This lemon chicken orzo soup comes with delicious layers of fresh flavor thanks to its nourishing herb and lemon broth. A soup loved by the whole family, it’s like a ray of sunshine on a cold winter’s day. And unlike most pasta soups where I typically tell you to “cook the pasta separately!”, orzo is durable enough to be cooked directly in the pot, thus making this a true one-pot soup recipe.
Cook the onion, carrots, and celery in a large pot or Dutch oven with butter and olive oil. Season with Italian seasoning, salt, black pepper, and crushed red pepper. Sauté until the vegetables begin to soften. Add the minced garlic, and cook until fragrant.
Reduce the temperature to medium heat and sprinkle the veggies with 2-3 tablespoons of all-purpose flour. Mix well to combine the flour with the vegetables. Stirring continuously, slowly adding the chicken stock followed by the raw chicken pieces.
Bring the soup to a boil, then reduce the heat to a simmer, cover, and cook for 15 minutes. Stir in the orzo and continue to cook, uncovered, for an additional 15 minutes. Stir often.
Remove the chicken from the soup and shred or chop it into small bite-size pieces. Return the cooked chicken back to the soup and add the fresh lemon juice and frozen peas. Season with additional salt and black pepper, as needed.
I love to garnish my bowl of soup with grated parmesan cheese or crumbled feta cheese and chopped parsley.