Lemon Chicken Orzo Soup
This lemon chicken orzo soup recipe is light, healthy, and cozy. It uses wholesome everyday ingredients and is sure to become a family favorite!
Servings: 6 people
Ingredients
- 1 cup celery, chopped
- 1 cup carrots, chopped
- 3/4 cup onion, chopped
- 1 tbsp butter
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 2 tbsp flour
- 6 cups chicken broth
- 1/2 tsp Italian seasoning
- 1.5 lbs chick breast (boneless, skinless) or thighs
- 1 cup uncooked orzo
- 1 tbsp fresh lemon juice
- 1 tbsp chopped parsley
- salt and pepper
Instructions
- Sauté the celery, carrots, and onions in a large soup pot with the butter and oil over medium-high heat for 5-7 minutes.
- Stir in the garlic and cook for about 30 seconds, then add the flour and cook for another minute or so.
- Pour in chicken broth and stir until the flour has dissolved, then add the Italian seasoning and chicken. Bring the soup to a boil.
- Cover the soup (lid slightly ajar), and reduce the heat and simmer for 15 minutes.
- Stir in the orzo and cook for another 10 minutes or until the orzo is cooked through. I keep the lid off and stir it fairly often because it tends to stick to the bottom of the pot.
- Take the chicken out of the pot and cut it up, then add it back in. Add the lemon juice, parsley, and season the soup with salt & pepper as needed. Serve immediately.
Notes
- You can sub the chicken breasts for chicken thighs if you prefer.
- Use low-sodium chicken broth if you're sensitive to salt.
- You may need to add more chicken broth to leftovers as the orzo soaks it up.
