Lemon Chicken Orzo Soup
Try out this delicious Lemon Chicken Orzo Soup recipe! A flavorful mix of vegetables, shredded chicken, and orzo pasta in a tangy lemony broth.
Servings: 6 people
Calories: 253kcal
Ingredients
- 2 tablespoons unsalted butter
- 2 ribs celery, finely diced
- 2 medium carrots, peeled, cut into coins
- 1 small yellow onion, diced
- 2 teaspoons garlic, minced
- 2 tablespoons all-purpose flour
- 6 cups (48 ounces) chicken broth
- 1 cup (236 g) orzo, uncooked
- 3 cups (420 g) rotisserie chicken, shredded, chopped
- 3 tablespoons freshly squeezed lemon juice
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon dried oregano
- ¼ teaspoon dried basil
- fresh parsley, chopped for garnish
- freshly squeezed lemon juice, to taste
Instructions
- In a large Dutch oven over medium heat, melt the butter. Add the celery, carrots, and onions. Cook for 5-7 minutes, stirring occasionally, until softened.
- Add the garlic and flour. Stir to combine and cook for 1 more minute.
- Add the chicken broth, stirring until combined.
- Stir in the uncooked orzo. Bring the mixture to a boil. Then reduce the heat to low. Cook the soup, uncovered, stirring often, for 10-12 more minutes, or until the orzo is tender.
- Add the chicken to the pot and heat for 2-3 minutes.
- Add the lemon juice, salt, pepper, oregano, and basil. Stir to combine.
- Serve garnished with fresh parsley.
Video
Nutrition
Serving: 1portion | Calories: 253kcal