There are few things more satisfying on a cold, wet winter day than a hearty bowl of homemade soup.
This recipe for herby lemon chicken orzo soup is one of my favorites. It’s a perfect meal to make you feel cozy and comfortable when the temperatures dip below freezing outside.
It contains plenty of healthy ingredients (vegetables, chicken, and lemon) and can be seasoned until it’s just right for your family.
Here’s what you need:
2 large sticks of celery (chopped finely)
2 medium carrots (peeled and chopped finely)
1 large onion (chopped)
1 tablespoon butter
1 tablespoon olive oil
3 cloves garlic (minced)
8 cups chicken broth
2 teaspoons Italian seasoning
1.5 pounds uncooked chicken breasts, tenders, or thighs
1 cup uncooked orzo
1-2 lemons, zested and juiced
1 handful fresh parsley (chopped)
Salt and pepper
Parmesan cheese wedge
Putting it together:
Sauté the celery, carrots, and onions in a large soup pot with the butter and oil over medium-high heat for 5-7 minutes. Add salt, pepper and Italian seasoning. Stir in the garlic and cook for about 1 minute.
Add the raw chicken and broth. Bring to a boil. Cover, keeping the lid slightly ajar, and reduce heat and simmer for 15 minutes.
Stir in the orzo and cook for another 10 minutes or until the orzo is cooked through. Stir fairly often, so orzo doesn’t stick to the bottom.
Use a potato masher to break up the chicken or you can remove it, shred it, and add it back in. Add the lemon juice and zest of one lemon, then add parsley. Taste and decide what else is needed. Add salt, more lemon, adjust as necessary. Using a vegetable peeler, peel some cheese over the top of each bowl.
Remember to tag me if you recreate this recipe. I hope you enjoy it! You can click here to find more recipes to love.
