Lemon Chicken Orzo Soup
A delightful and comforting dish made with tender chicken, vibrant vegetables, and cozy orzo pasta, enhanced by a zesty lemon flavor.
Ingredients
Vegetable Base
- 2 sticks celery, chopped finely
- 2 medium carrots, peeled and chopped finely
- 1/2 medium onion, chopped
- 1 tablespoon butter
- 1 tablespoon olive oil
- 3 cloves garlic, minced
Soup Ingredients
- 2 tablespoons flour
- 6 cups chicken broth
- 1/4 teaspoon Italian seasoning
- 1.5 pounds uncooked chicken breasts
- 1 cup uncooked orzo
- 1 tablespoon lemon juice, or to taste
- 1 tablespoon chopped fresh parsley, or to taste
- to taste Salt and pepper
Instructions
Preparation
- Gather all your ingredients and prep them for the soup.
- Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large soup pot over medium-high heat.
- Add the finely chopped celery, carrots, and onion. Sauté for about 5-7 minutes until they start to soften.
- Add the minced garlic and sauté for an additional 30 seconds.
- Sprinkle 2 tablespoons of flour over the mixture and stir to combine. Cook for about a minute.
Cooking
- Pour in 6 cups of chicken broth, stirring well to incorporate everything.
- Add 1/4 teaspoon of Italian seasoning along with salt and pepper to taste.
- Nestle in 1.5 pounds of uncooked chicken breasts and bring the mixture to a boil. Once boiling, reduce the heat, cover the pot, and let it simmer for about 15 minutes.
- Remove the chicken from the pot and shred it using two forks.
- Return the shredded chicken to the pot and stir in 1 cup of uncooked orzo. Cook uncovered for another 10 minutes.
- Add 1 tablespoon of lemon juice and 1 tablespoon of chopped fresh parsley. Taste and adjust seasoning if necessary.
Serving
- Ladle the soup into deep bowls, including plenty of chicken, orzo, and vegetables.
- Add a sprinkle of freshly chopped parsley on top and consider serving with a side of crusty bread or salad.
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Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days. For longer storage, freeze the soup without the orzo, as it can become mushy upon reheating.