Nourishing Lemon Chicken Orzo Soup
A bright and hearty Lemon Chicken Orzo Soup combining tender chicken, fresh vegetables, and orzo pasta in a savory broth with a zesty lemon finish. This nutritious soup offers a balance of protein, fiber, and healthy fats, making it perfect for quick, wholesome meals.
Equipment
- 1 Large Soup Pot
- 1 Chef’s Knife
- 1 Instant-Read Meat Thermometer
- 1 Wooden Spoon
- Measuring Cups and Spoons
Ingredients
- 2 sticks celery finely chopped
- 2 medium carrots peeled and finely chopped
- 1/2 medium onion chopped
- 1 tablespoon butter
- 1 tablespoon olive oil
- 3 cloves garlic minced
- 2 tablespoons all-purpose flour
- 6 cups chicken broth
- 1/4 teaspoon Italian seasoning
- 1.5 pounds boneless skinless chicken breasts
- 1 cup uncooked orzo pasta
- 1 tablespoon fresh lemon juice adjust to taste
- 1 tablespoon fresh parsley chopped (optional)
- Salt and black pepper to taste
Instructions
- Prepare and Sauté the Aromatic Vegetables: Begin by finely chopping the celery, carrots, and onion. Having these vegetables uniformly chopped ensures even cooking and enhances the soup’s texture. In a large soup pot, heat the butter and olive oil over medium-high heat until the butter has melted and the oil shimmers gently. Add the chopped celery, carrots, and onions to the pot. Sauté these vegetables for approximately 5 to 7 minutes, stirring occasionally. This process softens the vegetables and releases their natural sweetness, creating a flavorful base for the soup. The goal is to cook them until they become tender but not browned, maintaining their vibrant color and fresh taste.
- Incorporate Garlic and Flour for Thickening: Once the vegetables are softened, add the minced garlic to the pot. Stir continuously and cook for about 30 seconds to 1 minute. Be cautious not to burn the garlic, as it can turn bitter. Immediately after, sprinkle the all-purpose flour evenly over the sautéed vegetables and garlic. Stir the mixture thoroughly to combine, cooking the flour for about one minute. This step is crucial as it cooks off the raw flour taste and begins the thickening process for the soup broth. Stir consistently to form a smooth roux-like base that will help give the soup a slightly creamy texture without using cream.
- Add Chicken Broth and Seasonings: Slowly pour in the chicken broth while stirring continuously to prevent lumps from forming due to the flour. This gradual incorporation helps achieve a silky, lump-free broth. Once all the broth is added and well combined, sprinkle in the Italian seasoning for a fragrant, herbaceous layer of flavor. Stir the pot to distribute the seasonings evenly throughout the soup.
- Introduce Chicken and Begin Simmering: Place the uncooked chicken breasts directly into the simmering broth. Allow the soup to come to a gentle boil, then reduce the heat to maintain a low simmer. Partially cover the pot with a lid, leaving it slightly ajar to let steam escape. Simmer the soup for about 15 minutes. During this time, the chicken will cook through slowly, absorbing the flavors of the broth while tenderizing beautifully.Avoid fully covering the pot to prevent the broth from becoming too concentrated or boiling over.
- Cook the Orzo Pasta: After the chicken has cooked for 15 minutes, add the uncooked orzo pasta directly into the simmering soup. Keep the heat at a gentle simmer and leave the lid off to prevent the orzo from sticking to the bottom of the pot. Stir the soup frequently as the orzo cooks, usually for about 10 minutes. This constant stirring ensures the pasta cooks evenly without clumping and prevents scorching. The orzo will soften and absorb some of the flavorful broth, enhancing the soup’s overall texture and taste.
- Remove, Shred, and Return Chicken: Once the orzo is tender and fully cooked, carefully remove the chicken breasts from the pot using tongs or a slotted spoon. Place them on a cutting board and cut into bite-sized pieces or shred using two forks, depending on your preference. Returning the chopped chicken to the soup ensures every spoonful includes tender meat, creating a hearty and satisfying meal.
- Add Lemon Juice, Parsley, and Final Seasoning: Stir fresh lemon juice into the soup, starting with one tablespoon and adjusting according to your taste preference. The lemon juice brightens the rich broth with its tangy zest, balancing the savory flavors beautifully. Add chopped fresh parsley for a pop of color and a subtle herbaceous note. Finally, season the soup with salt and freshly ground black pepper to taste. Take a moment to taste and adjust the seasoning, remembering that lemon juice can enhance saltiness, so season gradually.
- Serve Immediately and Enjoy: Ladle the hot soup into bowls and serve immediately to enjoy its comforting warmth and fresh flavors. This soup pairs wonderfully with crusty bread or a simple side salad for a complete meal. Leftovers can be stored in airtight containers in the refrigerator but may require additional broth when reheated due to the orzo absorbing liquid.
Notes
- Use fresh, high-quality chicken breasts for the best flavor and texture; boneless and skinless varieties cook quickly and shred easily.
- Finely chopping the vegetables ensures they soften evenly and blend seamlessly into the broth, enhancing overall soup consistency.
- Stirring the flour thoroughly into the sautéed vegetables is crucial to avoid lumps and achieve a smooth, slightly thickened broth.
- When adding orzo, keep the heat low and stir frequently to prevent sticking and uneven cooking.
- Adjust lemon juice at the end based on your preference; adding it gradually allows control over the soup’s brightness without overpowering other flavors.
- Use a meat thermometer to guarantee perfectly cooked chicken at 165°F, which ensures safety and juiciness.
- For a lighter version, substitute butter with extra olive oil or use low-fat chicken broth.