Lemon Chicken Orzo Soup (Print-Friendly Version)
Light soup featuring chicken, orzo, vegetables, and lemon for a cozy, zesty meal.
# Ingredients List:
→ Soup Base
01 -
1.5 pounds (680 g) boneless, skinless chicken breasts
02 -
2 sticks (about 120 g) celery, finely chopped
03 -
2 medium (approximately 130 g) carrots, peeled and finely chopped
04 -
1/2 medium (about 60 g) onion, chopped
05 -
3 cloves garlic, minced
06 -
6 cups (1.4 L) chicken broth
07 -
1 cup (170 g) orzo pasta, uncooked
08 -
Juice of 1 tablespoon lemon
09 -
Fresh parsley, finely chopped, for garnish
→ Sauté
10 -
1 tablespoon unsalted butter
11 -
1 tablespoon olive oil
12 -
1 tablespoon plain flour
13 -
1 teaspoon Italian seasoning
# How to Make It:
01 -
In a large soup pot, heat butter and olive oil over medium-high heat. Add celery, carrots, and onion and sauté for 5–7 minutes until softened.
02 -
Add minced garlic to the vegetables and cook for 30 seconds. Stir in flour, ensuring it coats the vegetables, and cook for 1 minute.
03 -
Gradually pour in chicken broth while stirring to dissolve flour. Add Italian seasoning and place chicken breasts into the pot. Bring contents to a boil.
04 -
Reduce the heat and allow the soup to simmer with the lid slightly ajar for 15 minutes, ensuring the chicken cooks through.
05 -
Add the uncooked orzo pasta to the pot. Cook uncovered for 10 minutes or until the orzo becomes tender.
06 -
Remove the chicken breasts, chop them into bite-sized pieces, and return to the soup. Stir in lemon juice and garnish with parsley before serving.
# Extra Tips:
01 -
For the brightest flavor, adjust lemon juice to taste and add additional fresh parsley before serving.