stock. The pasta will have absorbed the flavors evenly and made for a savory soup.
Make sure you use pasta that’s made from good quality durum semolina wheat. Good pasta will hold its form when exposed to high heat. If you bought cheap, low quality brands, your pasta could easily turn to mush.
Spinach is used to add color and flavor, but you can also use fresh basil leaves. Another option is to add sundried tomatoes and parmesan cheese to intensify the flavors.
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Trisha Yearwood Chicken Orzo Soup Copycat
- Total Time: 50
- Yield: 4 1x
Description
Try this hearty chicken soup recipe that your family would love! It only takes 50 minutes tops to make and yields 4 servings. Add a quarter more of everything for a family of five.
Ingredients
- 1 medium carrot, chopped
- 1 celery stalk, chopped
- 1/2 medium onion, chopped
- 1 quart of chicken stock
- 1/3 cup orzo
- Salt and freshly ground black pepper
- 12 ounces boneless, skinless chicken breasts (about 2 split breasts), cut into 1/2-inch pieces
- 1/2 cup frozen peas, thawed
- 4 cups loosely packed baby spinach
- 2.5 tablespoons freshly squeezed lemon juice
- 1.5 teaspoon finely grated lemon zest
Instructions
Sweat the carrots, celery and onions first before adding chicken stock and two cups of water in a large pot. Bring to a boil over medium-high heat.
Add the orzo and 1/2 teaspoon salt, reduce the heat to a simmer and cook until the vegetables and orzo are tender. This may take about 10 minutes.
Toss the chicken with 1/2 teaspoon salt and a few grinds of pepper in a bowl. Then, add to the soup along with the peas.
Simmer until the chicken is cooked thoroughly, which will take 3 to 4 minutes. Add the spinach and cook, stirring gently, until just wilted.
Take the pot off the heat. Stir in the lemon juice and zest. Season with salt and pepper to adjust the taste.
- Prep Time: 15
- Cook Time: 35
- Category: Soup
- Cuisine: American
