Description
Indulge in the warmth and comfort of Lemon Chicken Orzo Soup, a delightful dish that perfectly balances zest and heartiness. The bright notes of lemon elevate tender chicken and hearty orzo, creating a satisfying bowl your whole family will adore.
Ingredients
- 2 sticks celery, chopped finely
- 2 medium carrots, peeled & chopped finely
- 1/2 medium onion, chopped
- 1 tablespoon butter
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 2 tablespoons flour
- 6 cups chicken broth
- 1/4 teaspoon Italian seasoning
- 1.5 pounds uncooked chicken breasts
- 1 cup uncooked orzo
- 1 tablespoon lemon juice (or to taste)
- 1 tablespoon chopped fresh parsley (or to taste)
- Salt & pepper (to taste)
Instructions
1. In a large pot, sauté celery, carrots, and onions in butter and olive oil over medium-high heat for about 5–7 minutes until softened.
2. Stir in minced garlic and cook for about 30 seconds before adding flour; stir continuously for another minute.
3. Gradually pour in chicken broth while stirring until the flour dissolves. Add Italian seasoning and chicken breasts; bring to a boil.
4. Reduce heat, cover slightly ajar, and simmer for about 15 minutes.
5. Stir in uncooked orzo pasta and cook uncovered for an additional 10 minutes, stirring frequently.
6. Remove cooked chicken, chop into bite-sized pieces, return to the soup along with lemon juice, parsley, salt, and pepper. Serve hot!
Notes
This soup freezes beautifully—cool completely and store in freezer-safe containers.
Add extra lemon juice or zest for a more citrus-forward flavor.
Use rotisserie chicken to cut down on cook time.
For added greens, stir in a handful of spinach during the final few minutes of cooking.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 620mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 75mg