This Lemon Chicken Orzo Soup is a hearty, comforting dish that’s perfect for any time of year. Packed with tender chicken, fresh vegetables, and tangy lemon flavor, this soup is both light and satisfying. The orzo adds a lovely texture to the soup, making it a complete meal in a bowl. Whether you’re feeling under the weather or simply in the mood for something cozy, this soup is sure to hit the spot.

Why You’ll Love This Lemon Chicken Orzo Soup :

This Lemon Chicken Orzo Soup is quick, easy to make, and incredibly flavorful. The lemon juice gives the broth a bright, refreshing flavor, while the chicken, orzo, and vegetables create a hearty, wholesome meal. Plus, it’s a one-pot recipe, so cleanup is a breeze! It’s the perfect soup for busy weeknights or for when you need a little pick-me-up.

“This Lemon Chicken Orzo Soup is the perfect balance of light and hearty. The lemon adds such a nice brightness, and the orzo makes it so satisfying!”

Ingredients You’ll Need for Lemon Chicken Orzo Soup :

Here’s what you’ll need to make this delicious Lemon Chicken Orzo Soup:

• 2 sticks celery, chopped finely: Adds a nice crunch and flavor to the soup.
• 2 medium carrots, peeled & chopped finely: Adds sweetness and color.
• 1/2 medium onion, chopped: Adds depth of flavor to the broth.
• 1 tablespoon butter: For sautéing the vegetables and adding richness.
• 1 tablespoon olive oil: Helps cook the vegetables and adds flavor.
• 3 cloves garlic, minced: Adds a lovely aromatic flavor.
• 2 tablespoons flour: Helps thicken the soup slightly.
• 6 cups chicken broth: Forms the base of the soup.
• 1/4 teaspoon Italian seasoning: Adds a subtle herbal flavor.
• 1.5 pounds uncooked chicken breasts: Provides protein and heartiness.
• 1 cup uncooked orzo: Adds texture and makes the soup more filling.
• 1 tablespoon lemon juice (or to taste): Adds brightness and a refreshing tang.
• 1 tablespoon chopped fresh parsley (or to taste): For garnish and a fresh, herbal note.
• Salt & pepper to taste: For seasoning.

Step-by-Step Guide to Making Lemon Chicken Orzo Soup :

Step 1: Sauté the Vegetables

Heat the butter and olive oil in a large soup pot over medium-high heat. Add the celery, carrots, and onion, and sauté for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.

Pro Tip: Sautéing the vegetables in butter and oil adds depth of flavor to the soup. Make sure the vegetables are finely chopped so they cook evenly and quickly.

Step 2: Add the Garlic and Flour

Stir in the garlic and cook for about 30 seconds, just until fragrant. Then, add the flour and cook for another 1 minute, stirring constantly. The flour will help thicken the soup slightly and give it a richer texture.

“Cooking the flour for a minute helps eliminate any raw flour taste and creates a smooth base for the soup.”

Step 3: Add the Chicken Broth and Chicken

Pour in the chicken broth, stirring until the flour is fully dissolved into the liquid. Add the Italian seasoning and the chicken breasts to the pot. Increase the heat to bring the soup to a boil.

Step 4: Simmer the Soup

Once the soup reaches a boil, reduce the heat to a simmer and cover the pot with the lid slightly open. Let the soup simmer for about 15 minutes, or until the chicken is fully cooked and tender.

Step 5: Add the Orzo

After the chicken is cooked, stir in the orzo and cook for another 10 minutes, or until the orzo is tender. Keep the lid off the pot and stir frequently to prevent the orzo from sticking to the bottom of the pot.

Pro Tip: Orzo can easily stick to the pot, so make sure to stir often while it cooks. If you prefer a thinner soup, you can add a bit more broth at this stage.

Step 6: Shred the Chicken

Remove the cooked chicken from the pot and cut it into bite-sized pieces, or shred it using two forks. Add the chicken back into the soup.

Step 7: Add Lemon and Seasonings

Stir in the lemon juice and fresh parsley. Taste the soup and season with salt and pepper as needed. You can adjust the amount of lemon juice depending on your taste—add more if you like a stronger lemon flavor.

Pro Tip: Start with 1 tablespoon of lemon juice, and add more to taste. The lemon should brighten the soup without overpowering it.

Step 8: Serve

Ladle the soup into bowls and serve immediately. Garnish with extra parsley or a sprinkle of grated Parmesan cheese if desired.

Frequently Asked Questions :

Q: Can I make this soup ahead of time?
A: Yes! This soup stores well in the refrigerator for up to 4 days. Just reheat it on the stovetop or in the microwave when you’re ready to serve. If the soup thickens too much in the fridge, you can add a bit more broth when reheating.

Q: Can I use rotisserie chicken instead of raw chicken breasts?
A: Absolutely! You can save time by using shredded rotisserie chicken. Add it to the soup during the last few minutes of cooking, just before you add the lemon juice and parsley.

Q: Can I freeze Lemon Chicken Orzo Soup?
A: Yes, but keep in mind that the orzo may become mushy after freezing and reheating. To avoid this, you can freeze the soup without the orzo, then cook and add the orzo fresh when you’re ready to serve.

Serving Suggestions for Lemon Chicken Orzo Soup :

This Lemon Chicken Orzo Soup is perfect on its own, but here are a few serving ideas to complement the dish:

1. Crusty Bread: Serve with a slice of warm, crusty bread to soak up the delicious broth.
2. Side Salad: A light green salad with a lemon vinaigrette pairs perfectly with this soup.
3. Garlic Bread: For a heartier option, garlic bread makes a great side dish.

“Pair this soup with a light and crisp white wine like Sauvignon Blanc for a perfect meal.”

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Yield: 6-8 bowls

Lemon Chicken Orzo Soup

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This Lemon Chicken Orzo Soup is light, flavorful, and the perfect way to warm up any day. Enjoy!

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Ingredients

• 2 sticks celery, chopped finely
• 2 medium carrots, 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 uncooked chicken breasts
• 1 cup uncooked orzo
• 1 tablespoon lemon juice (or to taste)
• 1 tablespoon chopped fresh parsley (or to taste)
• Salt & pepper to taste

Instructions

Heat butter and olive oil in a large soup pot over medium-high heat. Add celery, carrots, and onion, and sauté for 5-7 minutes.

Stir in garlic and cook for 30 seconds, then add flour and cook for 1 minute.

Pour in chicken broth, stirring until flour dissolves. Add Italian seasoning and chicken. Bring to a boil.

Reduce heat and simmer for 15 minutes with the lid slightly open.

Stir in the orzo and cook for 10 minutes, stirring often to prevent sticking.

Remove chicken from the pot, cut into pieces, and return to the soup.

Stir in lemon juice and parsley. Season with salt and pepper to taste.

Serve hot and enjoy!

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