Description
Bright, cozy chicken soup with tender orzo, lemon, and herbs—silky broth, one pot, weeknight-easy.
Ingredients
Scale
- Celery, carrots, onion finely diced (mirepoix)
- Butter 1 tbsp and olive oil 1 tbsp
- Garlic minced 3–4 cloves
- All-purpose flour 2 tbsp
- Low-sodium chicken broth 6 cups
- Italian seasoning 1 tsp
- Boneless skinless chicken breasts 1½ lb
- Orzo ¾ cup (dry)
- Fresh lemon juice 2–3 tbsp (plus zest if desired)
- Fresh parsley chopped 2 tbsp
- Salt and black pepper to taste
Instructions
- Sauté onion, carrots, and celery in butter and olive oil over medium heat until softened. Stir in garlic 30–60 seconds until fragrant. Sprinkle flour and cook 30–60 seconds.
- Whisk in broth until smooth; add Italian seasoning and chicken. Bring to a boil, reduce to a simmer, and cook about 15 minutes.
- Add orzo; simmer, stirring often, until orzo is al dente. Remove chicken when it reaches 165°F/74°C; chop or shred and return to pot.
- Stir in lemon juice, parsley, salt, and pepper. Adjust thickness with hot broth or water. Serve hot.
Notes
- Orzo continues to thicken the soup as it rests—loosen leftovers with hot broth and re-season with salt, pepper, and lemon.
- GF option: use cornstarch instead of flour and a gluten-free small pasta or cooked rice.
- Add baby spinach at the end for color and extra nutrients.
- Prep Time: 10 Minutes
- Cook Time: 30 Minute
- Category: Soup
- Method: Cook
- Cuisine: Comfort
Nutrition
- Serving Size: 1 Serving
- Calories: 340Kcal
- Fat: 10g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 28g
Keywords: Chicken Orzo Soup