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.
Servings: 6
Calories: 300kcal
Ingredients
- 2 sticks celery chopped finely
- 2 medium carrots peeled & chopped finely
- ½ medium onion chopped
- 1 tablespoon butter
- 1 tablespoon olive oil
- 3 cloves garlic minced
- 2 tablespoons flour
- 6 cups chicken broth
- ¼ 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
Serving: 1g | Calories: 300kcal | Carbohydrates: 26g | Protein: 30g | Fat: 8g | Sodium: 1078mg | Fiber: 2g
