If you’re looking for a soup that’s light yet satisfying, this Lemon Chicken Orzo Soup has you covered. It combines everyday ingredients in a way that feels both cozy and refreshing. Perfect for a quick lunch or a comforting dinner, this might just become a staple in your recipe rotation.
- Cuisine: American
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Servings: 6
Why You’ll Love This Recipe
- Uses common pantry staples that are easy to find.
- Light, citrusy flavor is perfect for any time of year.
- Quick to prepare, making it ideal for weeknight dinners.
- Healthy and comforting without being heavy.
Ingredients
- 2 sticks celery (chopped finely): Adds a subtle savory base to the soup.
- 2 medium carrots (peeled & chopped finely): Provides sweetness and color.
- 1/2 medium onion (chopped): Enhances the depth of flavor.
- 1 tablespoon butter: For sautéing with olive oil, adds richness.
- 1 tablespoon olive oil: Helps sauté vegetables without burning.
- 3 cloves garlic (minced): Infuses an aromatic note.
- 2 tablespoons flour: To thicken the soup slightly and give body.
- 6 cups chicken broth: Forms the flavorful liquid base.
- 1/4 teaspoon Italian seasoning: Adds a hint of herbal warmth.
- 1.5 pounds uncooked chicken breasts: Protein element of the dish, becomes tender and flavorful.
- 1 cup uncooked orzo: Acts as the hearty component without overpowering.
- 1 tablespoon lemon juice (or to taste): Brightens the flavor; add more for extra zing.
- 1 tablespoon chopped fresh parsley (or to taste): Adds freshness and vibrant color.
- Salt & pepper (to taste): Essential seasonings to taste balance.
How to Make It
Step 1: Sauté Vegetables
In a large soup pot, heat the butter and olive oil over medium-high heat. Add the celery, carrots, and onions. Sauté for 5-7 minutes, ensuring they soften and release their natural sweetness. This step builds the flavorful base of the soup.
Step 2: Add Garlic and Flour
Stir in the minced garlic and cook for about 30 seconds until fragrant, then add the flour. Cook for an additional minute to remove any raw flour taste. The flour will act as a thickener, giving the soup a smooth texture.
Step 3: Incorporate Broth and Chicken
Pour in the chicken broth, stirring well to dissolve the flour. Add the Italian seasoning and chicken breasts. Bring the soup to a boil, ensuring the chicken begins to cook fully in this aromatic broth.
Step 4: Simmer and Cook Orzo
Reduce the heat to a simmer, keeping the lid slightly open. Let it cook for 15 minutes. Then, add the orzo. Continue cooking for another 10 minutes, stirring frequently to prevent the orzo from sticking.
Step 5: Final Touches
Remove the chicken pieces, chop them, and return them to the pot. Add the lemon juice and parsley, adjusting the salt and pepper to your taste. This final step ensures the soup has a balanced brightness and depth.
Recipe FAQs
Can I use pre-cooked chicken?
Yes, pre-cooked chicken can be used. Simply add it towards the end with the lemon juice and parsley to heat through without overcooking.
What can I use instead of orzo?
If you don’t have orzo, any small pasta like ditalini or even rice can work well, though cooking times may vary slightly.
How long will leftovers last?
Leftover soup will keep in the refrigerator for up to 5 days in an airtight container or can be frozen for up to 3 months.
