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Cozy Lemon Chicken Orzo Soup

A delightful and soul-warming dish with tender chicken, delicate orzo, and a burst of zesty lemon paired with fresh herbs.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Main Course, Soup
Cuisine: American, Comfort Food
Keyword: chicken soup, comfort food, Healthy Soup, Lemon Chicken Soup, Orzo Soup
Servings: 6 servings
Calories: 350kcal

Ingredients

Vegetables

  • 2 stalks crisp celery, finely diced
  • 2 medium carrots, thinly sliced into rounds
  • 1/2 medium onion, finely chopped

Fats

  • 1 tablespoon butter for richness
  • 1 tablespoon extra virgin olive oil

Aromatics

  • 3 cloves garlic, minced

Thickening

  • 2 tablespoons all-purpose flour for thickening

Broth and Chicken

  • 6 cups chicken broth flavorful
  • 1/2 pound raw chicken breasts

Pasta and Seasoning

  • 1 cup uncooked orzo pasta
  • 1/4 teaspoon Italian seasoning

Finishing Touches

  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon fresh parsley, finely chopped plus extra for garnish
  • Sea salt and freshly ground black pepper to taste

Instructions

Preparation

  • In a large soup pot, warm the butter and olive oil over medium-high heat.
  • Add the diced celery, sliced carrots, and chopped onion. Sauté for about 5–7 minutes until the vegetables are soft and fragrant.

Cooking

  • Stir in the minced garlic, and cook for another 30 seconds until it's aromatic.
  • Sprinkle in the flour, stirring continuously for about one minute to remove any raw taste.
  • Slowly pour in the chicken broth, stirring well to dissolve the flour.
  • Mix in the Italian seasoning, and add the whole chicken breasts. Increase the heat to bring the soup to a gentle boil.
  • Once boiling, cover the pot with the lid slightly ajar. Lower the heat and let it simmer for 15 minutes, allowing the chicken to cook through.
  • Stir in the uncooked orzo and let it cook uncovered for about 10 minutes, stirring frequently to prevent sticking.
  • Remove the cooked chicken breasts, cut them into bite-sized pieces, and return them to the pot.
  • Stir in the fresh lemon juice and chopped parsley. Season with sea salt and freshly ground black pepper to taste.

Serving

  • Ladle the soup into bowls and garnish with extra parsley if desired. Serve warm and enjoy this cozy, citrusy delight!

Notes

Consider adding fresh lemon zest for extra flavor or folding in spinach or kale towards the end of cooking. For a creamier version, add a splash of heavy cream before serving.