Best Lemon Chicken Orzo Soup for Cozy Nights In

This nourishing Lemon Chicken Orzo Soup is a cozy meal perfect for chilly nights, combining savory chicken with tender orzo in a zesty lemon broth.

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Course: Soups

Cuisine: American

Keyword: comfort food, Cozy Soup, Family Favorite, Healthy Recipe, Lemon Chicken Orzo Soup, Quick Meal

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: bowls

Calories: 300kcal

Equipment

Large soup pot

Ingredients

Soup Base

1 stalk Celery Adds a refreshing crunch; substitute with green bell pepper for a different twist.
2 medium Carrots Offers sweetness and vibrant color; can replace with parsnips for added depth.
1 medium Onion Essential for flavor; yellow or sweet onions work well.
2 tablespoons Butter Adds richness; switch to olive oil for a dairy-free alternative.
1 tablespoon Olive Oil Perfect for sautéing; avocado oil is also a great substitute.
2 cloves Garlic Elevates aroma and taste; always prefer fresh.
2 tablespoons Flour Helps thicken the soup; substitute with gluten-free flour if necessary.

Broth

6 cups Chicken Broth Provides a depth of flavor; low-sodium options work for healthier meals.
1 teaspoon Italian Seasoning Delivers a bouquet of herbs; dried oregano and basil can serve as substitutes.

Protein and Pasta

2 medium Chicken Breasts Main protein source; swap with thighs or use rotisserie chicken.
1 cup Orzo Absorbs the savory broth beautifully; rice is a gluten-free alternative.

Zesty Finish

1 medium Lemon Juice Infuses acidity and brightness; fresh lime juice can be an alternative.
¼ cup Fresh Parsley Adds a burst of freshness; fresh dill or cilantro can provide variations.

To Taste

Salt & Pepper Adjust according to your preference; be generous for maximum flavor!

Instructions

Step-by-Step Instructions

Melt 2 tablespoons of butter and 1 tablespoon of olive oil over medium-high heat. Add 1 diced celery stalk, 2 diced carrots, and 1 chopped onion. Sauté for 5-7 minutes until softened.
Stir in 2 minced garlic cloves and cook for 30 seconds. Sprinkle in 2 tablespoons of flour, stirring to create a roux.
Pour in 6 cups of chicken broth, stirring well. Add 1 teaspoon of Italian seasoning and 2 chicken breasts. Bring to a boil.
Reduce heat to low, cover slightly, and simmer for 15 minutes until chicken is cooked through.
Uncover and stir in 1 cup of uncooked orzo. Cook for another 10 minutes, stirring frequently.
Remove chicken, shred it, and return to the soup. Stir in juice of 1 lemon and ¼ cup parsley. Season with salt and pepper.
Serve immediately in warm bowls, garnished with extra parsley or lemon slices.

Notes

Store leftovers in an airtight container for up to 3 days in the fridge. Freeze without orzo for up to 3 months. Reheat gently on stovetop, adding broth as needed.

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