Keto Diet
Lemon Chicken Orzo Soup is a comforting delicious soup for any night of the week. It’s a chicken soup that has carrots, celery, and a touch of lemon flavor that sets this soup recipe apart from other chicken noodle soup recipes.
LEMON CHICKEN ORZO SOUP
Last week my friend told me she was coming over with Lemon Chicken Orzo Soup. I couldn’t stop thinking about the soup until she came. This soup is pure comfort.
You know I love this regular Chicken Noodle Soup recipe. But I had to recreate this Lemon Chicken Orzo Soup for my family a couple of days later because I loved all of the flavors so much.
INGREDIENTS
- CHICKEN BROTH OR CHICKEN STOCK – I like Better than Boullion Base.
- OLIVE OIL
- BUTTER
- CARROTS
- ONION
- CELERY
- GARLIC
- ITALIAN SEASONING – fresh herbs are great but I don’t always have them on hand.
- BAY LEAF
- BAY LEAF
- LEMON ZEST
- LEMON JUICE – A squeeze of lemon adds a bright citrus flavor.
- ROTISSERIE CHICKEN – you can use leftover chicken or cook the chicken right in the pot when you add the orzo. Shredded chicken breast or chicken thighs work great.
- ORZO PASTA – one cup orzo cooks in the broth but if serving later cook it separately. Any small pasta can be substituted here.
- ITALIAN FLAT LEAF PARSLEY – fresh parsley adds a pop of freshness here.
- KOSHER SALT AND BLACK PEPPER
One thing I did learn is that if you don’t plan on eating it right away you should cook the orzo separately and add it later.
The orzo soaks up all of the liquid. So unless you want a stew, eat it right away or add the orzo later cooked according to the package directions if serving the next day. For leftover soup, just add a little more chicken stock to thin it out.
OTHER SOUP RECIPES:
Yield: 6 servings
This Lemon Chicken Orzo Soup is a comforting and easy meal for any night of the week.
-
1
tablespoon
olive oil -
1
tablespoon
butter -
1 1/3
cups
carrots, chopped
(about 2 large carrots) -
1 1/3
cups
celery, chopped
(about 2 large celery stalks) -
1
cup
onion, chopped finely
(about 1/2 an onion) -
2
garlic cloves, minced -
2
tablespoons
all-purpose flour -
8
cups
low-sodium chicken broth -
1
bay leaf -
1
teaspoon
lemon zest -
1
teaspoon
kosher salt -
1/4
teaspoon
Italian seasonings -
1
cup
orzo pasta, uncooked -
2
tablespoons
fresh lemon juice -
1
rotisserie chicken, shredded (about 3 cups) -
2
tablespoons
fresh flat-leaf parsley, chopped - grated Parmesan or Romano cheese (optional)
-
Heat the olive oil and melt butter in a large Dutch oven or large pot over medium-high heat.
-
Add the carrot, celery, and onion. Sautee for about 5 minutes or until veggies are soft. Add the garlic and cook for thirty seconds.
-
Sprinkle the flour over the mixture and cook for one minute. Add the chicken broth, bay leaf, lemon zest, salt and Italian seasonings.
-
Add the chicken stock and lemon juice. Bring to a boil.
-
Add the orzo and summer until orzo is cooked through about 10 minutes (see Note not serving soup right away). Stir in the chicken until heated through.
-
Just before serving add parsley and remove bay leaf. Add salt and pepper to taste. Add Romano or Parmesan cheese if desired.
If you’re serving right away you can add the orzo pasta and chicken at the same time until the orzo is cooked. If you plan on serving later it at a later time you may want to cook the orzo separately and add right before serving. The orzo pasta tends to soak up all the liquid and can become quite thick if you simmer the soup for a long time. You can always add more chicken stock if you want to thin it out a little.
