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
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2 sticks celery, finely chopped
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2 medium carrots, peeled and finely chopped
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1/2 medium onion, chopped
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1 tablespoon butter
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1 tablespoon olive oil
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3 cloves garlic, minced
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2 tablespoons flour
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6 cups chicken broth
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1/4 teaspoon Italian seasoning
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1.5 pounds uncooked chicken breasts
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1 cup uncooked orzo
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1 tablespoon lemon juice (or to taste)
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1 tablespoon chopped fresh parsley (or to taste)
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Salt and pepper, to taste
Instructions
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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.
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Add Garlic and Flour: Stir in garlic and cook for 30 seconds. Add flour and stir continuously for 1 minute to form a roux.
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Add Broth and Chicken: Slowly pour in the chicken broth, stirring well. Add Italian seasoning and place chicken breasts into the pot.
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Simmer: Bring to a gentle boil. Partially cover and reduce heat. Simmer for 15 minutes.
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Cook Orzo: Stir in the orzo and cook uncovered for about 10 minutes, stirring occasionally.
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Shred Chicken: Remove the chicken, shred it into bite-sized pieces, and return it to the soup.
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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