This Lemon Chicken Orzo Soup is the perfect balance of light, healthy, and comforting. It’s made with wholesome ingredients, packed with flavor, and easy to prepare. Whether you’re serving it for a cozy family dinner or as a nutritious meal for the week, this recipe is sure to become a go-to favorite!
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 6
Calories: 298 kcal per serving
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 (for thickening)
- 6 cups chicken broth (low-sodium recommended)
- 1/4 teaspoon Italian seasoning
- 1.5 pounds uncooked chicken breasts (or thighs, see notes)
- 1 cup uncooked orzo pasta
- 1 tablespoon lemon juice (or to taste)
- 1 tablespoon chopped parsley (or to taste)
- Salt and pepper, to taste
Instructions
- Sauté the vegetables: In a large soup pot, melt the butter and olive oil over medium-high heat. Add the chopped celery, carrots, and onions, sautéing for about 5-7 minutes, or until the vegetables soften and the onions become translucent.
- Add garlic and flour: Stir in the minced garlic and cook for another 30 seconds until fragrant. Sprinkle the flour over the vegetables, stirring continuously to coat everything evenly. Let it cook for about 1 minute to eliminate the raw flour taste.
- Add broth and seasonings: Slowly pour in the chicken broth while stirring to dissolve the flour mixture. Add the Italian seasoning and bring the soup to a boil.
- Cook the chicken: Add the chicken breasts (or thighs) to the pot. Reduce the heat to low, cover the pot with the lid slightly ajar, and simmer for 15 minutes. This will allow the chicken to cook through and infuse the broth with flavor.
- Add orzo: Stir in the uncooked orzo pasta and continue cooking for another 10 minutes, or until the orzo is tender. Stir occasionally to prevent the orzo from sticking to the bottom of the pot.
- Shred the chicken: Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the soup.
- Finish the soup: Stir in the lemon juice and chopped parsley. Taste and adjust the seasoning with salt and pepper as needed.
- Serve: Ladle the soup into bowls and serve immediately. Garnish with additional parsley or a squeeze of lemon, if desired.
Notes
- Chicken alternatives: You can substitute chicken breasts with chicken thighs for a richer flavor. If using thighs, you may want to adjust the cooking time slightly, as they take a bit longer to cook.
- Meat thermometer tip: Chicken is fully cooked at 165°F (74°C). Since chicken can go from undercooked to overcooked quickly, it’s a good idea to use an instant-read meat thermometer to ensure it’s cooked perfectly.
- Low-sodium broth: If you’re watching your salt intake, use low-sodium chicken broth to keep the soup light and flavorful.
- Leftover soup: The orzo absorbs a lot of the liquid, so you may need to add extra chicken broth when reheating leftovers. This will restore the soup to its original consistency.
Tips & Tricks
- Customize the flavor: If you love a more intense lemon flavor, feel free to add more lemon juice. Start with a tablespoon and gradually increase it to your liking.
- Veggie variations: Add other vegetables like zucchini or spinach to make the soup even more nutrient-packed. These veggies blend in well with the flavor profile of the soup.
- Thickening the soup: If you prefer a thicker soup, add a little more flour when you sauté the vegetables, or mash some of the cooked carrots and celery to add body to the broth.
- For extra creaminess: Stir in a splash of heavy cream or coconut milk toward the end of cooking to make the soup even creamier.
Frequently Asked Questions (FAQs)
1. Can I use frozen chicken?
Yes! You can use frozen chicken breasts or thighs. Just make sure to simmer the soup longer until the chicken is fully cooked. You may need to add extra time to ensure the chicken reaches 165°F internally.
2. Can I use a different type of pasta?
While orzo is the classic choice for this soup, you can substitute it with any small pasta like ditalini, or elbow macaroni. Just keep an eye on the cooking time to ensure the pasta is tender.
3. How do I store leftovers?
Store leftover soup in an airtight container in the fridge for up to 3 days. Reheat on the stove over low heat, adding a bit of broth to thin it out if needed.
4. Can I make this soup in advance?
Yes, this soup can be made ahead of time. It actually tastes even better the next day as the flavors meld together. Just remember to add extra broth when reheating as the orzo will absorb some of the liquid.
5. Can I freeze this soup?
Yes, you can freeze the soup for up to 3 months. Allow it to cool completely before transferring to a freezer-safe container. When ready to eat, thaw in the fridge overnight and reheat on the stove. You may need to add more broth upon reheating.