Description
This Lemon Chicken Orzo Soup is a cozy, comforting one-pot meal made with tender chicken breasts, delicate orzo, fresh vegetables, garlic, herbs, and bright lemon. It is hearty, flavorful, and perfect for an easy weeknight dinner.
Ingredients
- 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 fresh parsley, chopped, or to taste
- Salt and pepper, to taste
Instructions
- Heat the butter and olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped celery, carrots, and onion. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
- Add the minced garlic and cook for about 30 seconds, until fragrant.
- Sprinkle the flour over the vegetables and stir continuously for 1-2 minutes to cook the flour.
- Gradually pour in the chicken broth while stirring to create a smooth soup base. Add the Italian seasoning, salt, and pepper.
- Add the uncooked chicken breasts to the pot. Bring the soup to a gentle boil, then reduce the heat and simmer for about 15-20 minutes, or until the chicken is cooked through.
- Remove the chicken breasts from the pot and place them on a plate. Once cool enough to handle, shred or chop the chicken into bite-sized pieces.
- Return the soup to a gentle simmer and add the uncooked orzo. Cook according to the package directions, usually about 8-10 minutes, stirring occasionally so the orzo does not stick.
- Return the shredded chicken to the pot and stir to combine. Cook for another 1-2 minutes.
- Stir in the lemon juice and fresh parsley. Taste and adjust the lemon juice, salt, and pepper as desired.
- Ladle the soup into bowls and garnish with additional fresh parsley. Serve hot.
Notes
- For the brightest flavor, add the lemon juice near the end of cooking rather than boiling it for a long time.
- Orzo continues absorbing liquid as it sits, so add extra chicken broth when reheating leftovers if needed.
- Use freshly squeezed lemon juice for the best flavor.
- Do not overcook the orzo, as it can become soft and absorb too much broth.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American