Lemon Chicken Orzo Soup Recipe

Introduction

Lemon Chicken Orzo Soup is a comforting and bright dish that combines tender chicken, flavorful vegetables, and tender orzo pasta in a light broth. It’s perfect for a cozy dinner or whenever you need a soothing bowl with a refreshing twist of lemon.

Ingredients

• 2 sticks celery, chopped finely
• 2 medium carrots, peeled and chopped finely
• 1/2 medium onion, chopped
• 1 tablespoon butter
• 1 tablespoon olive oil
• 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 and pepper, to taste

Instructions

1. Step 1: In a large soup pot, heat the butter and olive oil over medium-high heat. Add the chopped celery, carrots, and onion, and sauté for 5 to 7 minutes until softened.
2. Step 2: Stir in the minced garlic and cook for about 30 seconds until fragrant. Sprinkle the flour over the vegetables and cook for another minute, stirring constantly.
3. Step 3: Pour in the chicken broth, stirring to dissolve the flour completely. Add the Italian seasoning and place the chicken breasts into the pot. Bring the soup to a boil.
4. Step 4: Lower the heat to a simmer, cover the pot with the lid slightly ajar, and cook for 15 minutes until the chicken is cooked through.
5. Step 5: Add the orzo to the soup, leaving the lid off. Stir frequently while cooking for about 10 minutes until the orzo is tender and fully cooked. This helps prevent sticking.
6. Step 6: Carefully remove the chicken breasts, chop them into bite-size pieces, and return them to the soup. Stir in the lemon juice, fresh parsley, and season with salt and pepper to taste. Serve hot.

Tips & Variations

• For extra flavor, use homemade chicken broth or add a Parmesan rind during simmering and remove before serving.
• Adjust lemon juice according to your preference for a milder or more pronounced citrus flavor.
• Substitute orzo with small pasta shapes like ditalini or acini di pepe if desired.
• Add a handful of spinach or kale towards the end of cooking for a boost of greens.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of broth or water to loosen it up as the orzo tends to absorb liquid and thicken the soup. Reheat gently on the stove or in the microwave until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use cooked chicken instead of raw chicken breasts?

Yes, you can use cooked, shredded chicken. Add it in during the last few minutes of cooking just to heat through to avoid overcooking the meat.

Is it possible to make this soup gluten-free?

To make the soup gluten-free, substitute the all-purpose flour with a gluten-free flour blend and use gluten-free orzo or another gluten-free small pasta or grain like rice or quinoa.

Lemon Chicken Orzo Soup Recipe

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★★★★★

4.9 from 129 reviews

A comforting and zesty Lemon Chicken Orzo Soup featuring tender chicken breast, vibrant vegetables, and delicate orzo pasta in a flavorful chicken broth infused with lemon juice and fresh parsley. This hearty soup is perfect for a cozy meal that balances savory and bright citrus notes.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

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
• 2 tablespoons flour
• 1/4 teaspoon Italian seasoning
• Salt & pepper, to taste

Liquids & Main Ingredients

• 6 cups chicken broth
• 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)

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 onion, and sauté for 5 to 7 minutes until the vegetables begin to soften and onions turn translucent.
2. Add garlic and flour: Stir in the minced garlic and cook for about 30 seconds until fragrant. Then sprinkle the flour over the vegetables and cook, stirring continuously, for another minute to remove the raw taste of the flour.
3. Add broth and seasonings; cook chicken: Gradually pour in the chicken broth while stirring until the flour has dissolved completely into the liquid. Add the Italian seasoning and place the whole chicken breasts into the pot. Bring the soup to a boil over high heat.
4. Simmer the soup: Once boiling, reduce the heat to low, cover the pot with the lid slightly ajar to allow steam to escape, and simmer for 15 minutes to cook the chicken through.
5. Cook the orzo: Remove the lid and stir in the uncooked orzo. Continue to simmer uncovered for another 10 minutes, stirring frequently to prevent the orzo from sticking to the bottom of the pot. The orzo should be tender when done.
6. Shred chicken and finish soup: Take the chicken breasts out of the pot and cut them into bite-sized pieces. Return the chicken to the soup along with the lemon juice and chopped fresh parsley. Season with salt and pepper to taste, and stir well. Serve the soup immediately while hot.

Notes

• Adjust lemon juice to your preferred level of brightness – add more for a stronger lemon flavor if desired.
• Stir orzo frequently during cooking to prevent it from sticking to the pot.
• This soup can be stored in the refrigerator for up to 3 days and reheated gently.
• Use fresh parsley for the best flavor, but dried parsley can be substituted if necessary.
• Leftover chicken can be substituted with rotisserie chicken to save time.

Keywords: lemon chicken soup, orzo soup, chicken soup, easy soup recipe, healthy chicken soup, one pot soup