Lemon Chicken Orzo Soup
This Lemon Chicken Orzo Soup is light and cozy, using healthy everyday ingredients like hearty vegetables and tender chicken in a bright and flavorful lemony broth. Satisfying and delicious, it is sure to become a family favorite.
Servings: 6 servings
Calories: 416kcal
Ingredients
- 2 tablespoon butter
- 1 tablespoon olive oil
- 2 yellow onions - diced
- 5 large carrots - chopped
- 4 celery stalks - chopped
- ½ teaspoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ¼ teaspoon crushed red pepper
- 4 cloves garlic - minced
- 3 tablespoon flour - see notes
- 10 cups chicken broth - or water
- 2 pounds boneless skinless chicken thighs - or chicken breasts
- 1 cup orzo pasta - uncooked
- 1 large lemon - juiced
- 1 cup frozen peas
- fresh parsley - to garnish
Instructions
- Add the butter and olive oil to a large soup pot or Dutch oven set over medium-high heat. Add the onion, carrots, celery, Italian seasoning, salt, black pepper, and crushed red pepper. Mix well to coat in the butter and oil. Cook for 5-8 minutes, or until softening, stirring occasionally.
- Add the garlic, mixing well to combine. Cook until fragrant, about 30 seconds.
- Reduce the stovetop heat to medium and sprinkle the vegetables with three tablespoons of all-purpose flour. Stir until the flour is combined and no dry spots remain.
- Slowly pour in the chicken broth, stirring continuously to prevent any clumps of flour from forming, then add the chicken. Bring the soup to a boil over high heat.
- Once boiling, reduce heat to a simmer, cover with a lid, and cook for 15 minutes. After 15 minutes, stir in the orzo and continue to cook for an additional 15 minutes, stirring often as orzo likes to stick to the bottom of the pot.
- Carefully remove the chicken from the pot to a clean plate. Shred with a fork or chop into small pieces. Return the chicken back to the pot. Add the lemon juice and frozen peas and continue to cook for an additional 2-3 minutes.
- Season with additional salt and black pepper, to taste, and garnish with fresh chopped parsley, if desired.
Notes
- The all-purpose flour is optional. The flour helps to thicken the broth just a little, without making it feel heavy.
- This soup can also be made using chicken breasts. Be careful not to overcook chicken breasts, however, as they tend to dry out.
- Storage: Keep leftovers stored in an airtight container in the refrigerator for up to 4 days. You may need to add a splash of chicken broth when reheating as the orzo will continue to absorb the broth as it cools.
- Freezing: Allow soup to cool before transferring to airtight, freezer-safe storage containers. Freeze for up to 3 months. Allow the soup to thaw in the refrigerator before reheating.
Nutrition
Calories: 416kcal | Carbohydrates: 35g | Protein: 38g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 162mg | Sodium: 2043mg | Potassium: 752mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2222IU | Vitamin C: 24mg | Calcium: 78mg | Iron: 3mg
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