Cozy Lemon Chicken Orzo Soup with Fresh Herbs
A heartwarming and flavorful soup featuring chicken, orzo, and fresh herbs, perfect for gatherings or cozy dinners at home.
Servings: 6 servings
Calories: 350kcal
Ingredients
Vegetables
- 2 stalks celery, finely diced Crisp and fresh.
- 2 medium carrots, thinly sliced into rounds Adds sweetness.
- 1/2 medium onion, finely chopped For flavor base.
- 3 cloves garlic, minced Provides aroma.
Broth and Seasoning
- 6 cups chicken broth Flavorful option.
- 1/4 teaspoon Italian seasoning For added flavor.
- Sea salt and black pepper to taste Season as desired.
Protein and Pasta
- 1.5 pounds raw chicken breasts Main protein source.
- 1 cup uncooked orzo pasta Can substitute with other small pasta.
Fats and Acidity
- 1 tablespoon butter Adds richness.
- 1 tablespoon extra virgin olive oil For sautéing.
- 1 tablespoon fresh lemon juice Brings brightness.
- 1 tablespoon fresh parsley, finely chopped For garnish.
Thickening Agent
- 2 tablespoons all-purpose flour To thicken the soup.
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 they become soft and fragrant.
- Stir in the minced garlic and cook for about 30 seconds until aromatic.
- Sprinkle in the flour, stirring continuously for another minute to remove the raw taste.
Cooking
- Slowly pour in the chicken broth, stirring well to dissolve the flour.
- Mix in the Italian seasoning and add the whole chicken breasts.
- Increase the heat to bring the soup to a gentle boil.
- Once boiling, cover the pot with the lid slightly ajar. Lower the heat and let the soup simmer for 15 minutes, allowing the chicken to cook through.
- Stir in the orzo and let it cook uncovered for about 10 minutes, stirring frequently to prevent sticking.
- Remove the cooked chicken breasts, cut them into bite-sized pieces, and return them to the pot.
- Stir in the fresh lemon juice and parsley. Season with salt and pepper to taste.
- Ladle the soup into bowls and garnish with extra parsley if desired. Serve warm.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days or freeze for up to three months. For a healthier spin, swap out orzo for quinoa or whole wheat pasta.