Description
This Lemon Chicken Orzo Soup is a comforting and flavorful dish featuring tender chicken breasts, fresh vegetables, and orzo pasta in a bright, lemon-infused chicken broth. It’s perfect for a cozy dinner and offers a balanced blend of protein, vegetables, and carbs with a refreshing citrus twist.
Ingredients
Scale
Vegetables
- 2 sticks celery, chopped finely
- 2 medium carrots, peeled & chopped finely
- 1/2 medium onion, chopped
- 3 cloves garlic, minced
Base and Seasonings
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 tablespoons flour
- 6 cups chicken broth
- 1/4 teaspoon Italian seasoning
- Salt & pepper, to taste
Main Ingredients
- 1.5 pounds uncooked chicken breasts
- 1 cup uncooked orzo
Finishing Touches
- 1 tablespoon lemon juice (or to taste)
- 1 tablespoon chopped fresh parsley (or to taste)
Instructions
- Sauté the vegetables: Heat the butter and olive oil in a large soup pot over medium-high heat. Add the finely chopped celery, carrots, and onions, and cook for 5-7 minutes until the vegetables soften and start to become fragrant.
- Add garlic and flour: Stir in the minced garlic and sauté for about 30 seconds until fragrant. Then sprinkle the flour over the vegetables and cook for another minute, stirring constantly to form a roux that will thicken the soup.
- Add broth and chicken: Pour in the chicken broth while stirring to dissolve the flour. Add the Italian seasoning and place the chicken breasts into the pot. Bring the soup to a boil to start cooking the chicken through.
- Simmer with lid ajar: Cover the pot with the lid slightly ajar to allow steam to escape. Reduce the heat to maintain a gentle simmer and cook for 15 minutes until the chicken is cooked through.
- Cook the orzo: Remove the lid and stir in the uncooked orzo. Continue simmering the soup uncovered for about 10 minutes, stirring often to prevent sticking, until the orzo is tender.
- Shred chicken and finish soup: Remove the chicken breasts, cut them into bite-sized pieces, and return the pieces to the pot. Stir in the lemon juice and chopped parsley. Season with salt and pepper to taste. Serve the soup immediately, enjoying the bright lemony flavor.
Notes
- For a stronger lemon flavor, feel free to add extra lemon juice to taste at the end.
- Stirring the orzo frequently while cooking helps prevent it from sticking to the pot’s bottom.
- You can substitute rotisserie chicken for cooked chicken breasts in a pinch for faster preparation.
- Adjust salt and pepper seasonings adding gradually to suit your taste preferences.
- Leftovers store well in the refrigerator for 3-4 days and can be gently reheated on the stovetop.
