Description
This hearty Lemon Chicken Orzo Soup combines tender chicken breast, nutritious vegetables, and orzo pasta in a flavorful lemon-infused chicken broth. A comforting, one-pot meal perfect for a cozy lunch or dinner, enriched with fresh herbs and a gentle tang of lemon.
Ingredients
Scale
Vegetables
- 2 sticks celery, chopped finely
- 2 medium carrots, peeled & chopped finely
- 1/2 medium onion, chopped
- 3 cloves garlic, minced
Fats & Flour
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 tablespoons flour
Liquids & Broth
- 6 cups chicken broth
- 1 tablespoon lemon juice (or to taste)
Chicken & Pasta
- 1.5 pounds uncooked chicken breasts
- 1 cup uncooked orzo
Seasonings & Herbs
- 1/4 teaspoon Italian seasoning
- 1 tablespoon chopped fresh parsley (or to taste)
- Salt & pepper to taste
Instructions
- Sauté Vegetables: In a large soup pot, heat the butter and olive oil over medium-high heat. Add the chopped celery, carrots, and onion, sautéing for 5-7 minutes until softened and fragrant.
- Add Garlic and Flour: Stir in the minced garlic and cook for about 30 seconds until aromatic. Sprinkle the flour over the vegetables and cook for another minute to eliminate the raw flour taste.
- Add Broth and Chicken: Pour in the chicken broth gradually while stirring to dissolve the flour completely. Add Italian seasoning and then the uncooked chicken breasts. Bring the mixture to a rolling boil.
- Simmer Chicken: Cover the pot with the lid slightly ajar and reduce heat to low. Let the soup simmer gently for 15 minutes to cook the chicken through.
- Cook Orzo: Remove the lid and stir in the uncooked orzo pasta. Continue cooking uncovered for about 10 minutes, stirring frequently to prevent sticking, until the orzo is tender.
- Shred Chicken and Final Seasoning: Take the chicken breasts out of the pot and shred or cut them into bite-sized pieces. Return the chicken to the soup. Stir in the lemon juice and chopped parsley. Season with salt and pepper to taste. Serve immediately and enjoy the fresh, comforting flavors.
Notes
- You can substitute chicken breasts with chicken thighs for a richer flavor.
- Use an instant-read meat thermometer to ensure chicken reaches a safe internal temperature of 165°F, avoiding overcooking.
- Opt for low-sodium chicken broth if you prefer lower salt content or are sensitive to sodium.
- When reheating leftovers, add extra chicken broth as the orzo tends to absorb liquid and may thicken the soup.
- This recipe is featured in the Salt & Lavender: Everyday Essentials hardcover cookbook.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 680 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 75 mg
