Lemon Chicken Orzo Soup

Lemon Chicken Orzo Soup

Brian CampbellCamfam Cookery
A fresh take on a Greek classic.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Soup
Cuisine American, Greek
Servings 6
Calories 326 kcal


  • 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


  • 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.


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
Keyword Chicken, Lemon
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