Lemon Chicken Orzo Soup

In a dutch oven, or the same pot as the stock, heat olive oil and butter until melted and glistened. Toss in your celery, carrots and onions. Stir for 5-10 minutes.

Next add in your flour and sauté and sweat out your vegetables for another 10 minutes, and until the flour has dissolved in. Add in your stock and simmer until the vegetables are soft, about 30-40 minutes. Adjust with salt and pepper.

We’ll finish off the soup with orzo, lemon, shredded chicken & herbs:

While the vegetables are cooking, cook your orzo according to the package instruction. Strain and set that aside when ready. At this point, also take your chicken and shred them.

Once your vegetables are soft, add in your shredded chicken and orzo. Make sure all is warm and combined. Turn off the heat, add in lemon juice (up to your preference, I’ll add about juice of 1 lemon) and fresh herbs (chopped parsley and dill). Serve immediately. 

Looking for more soup recipes? Start below:

Roasted Butternut Squash Soup

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Creamy Pumpkin Soup

Lemon Chicken Orzo Soup

Lemon chicken orzo soup! This soup is cozy, hearty and SO delicious. 

5 from 1 vote

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Prep Time: 15 minutes minutes

Cook Time: 1 hour hour 15 minutes minutes

Total Time: 1 hour hour 30 minutes minutes

Servings: 4

1x2x3x

Ingredients

For the Chicken Stock

• ▢ 1 yellow onion, with peel
• ▢ 3 carrots
• ▢ 1 head of garlic, with peel
• ▢ 2 ribs of celery
• ▢ 6 chicken wings
• ▢ 2 chicken breasts
• ▢ 2.5 quart water
• ▢ 1 teaspoon peppercorns I'm using Spice Tribe
• ▢ Salt to taste

For the Soup

• ▢ 1 tablespoon butter
• ▢ 1 tablespoon olive oil
• ▢ 3 ribs of celery
• ▢ 3 carrots, slice on a bias
• ▢ 1 yellow onion
• ▢ 1 tablespoon flour
• ▢ 4 cups chicken stock
• ▢ 2 cups chicken, shredded
• ▢ Salt and pepper to taste
• ▢ 1 cup cooked orzo
• ▢ Juice of 1 lemon, 2 if you prefer more acid
• ▢ Handful of dill and parsley, finely chopped

Instructions

• Begin by making your chicken stock (you can also use store bought chicken stock if you prefer). In a stock pot, add your onion, carrots, garlic,  celery, salt, chicken (wings and tenders), water and peppercorns, mix well. Bring the stock to a boil and then simmer for 40-45 minutes.
• TIP: To get a deeper color in flavor, depth of flavor, and if you're looking for a little bit more of a smokey broth, you can sear your chicken in the pot before you add the water and vegetables.
• Remove the skim of the stock and remove your cooked chicken on a separate plate, shred your chicken and set aside. Strain your broth and reserve the liquid for your soup. Makes about 4 cups.
• In a dutch oven, or the same pot as the stock, heat olive oil and butter until melted and glistened. Toss in your celery, carrots and onions. Stir for 5-10 minutes.
• Next add in your flour and sauté and sweat out your vegetables for another 10 minutes, and until the flour has dissolved in. Add in your stock and simmer until the vegetables are soft, about 30 minutes. Adjust with salt and pepper.
• While the vegetables are cooking, cook your orzo according to the package instruction. Strain and set that aside when ready. At this point, also take your chicken and shred them.
• Once your vegetables are soft, add in your shredded chicken and orzo. Make sure all is warm and combined. Turn off the heat, add in lemon juice (up to your preference, I’ll add about juice of 1 lemon) and fresh herbs (chopped parsley and dill). Serve immediately.

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