Lemon Chicken Orzo Soup: A Bright and Cozy Bowl of Comfort

When life hands you lemons, make Lemon Chicken Orzo Soup! This delightful dish combines tender chicken, vibrant vegetables, and zesty lemon in a comforting broth, making it a perfect meal for any day of the week.

Why You’ll Love This Lemon Chicken Orzo Soup

• Quick and Easy: Ready in under an hour, it’s ideal for busy weeknights.

• Nutritious: Packed with protein and veggies, it’s a wholesome choice.

• Flavorful: The lemon adds a refreshing twist to traditional chicken soup.

Ingredients

• 2 sticks of celery, finely chopped (100 g)

• 2 medium carrots, peeled and finely chopped (150 g)

• 1/2 medium onion, chopped (75 g)

• 1 tablespoon butter (14 g)

• 1 tablespoon olive oil (15 ml)

• 3 cloves garlic, the

• 2 tablespoons flour (16 g)

• 6 cups chicken broth (1.4 liters)

• 1/4 teaspoon Italian seasoning (0.5 g)

• 1.5 pounds uncooked chicken breasts (680 g)

• 1 cup uncooked orzo (200 g)

• 1 tablespoon lemon juice or to taste (15 ml)

• 1 tablespoon chopped fresh parsley or to taste (4 g)

• Salt and pepper to taste

Instructions

1. Sauté Vegetables: In a large soup pot over medium-high heat, melt the butter with olive oil. Add celery, carrots, and onion; sauté for 5–7 minutes until softened.

2. Add Garlic and Flour: Stir in minced garlic; cook for about 30 seconds until fragrant. Sprinkle in flour, stirring continuously for another minute to form a roux.

3. Add Broth and Chicken: Slowly pour in chicken broth while stirring to dissolve the flour. Add Italian seasoning and place uncooked chicken breasts into the pot.

4. Simmer: Bring the soup to a gentle boil, then partially cover with the lid and reduce heat. Let it simmer for 15 minutes.

5. Cook Orzo: Remove the lid, stir in orzo, and cook uncovered for another 10 minutes, stirring frequently to prevent sticking, until orzo is fully cooked.

6. Shred Chicken: Remove chicken, shred or cut into bite-sized pieces, and return to the pot.

7. Finish Soup: Stir in lemon juice and chopped parsley. Season with salt and pepper to taste. Serve hot.

Tips for the Perfect Soup

• Use Fresh Lemon: Freshly squeezed lemon juice provides the best flavor. The Cozy Cook

• Prevent Orzo Overcooking: Cook orzo just until al dente to avoid mushiness.

• Add Greens: Stir in spinach or kale for added nutrition and color.

Serving Suggestions

• Crusty Bread: Serve with a slice of crusty bread to soak up the delicious broth.

• Side Salad: A simple green salad complements the soup well.

• Parmesan Cheese: Sprinkle grated Parmesan on top for extra flavor.

Storage and Reheating

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days.

• Freeze: Freeze in individual portions for up to 3 months. Thaw in the refrigerator overnight before reheating.

• Reheat: Warm on the stovetop over medium heat, stirring occasionally. Add a splash of broth if needed.

FAQs

Can I use rotisserie chicken?

Yes, using pre-cooked rotisserie chicken can save time. Add it after cooking the orzo.

Is there a gluten-free option?

Substitute orzo with gluten-free pasta or rice, and use a gluten-free flour blend.

Can I make it vegetarian?

Yes, use vegetable broth and replace chicken with chickpeas or tofu.

This Lemon Chicken Orzo Soup is a delightful blend of hearty ingredients and bright flavors. It’s a comforting meal that’s both satisfying and refreshing. Perfect for any day you need a little warmth and cheer.Mel’s Kitchen Cafe+1EatingWell+1

Lemon Chicken Orzo Soup: A Bright and Cozy Bowl of Comfort

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Amanda Thompson
• Total Time: 45 minutes
• Yield: 6 servings 1x

Print Recipe

Pin Recipe

Description

Lemon Chicken Orzo Soup is a cozy and bright bowl of comfort that combines tender chicken, vibrant vegetables, orzo pasta, and fresh lemon juice in a flavorful broth. This easy Mediterranean-inspired soup is perfect for chilly days or whenever you need a nourishing, zesty pick-me-up.

---

Ingredients

Scale 1x2x3x

• 2 sticks celery, finely chopped

• 2 medium carrots, peeled and finely chopped

• 1/2 medium onion, chopped

• 1 tablespoon butter

• 1 tablespoon olive oil

• 3 cloves garlic, minced

• 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)

• Salt and pepper, to taste

Cook Mode Prevent your screen from going dark

---

Instructions

• Sauté Vegetables: In a large pot, melt butter with olive oil over medium-high heat. Add celery, carrots, and onion. Cook for 5–7 minutes until softened.

• Add Garlic and Flour: Stir in garlic and cook for 30 seconds. Add flour and stir continuously for 1 minute to form a roux.

• Add Broth and Chicken: Slowly pour in the chicken broth, stirring well. Add Italian seasoning and place chicken breasts into the pot.

• Simmer: Bring to a gentle boil. Partially cover and reduce heat. Simmer for 15 minutes.

• Cook Orzo: Stir in the orzo and cook uncovered for about 10 minutes, stirring occasionally.

• Shred Chicken: Remove the chicken, shred it into bite-sized pieces, and return it to the soup.

• Finish and Serve: Add lemon juice and parsley. Season with salt and pepper. Serve hot with optional toppings like grated Parmesan.

Notes

Fresh lemon juice adds the best flavor.

Don’t overcook the orzo to maintain texture.

Stir in spinach or kale for extra nutrition.

For a shortcut, use rotisserie chicken instead of cooking from raw.

Substitute gluten-free pasta and flour for a gluten-free version.

• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Mediterranean