My mom was the one who introduced me to this lemon chicken orzo soup. Who would guess that a little lemon in some chicken noodle soup could make such tasty change!
It all begins with a little butter and olive oil. You cook celery, carrots, and onion in it for about 5 minute. Then you add in some garlic and sauté for 30 seconds. Then you sprinkle in two tablespoons of flour and cook for another minute.
Now, this is where the broth comes in along with Italian seasoning and the chicken. Once it all comes to a boil, you reduce to a simmer and cook it for 15 minutes. After this, you add in the orzo and simmer for 10 minutes.
To finish off the soup, you remove the chicken and shred it. Then add it back in with lemon juice and parsley with some salt and pepper to taste. My husband loved the amount of orzo in this soup. This isn’t a WW recipe but worked for me and my personal WW points. It is only 6 points for me.
Now, when I made this lemon orzo chicken soup, I didn’t cook chicken in the soup. I used cooked rotisserie chicken instead and added it in during the last of the orzo cooking.
- OLIVE OIL
- CHICKEN BROTH
- ITALIAN SEASONING
- CHICKEN BREASTS
- LEMON JUICE
- SALT & PEPPER
- 2 stalks celery, chopped finely
- 2 medium carrots, peeled & chopped finely
- 1/2 medium onion, chopped
- 1 Tbsp butter
- 1 Tbsp olive oil
- 3 cloves garlic, minced
- 2 Tbsp flour
- 8 cups chicken broth
- 1/4 tsp Italian seasoning
- 1.5 pounds uncooked chicken breasts
- 1 cup uncooked orzo
- 1 Tbsp lemon juice
- 1 Tbsp chopped parsley or to taste
- salt & pepper to taste
- In your stock pot, sauté the celery, carrots, and onion with the butter and oil for 5-7 minutes.
- Stir in the garlic and cook for about 30 seconds. Add in the flour and cook for another minute or so.
- Add in the chicken broth and stir until the flour has dissolved, then add the Italian seasoning and chicken. Bring to a boil.
- Cover with lid slightly ajar and reduce to a simmer for 15 minutes.
- Stir in the orzo. Cook with no lid for 10 minutes or until the orzo is cooked through. Stir often to to prevent the orzo from sticking to the bottom of the pot.
- Remove the chicken and cut up or shred. Add it back in along with the lemon juice and parsley. Season soup with salt & pepper to taste. Serves 6.
This recipe is adapted from Salt and Lavender.