Lemon Chicken Orzo Soup
This Lemon Chicken Orzo Soup is the perfect balance of cozy and refreshing. Whether you’re looking for an easy weeknight dinner or a meal prep option to keep you satisfied all week, this soup has you covered. Plus, its light, lemon flavor make it just as fitting for warm-weather meals as it is for chilly nights.
Ingredients:
- Oil and butter – I’d recommend olive oil and for the butter, you can use whatever you prefer! I actually end up using my Brummel & Brown to reduce the saturated fat.
- Chopped veggies & garlic – The blend of carrots, celery, onion, and garlic make this soup so flavorful!
- Seasonings – We keep is simple with salt, pepper, and Italian seasoning blend
- Flour – You can use your flour of choice! I typically use all purpose flour, but you can use whichever you prefer
- Chicken broth – You can use extra if you like your soup to be more “soupy”.
- Boneless, skinless chicken breasts – You’ll add these uncooked. I like to trim all the visible fat off of my chicken breasts. You could even slice these horizontally to help the chicken cook faster if you’re short on time.
- Orzo – You can use regular orzo or grab a gluten-free orzo if desired! My favorite GF orzo is the Jovial cassava orzo.
- Lemon – the fresh squeezed juice of a lemon finishes this recipe off with such a good flavor! Add as much or as little as you prefer.
- Parsley – If you’re a parsley fan, garnish your soup with chopped parsley.
How To Make Lemon Chicken Orzo Soup
Step 1: Add the butter and oil to a large pot and put over medium high heat.
Step 2: Once the butter and oil are warm and melted, add the chopped celery, carrots, and onions and cook for about 5-7 minutes, stirring occasionally.
Step 3: Stir in the garlic and cook for about 30 seconds, then add the flour and cook for another minute or so.
Step 4: Pour in chicken broth and stir until the flour has dissolved. Then add the Italian seasoning and chicken. Bring the soup to a boil.
Step 5: Cover the soup (lid slightly ajar), and reduce the heat and simmer for 15 minutes.
Step 6: Stir in the orzo and cook for another 10 minutes or until the orzo is cooked through. (Keep the lid off and stir it fairly often because it tends to stick to the bottom of the pot!)
Step 7: Take the chicken out of the pot and cut it up, then add it back in.
Step 8: Add the lemon juice, parsley, and season the soup with salt & pepper as needed. Serve immediately.
Ingredients
- 2 sticks celery chopped finely
- 2 medium carrots peeled & chopped finely
- 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 or to taste
- 1 tablespoon chopped parsley or to taste
- Salt & pepper to taste
Instructions
- Sauté the celery, carrots, and onions in a large soup pot with the butter and oil over medium-high heat for 5-7 minutes.
- Stir in the garlic and cook for about 30 seconds, then add the flour and cook for another minute or so.
- Pour in chicken broth and stir until the flour has dissolved, then add the Italian seasoning and chicken. Bring the soup to a boil.
- Cover the soup (lid slightly ajar), and reduce the heat and simmer for 15 minutes.
- Stir in the orzo and cook for another 10 minutes or until the orzo is cooked through. Keep the lid off and stir frequently as the orzo will stick to the bottom of the pan.
- Take the chicken out of the pot and cut it up, then add it back in. Add the lemon juice, parsley, and season the soup with salt & pepper as needed. Serve immediately.
Nutrition
Looking For Other High Protein Recipes?
Check out Healthy Buffalo Chicken Meatballs and Chicken Quinoa & Veggie Bake!
