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Chicken Orzo Soup Recipe

Chicken Orzo Soup Recipe
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4.7 from 7 reviews

This comforting Chicken Orzo Soup is a vibrant, lemon-infused broth simmered with tender chicken, fresh vegetables, and orzo pasta. Perfect for a cozy meal, it balances bright citrus notes with hearty ingredients for a wholesome and flavorful experience.

Ingredients

Chicken and Seasonings

  • 1 teaspoon olive oil
  • 20-24 oz boneless, skinless chicken breasts or thighs, diced into 1 inch chunks or left whole
  • ½-1 teaspoon Italian Seasoning (1 teaspoon recommended)
  • ½ teaspoon lemon pepper seasoning (optional)
  • Salt, to taste

Vegetables

  • ½ cup diced onions
  • ½ cup diced celery
  • ½ cup diced carrots
  • 2-3 garlic cloves, minced

Soup Base

  • 3 tablespoons all-purpose flour
  • 6 cups chicken broth
  • 2 tablespoons fresh lemon juice (start with 1 tablespoon and adjust to taste)
  • 1 teaspoon lemon zest (optional for intense lemon flavor)

Pasta

  • 1 cup dry orzo

Instructions

  1. Cook the Chicken: Heat the olive oil in a large soup pot or Dutch oven over medium-high heat. Add the chicken, lemon pepper seasoning (if using), Italian seasoning, salt, and pepper to taste. Cook the chicken, stirring occasionally, until browned on all sides, about 4-5 minutes.
  2. Set Aside Chicken: Remove the cooked chicken from the pot and set it aside. Keep the chicken drippings in the pot as they will add flavor to the soup.
  3. Sauté Vegetables: In the same pot, add the diced onions, carrots, celery, and minced garlic. Cook over medium heat until the vegetables become translucent and fragrant, about 3-4 minutes.
  4. Add Flour: Sprinkle the all-purpose flour evenly over the vegetables, stirring continuously to combine. Add the flour gradually to prevent the mixture from drying out. This will help thicken the soup.
  5. Deglaze and Build Broth: Slowly whisk in the chicken broth, fresh lemon juice, and lemon zest. Stir thoroughly to dissolve the flour and avoid lumps. Scrap the bottom of the pot with your spoon to release the browned bits left from cooking chicken; these deepen the soup’s flavor.
  6. Simmer with Chicken: Bring the soup to a rolling boil, then return the cooked chicken to the pot. Cover with a lid, reduce the heat to low, and let the soup gently simmer for 15 minutes to meld the flavors.
  7. Cook the Orzo: Remove the lid and add the dry orzo pasta to the soup. Cook uncovered on low heat for about 10 minutes, or until the orzo is al dente.
  8. Adjust and Serve: Taste the soup and adjust seasoning with additional salt, pepper, or lemon juice as desired. Allow the soup to cool slightly before serving for optimal flavor.

Notes

  • Use either chicken breasts or thighs depending on your preference; thighs add more flavor and moisture while breasts are leaner.
  • For a stronger lemon flavor, do not omit the lemon zest and consider increasing the lemon juice slightly.
  • Keep an eye on the orzo as it cooks; overcooking will cause it to become mushy.
  • This soup stores well in the refrigerator for up to 3 days and can be frozen for up to 2 months.
  • For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend and use gluten-free orzo or another gluten-free pasta.

Nutrition

Find it online: https://flavorspath.com/chicken-orzo-soup-recipe/