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Lemon Chicken Orzo Soup

Lemon Chicken Orzo Soup
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★★★★★

4.8 from 17 reviews

A comforting and hearty Lemon Chicken Orzo Soup featuring tender chunks of chicken, fresh vegetables, and bright lemon flavor balanced with aromatic herbs, perfect for a cozy meal any day.

Ingredients

Scale

Vegetables

  • 2 sticks celery, chopped finely
  • 2 medium carrots, peeled and chopped finely
  • ½ medium onion, chopped
  • 3 cloves garlic, minced

Fats and Oils

  • 1 tablespoon butter
  • 1 tablespoon olive oil

Dry Ingredients

  • 2 tablespoons flour
  • 1 teaspoon Italian seasoning (approximately)
  • 1 cup uncooked orzo

Liquids and Seasonings

  • 6 cups chicken broth
  • 1 tablespoon lemon juice (or to taste)
  • 1 tablespoon chopped fresh parsley (or to taste)
  • Salt and pepper to taste

Protein

  • 1.5 pounds uncooked chicken breasts

Instructions

  1. Sauté the vegetables: In a large soup pot, heat the butter and olive oil over medium-high heat. Add the finely chopped celery, carrots, and onion. Cook, stirring occasionally, for 5-7 minutes until the vegetables are softened and aromatic.
  2. Add garlic and flour: Stir in the minced garlic and cook for about 30 seconds until fragrant. Sprinkle the flour over the vegetables and cook, stirring constantly, for about one minute to remove the raw flour taste and create a roux base.
  3. Add broth and chicken: Gradually pour in the chicken broth while stirring to dissolve the flour completely. Add the Italian seasoning and whole chicken breasts. Bring the soup to a rolling boil over high heat.
  4. Simmer the soup: Reduce the heat to low-medium, cover the pot with the lid slightly ajar, and let it simmer for 15 minutes to cook the chicken through and develop flavor.
  5. Cook the orzo: Remove the lid and stir in the uncooked orzo. Cook uncovered for another 10 minutes, stirring frequently to prevent sticking, until the orzo is tender and cooked through.
  6. Shred chicken and season: Remove the chicken breasts from the soup and chop or shred into bite-sized pieces. Return the chicken to the pot. Stir in the lemon juice and chopped parsley. Season with salt and pepper to taste. Serve the soup hot immediately for best flavor.

Notes

  • Adjust the lemon juice to your preference; start with 1 tablespoon and add more if desired for a brighter taste.
  • Stirring the orzo frequently prevents it from sticking to the pot.
  • You can use low-sodium chicken broth to control salt content.
  • To make this recipe gluten free, substitute the all-purpose flour with a gluten-free flour blend and ensure you use gluten-free orzo or substitute with rice or gluten-free pasta.
  • Leftover soup stores well in the refrigerator for 3-4 days; or freeze for up to 3 months.
  • Use fresh parsley for best flavor, but dried parsley can be substituted in smaller quantities.

Nutrition

Keywords: Lemon Chicken Orzo Soup, chicken soup, comfort food, lemon soup, orzo pasta soup, healthy soup

Find it online: https://cookcrisis.com/lemon-chicken-orzo-soup/