Description
This comforting Lemon Chicken Orzo Soup is a satisfying and flavorful dish perfect for any day of the week. Loaded with tender chicken, orzo pasta, and a hint of lemon, this soup is sure to become a family favorite.
Ingredients
Units
Scale
Celery Mixture:
- 2 sticks celery, chopped finely
- 2 medium carrots, peeled & chopped finely
- 1/2 medium onion, chopped
- 1 tablespoon butter
- 1 tablespoon olive oil
Soup Base:
- 3 cloves garlic, minced
- 2 tablespoons 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 & pepper, to taste
Instructions
- Sauté the Vegetables: In a large soup pot, sauté the celery, carrots, and onions in butter and olive oil over medium-high heat for 5-7 minutes.
- Add Aromatics: Stir in garlic and cook for 30 seconds. Add flour and cook for another minute.
- Prepare the Broth: Pour in chicken broth, dissolve flour, add Italian seasoning and chicken. Bring to a boil.
- Simmer: Cover with a slightly open lid, reduce heat, and simmer for 15 minutes.
- Cook Orzo: Stir in orzo and cook for 10 more minutes until tender, stirring occasionally.
- Finish and Serve: Remove chicken, shred, return to pot. Add lemon juice, parsley, salt, and pepper. Serve hot.
Notes
- You can use chicken thighs instead of breasts.
- Ensure chicken reaches 165°F internal temperature for safety.
- Opt for low-sodium broth if watching salt intake.
- Leftovers may require additional broth due to orzo absorption.
- This recipe is featured in the Salt & Lavender: Everyday Essentials cookbook.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 780mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 75mg
