A twist on the classic chicken noodle soup for when you're under the weather or craving a warm bowl of this classic comfort recipe. Say hello to this Dutch Oven Lemon Chicken Orzo Soup recipe. All you need is your handy Larder & Vine Dutch oven and the ingredients below.
Make every recipe taste even better by simply swapping out your old cookware for any piece from our Enameled Cast Iron Cookware Collection. You'll be able to see the quality once you get your hands on your own piece. Their heavyweight shows just how durable they are, plus their long-lasting lifespan. When taken care of properly, your cookware can last for generations. Now you, your kids, and your grandchildren will all be able to enjoy flavorful family recipes made in a family heirloom.
Why use the Larder & Vine 8 Qt Oval Dutch Oven?
Choosing a pot that is big enough for your desired recipe is the first step. Our 8 Qt Dutch oven is ideal for large meals such as roasts, casseroles, or whole meats such as turkey, chicken, or ham. When hosting dinner parties or holiday gatherings, this Dutch oven is essential to feed all your hungry guests.
Now what sets our Dutch oven apart from the rest? Designed with flavorful recipes in mind, the lid comes equipped with drip bumps to keep all your meals moist and full or flavor with its self basting technology.
Functionality and versatility are a huge focus here at Larder & Vine when we are creating new pieces for your home. Not only is this a vessel made for soups, but also for bread, desserts, pastas, casseroles, roasts, and so many more recipe styles.
Discover more recipes using Larder & Vine's enameled cast iron cookware line here!
Recipe Summary
20 minutes
45 minutes
6
Dinner
One Pot
Recipe Ingredients
1 celery stalk, diced
2 medium carrots, peeled and diced
½ medium onion, diced
1 tablespoon butter
1 tablespoon olive oil
3 cloves garlic, minced
2 tablespoons all-purpose flour
6 cups chicken broth
¼ teaspoon Italian seasoning
1 ½ lbs chicken breasts
1 cup uncooked orzo
1 tablespoon lemon juice
1 tablespoon parsley, chopped
Salt and pepper to taste
Directions:
1. Heat the Fat & Sauté Vegetables
In a Dutch oven, melt butter and olive oil over medium-high heat. Add diced celery, carrots, and onions; sauté 5–7 minutes.
2. Add Garlic & Flour
Stir in minced garlic and cook for about 30 seconds, then sprinkle in the flour and cook 1 more minute to form a roux.
3. Deglaze & Add Broth & Chicken
Pour in chicken broth, stirring to dissolve flour. Add Italian seasoning and the chicken breasts. Bring mixture to a boil.
4. Simmer with Lid
Partially cover the pot (leave some space for steam), reduce heat, and simmer 15 minutes until chicken is cooked.
5. Cook the Orzo
Remove lid, add orzo, and stir. Continue cooking ~10 more minutes, until orzo is tender.
6. Shred Chicken & Finish Soup
Take out the chicken, shred it, then return it to the pot. Stir in lemon juice, parsley, and adjust salt & pepper.
