Description
This comforting Lemon Chicken Orzo Soup combines tender chicken breasts, vibrant lemon juice, and hearty orzo pasta simmered with fragrant vegetables in a flavorful chicken broth. A perfect balance of zesty and savory flavors, this soup is easy to prepare and ideal for a nutritious family meal.
Ingredients
Scale
Vegetables
- 2 sticks celery, chopped finely
- 2 medium carrots, peeled & chopped finely
- 1/2 medium onion, chopped
- 3 cloves garlic, minced
Dairy & Oils
- 1 tablespoon butter
- 1 tablespoon olive oil
Protein
- 1.5 pounds uncooked chicken breasts
Pantry
- 2 tablespoons flour
- 6 cups chicken broth
- 1/4 teaspoon Italian seasoning
- 1 cup uncooked orzo
- 1 tablespoon lemon juice (or to taste)
- 1 tablespoon chopped fresh parsley (or to taste)
- Salt & pepper to taste
Instructions
- Sauté Vegetables: Heat the butter and olive oil in a large soup pot over medium-high heat. Add the chopped celery, carrots, and onions, sautéing them for 5-7 minutes until they begin to soften and become fragrant.
- Add Garlic and Flour: Stir in the minced garlic and cook for about 30 seconds, then sprinkle the flour over the vegetables and continue cooking for another minute to eliminate the raw flour taste and create a roux base for the soup.
- Add Broth and Chicken: Pour in the chicken broth while stirring to dissolve the flour completely, then add Italian seasoning and uncooked chicken breasts. Bring the soup to a boil to begin cooking the chicken thoroughly.
- Simmer Soup: Cover the pot with a lid slightly ajar and reduce the heat to low. Let the soup simmer gently for 15 minutes to allow the chicken and flavors to meld.
- Cook Orzo: Add the uncooked orzo to the simmering soup, leaving the lid off. Cook for another 10 minutes, stirring frequently to prevent sticking, until the orzo is tender and cooked through.
- Shred Chicken and Season: Remove the chicken breasts from the pot, shred or chop them into bite-sized pieces, then return to the soup. Stir in the lemon juice and fresh parsley, and season with salt and pepper to taste. Serve the soup immediately for best flavor and texture.
Notes
- Adjust lemon juice according to your preference to achieve the desired level of brightness without overpowering the soup.
- Stir the orzo frequently during cooking to prevent it from sticking to the bottom of the pot.
- For a thicker broth, you can add a bit more flour or reduce the broth slightly.
- This soup can be stored in the refrigerator for 3-4 days and reheated gently on the stovetop.
- Adding fresh parsley at the end enhances the color and freshness of the soup.
