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Lemon Chicken Orzo Soup Recipe

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4.1 from 12 reviews

A comforting and flavorful Lemon Chicken Orzo Soup featuring tender chicken breasts, delicate orzo pasta, and vibrant lemon juice, accompanied by sautéed vegetables in a savory chicken broth. This easy-to-make soup combines hearty ingredients with bright citrus notes, perfect for a cozy meal any time of the year.

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 and Seasonings

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1/4 teaspoon Italian seasoning
  • Salt and pepper, to taste
  • 1 tablespoon chopped fresh parsley (or to taste)
  • 1 tablespoon lemon juice (or to taste)

Proteins and Staples

  • 1.5 pounds uncooked chicken breasts
  • 1 cup uncooked orzo
  • 2 tablespoons flour
  • 6 cups chicken broth

Instructions

  1. Sauté Vegetables: In a large soup pot, heat the butter and olive oil over medium-high heat. Add the chopped celery, carrots, and onion, and sauté for 5 to 7 minutes until the vegetables are softened and fragrant.
  2. Add Garlic and Flour: Stir in the minced garlic and cook for about 30 seconds, being careful not to burn it. Then sprinkle the flour over the vegetables and cook for an additional minute, stirring constantly to incorporate the flour evenly, creating a roux to slightly thicken the soup later.
  3. Add Broth and Chicken: Gradually pour in the chicken broth while stirring to dissolve the flour completely. Add the Italian seasoning and uncooked chicken breasts into the pot. Bring the mixture to a boil over medium-high heat.
  4. Simmer: Once boiling, reduce the heat to low, cover the pot with the lid slightly ajar to allow some steam to escape, and simmer the soup for 15 minutes, allowing the chicken to cook through and flavors to meld.
  5. Cook Orzo: Remove the lid and stir in the uncooked orzo. Cook uncovered for an additional 10 minutes, stirring frequently to prevent the orzo from sticking to the bottom of the pot, until the orzo is tender.
  6. Shred Chicken & Finish Soup: Carefully remove the cooked chicken breasts from the soup and chop or shred them into bite-sized pieces. Return the chicken to the pot, add the lemon juice and chopped parsley. Season with salt and pepper to taste. Stir well and serve immediately to enjoy the fresh, bright flavors.

Notes

  • Adjust lemon juice according to preference to balance brightness without overpowering the soup.
  • Stir frequently during orzo cooking to prevent sticking and burning on the pot’s bottom.
  • Use fresh parsley for the best flavor, but dried parsley can be substituted if needed.
  • This soup reheats well; store leftovers in the refrigerator for up to 3 days.
  • For a thicker soup, add an extra tablespoon of flour in step 2 or reduce the broth slightly.

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