This lemon chicken orzo soup is a light, delicious, and cozy soup that everyone loves. I love making this soup all year round, especially during fall and winter. I always double this recipe because my family will finish it in one evening. My toddler and little brother always finish their bowl, saying a lot (if you have little kids you understand).
If you are new to cooking and not sure where to start I recommend starting out with soups because you can’t really mess them up. You can make soups in a large pot or a crockpot which makes it even easier.
However, if you decide to make this in the crockpot, I recommend serving the vegetables first for more flavor. This lemon chicken orzo soup is SO easy to make and you most likely already have the ingredients in your fridge and pantry. I am obsessed with garlic so I always like to add a little extra but you can always add less or more, depending on what you like.
I live in South Florida and It is currently September when I am writing this post so let’s just say it is definitely not soup weather outside. But, I am the type of person who loves soup all year round because it’s so easy to make and full of flavor. If you need to whip up a quick dinner then please give this recipe a try and let me know how you like it in the comments!
Watch How to Make Lemon Chicken Orzo Soup
Lemon Chicken Orzo Soup
Ingredients
- 2 celery sticks chopped
- 2 carrot sticks peeled and chopped
- 1 medium white onion chopped
- 2 tbsp olive oil
- 1 tbsp butter
- 5 garlic cloves minced
- 2 small bay leafs
- 1 tsp fresh thyme
- 2 tbsp flour
- 6 cups chicken broth
- 1/4 tsp oregano
- 1/4 tsp red pepper flakes optional
- salt/pepper to liking
- 1 lb chicken breast
- 1 cup uncooked orzo
- 1 lemon
- 2 tbsp fresh parsey garnish
Instructions
- In a large pot, add the olive, carrots, celery, and onion over medium heat for about 7 minutes. Add in the minced garlic and saute for another 2 minutes.
- Add in the flour, oregano, crushed red pepper, salt, and pepper. Stir everything together for 1 minute. Add the chicken broth and mix until the flour is completely dissolved.
- Add the thyme, bay leaves, and chicken. Bring to a boil, cover slightly, and simmer for 15 minutes.
- Add the orzo and cook for another 10 minutes with the lid off. Make sure to keep stirring so the orzo does not stick to the bottom.
- Take out the chicken once it is completely cooked through, shred it, and than add it back to the soup.
- Add a squeeze of lemon and garnish with parsley. Enjoy!
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