Lemon Chicken Orzo Soup Recipe
A heartwarming one-pot lemon chicken orzo soup combines onions, celery, carrots, parsley, and chicken in a perfectly seasoned chicken broth with a touch of lemon. Ready in under 45 minutes, this Greek-inspired soup is guaranteed to impress.
Ingredients
- 2 tablespoons olive oil
- 1 small onion, chopped
- 3 medium carrots, peeled and cut into small pieces
- 2 stalks celery, cut into small pieces
- 3 cloves garlic, sliced thinly
- 2 tablespoons all-purpose flour
- 7 cups chicken stock
- 1 ½ lb boneless skinless chicken thighs, or chicken breasts
- 1 teaspoon Kosher salt
- ½ teaspoon black pepper
- 1 cup orzo
- 2 tablespoons lemon juice, freshly squeezed
- ¼ cup fresh parsley, roughly chopped
- Lemon wedges, to serve with
Instructions
- Heat olive oil in a large heavy bottom skillet over medium-high heat. Add in onion, carrots, and celery. Sautee, stirring occasionally, for 6-7 minutes or until all the vegetables are softened. Add in garlic and saute for another minute.2 tablespoons olive oil, 1 small onion, 3 medium carrots, 2 stalks celery, 3 cloves garlic
- Sprinkle the flour into the pot and cook, stirring constantly, for one minute. The flour will coat the vegetables creating a glue-like paste around them, which is normal.2 tablespoons all-purpose flour
- Pour in the chicken stock and add in the chicken, salt, and pepper. Put the lid on, bring to a boil, turn the heat down to medium-low, and let it simmer for 15-20 minutes.7 cups chicken stock, 1 ½ lb boneless skinless chicken thighs, 1 teaspoon Kosher salt, ½ teaspoon black pepper
- Add the orzo and cook for another 10 minutes or until it is cooked through. Stir frequently to make sure that orzo doesn’t stick to the bottom of the pan.1 cup orzo
- Remove the now-cooked chicken from the pot and shred into smaller bite-sized pieces. Put it back into the pot and bring it to a boil to one last time.
- Stir in the lemon juice and fresh parsley right before serving. Serve with lemon wedges and crusty bread on the side.2 tablespoons lemon juice, ¼ cup fresh parsley
Serving: 2 cups, Calories: 605kcal, Carbohydrates: 54g, Protein: 50g, Fat: 20g, Saturated Fat: 4g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 10g, Trans Fat: 1g, Cholesterol: 174mg, Sodium: 1373mg, Potassium: 1178mg, Fiber: 3g, Sugar: 11g, Vitamin A: 8024IU, Vitamin C: 14mg, Calcium: 70mg, Iron: 3mg