Light and refreshing soup with a subtle lemony broth. This recipe is FULL of flavor, vegetables and tender chicken. Guaranteed to warm you to the core and have you coming back for seconds!
Does anyone ever feel like soup is even better the next day? I ate the leftovers of this soup for three days. Better every.single.day.
This soup is perfect if you are feeling a bit under the weather or hiding out from these cold winter days. It’s hearty and comforting.
Lemon Chicken Orzo Soup
Light and refreshing soup with a subtle lemony broth. This recipe is FULL of flavor, vegetables and tender chicken. Guaranteed to warm you to the core and have you coming back for seconds!
Ingredients
- 1 tbsp olive oil
- 2 stalks celery, diced
- 3 carrots, peeled and chopped
- 1/2 cup onion, diced
- 3 cloves garlic, minced
- 2 tbsp flour
- 7 cups chicken broth
- 1 cup orzo, uncooked
- 1 bay leaf
- 1 tbsp dried oregano
- 1 tbsp dried thyme
- salt and pepper
- 1 tbsp lemon juice
- 2-3 cups shredded chicken
Instructions
- Heat 1 tablespoon olive oil in a large stockpot over medium heat. Add the garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 6-7 minutes. Coat with flour and stir.
- Stir in thyme and oregano until fragrant, about 1 minute. Whisk in chicken broth, and bay leaf. Bring to a boil.
- Stir in orzo and reduce heat. Simmer until orzo is tender, about 10-12 minutes. Stir in lemon juice and shredded chicken. Season with salt and pepper, to taste. Serve immediately.
