Why Make This Recipe
Lemon Chicken Orzo Soup is a comforting dish that warms you from the inside out. The bright flavor of lemon combined with tender chicken and hearty orzo pasta makes it a favorite for many. It is perfect for a cozy night at home or when you need to feel better on a chilly day. This soup is not only delicious but also packed with nutrients from the vegetables, making it a healthy choice for any meal.
How to Make Lemon Chicken Orzo Soup
Ingredients
- 2 sticks celery, chopped finely
- 2 medium carrots, peeled and 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 and pepper to taste
Directions
- Sauté the celery, carrots, and onions in a large soup pot with the butter and olive oil over medium high heat for 5 to 7 minutes.
- Stir in the garlic and cook for about 30 seconds.
- Add the flour and cook for another minute.
- Pour in the chicken broth and stir until the flour has dissolved.
- Add the Italian seasoning and chicken. Bring the soup to a boil.
- Cover the soup lid slightly open, and reduce the heat to 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, cut it up, then add it back in.
- Add the lemon juice, parsley, and season the soup with salt and pepper as needed.
- Serve immediately.
How to Serve Lemon Chicken Orzo Soup
Serve Lemon Chicken Orzo Soup hot, in bowls. You can add a sprinkle of fresh parsley on top for extra flavor and a nice presentation. This soup pairs well with crusty bread or a light salad on the side for a complete meal.
How to Store Lemon Chicken Orzo Soup
If you have leftovers, let the soup cool and store it in an airtight container in the refrigerator. It will keep for about 3 to 4 days. You can also freeze the soup for up to 3 months. Just make sure to leave some space in the container, as the soup might expand when frozen.
Tips to Make Lemon Chicken Orzo Soup
- If you want a thicker soup, you can add a little more flour during the cooking process.
- For extra lemon flavor, add more lemon juice according to your taste.
- Feel free to add other vegetables like spinach or peas for added nutrition.
Variation
You can make this soup with leftover rotisserie chicken to save time. Just skip the step of cooking the chicken in the broth and add the chicken pieces toward the end of cooking to heat them through.
FAQs
1. Can I use a different type of pasta?
Yes, you can use other small pasta shapes like ditalini or tiny shells if you prefer.
2. Is this soup gluten-free?
To make this soup gluten-free, use gluten-free flour and gluten-free pasta.
3. Can I add more vegetables?
Absolutely! This soup is very versatile. You can add vegetables like spinach, zucchini, or peas for more flavor and nutrition.
Lemon Chicken Orzo Soup
Ingredients
Method
- Sauté the celery, carrots, and onions in a large soup pot with the butter and olive oil over medium high heat for 5 to 7 minutes.
- Stir in the garlic and cook for about 30 seconds.
- Add the flour and cook for another minute.
- Pour in the chicken broth and stir until the flour has dissolved.
- Add the Italian seasoning and chicken. Bring the soup to a boil.
- Cover the soup lid slightly open, and reduce the heat to 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, cut it up, then add it back in.
- Add the lemon juice, parsley, and season the soup with salt and pepper as needed.
- Serve immediately in bowls, optionally garnished with fresh parsley.