This Lemon Chicken Orzo Soup is the ultimate cozy bowl. It's hearty, bright, and deeply satisfying. A classic aromatic with just a few key ingredients that build into a rich, and savory broth. Tender boneless chicken breasts cooked right in the pot, soaking up all that flavor, while orzo adds the perfect pasta heartiness. Let's get cooking
Sauté the aromatics: In a large pot over medium heat, add 1 tablespoons olive oil. Add 3 pieces celery stalks, sliced, 3 pieces carrots, peeled and sliced, and 1 pieces Vidalia (or yellow) onion, diced. Cook, stirring occasionally, for 5–6 minutes until softened.
Add garlic and flour: Stir in 3 pieces garlic cloves, minced and cook for 1 minute until fragrant. Sprinkle in 3 tablespoons all-purpose flour and stir well to coat the vegetables, cooking for another minute.
Build the broth: Pour in 8 cups chicken broth and stir to combine, scraping up any bits from the bottom of the pot. Add 1 teaspoons Italian seasoning and season with 1 salt and pepper. Bring to a boil.
Cook the chicken: Add 2 pieces boneless skinless chicken breasts whole to the pot. Reduce heat to a gentle simmer, cover, and cook for 18–18 minutes 18:00 until the chicken is cooked through.
Shred the chicken: Remove the chicken breasts and shred them using two forks. Return the shredded chicken to the pot.
Cook the orzo: Bring the soup back to a boil and stir in 1 cups orzo. Cook uncovered for 8–9 minutes 09:00, stirring occasionally, until the orzo is tender.
Finish and serve: Stir in 3 tablespoons lemon juice and taste for seasoning, adjusting salt and pepper as needed. Ladle into bowls and garnish with 2 tablespoons fresh parsley, chopped. Serve warm.
Shared by Andreia
