Lemon Chicken Orzo Soup
Tender chicken, delicate orzo, and soft vegetables simmer in a light savory broth finished with fresh lemon juice and chopped parsley for a bright, cozy bowl.
Equipment
- Large soup pot or Dutch oven
- Garlic Press
- Cutting board
- Instant-read meat thermometer
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
- Warm the butter and olive oil in a large soup pot over medium-high heat, then cook the celery, carrots, and onion for 5 to 7 minutes. The vegetables should soften while still holding a little bite, with the onion turning translucent around the edges.
- Add the minced garlic and stir for about 30 seconds, then sprinkle in the flour and cook it for about 1 minute. The garlic should smell fragrant quickly, and the flour should coat the vegetables without leaving dry patches.
- Slowly pour in the chicken broth while stirring, then add the Italian seasoning and chicken breasts before bringing the liquid to a boil. Keep stirring until the flour disappears into the broth and the liquid looks smooth rather than lumpy.
- Set the lid slightly ajar, lower the heat, and simmer the soup for 15 minutes. Small, steady bubbles should rise around the chicken instead of a hard rolling boil.
- Add the orzo and cook for about 10 minutes, stirring the pot often with the lid off. The orzo is ready when it looks translucent with a tiny pale center and feels tender with a little firmness.
- Transfer the chicken to a cutting board, cut it into bite-size pieces, and return it to the soup with the lemon juice, parsley, salt, and pepper. Turn off the heat before adding the lemon, then taste for a bright, savory broth with a fresh citrus finish.
Notes
Lemon timing: Add the lemon juice off the heat at the very end to keep the citrus flavor bright and prevent the broth from turning bitter.
Texture tip: Stir the pot frequently while the orzo simmers so the tiny pasta does not settle and catch on the bottom of the Dutch oven.
Storage advice: If preparing this soup for leftovers, consider cooking the orzo separately in salted water and combining it in individual bowls to prevent the pasta from soaking up all the broth.
Reheating: Warm leftovers gently over medium-low heat with an extra splash of chicken broth or water to loosen the broth to your desired consistency.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.