Description
This comforting Lemon Chicken Orzo Soup combines tender chicken, perfectly cooked orzo pasta, and a bright hint of lemon in a savory chicken broth. It features sautéed vegetables and fresh herbs, making it a wholesome meal perfect for any day of the year.
Ingredients
Vegetables
- 2 sticks celery (chopped finely)
- 2 medium carrots (peeled & chopped finely)
- 1/2 medium onion (chopped)
- 3 cloves garlic (minced)
Fats & Flour
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 tablespoons flour
Liquids & Seasonings
- 6 cups chicken broth
- 1/4 teaspoon Italian seasoning
- 1 tablespoon lemon juice (or to taste)
- 1 tablespoon chopped fresh parsley (or to taste)
- Salt & pepper (to taste)
Protein & Pasta
- 1.5 pounds uncooked chicken breasts
- 1 cup uncooked orzo
Instructions
- Sauté Vegetables: In a large soup pot, heat the butter and olive oil over medium-high heat. Add the chopped celery, carrots, and onion, sautéing for 5-7 minutes until the vegetables soften.
- Add Garlic and Flour: Stir in the minced garlic and cook for about 30 seconds until fragrant. Sprinkle in the flour and cook for another minute to form a light roux that will thicken the soup.
- Add Broth and Chicken: Pour in the chicken broth steadily while stirring to dissolve the flour completely. Add the Italian seasoning and place the uncooked chicken breasts into the pot. Bring the soup to a boil.
- Simmer Chicken: Cover the pot with the lid slightly ajar, reduce heat to low, and let the soup simmer for 15 minutes, allowing the chicken to cook through and flavors to meld.
- Cook Orzo: Remove the lid and add the uncooked orzo to the soup. Continue cooking uncovered for about 10 minutes, stirring frequently to prevent sticking, until the orzo is tender.
- Shred Chicken and Finish Soup: Take the chicken breasts out, shred or cut them into bite-sized pieces, then return to the soup. Stir in the lemon juice and chopped fresh parsley. Season with salt and pepper to taste. Serve immediately while hot.
Notes
- For a richer flavor, consider using homemade chicken broth or adding a bay leaf during simmering, removed before serving.
- If you prefer, you can use diced cooked chicken instead of cooking it in the soup.
- Adjust the lemon juice amount based on your taste preference; more lemon juice will create a tangier soup.
- Stir often when cooking the orzo to avoid it sticking to the bottom of the pot.
- This soup keeps well refrigerated for 2-3 days and can be frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
