Description
There’s something magical about the first chill in the air that makes me crave cozy bowls of soup. Just last week, I found myself in the kitchen, reminiscing about those comforting flavors of my childhood, particularly my mom’s legendary chicken noodle soup. It was then that the idea of a lighter, yet equally satisfying Lemon Chicken Orzo Soup struck me.
As I chopped the celery and carrots, the fresh aroma filled the room, instantly uplifting my spirits. I knew I was onto something special—this soup is all about simplicity without sacrificing flavor. Bright, zesty lemon harmonizes with tender chicken and just the right amount of savory herbs, making it a family favorite that’s sure to bring comfort, especially as the seasons change.
Whether you’re winding down after a hectic day or hosting loved ones for a cozy dinner, this Lemon Chicken Orzo Soup is the perfect choice. Quick to whip up yet undeniably delicious, it's like a warm hug in a bowl, perfect for any occasion. Let’s dive into this delightful recipe that promises to rekindle your love for homemade meals!
Ingredients
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 finely chopped celery stalk
- 1 finely chopped carrot
- 1 chopped onion
- 3 cloves minced garlic
- 2 tablespoons flour
- 6 cups chicken broth
- 1 teaspoon Italian seasoning
- 2 uncooked chicken breasts
- 1 cup uncooked orzo
- 1 lemon juice
- to taste freshly chopped parsley
- to taste salt
- to taste pepper
Instructions
- In a large pot, melt 2 tablespoons of butter with 1 tablespoon of olive oil over medium heat. Add 1 finely chopped celery stalk, 1 finely chopped carrot, and 1 chopped onion. Cook for 5-7 minutes until softened and aromatically fragrant.
- Toss in 3 cloves of minced garlic, stirring for 30 seconds until it turns golden and releases its pungent aroma.
- Sprinkle in 2 tablespoons of flour and stir for 1 minute to eliminate the raw taste, creating a slight roux.
- Gradually add 6 cups of chicken broth while stirring until the flour dissolves completely. Add 1 teaspoon Italian seasoning and 2 uncooked chicken breasts. Bring to a gentle boil.
- Cover the pot (keeping the lid slightly ajar) and let it simmer for 15 minutes, allowing the chicken to cook through and the flavors to meld.
- Stir in 1 cup of uncooked orzo until well combined, and continue cooking for about 10 minutes, stirring occasionally until the orzo is al dente.
- Carefully remove the chicken from the pot, cut it into bite-sized pieces, and return it to the soup, ensuring that every spoonful is packed with tender chicken.
- Add the juice of 1 lemon, freshly chopped parsley, and salt and pepper to taste. Serve immediately, and enjoy the comforting warmth of this delightful soup!
Notes
- Use an instant-read meat thermometer to ensure chicken reaches 165°F; this keeps it juicy and prevents drying out.
- Opt for low-sodium chicken broth if you're sensitive to salt; you'll be able to control taste while keeping it healthy.
- Stir the orzo frequently while cooking; it can stick to the bottom of the pot, making for an uneven texture in your soup.
- Feel free to add more lemon juice before serving; it enhances the freshness of this Lemon Chicken Orzo Soup.
- If you plan on storing leftovers, remember that orzo absorbs liquid; add extra broth when reheating to revive its wonderfully comforting texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg