Posted by Lemon Chicken Orzo Soup is the perfect dish for chilly nights or when you’re craving something comforting and light. This homemade recipe is packed with fresh, wholesome ingredients, bringing together the flavors of savory chicken, hearty vegetables, and a delightful citrusy punch. Whether you’re enjoying it on a cool evening or as a nourishing meal, this soup will undoubtedly become a go-to in your recipe collection.
Ingredients:
- 2 celery stalks, finely chopped
- 2 medium carrots, peeled and finely chopped
- 1/2 medium onion, finely chopped
- 1 tablespoon butter
- 1 tablespoon olive oil
- 3 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 6 cups chicken broth (preferably low-sodium)
- 1/4 teaspoon Italian seasoning
- 1.5 pounds chicken breasts (uncooked)
- 1 cup uncooked orzo pasta
- 1 tablespoon fresh lemon juice (adjust to taste)
- 1 tablespoon fresh parsley, chopped
- Salt and pepper, to taste
Instructions:
- Prepare the Vegetables: Start by heating a large soup pot over medium-high heat. Add the butter and olive oil, then sauté the finely chopped celery, carrots, and onion for about 5-7 minutes until they soften. The combination of these vegetables provides a fresh, aromatic base for the soup.
- Infuse Garlic and Flour: Add the minced garlic to the pot and cook for another 30 seconds until fragrant. Then, sprinkle in the flour and stir it into the vegetable mixture. Let it cook for a minute or so, allowing the flour to absorb the flavors and create a thickening agent for the soup.
- Add Broth and Seasonings: Pour in the chicken broth and stir until the flour is fully dissolved, ensuring the soup’s consistency is smooth. Season with the Italian seasoning, which imparts a delightful blend of herbs and spices to enhance the flavor. Bring the mixture to a gentle boil.
- Cook the Chicken: Once boiling, add the chicken breasts to the pot. Reduce the heat slightly and let the soup simmer for about 15 minutes with the lid slightly ajar. This simmering time allows the chicken to cook through while infusing the broth with its rich flavor.
- Cook the Orzo: Stir in the uncooked orzo and continue simmering for another 10 minutes, or until the pasta is tender. Make sure to stir occasionally to prevent the orzo from sticking to the bottom of the pot. If the soup thickens too much during this time, add a bit more chicken broth to adjust the consistency.
- Shred the Chicken: After 15 minutes, remove the chicken breasts from the pot and place them on a cutting board. Shred the chicken into bite-sized pieces and return it to the soup. This adds texture and heartiness to the soup.
- Final Touches: Add the fresh lemon juice to the soup, adjusting to taste for a tangy citrus kick. Sprinkle in the chopped parsley and stir well. Season with salt and pepper to taste, ensuring a balanced and flavorful profile. Serve immediately for a warm, satisfying meal.
Pro Tips for Perfecting Your Soup:
- For added richness, consider substituting the butter with a richer fat like ghee or adding a splash of heavy cream for extra creaminess.
- If you prefer a more robust lemon flavor, don’t hesitate to increase the lemon juice to your liking.
- You can easily switch up the protein by using chicken thighs for a juicier, more flavorful option.
- Keep in mind that orzo pasta will absorb the broth over time. If you have leftovers, you might need to add a little more chicken broth to restore its soupy consistency.
FAQ for Lemon Chicken Orzo Soup
Can I make this soup ahead of time?
Yes! This soup can be made ahead of time and stored in the fridge for up to 3 days. The flavors will meld together and develop over time, making it even more delicious.
Can I use cooked chicken?
Yes, if you have leftover cooked chicken, you can simply add it to the soup during the final stages. Just make sure it’s fully heated through.
Can I use gluten-free orzo?
Absolutely! If you’re following a gluten-free diet, you can substitute regular orzo with a gluten-free variety. Just be sure to check the cooking time, as it may vary slightly.
What can I serve with this soup?
This soup pairs wonderfully with a side of crusty bread, a light salad, or even a handful of grated parmesan on top for added flavor.
Lemon Chicken Orzo Soup
This lemon chicken orzo soup is light, full of flavor, and perfect for a cozy meal. It’s made with simple, wholesome ingredients and comes together quickly, making it a great option for weeknight dinners.
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 6
Calories per Serving: 298kcal
Ingredients:
- 2 sticks celery, finely chopped
- 2 medium carrots, peeled and chopped
- 1/2 medium onion, chopped
- 1 tablespoon butter
- 1 tablespoon olive oil
- 3 garlic cloves, minced
- 2 tablespoons flour
- 6 cups chicken broth
- 1/4 teaspoon Italian seasoning
- 1.5 pounds chicken breasts
- 1 cup uncooked orzo
- 1 tablespoon lemon juice (or more, to taste)
- 1 tablespoon parsley, chopped
- Salt & pepper to taste
Instructions:
- Sauté the celery, carrots, and onion with butter and olive oil in a large pot over medium-high heat for 5-7 minutes.
- Add garlic and cook for 30 seconds, then stir in flour and cook for another minute.
- Pour in chicken broth, stir until the flour dissolves, then add Italian seasoning and chicken. Bring to a boil.
- Reduce heat, cover with the lid slightly ajar, and simmer for 15 minutes.
- Stir in the orzo and cook for another 10 minutes or until tender, stirring occasionally.
- Remove chicken, shred it, then return it to the soup. Add lemon juice, parsley, and salt & pepper to taste.
- Serve immediately.
Notes:
- You can use chicken thighs instead of breasts if preferred.
- Chicken should reach an internal temperature of 165°F for safe consumption.
- Low-sodium chicken broth works well for reducing the sodium content.
- Leftovers may need additional broth as orzo absorbs liquid.
Nutrition (per serving):
- Calories: 298kcal
- Carbohydrates: 26g
- Protein: 29g
- Fat: 8g
- Saturated Fat: 2g
- Cholesterol: 78mg
- Sodium: 1036mg
- Potassium: 782mg
- Fiber: 2g
- Sugar: 2g
- Vitamin A: 3605IU
- Vitamin C: 22mg
- Calcium: 42mg
- Iron: 1mg
