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:
-
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.
-
Stir in the garlic and cook for about 30 seconds, then add the flour and cook for another minute.
-
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.
-
Cover the soup slightly, leaving some room for steam to escape. Reduce the heat and simmer for 15 minutes.
-
Remove the lid and stir in the orzo and cook for another 10 minutes or until the orzo is cooked through. Stir occasionally.
-
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.