Lemon Chicken Orzo Soup Recipe

Servings: 6

Total Time: 50 minutes

Ingredients:

  • 1 celery stalk, finely chopped

  • 2 medium carrots, peeled and finely chopped

  • ½ medium onion, chopped

  • 1 tablespoon butter

  • 1 tablespoon olive oil

  • 3 garlic cloves, minced

  • 2 tablespoons flour

  • 6 cups chicken broth

  • ¼ teaspoon Italian seasoning

  • 1 ½ pounds uncooked chicken breasts

  • 1 cup uncooked orzo

  • 1 tablespoon lemon juice

  • 1 tablespoon parsley, chopped

  • Salt and pepper to taste

Directions:

  1. In a Dutch Oven, heat the butter and olive oil over medium-high heat. Add in the celery, carrots, and onions, then sauté for 5 to 7 minutes.

  2. Stir in the garlic and cook for about 30 seconds, then add the flour and cook for another minute.

  3. Pour in the chicken broth and stir until the flour has dissolved, then add the Italian seasoning and chicken breasts. Bring the soup to a boil.

  4. Cover the soup slightly, leaving some room for steam to escape. Reduce the heat and simmer for 15 minutes.

  5. Remove the lid and stir in the orzo and cook for another 10 minutes or until the orzo is cooked through. Stir occasionally.

  6. Take the chicken out of the pot and shred it up, then add it back in. Add the lemon juice, parsley, and season the soup with salt & pepper as needed. Serve immediately.

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