Description
Comforting lemon chicken orzo soup delivers Mediterranean warmth with zesty citrus and tender chicken nestled in a hearty broth. Delicate herbs and orzo pasta create a soul-soothing experience you’ll crave on chilly evenings.
Ingredients
Scale
Meat:
- 1.5 pounds (680 grams) uncooked chicken breasts
Vegetables:
- 2 medium carrots, peeled and finely chopped
- 2 celery stalks, finely chopped
- 1/2 medium onion, chopped
- 3 minced garlic cloves
Cooking and Seasoning Ingredients:
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 tablespoons flour
- 6 cups (1.4 liters) chicken broth
- 1/4 teaspoon Italian seasoning
- 1 cup (200 grams) uncooked orzo
- 1 tablespoon lemon juice
- 1 tablespoon fresh parsley, chopped
- Salt to taste
- Pepper to taste
Instructions
- Warm a large soup pot over medium-high heat. Combine butter and olive oil to create a rich base. Add chopped celery, carrots, and onion. Sauté for 5-7 minutes until vegetables soften and onions turn translucent, releasing a fragrant aroma.
- Introduce minced garlic and cook for 30 seconds until aromatic. Dust flour over the vegetables, stirring for one minute to create a slightly thickened texture. The mixture may appear clumpy initially but will smooth out.
- Stream chicken broth into the pot, ensuring flour dissolves completely. Incorporate Italian seasoning and submerge whole chicken breasts. Bring to a rolling boil, then reduce heat. Partially cover and simmer for 15 minutes at low temperature, allowing chicken to cook thoroughly.
- Add orzo directly into the simmering liquid. Cook uncovered for 10 minutes, stirring frequently to prevent sticking. The pasta should become tender but maintain a slight firmness.
- Transfer chicken to a cutting board and shred using two forks. Return shredded meat to the pot. Squeeze fresh lemon juice and sprinkle chopped parsley. Season with salt and pepper to taste. The final soup should have a bright, tangy flavor with herbs complementing the chicken and vegetables.
Notes
- Enhance flavor depth by using homemade chicken stock instead of store-bought for a richer, more complex taste profile.
- Prevent orzo from becoming too starchy by rinsing it briefly under cold water before adding to the soup, ensuring a better texture.
- Customize the soup’s protein by substituting chicken with rotisserie chicken, tofu, or white fish for different dietary preferences.
- Make the recipe gluten-free by replacing flour with cornstarch or using a gluten-free flour blend to maintain the soup’s thickness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 250
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 20 g
- Cholesterol: 70 mg