Description
This Lemon Chicken Orzo Soup is bright, cozy, and comforting a one-pot wonder that’s both light and hearty. With citrusy broth, tender chicken, silky orzo, and fragrant herbs, it’s the soup you’ll crave on gray days or any time you need a soothing reset.
Ingredients
Units
Scale
- 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 all-purpose 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
Instructions
- In a large soup pot, melt the butter with the olive oil over medium-high heat. Add the celery, carrots, and onion. Cook for 5–7 minutes until softened and fragrant.
- Stir in the garlic and let it cook for 30 seconds. Sprinkle in the flour and cook for another minute, stirring constantly.
- Slowly pour in the chicken broth, stirring to avoid lumps. Add Italian seasoning and place the chicken breasts into the soup.
- Bring to a gentle boil, cover with lid slightly ajar, and reduce heat. Simmer for 15 minutes.
- Stir in the orzo and cook uncovered for about 10 minutes, stirring frequently.
- Remove the chicken, chop or shred it, then return it to the pot.
- Stir in lemon juice, parsley, and adjust with salt and pepper. Serve warm.
Notes
Orzo absorbs liquid over time, so add broth or water when reheating leftovers. Stir the orzo often while cooking. Let the soup rest off the heat for 5–10 minutes before serving for best flavor.
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 3g
- Sodium: 650mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg
