Lemon Chicken Orzo Soup Recipe

Introduction

Lemon Chicken Orzo Soup is a warm and comforting dish perfect for any season. Combining tender chicken, fresh vegetables, and a bright lemony flavor, this soup is both hearty and refreshing. It’s easy to make and ideal for a satisfying weeknight meal.

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

Instructions

1. Step 1: In a large soup pot, sauté the celery, carrots, and onions with the butter and olive oil over medium-high heat for 5 to 7 minutes until softened.
2. Step 2: Add the minced garlic and cook for about 30 seconds. Stir in the flour and cook for another minute to form a roux.
3. Step 3: Pour in the chicken broth, stirring well to dissolve the flour completely. Add the Italian seasoning and chicken breasts. Bring the soup to a boil.
4. Step 4: Cover the pot with the lid slightly ajar, reduce the heat, and simmer for 15 minutes until the chicken is cooked through.
5. Step 5: Stir in the orzo and cook uncovered for about 10 minutes, stirring frequently to prevent sticking, until the orzo is tender.
6. Step 6: Remove the chicken breasts from the pot and cut them into bite-sized pieces. Return the chicken to the soup.
7. Step 7: Add lemon juice and chopped parsley. Season with salt and pepper to your preference. Serve the soup immediately for best flavor.

Tips & Variations

• For a richer soup, substitute half of the chicken broth with low-fat cream or milk.
• You can use rotisserie chicken instead of cooking raw chicken breasts for a quicker version—add the shredded chicken toward the end of cooking.
• Adjust the lemon juice according to taste; adding more brightens the soup, but balance it to your preference.
• Fresh herbs like dill or thyme can be swapped in place of parsley for a different flavor profile.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium heat, adding a splash of broth or water if it has thickened. Do not freeze the soup with cooked orzo, as it may become mushy; instead, freeze the base soup and cook orzo fresh when serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta instead of orzo?

Yes, small pasta shapes like acini di pepe or small shells can be used. Keep in mind cooking times may vary slightly.

Is this soup suitable for meal prep?

Absolutely. Prepare the soup ahead and store it in portions. Add fresh lemon juice and parsley when reheating to keep flavors bright.

Lemon Chicken Orzo Soup Recipe

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4.5 from 358 reviews

Lemon Chicken Orzo Soup is a comforting and hearty homemade soup featuring tender chicken breasts, finely chopped vegetables, and orzo pasta simmered in a flavorful broth brightened with fresh lemon juice and parsley. This easy-to-make soup combines savory and tangy elements to create a nourishing dish perfect for any season.

• Author: Hannah
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Vegetables

• 2 sticks celery, chopped finely
• 2 medium carrots, peeled and chopped finely
• 1/2 medium onion, chopped
• 3 cloves garlic, minced

Fats & Oils

• 1 tablespoon butter
• 1 tablespoon olive oil

Dry Ingredients

• 2 tablespoons flour

Liquids & Broth

• 6 cups chicken broth
• 1 tablespoon lemon juice (or to taste)

Proteins

• 1.5 pounds uncooked chicken breasts

Grains & Pasta

• 1 cup uncooked orzo

Herbs & Seasonings

• 1/4 teaspoon Italian seasoning
• 1 tablespoon chopped fresh parsley (or to taste)
• Salt and pepper to taste

Instructions

1. Sauté Vegetables: In a large soup pot, heat the butter and olive oil over medium-high heat. Add the finely chopped celery, carrots, and onions and sauté for 5-7 minutes until the vegetables are softened and fragrant.
2. Add Garlic and Flour: Stir in the minced garlic and cook for about 30 seconds until aromatic. Then sprinkle in the flour and cook for another minute, stirring constantly to avoid lumps.
3. Incorporate Broth and Chicken: Gradually pour in the chicken broth while stirring continuously to dissolve the flour evenly. Add the Italian seasoning and the uncooked chicken breasts. Bring the soup to a boil.
4. Simmer: Reduce the heat to low, cover with the lid slightly ajar, and let the soup simmer gently for 15 minutes to cook the chicken through and meld flavors.
5. Add Orzo: Remove the lid and stir in the uncooked orzo. Continue cooking uncovered for about 10 minutes, stirring frequently to prevent the orzo from sticking to the pot, until the pasta is tender.
6. Finish Soup: Take the chicken breasts out, slice or shred them, and return to the pot. Add lemon juice and chopped fresh parsley. Season with salt and pepper according to taste. Stir well and serve hot immediately for best flavor.

Notes

• If you prefer a more pronounced lemon flavor, add additional lemon juice gradually to suit your taste.
• Stir the orzo frequently while cooking to prevent it from sticking to the bottom of the pot.
• You can substitute the chicken breasts with cooked rotisserie chicken for a quicker version.
• Use low-sodium chicken broth to control the salt content if desired.
• This soup tastes even better the next day as flavors have time to meld.

Keywords: Lemon Chicken Orzo Soup, chicken soup, orzo pasta soup, lemon chicken soup, easy homemade soup, comfort food