Lemon Orzo Chicken Soup

There’s nothing more comforting than a bowl of soup during the winter months. Making soup from scratch is one of my favorite meals to make in the beginning of the week. They freeze beautifully and I’ve found that it’s really difficult to mess it up (lol). Simply add a few more spices or flavors and you’d never know the difference. One of my favorites to whip up during the winter season is Lemon Orzo Chicken Soup! The citrus is the perfect pairing with the savory flavors and the orzo feels less heavy than the traditional noodle.

I’ve rounded up all of the ingredients and directions below. I’d highly recommend making this one for the family tonight, kicking off the week on a warm and cozy note!

Here’s what you’ll need:

• 2 sticks celery chopped finely

• 2 medium carrots peeled & chopped finely

• 1/2 medium onion chopped

• 1 tablespoon butter

• 1 tablespoon olive oil

• 3 cloves garlic minced

• 2 tablespoons flour

• 6 cups chicken broth

• 1/4 teaspoon Italian seasoning

• 1.5 lbs uncooked chicken breasts

• 1 cup uncooked orzo

• 1 tablespoon lemon juice or to taste

• Salt & pepper to taste

Instructions:

1. Sauté the celery, carrots, and onions in a large soup pot or dutch oven with the butter and oil over medium-high heat for 5-7 minutes.

2. Stir in the garlic and cook for about 30 seconds, then add the flour and cook for another minute or so. This will help thicken the base a bit.

3. Pour in the chicken broth and stir until the flour has dissolved, then add the Italian seasoning and chicken. From there, bring the soup to a boil.

4. Cover the soup (lid slightly open), and reduce the heat to low and simmer for 15 minutes.

5. Stir in the orzo and cook for another 10 minutes or until the orzo is cooked through. Stir often so that the soup doesn’t stick to the bottom of the pan.

6. Take the chicken out of the pot and cut it up, then add it back in. Add the lemon juice (the amount is totally up to you) and season the soup with salt & pepper as needed.