Description
Light, cozy, and healthy, this Lemon Chicken Orzo Soup is a comforting family favorite made with simple, wholesome ingredients in under an hour.
Ingredients
- 2 sticks celery, chopped finely
- 2 medium carrots, peeled & chopped finely
- 1/2 medium onion, chopped
- 1 tbsp butter
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 2 tbsp flour
- 6 cups chicken broth (low sodium if preferred)
- 1/4 tsp Italian seasoning
- 1.5 lbs uncooked chicken breasts (or thighs)
- 1 cup uncooked orzo pasta
- 1 tbsp lemon juice (or to taste)
- 1 tbsp chopped fresh parsley (or to taste)
- Salt & pepper, to taste
Instructions
1. In a large soup pot, heat butter and olive oil over medium-high heat. Add celery, carrots, and onion. Sauté for 5–7 minutes until softened.
2. Stir in minced garlic and cook for 30 seconds. Sprinkle in flour, stir, and cook for another minute.
3. Slowly pour in chicken broth, stirring to dissolve the flour. Add Italian seasoning and chicken breasts. Bring to a boil.
4. Cover partially and reduce heat. Simmer for 15 minutes.
5. Stir in uncooked orzo. Cook uncovered for 10 minutes, stirring often.
6. Remove chicken, cut into bite-sized pieces, and return to pot. Stir in lemon juice, parsley, salt, and pepper. Taste and adjust seasoning. Serve hot.
Notes
Orzo soaks up liquid, so add extra broth when reheating leftovers.
Use an instant-read thermometer to avoid overcooking chicken (165°F is perfect).
To make ahead, cook soup without orzo, then add pasta when reheating.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 315
- Sugar: 4g
- Sodium: Varies
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 65mg