Lemony Chicken Orzo Soup

Make this delicious lemony chicken orzo soup with dehydrated vegetables. It's a family favorite!

If you prefer, you can use the zest of fresh lemons or a dash of lemon from your dehydrated lemon stock!

And yes, the sin of all sins, I WAS sitting in front of the computer eating it... and NOT at the dining table! 

But no matter where you eat this fantastic chicken soup, it's always refreshing and delicious, and it's that touch of lemon that elevates it from ordinary chicken soup to extraordinary lemon chicken soup!

If you're in the mood for fresh bread, check out this bread recipe. It made me look like a professional baker! LOL, I'm sure you'll do a good job, too.

Substitute White Rice for Orzo

NOTE: If you're out of orzo, you can very easily substitute white rice for the orzo, though the rice will need about 5 to 10 minutes more to cook through. I like Orzo, though, because of the way the orzo plumps up so big!

See more about the difference between orzo and rice at the bottom of this post, thanks.

Want to Use Fresh Ingredients?

If you want to use fresh ingredients that you may have on hand, do this:

Exchange the dry ingredients in the recipe, above, for these fresh ingredients listed below!

• 1 slice fresh elephant garlic, or 1 small clove of "regular sized" garlic
• 1/8 to 1/4 of a large onion, peeled and diced
• 1 medium carrot, washed, peeled, and sliced/diced

Check out how to dehydrate garlic by reading How To Dehydrate Garlic!

What is Orzo?

Orzo is a type of pasta that is shaped like a large grain of rice.

Some key facts about Orzo:

• Orzo comes from the Italian word for "barley" - it resembles a large barley grain.
• It is made from semolina flour or durum wheat and sometimes eggs.
• Orzo is commonly grown in Italy, Turkey, Greece, and other Mediterranean countries.
• The most common variety is about 3mm in diameter, though orzo can range from 2-5mm in size.
• Orzo has a chewy, nutty flavor and aroma similar to rice or barley.
• It works well in soups, salads, casseroles, stir-fries, and as a side dish.

To cook Orzo:

• Bring lightly salted water to a boil and add the orzo. Cook for 7-9 minutes until al dente.
• Drain and rinse in a colander. From there it can be added to dishes or served on its own with oil or sauce.
• For 1 cup dry orzo use 4 cups water or broth and salt to taste. Adjust liquid as needed.
• For more flavor, cook orzo in broth, or tomato sauce, or infuse it with herbs.

Orzo is a versatile Mediterranean wheat pasta shaped like rice that can be prepared similarly to rice or pasta in a variety of dishes. Cook it in boiling salted water until tender.

Why Orzo Cooks Faster than Rice...

'The reason why orzo cooks faster than rice is because orzo is actually a type of pasta, while rice is its own separate grain.

Some key differences that cause the cooking time variance:

• Pasta is made from wheat flour while rice is made from rice grains.
• The wheat flour in pasta contains gluten, which gives it a chewy texture. Rice does not contain gluten.
• Pasta is made with semolina or durum wheat flour which is coarser than all-purpose flour. This coarser flour helps pasta retain its shape better.
• Rice has higher starch content which requires more time to gelatinize and soften during cooking.
• Pasta is dried during production which removes more moisture allowing it to cook more quickly. Rice still contains its original moisture.
• The shapes used for pasta like orzo allow it to cook evenly and quickly. Rice grains are denser and take longer for water to penetrate fully.

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