Description
This Easy Lemon Chicken Orzo Soup is a bright, Mediterranean-inspired dish that offers a gentle embrace in a bowl. It combines tender shredded chicken, delicate orzo pasta, and a vibrant punch of fresh lemon in a rich, aromatic broth. This wholesome, restaurant-quality meal is perfect for busy weeknights, offering a clean, uplifting flavor profile that feels both classic and incredibly refreshing for anyone seeking comfort.
Ingredients
2 carrots, peeled and sliced
2 celery stalks, sliced
1/2 cup yellow onion, chopped
3 garlic cloves, minced
4 tablespoons avocado oil, divided
1 cup uncooked orzo
3 tablespoons all-purpose flour
1 pound raw chicken breast
4 cups chicken broth
2 cups vegetable broth
1 tablespoon chicken bouillon base
1 teaspoon dried thyme
1/4 cup fresh lemon juice
1 teaspoon lemon zest
Salt and black pepper to taste
Fresh parsley for garnish
Instructions
Heat 2 tablespoons of oil in a large pot and sauté carrots, celery, and onions until softened.
Add minced garlic and cook for 1 minute until fragrant.
In the same pot, sear the chicken breasts until cooked through, then remove, shred, and set aside.
Stir in the flour and cook for 1-2 minutes to create a roux.
Slowly whisk in the chicken and vegetable broths, and the bouillon base, ensuring no lumps remain.
Bring the liquid to a simmer and add the orzo, cooking until tender, about 8-10 minutes.
Stir the shredded chicken back into the soup.
Finish by stirring in the fresh lemon juice and zest.
Season with salt, pepper, and thyme to taste.
Garnish with fresh parsley before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. The orzo may absorb liquid over time, so add a splash of broth when reheating. Use gluten-free flour for a gluten-sensitive option.
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 3g
- Sodium: 750mg
- Fat: 8g
- Saturated Fat: 1.5g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 50mg