Description
Lemon Chicken Orzo Soup is a comforting and flavorful dish combining tender chicken breasts, orzo pasta, and fresh vegetables in a fragrant lemon-infused broth. This easy-to-make soup is perfect for cozy meals and packed with vibrant tastes and nourishing ingredients.
Ingredients
Scale
Vegetables
- 2 sticks celery, chopped finely
- 2 medium carrots, peeled & chopped finely
- 1/2 medium onion, chopped
- 3 cloves garlic, minced
Fats and Flavorings
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 tablespoons flour
- 1/4 teaspoon Italian seasoning
Liquids
- 6 cups chicken broth
- 1 tablespoon lemon juice (or to taste)
Protein and Pasta
- 1.5 pounds uncooked chicken breasts
- 1 cup uncooked orzo
Herbs and Seasonings
- 1 tablespoon chopped fresh parsley (or to taste)
- Salt & pepper to taste
Instructions
- Sauté vegetables: In a large soup pot, heat the butter and olive oil over medium-high heat. Add the finely chopped celery, carrots, and onions. Cook for 5–7 minutes, stirring occasionally, until the vegetables soften and become fragrant.
- Add garlic and flour: Stir in the minced garlic and cook for about 30 seconds until fragrant. Then sprinkle the flour over the vegetables and stir well. Continue cooking for another minute or so to cook out the raw flour taste.
- Add broth and chicken: Slowly pour in the chicken broth while stirring constantly to dissolve the flour and avoid lumps. Add the Italian seasoning and the uncooked chicken breasts. Bring the soup to a boil over high heat.
- Simmer the soup: Reduce the heat to low and cover the pot with the lid slightly ajar. Let the soup simmer gently for 15 minutes, allowing the chicken to cook through and flavors to meld.
- Cook the orzo: Remove the lid and stir in the orzo. Keep the lid off and cook for an additional 10 minutes, stirring frequently to prevent the orzo from sticking to the bottom. Cook until the orzo is tender and cooked through.
- Finish the soup: Remove the chicken breasts from the pot and dice them into bite-sized pieces. Return the chicken to the soup. Stir in lemon juice and fresh parsley, adjusting lemon juice and seasoning with salt and pepper to your taste. Serve immediately.
Notes
- You can substitute chicken breasts with chicken thighs if preferred for a juicier texture.
- Use an instant-read meat thermometer to ensure chicken reaches a safe internal temperature of 165°F to prevent under- or overcooking.
- Opt for low-sodium chicken broth if you are monitoring your salt intake.
- Leftover soup may require additional chicken broth as orzo continues to absorb liquid.
- This recipe is featured in the Salt & Lavender: Everyday Essentials hardcover cookbook.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 320
- Sugar: 3g
- Sodium: 550mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg
