Lemon Chicken Orzo Soup
User Reviews
4.9
Lemon Chicken Orzo Soup
Description
Lemon Chicken Orzo Soup combines finely chopped celery, peeled carrots, and onion lightly sautéed in butter and olive oil to form a flavorful base. Garlic is added before dusting with flour to create a slight thickening agent. Chicken broth enriched with Italian seasoning brings depth, while chicken breasts simmer in the mixture to cook fully. The addition of orzo pasta softens with simmering and thickens the soup slightly, requiring occasional stirring to prevent sticking.
Lemon juice and fresh parsley finish the soup, introducing citrus brightness and fresh herbal notes. The texture balances tender chicken pieces, softened vegetables, and plump pasta, creating a harmonious spoonful. The seasoning with salt and pepper rounds out the flavor.
Serve this soup hot for a warming meal that fits well as a main course or a hearty starter. Options for substituting chicken thighs exist, and monitoring chicken doneness with a thermometer is recommended to avoid overcooking. Low-sodium broth alternatives and adjusting broth quantity after storage are practical considerations for this recipe.
Ingredients
- 2 ticks celery chopped finely
- 2 medium carrot peeled & 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 chicken breast uncooked
- 1 cup orzo
- 1 tablespoon lemon juice or to taste
- 1 tablespoon parsley or to taste, chopped, fresh
- salt to taste
- black pepper to taste
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 the 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 open), 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 (you may want to add more than I suggest - I didn't want to make the soup too lemony for some people), parsley, and season the soup with salt & pepper as needed. Serve immediately.
Notes
- You may substitute chicken breasts with chicken thighs if preferred.
- Use a meat thermometer to ensure chicken reaches 165°F to prevent under- or overcooking.
- Opt for low-sodium chicken broth if sensitive to salt and adjust seasoning accordingly.
- If reheating leftovers, add extra chicken broth as orzo absorbs liquid over time.
- This recipe is also available in the Salt & Lavender: Everyday Essentials cookbook.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 298 kcal
% Daily Value*
| Calories | 298kcal | 15% |
| Carbohydrates | 26g | 9% |
| Protein | 29g | 58% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 78mg | 26% |
| Sodium | 1036mg | 43% |
| Potassium | 782mg | 17% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 3605IU | 72% |
| Vitamin C | 22mg | 24% |
| Calcium | 42mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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