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Lemon Chicken Orzo Soup Recipe

Lemon Chicken Orzo Soup Recipe
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★★★★★

5.3 from 20 reviews

Lemon Chicken Orzo Soup is a comforting and flavorful dish featuring tender chicken, delicate orzo pasta, and vibrant lemon juice combined with a medley of sautéed vegetables in a savory chicken broth. Perfect for a light yet satisfying meal, this soup balances hearty ingredients with refreshing citrus notes.

Ingredients

Scale

Vegetables

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

Fats and Seasonings

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 2 tablespoons flour
  • 1/4 teaspoon Italian seasoning
  • Salt & pepper, to taste

Liquids

  • 6 cups chicken broth
  • 1 tablespoon lemon juice (or to taste)

Main Ingredients

  • 1.5 pounds uncooked chicken breasts
  • 1 cup uncooked orzo
  • 1 tablespoon chopped fresh parsley (or to taste)

Instructions

  1. Sauté Vegetables: In a large soup pot, heat butter and olive oil over medium-high heat. Add the chopped celery, carrots, and onions, and sauté for 5 to 7 minutes until vegetables soften and become fragrant.
  2. Add Garlic and Flour: Stir in the minced garlic and cook for about 30 seconds until aromatic. Sprinkle the flour over the mixture and cook for another minute, stirring constantly to form a roux that will thicken the soup.
  3. Add Broth and Chicken: Slowly pour in the chicken broth, stirring to dissolve the flour evenly. Add Italian seasoning and uncooked chicken breasts. Raise the heat to bring the soup to a boil.
  4. Simmer Soup: Cover the pot with the lid slightly ajar and reduce heat to maintain a simmer. Cook for 15 minutes, allowing the chicken to cook through and flavors to meld.
  5. Cook Orzo: Stir in the uncooked orzo into the simmering soup. Cook uncovered, stirring frequently to prevent sticking, for about 10 minutes or until the orzo is tender.
  6. Shred Chicken and Final Seasoning: Remove the chicken breasts from the pot and cut into bite-sized pieces. Return the chicken to the soup. Add lemon juice and chopped fresh parsley. Season with salt and pepper to taste. Stir well and serve immediately for the best flavor.

Notes

  • Adjust lemon juice quantity based on your preference for tartness.
  • Stir frequently after adding orzo to prevent it from sticking to the bottom of the pot.
  • Use low-sodium chicken broth to control salt levels if desired.
  • This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stove.
  • Leftovers can also be frozen for up to 2 months; add fresh parsley and lemon juice when reheating to brighten flavors.

Nutrition

Keywords: lemon chicken soup, orzo soup, chicken and orzo, Mediterranean soup, healthy chicken soup, easy chicken soup recipe

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