Print

Crispy Lemon Chicken Orzo Soup with Creamy Cheese Centers

crispy lemon chicken orzo soup - featured image
Print Recipe

A comforting and refreshing soup featuring tender chicken, bright lemony broth, orzo pasta, and crispy cheese-filled bites with a creamy center. Perfect for cozy dinners and family gatherings.

Ingredients

Scale
  • 1 lb boneless, skinless chicken thighs
  • 6 cups chicken broth
  • 1 cup orzo pasta
  • Juice of 2 lemons
  • 1 tsp lemon zest
  • 3 garlic cloves, minced
  • 2 shallots, finely chopped
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 1/4 cup fresh parsley, chopped
  • 2 tbsp olive oil
  • Salt and freshly ground black pepper, to taste
  • 8 oz fresh mozzarella balls (small bocconcini or cut into bite-size pieces)
  • 1/2 cup all-purpose flour
  • 2 eggs, beaten
  • 1 cup panko breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 tsp dried Italian herbs (oregano, basil, thyme blend)
  • Vegetable oil for frying

Instructions

  1. Pat the fresh mozzarella balls dry with paper towels to avoid sogginess. Set up three bowls: one with flour, one with beaten eggs, and one with a mixture of panko breadcrumbs, Parmesan cheese, and dried Italian herbs.
  2. Roll each mozzarella ball in flour, then dip into eggs, and coat evenly with the breadcrumb mixture. Place coated balls on a parchment-lined tray and chill in the fridge for at least 20 minutes.
  3. Heat vegetable oil in a deep skillet to 350°F (175°C). Fry the coated mozzarella bites in batches for 2-3 minutes until golden brown and crispy. Drain on paper towels and set aside.
  4. In a large pot or Dutch oven, heat olive oil over medium heat. Add shallots, garlic, carrots, and celery. Sauté for 5-7 minutes until softened and fragrant.
  5. Add chicken thighs to the pot and brown on both sides, about 4 minutes per side. Season with salt and pepper.
  6. Pour in chicken broth and bring to a gentle boil. Reduce heat to low, cover, and simmer for 20 minutes until chicken is cooked through.
  7. Remove chicken thighs and shred with two forks. Return shredded chicken to the pot.
  8. Stir in orzo pasta, lemon juice, and lemon zest. Cook uncovered for 8-10 minutes until orzo is tender but not mushy.
  9. Adjust seasoning with salt and pepper as needed. Stir in chopped fresh parsley.
  10. Ladle soup into bowls and nestle several crispy cheese centers on top or alongside. Serve hot.

Notes

Chill the coated mozzarella balls before frying to prevent melting and maintain crispiness. Maintain oil temperature at 350°F for best frying results. If soup thickens after resting, stir in warm broth or water to loosen. Use fresh mozzarella for best creamy texture. For gluten-free, substitute orzo and breadcrumbs accordingly. Fry crispy cheese centers fresh before serving for best texture.

Nutrition

Keywords: lemon chicken soup, orzo soup, crispy cheese bites, creamy cheese centers, comfort food, easy soup recipe, weeknight dinner

Find it online: https://fuzzyforker.com/crispy-lemon-chicken-orzo-soup-with-creamy-cheese-centers-recipe-easy-and-delicious/