Lemon Chicken Orzo Soup (Print Version)
# Ingredients:
01 -
3 garlic cloves, finely minced.
02 -
1/2 medium-sized onion, diced.
03 -
2 medium carrots, peeled and finely chopped.
04 -
2 celery stalks, chopped into small pieces.
05 -
1 tablespoon of olive oil.
06 -
1 tablespoon of butter.
07 -
2 tablespoons of plain flour.
08 -
6 cups of chicken stock.
09 -
1/4 teaspoon of dried Italian herbs.
10 -
1.5 pounds of raw chicken breast.
11 -
1 cup of dry orzo pasta.
12 -
1 tablespoon lemon juice, adjust based on preference.
13 -
1 tablespoon of freshly chopped parsley for garnish.
14 -
Salt and black pepper to season as needed.
# Instructions:
01 -
Melt the butter with the olive oil in a large pot over medium-high heat. Toss in the onions, celery, and carrots. Stir now and then, cooking until everything softens up and smells great, for about 5 to 7 minutes.
02 -
Toss in the minced garlic and stir for roughly 30 seconds until its smell starts standing out. Sprinkle the flour on top and keep stirring for about a minute to get it smooth.
03 -
Slowly stir in the chicken stock, making sure the flour mixes in completely. Add the Italian herbs and drop the chicken breasts into the pot. Let it come to a boil.
04 -
Once the soup starts boiling, lower the heat and let it gently simmer with the lid slightly open for 15 minutes. This’ll let the chicken cook through and the flavors come together.
05 -
Add the uncooked orzo into the pot. Leave it uncovered and stir once in a while so nothing sticks. Let it cook for about 10 minutes or until the pasta is tender.
06 -
Take the chicken breasts out of the soup and dice them into bite-sized bits. Put them back into the pot. Stir in the lemon juice, parsley, and season with more salt and pepper if needed. Serve hot, and toss extra parsley on top if you’d like.
# Notes:
01 -
Swap out chicken breasts for thighs if you want meat that's a little juicier.
02 -
Opt for low-sodium chicken stock if you're trying to keep salt levels low.
03 -
Leftover soup might get thicker since the orzo soaks up liquid, so add extra broth when reheating.
04 -
This dish is from the cookbook 'Salt & Lavender: Cooking Essentials for Every Day.'