Lemon chicken orzo soup holds a special place in my kitchen as a comforting dish that brings both warmth and nutrition to the table. With its light yet satisfying nature, this recipe combines everyday ingredients that contribute to a healthy meal, making it a perfect choice for any family gathering.
I find that the bright flavors of lemon paired with tender chicken create a delightful experience, suitable for both casual dining and special occasions. Whether I am looking for a quick weeknight dinner or a dish to impress guests, this soup consistently meets my needs and preferences.
Reasons to Enjoy This Dish
I’ve created many soups, but this lemon chicken soup with orzo stands out as a favorite among my audience. Its comforting nature is paired with a refreshing lemony broth that delights without feeling heavy. This dish is easy to prepare, making it the perfect choice for a cozy meal.
For those unfamiliar, orzo is a small pasta shaped like rice, which cooks quickly and provides a similar texture without the long wait. I often include it in my recipes, and it complements this lemony chicken soup beautifully, giving it an elevated twist on the classic chicken noodle.
Required Ingredients
- Celery, Carrots, and Onion: I start with these three to create a flavorful foundation. I prefer using sweet onions like Vidalia, although yellow onions are a good alternative.
- Butter and Olive Oil: These are my choices for sautéing the vegetables.
- Garlic: I add this for an extra layer of savory taste.
- Flour: This ingredient helps to slightly thicken the soup.
- Chicken Broth: This provides a deeper and richer flavor to the dish.
- Italian Seasoning: My go-to dried herb blend for convenience.
- Chicken: I incorporate boneless, skinless chicken breasts that will cook directly in the soup.
- Orzo: This small pasta is found in the dry pasta aisle.
- Lemon Juice: I use this to add a refreshing brightness.
- Parsley: It brings a burst of freshness and flavor.
Tip for Enhancement
Adjust the lemon juice quantity to match my preference. Adding lemon slices directly in the bowls provides extra flavor and makes the dish visually appealing.
Preparing Lemon Chicken Orzo Soup
To start, I heat olive oil and butter in a soup pot or Dutch oven. I add chopped onions, carrots, and celery, sautéing them until they soften. Next, I incorporate garlic until it becomes fragrant, followed by a bit of flour that I stir in well.
Then, I pour chicken broth into the pot, ensuring the flour is fully dissolved. After that, I mix in Italian seasoning and place uncooked chicken to bring it to a boil. Once boiling, I lower the heat and let it simmer for about 15 minutes. I then add orzo, cooking it until al dente, stirring frequently.
When the chicken reaches 165°F, I remove it, chop it into small pieces, and return it to the pot. Finally, I mix in lemon juice, fresh parsley, along with salt and pepper to taste.
Can I Prepare This in Advance?
Yes, I can prepare this dish ahead of time. I prefer not using the one-pot method because the orzo absorbs the broth as it sits. If I plan to have leftovers or need to make it well in advance, I cook the orzo separately and add it to each bowl when I reheat the meal.
Alternatives and Modifications
I can swap chicken breasts for thighs if that’s your preference. For those using rotisserie chicken, I recommend adding it along with the orzo to prevent overcooking. If you’re monitoring sodium intake, consider using low-sodium chicken broth. Interested in a slower approach? I suggest trying my Crockpot Lemon Chicken Orzo Soup recipe for a delicious alternative.
Leftovers and Storage
Ingredients
- 2 sticks celery, finely chopped
- 2 medium carrots, peeled and finely chopped
- 1/2 medium onion, chopped
- 1 tablespoon butter
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 2 tablespoons flour
- 6 cups chicken broth
- 1/4 teaspoon Italian seasoning
- 1.5 pounds uncooked chicken breasts
- 1 cup uncooked orzo
- 1 tablespoon lemon juice (adjust to taste)
- 1 tablespoon chopped fresh parsley (adjust to taste)
- Salt and pepper (to taste)
Instructions
- In a large soup pot, heat butter and oil over medium-high heat. Add the celery, carrots, and onions. Sauté for 5-7 minutes until softened.
- Add minced garlic and cook for about 30 seconds. Stir in flour, cooking for an additional minute.
- Gradually pour in chicken broth, stirring until flour is dissolved. Add Italian seasoning and chicken, bringing the mixture to a boil.
- Cover the pot with the lid slightly ajar, reduce the heat, and allow the soup to simmer for 15 minutes.
- After 15 minutes, stir in orzo, cooking for another 10 minutes until fully cooked. Stirring often prevents sticking.
- Remove chicken, chop it, and return to the pot. Mix in lemon juice (adjust the amount for your taste), parsley, and season with salt and pepper. Serve hot.
Notes
- Chicken thighs can be used instead of breasts for variation.
- Ensure chicken reaches an internal temperature of 165°F. Using a meat thermometer is advisable for accurate cooking.
- For a lower sodium option, choose low-sodium chicken broth.
- Be aware that leftovers may require additional chicken broth, as orzo tends to absorb liquid during storage.
Nutrition
Nutritional information is generated automatically and should be treated as an estimate.
| Nutrient | Amount per Serving |
|---|---|
| Calories | Approx. 300 |
| Protein | Approx. 25g |
| Fat | Approx. 10g |
| Carbohydrates | Approx. 30g |
| Fiber | Approx. 3g |
If you have any inquiries regarding this soup, feel free to leave a comment or tag me on Instagram with #saltandlavender after you make it!