Lemon Chicken Orzo Soup
A fresh take on a Greek classic.
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Ingredients
- 2 sticks celery chopped finely
- 2 medium carrots peeled & chopped finely
- ½ medium onion chopped
- 1 tbsp butter
- 1 tbsp olive oil
- 3 cloves garlic minced
- 2 tbsp flour
- 6 cups chicken broth
- ¼ tsp Italian seasoning
- 1.5 lbs chicken breast uncooked
- 1 cup orzo uncooked
- 1 tbsp lemon juice or to taste
- 1 tbsp chopped fresh parsley or to taste
- Salt & pepper to taste
Instructions
- Sauté the celery, carrots, and onions in a large soup pot with the butter and oil over medium-high heat for 5-7 minutes.
- Stir in the garlic and cook for about 30 seconds, then add the flour and cook for another minute or so.
- Pour in the chicken broth and stir until the flour has dissolved, then add the Italian seasoning and chicken. Bring the soup to a boil.
- Cover the soup and reduce the heat and simmer for 15 minutes.
- Stir in the orzo and cook uncovered for another 10 minutes or until the orzo is cooked through, stirring occasionally.
- Remove the chicken from the pot when it reaches 160˚F and cut it up.
- Remove the pot from heat.
- Add chicken back to pot.
- Add the lemon juice, parsley, and season the soup with salt & pepper as needed.
- Serve immediately.
Nutrition
Serving: 1gCalories: 326kcalCarbohydrates: 28gProtein: 33gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 78mgSodium: 272mgPotassium: 778mgFiber: 2gSugar: 3gVitamin A: 3549IUVitamin C: 6mgVitamin D: 0.1µgVitamin E: 0.5mgCalcium: 42mgIron: 2mgZinc: 1mg
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