Go Back

Lemon Chicken Orzo Soup

Print Recipe

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 breast
  • 1 cup uncooked orzo
  • 1 tablespoon lemon juice or to taste
  • 1 tablespoon chopped parsley or to taste
  • salt and pepper to taste

Instructions
 

  • Sauté the celery, carrots and onions in a large soup pot with the butter and oil over medium-high heat for 5-7 minutes.
  • Stir in the garlic and cook for about 30 seconds, then add the flour and cook for another minute or so.
  • Pour in chicken broth and stir until the flour has dissolved, then add the Italian seasoning and chicken. Bring the soup to a boil.
  • Cover the soup (lid slightly ajar) and reduce the heat, simmering for 15 minutes.
  • Stir in the orzo and cook for another 10 minutes or until the orzo is cooked through. (Keep the lid off and stir it often because it tends to stick to the bottom of the pot.)
  • Take the chicken out of the pot and 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.