Craving a cozy, healthy, and delicious meal? This Lemon Chicken Orzo Soup is the ultimate comfort dish—light, flavorful, and packed with wholesome ingredients. Perfect for busy days, it’s quick to make and sure to become a family favorite!
- 2 sticks celery, finely chopped
- 2 medium carrots, peeled and finely chopped
- 1/2 medium onion, chopped
- 1 tbsp butter
- 1 tbsp olive oil
- 3 garlic cloves, minced
- 2 tbsp flour
- 6 cups chicken broth
- 1/4 tsp Italian seasoning
- 1.5 pounds uncooked chicken breasts
- 1 cup uncooked orzo
- 1 tbsp lemon juice (adjust to taste)
- 1 tbsp fresh parsley, chopped (or to taste)
- Salt and pepper, to taste
In a large soup pot, sauté the chopped celery, carrots, and onions in butter and olive oil over medium-high heat for 5-7 minutes.
Add the minced garlic to the pot and cook for about 30 seconds. Stir in the flour and cook for an additional minute.
our in the chicken broth, stirring until the flour dissolves. Add the Italian seasoning and the chicken breasts. Bring the soup to a boil.
Once boiling, cover the pot (leaving the lid slightly ajar) and reduce the heat. Let the soup simmer for 15 minutes.
Stir occasionally to prevent the orzo from sticking to the bottom of the pot.
Remove the chicken breasts from the soup, chop them into pieces, and return them to the pot. Add the lemon juice, fresh parsley, and season with salt and pepper to taste. Adjust lemon juice to your preference.
Serve immediately and enjoy!
Notes:
- You can swap chicken breasts for thighs if preferred.
- For the most accurate results, use an instant-read thermometer to ensure your chicken reaches 165°F.
- If you're sensitive to salt, opt for low-sodium chicken broth.
- Leftovers may require extra chicken broth since the orzo will absorb liquid over time.
- This recipe is also featured in the Salt & Lavender: Everyday Essentials hardcover cookbook.