Description
This Lemon Chicken Orzo Soup is a comforting and flavorful homemade soup featuring tender chicken, nutritious vegetables, and delicate orzo pasta infused with a bright lemony finish. Perfect for a hearty lunch or dinner, this soup combines simple ingredients with easy stovetop cooking to deliver a warm, satisfying meal in under an hour.
Ingredients
Vegetables
- 2 sticks celery, chopped finely
- 2 medium carrots, peeled & chopped finely
- 1/2 medium onion, chopped
- 3 cloves garlic, minced
Fats and Seasonings
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1/4 teaspoon Italian seasoning
- Salt & pepper, to taste
Proteins & Liquids
- 1.5 pounds uncooked chicken breasts
- 6 cups chicken broth
- 1 tablespoon lemon juice (or to taste)
- 1 tablespoon chopped fresh parsley (or to taste)
Others
- 2 tablespoons flour
- 1 cup uncooked orzo
Instructions
- Sauté Vegetables: In a large soup pot, heat 1 tablespoon butter and 1 tablespoon olive oil over medium-high heat. Add finely chopped celery, carrots, and onion and sauté for 5-7 minutes until softened and fragrant.
- Add Garlic and Flour: Stir in minced garlic and cook for about 30 seconds. Then add 2 tablespoons flour and cook for an additional minute, stirring constantly to form a roux that will thicken the soup later.
- Add Broth and Seasonings: Gradually pour in 6 cups chicken broth while stirring to dissolve the flour without lumps. Season with 1/4 teaspoon Italian seasoning, then add the uncooked chicken breasts. Bring the soup to a rolling boil.
- Simmer Chicken: Reduce heat to low, cover the pot with the lid slightly ajar, and let the soup simmer gently for 15 minutes, allowing the chicken to cook through and flavors to meld.
- Cook Orzo: Remove the lid and stir in 1 cup uncooked orzo. Cook uncovered for about 10 minutes, stirring frequently to prevent sticking, until the orzo is tender.
- Shred Chicken & Final Seasoning: Carefully remove the chicken breasts, cut or shred them into bite-sized pieces, then return them to the soup. Stir in 1 tablespoon lemon juice and 1 tablespoon chopped fresh parsley. Adjust salt and pepper to taste. Serve hot immediately.
Notes
- Use fresh lemon juice for the best bright, clean flavor. Adjust to taste for preferred lemoniness.
- Stirring the orzo frequently helps prevent it from sticking and burning on the bottom of the pot.
- Chicken breasts can be substituted with chicken thighs if preferred for more flavor.
- Leftover soup stores well in the refrigerator for up to 3 days and makes excellent leftovers.
- For a gluten-free version, use gluten-free flour or cornstarch and gluten-free orzo or substitute with rice.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
