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This comfy bowl features tender chicken bits, tiny orzo, and zesty lemon all swimming in tasty broth – it works great no matter what time of year.
Key Components:
- Chicken breasts: They simmer right in the liquid
- Orzo pasta: Gives a nice bite
- Fresh lemon juice: Makes everything pop
- Mirepoix: The carrot, onion, celery combo
- Italian seasoning: Mix of dried herbs
- Fresh parsley: Adds pretty green flecks
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Step-by-Step Guide:
- Build Base
- Cook down your veggie mix in butter and oil
- Let them get soft and translucent
- Toss in garlic until you can smell it
- Mix flour through to help thicken things up
- Create Broth
- Pour in chicken broth bit by bit
- Make sure flour mixes in completely
- Throw in your herbs and spices
- Get it bubbling gently
- Cook Components
- Drop in whole chicken pieces
- Let them cook most of the way
- Toss in the orzo bits
- Wait till the tiny pasta gets soft
- Finish Soup
- Pull apart the chicken
- Squeeze in fresh lemon
- Sprinkle with chopped parsley
- Taste and add salt if needed
Keeping It Fresh:
Goes good in the fridge for 3-4 days. If freezing, leave out the pasta and store up to 3 months.
Tasty Companions:
Goes down well with a chunk of bread or some leafy greens on the side.
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Pro Moves:
- Skip the bottled stuff, squeeze real lemons
- Make sure chicken hits safe temp
- Keep moving that orzo around
- Add salt as you go, not just at end
I've made this dozens of times and learned that squeezing lemon in right at the finish and watching the orzo like a hawk makes all the difference in the world.
Recipe FAQs
- → Why should I stir the orzo regularly?
- It keeps it from sticking to the bottom.
- → What if the soup feels too thick?
- Just add some extra broth, especially when reheating.
- → How tart will this taste?
- Use the suggested lemon amount and adjust if you want it sharper.
- → Can I throw in pre-cooked chicken?
- Of course, just warm it at the end without overcooking.
- → Is there a gluten-free option?
- Swap in rice or gluten-free pasta and thicken with cornstarch if needed.
Lemon Chicken Soup
Cozy soup with tender chicken, pasta, veggies, and a punch of lemon.
Ingredients
→ Vegetables
→ Base
→ Seasonings
Steps
Pour in orzo, stir every now and then, and keep cooking uncovered for 10 minutes.
Tear chicken into pieces, then toss in lemon, parsley, and spices.
On medium heat, cook carrots, onions, and celery in a mix of butter and oil for 5-7 minutes.
Stir in minced garlic and flour. Add the broth, throw in the chicken, and let it simmer for 15 minutes.
Notes
- Give the orzo a stir often so it doesn’t stick.
- Add more broth if reheating leftovers.
- Thighs can swap in for chicken breasts.
Required Equipment
- Big soup pot
- Thermometer for meat
Allergen Information
Double-check every ingredient for potential allergens and consult a healthcare professional if unsure.
- Has dairy
- Includes wheat
Nutritional Information (Per Serving)
This data is for informational purposes only and doesn’t replace medical advice.
- Calories: 298
- Fat: 8 g
- Carbs: 26 g
- Protein: 29 g