Description
A comforting and easy lemon chicken orzo soup featuring fresh vegetables, tender shredded chicken, orzo pasta, and bright lemon flavors for a light, flavorful meal.
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 1/3 cups chopped carrots (about 2 large)
- 1 1/3 cups chopped celery (about 2 large stalks)
- 1 cup finely chopped yellow onion (about 1/2 onion)
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 8 cups low-sodium chicken broth
- 1 bay leaf
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon kosher salt
- 1/4 teaspoon Italian seasonings
- 1 cup uncooked orzo pasta
- 3 cups shredded cooked chicken (e.g., rotisserie chicken)
- 2 tablespoons fresh flat-leaf parsley, chopped
- Grated Parmesan or Romano cheese (optional, for serving)
Instructions
- In a large Dutch oven or soup pot, heat the olive oil and melt the butter over medium-high heat.
- Add the chopped carrots, celery, and onion to the pot. Sauté for about 5 minutes until the vegetables begin to soften. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Sprinkle the flour over the sautéed vegetables and stir well, cooking for one minute to form a roux.
- Gradually pour in the chicken broth, stirring constantly to prevent lumps. Add the bay leaf, fresh lemon juice, lemon zest, kosher salt, and Italian seasonings. Bring the soup to a boil.
- Add the uncooked orzo pasta to the boiling soup. Reduce the heat to medium and simmer for about 10 minutes, or until the orzo is tender. Stir occasionally to prevent the pasta from sticking.
- Stir in the shredded cooked chicken and heat through for a few minutes until warmed.
- Just before serving, remove the bay leaf and stir in the fresh chopped parsley. Taste and adjust salt and pepper as needed. Serve hot, with an optional sprinkle of grated Parmesan or Romano cheese.
Notes
- Use rotisserie chicken for convenience.
- Adjust salt and pepper to taste before serving.
- Optional cheese topping adds extra flavor.