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Lemon Chicken Orzo Soup Recipe

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4.2 from 10 reviews

A comforting and zesty Lemon Chicken Orzo Soup featuring tender chicken breasts, orzo pasta, and fresh vegetables simmered in a flavorful chicken broth with a bright touch of lemon juice and parsley.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 6 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Ingredients

Vegetables

  • 2 sticks celery, chopped finely
  • 2 medium carrots, peeled & chopped finely
  • 1/2 medium onion, chopped
  • 3 cloves garlic, minced

Fats & Seasonings

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1/4 teaspoon Italian seasoning
  • Salt & pepper, to taste

Proteins & Grains

  • 1.5 pounds uncooked chicken breasts
  • 1 cup uncooked orzo

Liquids & Others

  • 2 tablespoons flour
  • 6 cups chicken broth
  • 1 tablespoon lemon juice (or to taste)
  • 1 tablespoon chopped fresh parsley (or to taste)

Instructions

  1. Sauté Vegetables: In a large soup pot, heat the butter and olive oil over medium-high heat. Add the finely chopped celery, carrots, and onions and sauté for 5-7 minutes until they become tender and fragrant.
  2. Add Garlic and Flour: Stir in the minced garlic and cook for about 30 seconds until aromatic. Then sprinkle in the flour and continue cooking for about one minute to form a roux that will thicken the soup.
  3. Add Broth and Chicken: Slowly pour in the chicken broth while stirring to dissolve the flour evenly. Add the Italian seasoning and uncooked chicken breasts. Bring the mixture to a boil.
  4. Simmer Soup: Reduce the heat to low, cover the pot with the lid slightly open, and let the soup simmer for 15 minutes to cook the chicken through.
  5. Cook Orzo: Remove the lid and add the uncooked orzo pasta to the pot. Cook uncovered for about 10 minutes, stirring frequently to prevent sticking, until the orzo is tender.
  6. Shred Chicken and Final Seasoning: Take the chicken breasts out of the soup, cut them into bite-sized pieces, and return them to the pot. Stir in the lemon juice and fresh parsley. Season with salt and pepper to taste. Serve the soup immediately while hot.

Notes

  • Adjust lemon juice to your preference for a more or less tangy flavor.
  • Stirring the orzo often during cooking prevents it from sticking to the bottom of the pot.
  • You can substitute quinoa or small pasta shapes if you prefer instead of orzo.
  • For a richer soup, consider using homemade chicken broth.

Find it online: https://cheftinaskitchen.com/lemon-chicken-orzo-soup-recipe/