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Lemon Chicken Orzo Soup

A comforting bowl of homemade Lemon Chicken Orzo Soup that warms the soul, made with simple ingredients and perfect for any occasion.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Vegetables
  • 2 sticks celery, chopped finely Fresh celery gives a lovely crunch and freshness.
  • 2 medium carrots, peeled & chopped finely Sweetness enhances the soup’s flavor.
  • 1/2 medium onion, chopped Onion adds a rich base to the dish.
  • 3 cloves garlic, minced Fresh garlic gives it that extra flavor boost.
Fats
  • 1 tablespoon butter Can’t go wrong with a little richness.
  • 1 tablespoon olive oil Perfect for sautéing and flavor.
Soup Base
  • 6 cups chicken broth Use homemade if you can for the best taste.
  • 2 tablespoons flour Thickens the soup just right.
  • 1/4 teaspoon Italian seasoning A dash of Italian magic to brighten the flavors.
  • 1.5 pounds uncooked chicken breasts The heart of this dish!
  • 1 cup uncooked orzo Tiny pasta that soaks up all the goodness.
Finishing Touches
  • 1 tablespoon lemon juice, or to taste A splash of brightness that brightens every bite.
  • 1 tablespoon chopped fresh parsley, or to taste Adds a lovely pop of color and freshness.
  • Salt & pepper, to taste

Method
 

Preparation
  1. Heat a large soup pot over medium-high heat. Add butter and olive oil, letting them melt together.
  2. Toss in the chopped celery, carrots, and onions, and let them sauté for about 5-7 minutes until softened.
  3. Stir in the garlic and after about 30 seconds, sprinkle in the flour. Cook for another minute.
Cooking
  1. Pour in the chicken broth, stirring until well combined and flour dissolves.
  2. Add the Italian seasoning and chicken breasts. Bring to a gentle boil.
  3. Cover the pot, leaving the lid slightly ajar. Lower heat and let it simmer for about 15 minutes.
  4. Add the orzo and cook for another 10 minutes, stirring often.
  5. Take the chicken out, chop into bite-sized pieces, and mix back into the soup.
  6. Add lemon juice and sprinkle with parsley. Adjust salt and pepper as needed, then serve hot.

Notes

Store leftovers in an airtight container in the fridge for up to 3-4 days. To freeze, let the soup cool, then transfer to freezer-safe containers. Reheat on the stovetop over low heat with extra broth. This soup also works as a filling in wraps or over rice.