Lemon Chicken Orzo Soup
This lemon chicken orzo soup is light, healthy, and cozy, made with wholesome ingredients for a family favorite.
Equipment
- large soup pot
Ingredients
Vegetables
- 2 sticks celery chopped finely
- 2 medium carrots peeled & chopped finely
- ½ medium onion chopped
- 3 cloves garlic minced
Fats
- 1 tablespoon butter
- 1 tablespoon olive oil
Base Ingredients
- 2 tablespoons flour
- 6 cups chicken broth use low-sodium if sensitive to salt
- ¼ teaspoon Italian seasoning
Protein
- 1.5 pounds uncooked chicken breasts can substitute with chicken thighs
Pasta and Seasoning
- 1 cup uncooked orzo
- 1 tablespoon lemon juice or to taste
- 1 tablespoon chopped fresh parsley or to taste
- Salt to taste
- Pepper to taste
Instructions
Cooking 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, stirring fairly often.
- Take the chicken out of the pot and cut it up, then add it back in. Add the lemon juice, parsley, and season with salt & pepper as needed. Serve immediately.
Notes
Chicken is safe to eat at 165F and can go from undercooked to overcooked quickly. You may need to add more chicken broth to leftovers as the orzo soaks it up.
Nutrition
Serving: 1bowlCalories: 298kcalCarbohydrates: 26gProtein: 29gFat: 8gSaturated Fat: 2gCholesterol: 78mgSodium: 1036mgPotassium: 782mgFiber: 2gSugar: 2gVitamin A: 3605IUVitamin C: 22mgCalcium: 42mgIron: 1mg
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