Lemon Chicken Orzo Soup Recipe

Introduction

This Lemon Chicken Orzo Soup is a comforting and bright dish perfect for any day you need a warm, nourishing meal. Combining tender chicken, fresh vegetables, and the subtle tang of lemon, it’s both hearty and refreshing.

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 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 until fragrant. Stir in the flour and cook for another minute, stirring constantly.
3. Step 3: Pour in the chicken broth and stir well to dissolve the flour. Add Italian seasoning and the uncooked chicken breasts. Bring the soup to a boil.
4. Step 4: Cover the pot with the lid slightly ajar and reduce the heat to simmer. Cook for 15 minutes until the chicken is cooked through.
5. Step 5: Add the orzo to the pot and cook uncovered for another 10 minutes, stirring frequently to prevent sticking, until the orzo is tender.
6. Step 6: Remove the chicken breasts, shred or chop them into bite-sized pieces, then return them to the soup. Stir in lemon juice, fresh parsley, and season with salt and pepper to taste. Serve immediately.

Tips & Variations

• Use freshly squeezed lemon juice for a brighter flavor, and adjust to your preferred tartness.
• Add a pinch of red pepper flakes for a subtle spicy kick.
• For a creamier texture, stir in a splash of heavy cream or Greek yogurt just before serving.
• If you prefer, swap the chicken breasts for thighs for a richer taste.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, heat gently on the stove to prevent the orzo from becoming mushy. You can also freeze the soup for up to 2 months, but it’s best to add fresh lemon juice after thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use leftover cooked chicken instead of raw chicken breasts?

Yes, you can add cooked, shredded chicken when you add the orzo. Reduce the initial simmering time since the chicken is already cooked to keep it tender.

Can I substitute orzo with another pasta?

Orzo works best for this soup due to its size and texture, but small pasta shapes like ditalini or small shells can be used. Adjust cooking time accordingly to avoid overcooking.

Lemon Chicken Orzo Soup Recipe

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★★★★★

4.7 from 76 reviews

A comforting and zesty Lemon Chicken Orzo Soup featuring tender chicken breasts, finely chopped vegetables, and delicate orzo pasta simmered in a flavorful chicken broth enhanced with fresh lemon juice and parsley. Perfect for a hearty yet light meal.

• Author: mia
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 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 and Seasonings

• 1 tablespoon butter
• 1 tablespoon olive oil
• 2 tablespoons flour
• 1/4 teaspoon Italian seasoning
• Salt and pepper, to taste

Proteins and Liquids

• 1.5 pounds uncooked chicken breasts
• 6 cups chicken broth
• 1 cup uncooked orzo

Finishing Touches

• 1 tablespoon lemon juice (or to taste)
• 1 tablespoon chopped fresh parsley (or to taste)

Instructions

1. Sauté Vegetables: In a large soup pot, heat butter and olive oil over medium-high heat. Add chopped celery, carrots, and onions, sautéing for 5-7 minutes until 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 about one minute to create a light roux, which will help thicken the soup.
3. Add Broth and Chicken: Pour in the chicken broth while stirring continuously to dissolve the flour. Add Italian seasoning and the uncooked chicken breasts. Bring the mixture to a boil.
4. Simmer Soup: Cover the pot with the lid slightly ajar and reduce heat to maintain a gentle simmer. Let the soup cook for 15 minutes, allowing the chicken to cook through and flavors to meld.
5. Cook Orzo: Stir in the orzo pasta. Cook uncovered for another 10 minutes, stirring often to prevent the orzo from sticking to the bottom, until the pasta is tender.
6. Shred Chicken and Finish: Remove the chicken breasts from the pot, shred or cut into bite-sized pieces, and return them to the soup. Stir in lemon juice and chopped fresh parsley. Season with salt and pepper to taste. Serve immediately for a fresh, comforting soup.

Notes

• For a more pronounced lemon flavor, add extra lemon juice gradually to suit your taste.
• Stir the soup often while cooking the orzo to prevent sticking and burning at the bottom of the pot.
• This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
• For a creamier texture, consider adding a splash of cream or a dollop of Greek yogurt when serving.

Keywords: Lemon Chicken Orzo Soup, chicken soup, lemon soup, orzo pasta soup, comforting soup, easy dinner soup