This light and brothy chicken soup comes together in under one hour and is perfect for those cold, winter nights. Orzo is rice shaped pasta and makes the soup creamy. Feel free to add more lemon juice to make it more lemony or a rotisserie chicken from the grocery store to cut down on prep time.
Yield
6 Servings
Preparation time
10 minutes
Cooking time
20 minutes
Total time
30 minutes
Ingredients
1 Tbsp unsalted butter
1 Tbsp olive oil
2 celery sticks (chopped finely)
2 medium carrots (peeled and chopped finely)
1 medium onion (peeled and chopped finely)
3 garlic cloves (peeled and minced)
2 Tbsp all purpose flour
6 C chicken broth
1/4 tsp Italian seasoning
1 1/2 lb uncooked chicken breasts or thighs (or 1 cooked rotisserie chicken)
1 C orzo pasta (uncooked)
1 Tbsp lemon juice (or more to taste)
1 Tbsp Chopped fresh parsley leaves
salt and pepper to taste
Instructions
- Heat a large soup pot over medium high heat. Melt butter and olive oil and sauté the celery, carrots, and onions for 5-7 minutes.
- Stir in garlic and sauté for 30 seconds, until fragrant, then add the flour and cook for another minute.
- Pour in the chicken broth and stir until the flour has dissolved, then add the Italian seasoning and raw chicken (if using). If using cooked rotisserie chicken, add it after orzo is cooked through.
- Cover the soup, with the lid slightly open and reduce the heat and simmer for 15 minutes.
- Stir in the orzo and cook for another 10 minutes or until the orzo is cooked through, stirring often because orzo tends to stick to the bottom of the pot.
- Take the chicken out of the pot, cut it up, then add it back in. Add the lemon juice, parsley and season with salt and pepper. Taste the soup and adjust the seasonings.
Notes
Nutrition Info per serving: Calories: 300, Saturated Fat: 2.7 g, Sodium: 560 mg, Added Sugars: 0 g, Fiber: 2 g