Dive into a bowl of comfort with our Lemon Chicken Orzo Soup, a delightful blend of nourishing ingredients and zesty flavors.
Perfect for any season, this light yet satisfying soup combines the heartiness of chicken and orzo with the refreshing taste of lemon, making it a must-try recipe that’s bound to become a staple in your home.
How to Prepare Lemon Chicken Orzo Soup
- Veggie Prep: Start by sautéing celery, carrots, and onions in a mix of butter and olive oil in a large soup pot over medium-high heat for about 5 to 7 minutes until they begin to soften.
- Garlic Aroma: Mix in the garlic, letting it cook for roughly 30 seconds, followed by the flour, stirring for an additional minute to cook off the raw flour taste.
- Broth Base: Gradually add the chicken broth to the pot, stirring well to ensure the flour is fully dissolved. Incorporate the Italian seasoning and chicken breasts, then bring the mixture to a boil.
- Simmering Chicken: With the lid slightly ajar, reduce the heat to let the soup simmer for 15 minutes, allowing the chicken to cook thoroughly.
- Orzo Addition: Add the uncooked orzo to the soup, cooking for about 10 minutes more, or until the orzo is tender. Remember to stir often to prevent sticking.
- Finishing Touches: Remove the chicken, chop it up, and then return it to the pot. Stir in lemon juice to taste, fresh parsley, and season with salt and pepper. Serve your soup piping hot!
Lemon Chicken Orzo Soup
Savor the essence of comfort with our Lemon Chicken Orzo Soup – a harmonious blend of tender chicken, al dente orzo, and a hint of lemon, enveloped in a savory broth. This wholesome soup is the perfect remedy to warm you up on chilly days or to enjoy as a refreshing light meal anytime.
Ingredients
- 2 sticks celery
- 2 medium carrots
- 1/2 medium onion
- 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
- 1 tablespoon chopped fresh parsley
- Salt & pepper
Instructions
- Sauté Vegetables: In a large pot, heat the butter and olive oil over medium-high heat. Add the finely chopped celery, carrots, and onion to the pot, sautéing them for about 5-7 minutes until they start to soften.
- Incorporate Garlic and Flour: To the sautéed vegetables, add the minced garlic, cooking it for around 30 seconds. Then, sprinkle in the flour, stirring constantly, and cook for about a minute to remove the raw taste of the flour.
- Add Broth and Seasonings: Pour the chicken broth into the pot, stirring continuously to ensure the flour blends smoothly with the broth. Add the Italian seasoning and place the chicken breasts in the pot. Bring the mixture to a boil.
- Cook Chicken: Once boiling, cover the pot with the lid slightly open, lower the heat, and allow the soup to simmer for 15 minutes. This step ensures the chicken cooks thoroughly.
- Orzo Time: Introduce the orzo to the soup, cooking it for an additional 10 minutes or until the pasta is fully cooked. Keep the lid off during this step and stir often to prevent the orzo from sticking to the bottom.
- Final Adjustments: Remove the chicken breasts from the soup, chop them into bite-sized pieces, and then return them to the pot. Adjust the soup's flavor with lemon juice, adding according to your taste preference. Stir in the chopped fresh parsley, and season with salt and pepper as needed before serving.
How to Store Lemon Chicken Orzo Soup
To keep your Lemon Chicken Orzo Soup fresh, allow it to cool to room temperature before transferring it to an airtight container. It can be stored in the refrigerator for up to 4 days. For longer storage, freeze the soup in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stove, adding a little extra broth or water if the soup has thickened during storage.
