Lemon Chicken Orzo Soup Recipe

Introduction

Lemon Chicken Orzo Soup is a comforting and flavorful dish perfect for any day you crave a warm, nourishing meal. Packed with tender chicken, fresh vegetables, and brightened with lemon, this soup is both hearty and refreshing.

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, sauté the celery, carrots, and onions with the butter and olive oil over medium-high heat for 5 to 7 minutes until softened.
2. Step 2: Add the minced garlic and cook for about 30 seconds, then sprinkle in the flour and cook for another minute, stirring constantly.
3. Step 3: Pour in the chicken broth and stir well to dissolve the flour. Add the Italian seasoning and chicken breasts. Bring the soup to a boil.
4. Step 4: Cover the pot with the lid slightly ajar, reduce heat to a simmer, and cook for 15 minutes.
5. Step 5: Stir in the orzo and continue cooking uncovered for about 10 minutes, stirring frequently to prevent sticking, until the orzo is tender.
6. Step 6: Remove the chicken breasts, slice or shred them, then return them to the pot. Add lemon juice, fresh parsley, and season with salt and pepper to taste. Serve immediately.

Tips & Variations

• For extra flavor, use homemade chicken broth or add a bay leaf while simmering (remove before serving).
• Substitute orzo with other small pasta shapes like acini di pepe or alphabet pasta if preferred.
• Add a pinch of crushed red pepper flakes for a subtle kick.
• If you like a brighter lemon flavor, gradually add more lemon juice before serving.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stove to prevent the orzo from overcooking. Avoid freezing, as the pasta may become mushy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-cooked chicken for this soup?

Yes, you can add cooked, shredded chicken in step 5 instead of cooking raw chicken in the broth. Adjust cooking time accordingly to prevent overcooking the pasta.

Can I make this soup vegetarian?

To make a vegetarian version, substitute vegetable broth for chicken broth and add extra vegetables or beans for protein. Omit the chicken or replace it with tofu or chickpeas.

Lemon Chicken Orzo Soup Recipe

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★★★★★

4.4 from 83 reviews

A comforting and flavorful Lemon Chicken Orzo Soup made with tender chicken breasts, fresh vegetables, and a bright lemony finish. This soup combines sautéed celery, carrots, and onions with garlic and Italian seasoning, simmered in a rich chicken broth with orzo pasta, perfect for a cozy meal any day.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Mediterranean

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

Proteins & Staples

• 1.5 pounds uncooked chicken breasts
• 6 cups chicken broth
• 2 tablespoons flour
• 1 cup uncooked orzo

Finishing Touches

• 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 chopped celery, carrots, and onions, and sauté for 5-7 minutes until softened and fragrant.
2. Add Garlic and Flour: Stir in the minced garlic and cook for about 30 seconds. Then sprinkle in the flour and cook, stirring constantly, for about one minute to create a roux that will thicken the soup.
3. Add Broth and Chicken: Pour in the chicken broth slowly, stirring continuously to dissolve the flour completely. Add Italian seasoning and the uncooked chicken breasts. Bring the mixture to a boil.
4. Simmer Soup: Cover the pot with the lid slightly open, reduce the heat to low, and let the soup simmer for 15 minutes, allowing the chicken to cook through and flavors to meld.
5. Cook Orzo: Remove the lid and stir in the uncooked orzo. Continue to cook uncovered for another 10 minutes, stirring frequently to prevent the orzo from sticking to the bottom, until the pasta is tender.
6. Shred Chicken and Finish Soup: Take out the cooked chicken breasts, chop or shred them into bite-sized pieces, and return them to the pot. Stir in lemon juice and chopped fresh parsley. Season the soup with salt and pepper according to taste. Serve immediately for best flavor and texture.

Notes

• You can adjust the amount of lemon juice to your preference for more or less acidity.
• Stirring often while cooking orzo prevents it from sticking to the pot.
• This soup can be stored in the refrigerator for up to 3 days and reheated gently before serving.
• Use low-sodium chicken broth to control salt levels if preferred.
• For a creamier texture, consider adding a splash of cream or a dollop of Greek yogurt when serving.

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