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Lemon Chicken Orzo Soup


  • 2 sticks celery chopped finely

  • 2 medium carrots peeled & chopped finely

  • 1/2 medium onion chopped

  • 1 tablespoon butter

  • 1 tablespoon olive oil

  • 3 cloves garlic minced

  • 2 tablespoons flour

  • 6 cups chicken broth

  • 1/4 teaspoon Italian seasoning

  • 1.5 pounds uncooked chicken breasts

  • 1 cup uncooked orzo

  • 1 tablespoon lemon juice or to taste

  • 1 tablespoon chopped parsley or to taste

  • Salt & pepper to taste


  • Sauté the celery, carrots, and onions in a large soup pot with the butter and oil over medium-high heat for 5-7 minutes.

  • Stir in the garlic and cook for about 30 seconds, then add the flour and cook for another minute or so.

  • Pour in chicken broth and stir until the flour has dissolved, then add the Italian seasoning and chicken. Bring the soup to a boil.

  • Cover the soup (lid slightly ajar), and reduce the heat and simmer for 15 minutes.

  • Stir in the orzo and cook for another 10 minutes or until the orzo is cooked through. I keep the lid off and stir it fairly often because it tends to stick to the bottom of the pot.

  • Take the chicken out of the pot and cut it up, then add it back in. Add the lemon juice (you may want to add more than I suggest - I didn't want to make the soup too lemony for some people), parsley, and season the soup with salt & pepper as needed. Serve immediately.



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