Chicken Orzo Soup
A comforting and hearty soup made with chicken, orzo, and vegetables.
Ingredients
Main Ingredients
- 2 sticks celery, finely chopped
- 2 medium carrots, peeled and finely chopped
- 0.5 medium onion, chopped
- 1 tablespoon butter
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 2 tablespoons flour
- 6 cups chicken broth
- 0.25 teaspoon Italian seasoning
- 1.5 pounds uncooked chicken breasts
- 1 cup uncooked orzo
- 1 tablespoon lemon juice or to taste
- 1 tablespoon chopped fresh parsley or to taste
- Salt and pepper to taste
Instructions
- In a large soup pot, heat the butter and olive oil over medium-high heat. Add the finely chopped celery, carrots, and onions, sautéing for 5-7 minutes until they start to soften. Tip: Stir occasionally to prevent sticking and ensure even cooking.
- Add the minced garlic and cook for about 30 seconds, just until fragrant. Then, stir in the flour, cooking for an additional minute to create a roux.
- Gradually pour in the chicken broth, stirring until the flour is fully dissolved. Add the Italian seasoning and the uncooked chicken breasts. Bring the soup to a boil.
- Once boiling, cover the pot with the lid slightly open and reduce the heat to a simmer. Let it cook for 15 minutes, allowing the chicken to cook through. Tip: This method allows the flavors to meld beautifully.
- After 15 minutes, stir in the orzo and continue to simmer for an additional 10 minutes, or until the orzo is cooked. Be sure to stir occasionally to prevent it from sticking to the bottom of the pot.
- Remove the chicken from the pot, chop it into bite-sized pieces, and return it to the soup. Add lemon juice and chopped parsley, then season with salt and pepper to taste. Serve hot and enjoy! Tip: For added flavor, consider garnishing with a sprinkle of grated Parmesan cheese before serving.
Notes
For added flavor, consider garnishing with a sprinkle of grated Parmesan cheese before serving.