Lemon Chicken Orzo Soup
A comforting and vibrant soup that combines tender chicken, fresh vegetables, and orzo pasta in a zesty lemon broth, perfect for any occasion.
Ingredients
Vegetables
- 2 sticks celery, chopped finely
- 2 medium carrots, peeled & chopped finely
- 1/2 medium onion, chopped
- 3 cloves garlic, minced
Liquids & Fats
- 1 tablespoon butter
- 1 tablespoon olive oil
- 6 cups chicken broth
- 1 tablespoon lemon juice, or to taste
Meat & Pasta
- 1.5 pounds uncooked chicken breasts
- 1 cup uncooked orzo
Herbs & Spices
- 1/4 teaspoon Italian seasoning
- Salt & pepper, to taste
- 1 tablespoon chopped fresh parsley, or to taste
Thickener
- 2 tablespoons flour
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Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
Sauté Vegetables
- In a large soup pot, heat butter and olive oil over medium-high heat.
- Add chopped celery, carrots, and onion, sauté for about 5-7 minutes until softened.
- Stir in minced garlic and cook for an additional 30 seconds.
- Sprinkle flour over sautéed vegetables and stir, cooking for about a minute.
Cook Chicken and Orzo
- Pour in chicken broth, scrape up brown bits at the bottom, and add Italian seasoning and salt & pepper.
- Nestle uncooked chicken breasts into the pot and bring to a boil.
- Once boiling, reduce heat, cover, and simmer for 15 minutes.
- Remove chicken, shred into bite-sized pieces, and set aside.
- Stir in uncooked orzo and continue to cook uncovered for another 10 minutes.
- Return shredded chicken, stir in lemon juice and parsley, and adjust seasoning as needed.
Serve
- Ladle soup into warm bowls and garnish with parsley if desired. Enjoy!
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Notes
For best results, use fresh ingredients and adjust lemon juice to taste. Leftover orzo can be added separately to maintain texture.