Lemon Chicken Orzo Soup
The ultimate comfort food, Lemon Chicken Orzo Soup combines tender chicken with vibrant lemon and hearty orzo, creating an easy weeknight dinner that hits the spot. Perfect for chilly nights, this soup is sure to become a family favorite. Make it tonight and enjoy the warm, satisfying flavors!
Equipment
- Mixing Bowl
- Chef's Knife
- Wooden Spoon
- Skillet
- Oven
- Saucepan
Ingredients
- 1 tablespoon Olive Oil
- 1 tablespoon Unsalted Butter
- ½ medium Yellow Onion finely chopped
- 1 medium Leek finely chopped
- 2 stalks Celery finely chopped
- 2 medium Carrots finely chopped
- 4 large cloves Garlic minced
- 2 tablespoons All-Purpose Flour
- 8 cups Low-Sodium Chicken Broth
- 1½ pounds Boneless Skinless Chicken Breasts
- 1 teaspoon Dried Italian Seasoning
- 3 Bay Leaves
- 1 cup Orzo uncooked
- ¼ cup Freshly Squeezed Lemon Juice
- 1 Zest of One Large Lemon
- Kosher Salt & Black Pepper to taste
- Chopped Fresh Parsley to garnish
Instructions
- Start by heating the olive oil and butter over medium heat in a large pot or Dutch oven. As they melt together, they create a rich base for the soup. Keep an eye on the heat; you want the mixture to shimmer but not smoke.
- Add the finely chopped yellow onion, leek, celery, and carrots. Sauté these vegetables for about five to seven minutes, stirring occasionally until they are softened. You’re looking for them to become translucent and fragrant.
- Stir in the minced garlic and sauté for an additional one to two minutes. You want to cook it just enough for the aroma to fill your kitchen without letting it burn. This step is essential for building depth in your soup.
- Now, sprinkle the flour over the sautéed vegetables and stir well to combine, allowing it to cook for one to two minutes. This will help thicken the broth later on.
- Gradually pour in the chicken broth, stirring constantly to avoid lumps. Watch as the mixture thickens slightly, creating a silky texture.
- Add the chicken breasts, Italian seasoning, and bay leaves. Bring the soup to a gentle simmer. Cover the pot and reduce the heat, allowing the chicken to cook for about twenty minutes or until it reaches an internal temperature of 165°F.
- Once the chicken is cooked, transfer it to a plate and let it rest for five minutes. This resting period makes it easier to shred the chicken into bite-sized pieces or chop it.
- While the chicken cools, stir in the uncooked orzo into the simmering soup. Continue cooking until the orzo is tender and cooked to al dente, usually about eight to ten minutes. Stir occasionally to ensure it doesn’t stick.
- After the orzo is cooked, return the shredded chicken to the soup. Give everything a good stir and season with salt and pepper to taste. The flavors should meld together beautifully as it all warms through.
- Finally, stir in the freshly squeezed lemon juice and zest, giving the soup a bright finish. Serve the soup hot, ladling it into individual bowls and garnishing with fresh parsley. If you want an extra zing, offer additional fresh lemon slices on the side.
Notes
Store leftover soup in an airtight container in the refrigerator for up to three days. Reheat gently on the stove, adding a splash of broth if needed.