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Lemon Chicken Orzo Soup Recipe

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3.8 from 6 reviews

This light and healthy Lemon Chicken Orzo Soup combines tender chicken breast, wholesome vegetables, and delicate orzo pasta in a flavorful chicken broth brightened with fresh lemon juice. Perfect as a cozy, comforting meal, this easy-to-make soup blends American and Greek influences for a satisfying dish the whole family will love.

Ingredients

Vegetables

  • 2 sticks celery, chopped finely
  • 2 medium carrots, peeled and chopped finely
  • 1/2 medium onion, chopped
  • 3 cloves garlic, minced

Cooking Fats & Thickener

  • 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 and pepper to taste

Protein & Pasta

  • 1.5 pounds uncooked chicken breasts
  • 1 cup uncooked orzo

Instructions

  1. Sauté Vegetables: In a large soup pot over medium-high heat, melt the butter with olive oil. Add finely chopped celery, carrots, and onion. Sauté for 5-7 minutes until vegetables are softened and fragrant.
  2. Add Garlic and Flour: Stir in minced garlic and cook for about 30 seconds until aromatic. Sprinkle in the flour and continue cooking for another minute to create a light roux that will thicken the soup.
  3. Add Broth and Seasonings: Pour in the chicken broth while stirring continuously to dissolve the flour completely. Add Italian seasoning and raw chicken breasts to the pot. Bring the mixture to a boil.
  4. Simmer the Soup: Partially cover the pot with a lid slightly ajar, reduce heat, and let the soup simmer gently for 15 minutes to allow the chicken to cook through and the flavors to meld.
  5. Cook Orzo: Remove the lid and stir in the uncooked orzo. Continue cooking uncovered for another 10 minutes, stirring frequently to prevent sticking, until the orzo is tender.
  6. Shred Chicken and Finish Soup: Remove the chicken breasts from the pot, chop or shred them into bite-sized pieces, then return the chicken to the soup. Add lemon juice and chopped parsley. Season the soup with salt and pepper to taste. Serve immediately for best flavor and texture.

Notes

  • Chicken breasts can be substituted with chicken thighs if preferred for a slightly richer flavor.
  • Use an instant-read thermometer to ensure chicken reaches 165°F to avoid under- or overcooking.
  • Opt for low-sodium chicken broth if you want to control salt content carefully.
  • Leftover soup may require additional chicken broth when reheated, as orzo tends to absorb liquid.
  • This recipe is featured in the Salt & Lavender: Everyday Essentials hardcover cookbook.

Find it online: https://bitezly.com/lemon-chicken-orzo-soup-recipe-2/