Lemon Chicken Orzo Soup
If you are looking for a wholesome and yummy dish then this Creamy Lemon Chicken Orzo Soup Recipe is the one for you. Packed full of flavor this is a meal that is guaranteed to get the whole family excited and is perfect for the fall and winter months
Servings: 6
Equipment
- Dutch oven or large pot
Ingredients
- 2 tablespoons butter
- ¾ cup carrots, peeled and chopped
- ¾ cup celery, chopped
- ½ cup onion, diced
- 2 cloves garlic, minced
- 2 tablespoons flour
- 5 cups chicken broth
- juice of 1 lemon
- 1.5 pounds boneless skinless chicken breast (about 3 breast)
- 1 cup orzo
- ⅓ cup plain Greek yogurt
- ½ cup parmesan cheese
- salt and pepper to taste
- 1 teaspoon fresh dill, chopped
- 1 teaspoon fresh parsley, chopped
- ½ teaspoon fresh thyme leaves
Instructions
- Heat a large Dutch oven or pot over medium heat and add butter to melt.
- Add the chopped onions, carrot and celery to the pot and sauté for 5 minutes to soften. Stir in the garlic and sauté for 30 seconds.
- Add the flour to the vegetables and cook for 1 more minute to remove the raw flour taste. Add the chicken broth, lemon juice and chicken to the pot and bring to a simmer.
- Cook chicken for 10-12 minutes or until chicken is cooked through or when tested with a meat thermometer it registers 165° F. Remove chicken from pot.
- Add orzo to the pot and continue to cook for 10 minutes stirring occasionally so that orzo does not stick to the bottom of the pot. Meanwhile use two forks to shred chicken and return to the pot.
- Once the orzo is fully cooked remove the pot from heat. Add a ladle of hot broth to the Greek yogurt to temper the yogurt so that it does not curdle when added to the soup. Stir the Greek yogurt into soup along with the cheese and fresh herbs.
- Stir well to combine. Garnish with additional parmesan cheese, herbs and lemon to serve.
Notes
If you have any leftover soup, allow it cool and then ladle soup into an airtight container and store in the refrigerator for 3-4 days.
While it is soup season you can make a big batch and freeze this cozy soup but so that the orzo does not become too mushy cook the soup without the orzo and freeze. Then add cooked orzo to thawed soup and reheat.
A great way to reheat this soup is on the stove for a few minutes until it is piping hot and ready to eat.