Lemon Chicken Orzo Soup (Print Version)
# Ingredients:
→ Base Ingredients
01 -
2 tablespoons unsalted butter
02 -
2 ribs celery, finely diced
03 -
2 medium carrots, peeled, cut into coins
04 -
1 small yellow onion, diced
05 -
2 teaspoons garlic, minced
06 -
2 tablespoons all-purpose flour
→ Main Components
07 -
6 cups (48 ounces) chicken broth
08 -
1 cup (236g) orzo, uncooked
09 -
3 cups (420g) rotisserie chicken, shredded
10 -
3 tablespoons freshly squeezed lemon juice
→ Seasonings
11 -
1 teaspoon kosher salt
12 -
½ teaspoon black pepper
13 -
¼ teaspoon dried oregano
14 -
¼ teaspoon dried basil
→ Garnish
15 -
Fresh parsley, chopped
16 -
Fresh lemon juice, to taste
# Instructions:
01 -
In a large Dutch oven over medium heat, melt the butter. Add the celery, carrots, and onions. Cook for 5-7 minutes, stirring occasionally, until softened.
02 -
Add the garlic and flour. Stir to combine and cook for 1 more minute.
03 -
Add the chicken broth, stirring until combined.
04 -
Stir in the uncooked orzo. Bring the mixture to a boil. Then reduce the heat to low. Cook the soup, uncovered, stirring often, for 10-12 more minutes, or until the orzo is tender.
05 -
Add the chicken to the pot and heat for 2-3 minutes.
06 -
Add the lemon juice, salt, pepper, oregano, and basil. Stir to combine.
07 -
Serve garnished with fresh parsley.
# Notes:
01 -
Uses rotisserie chicken for convenience
02 -
One-pot meal
03 -
Light and tangy soup