Description
This Lemon Chicken Orzo Soup is a vibrant, comforting dish that’s perfect for any day of the week. With tender chicken, hearty orzo, and a refreshing splash of lemon, this soup is both satisfying and light. It’s easy to make, bursting with flavor, and sure to become a family favorite. Whether you’re looking for a cozy meal or a dish to impress your guests, this soup delivers every time.
Ingredients
- 2 sticks celery, chopped finely
- 2 medium carrots, peeled and chopped finely
- ½ medium onion, chopped
- 1 tablespoon butter
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 2 tablespoons flour
- 6 cups chicken broth
- ¼ teaspoon Italian seasoning
- 1.5 pounds uncooked chicken breasts
- 1 cup uncooked orzo
- 1 tablespoon lemon juice (or more to taste)
- 1 tablespoon chopped fresh parsley (or more to taste)
- Salt and pepper, to taste
Instructions
- Sauté the Vegetables:
Heat the butter and olive oil in a large soup pot over medium-high heat. Add the chopped celery, carrots, and onion. Sauté for 5-7 minutes until the vegetables are softened and aromatic. - Add Garlic and Flour:
Stir in the minced garlic and cook for about 30 seconds until fragrant. Sprinkle in the flour, stirring constantly, and cook for another minute to remove the raw taste. - Build the Broth:
Gradually pour in the chicken broth, stirring as you go to dissolve the flour. Add the Italian seasoning and the uncooked chicken breasts. Increase the heat and bring the soup to a gentle boil. - Simmer the Chicken:
Cover the pot with the lid slightly ajar and reduce the heat to low. Let the soup simmer for 15 minutes, or until the chicken is cooked through. - Cook the Orzo:
Stir in the uncooked orzo and cook for an additional 10 minutes, stirring occasionally to prevent sticking. - Shred the Chicken:
Remove the chicken breasts from the soup and shred them into bite-sized pieces using two forks. Return the shredded chicken to the pot. - Add Lemon and Fresh Herbs:
Stir in the lemon juice and fresh parsley. Taste the soup and adjust the seasoning with salt, pepper, or additional lemon juice as desired. - Serve and Enjoy:
Ladle the soup into bowls and serve hot. Garnish with extra parsley or a slice of lemon if desired.
Notes
- Customize the Vegetables: Feel free to add spinach, zucchini, or green beans for extra nutrition and color.
- Control the Lemon Flavor: Adjust the amount of lemon juice to suit your preference. Start with 1 tablespoon and add more if you love a citrusy kick.
- Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days. The soup can be frozen, but cook the orzo separately and add it when reheating to prevent it from becoming mushy.
- Alternative Grains: Substitute the orzo with rice, quinoa, or a gluten-free pasta for dietary needs.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stove Top
- Cuisine: American