
Sub a can or two of white beans for the chicken if you want a vegetarian soup.
Recipe adapted from Salt and Lavender.
Amounts in parentheses are for hearty 4-6 portions. Leftovers are delicious despite the orzo absorbing the broth and becoming like a stew.
Ingredients:
- 2 sticks celery, chopped finely
- 2 medium carrots, chopped finely
- 1/2 (1) medium onion, chopped
- 1 TBSP butter
- 1 TBSP olive oil
- 3 cloves garlic minced
- 2 TBSP (2 1/2 TBSP) flour
- 6 c. (8 c.) chicken broth
- 1/2 tsp. (3/4 tsp.) Italian seasoning
- 1.5 lbs. uncooked chicken breasts, or cooked chicken, or 1-2 cans of white beans, drained and rinsed
- 1 c. (1 1/4-1 1/2 c.) uncooked orzo
- 1 TBSP (1/2 – 1 lemon) lemon juice and zest, or to taste
- 1 TBSP chopped parsley
- Salt & pepper, to taste
Directions:
- Sauté the celery, carrots, and onions in a large soup pot with the butter and oil over medium-high heat for 5-7 minutes.
- Stir in the garlic and cook for about 30 seconds, then add the flour and cook for another minute or so.
- Pour in chicken broth and stir until the flour has dissolved, then add the Italian seasoning and chicken (if using). Bring the soup to a boil.
- Cover the soup (lid slightly ajar), and reduce the heat and simmer for 15 minutes.
- Stir in the orzo and cook for another 10 minutes or until the orzo is cooked through. I keep the lid off and stir it fairly often because it tends to stick to the bottom of the pot.
- Take the chicken out of the pot and cut it up (if using pre cooked chicken or beans, add now), then add it back in.
- Add the lemon juice, lemon zest, parsley, and season the soup with salt & pepper as needed.
Lemon Chicken Orzo Soup:

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