Cozy Lemon Chicken Orzo Soup with Fresh Herbs
A warm and vibrant soup combining tender chicken, fresh herbs, and orzo pasta, perfect for chilly evenings.
Servings: 6 servings
Calories: 320kcal
Ingredients
Vegetable Base
- 2 stalks crisp celery, finely diced
- 2 medium carrots, thinly sliced into rounds
- 1/2 medium onion, finely chopped
Fats
- 1 tablespoon butter
- 1 tablespoon extra virgin olive oil
Flavorings
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 6 cups chicken broth Use homemade for richer flavor.
- 1/4 teaspoon Italian seasoning
Main Ingredients
- 1.5 pounds raw chicken breasts
- 1 cup uncooked orzo pasta
Finishing Touches
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon fresh parsley, finely chopped
- to taste sea salt
- to taste freshly ground black pepper
Instructions
Preparation
- In a large soup pot, warm the butter and olive oil over medium-high heat.
- Add the diced celery, sliced carrots, and chopped onion. Sauté for 5–7 minutes until the vegetables are soft and fragrant.
- Once the vegetables are tender, add the minced garlic and cook for about 30 seconds.
- Sprinkle in the flour, stirring for another minute to create a light roux.
Cooking
- Gradually pour in the chicken broth while stirring, ensuring there are no lumps.
- Mix in the Italian seasoning and add the raw chicken breasts. Bring to a gentle boil.
- Reduce the heat, cover the pot slightly ajar, and simmer for 15 minutes.
- Stir in the uncooked orzo and allow it to cook uncovered for approximately 10 minutes, or until the orzo is al dente.
Finishing
- Carefully remove the chicken breasts, cut them into bite-sized pieces, and return to the pot.
- Stir in the lemon juice and freshly chopped parsley. Season with salt and pepper to taste.
- Serve warm, garnished with extra parsley if desired.
Notes
For a thicker soup, add more orzo or a bit of cornstarch mixed with water. Consider adding greens like spinach during the last few minutes of cooking.