Lemon Chicken Orzo Soup

This Lemon Chicken Orzo Soup is a comforting and zesty twist on a classic chicken soup. The bright flavors of lemon and the rich broth come together with tender chicken, orzo pasta, and fresh vegetables to create a nourishing meal that’s perfect for any time of year. It’s a great way to use up leftover rotisserie chicken, and it can be made in one pot for easy cleanup. Serve with grated Parmesan or Romano cheese for an added touch of savory goodness.

Tips:

1. Orzo Cooking Time: If you’re not serving the soup right away, consider cooking the orzo separately and adding it just before serving to prevent it from becoming too soft.
2. Chicken: Rotisserie chicken is a convenient option, but you can also use any cooked, shredded chicken you have on hand.
3. Lemon Flavor: Adjust the amount of lemon juice and zest to your preference for a more or less pronounced lemon flavor.
4. Vegetable Prep: Chop vegetables evenly for consistent cooking.

Ingredients:

• Base:
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 1/3 cups carrots, chopped (about 2 large carrots)
• 1 1/3 cups celery, chopped (about 2 large celery stalks)
• 1 cup onion, finely chopped (about 1/2 an onion)
• 2 garlic cloves, minced
• Soup:
• 2 tablespoons all-purpose flour
• 8 cups low-sodium chicken broth
• 1 bay leaf
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon kosher salt
• 1/4 teaspoon Italian seasoning
• 1 cup orzo pasta, uncooked
• 1 rotisserie chicken, shredded (about 3 cups)
• 2 tablespoons fresh flat-leaf parsley, chopped
• Grated Parmesan or Romano cheese (optional)

Instructions:

1. Prepare the Base:

• Heat the olive oil and melt the butter in a large Dutch oven or large pot over medium-high heat.
• Add the chopped carrots, celery, and onion. Sauté for about 5 minutes or until the vegetables are soft. Add the minced garlic and cook for another 30 seconds.

1. Create the Soup:

• Sprinkle the flour over the sautéed vegetables and cook for one minute, stirring constantly.
• Gradually add the chicken broth while stirring to prevent lumps.
• Add the bay leaf, lemon juice, lemon zest, salt, and Italian seasoning.

1. Cook the Orzo:

• Add the uncooked orzo to the pot and simmer until the orzo is cooked through, about 10 minutes. (Note: If you’re not serving the soup immediately, consider cooking the orzo separately and adding it just before serving.)

1. Add Chicken and Finish:

• Stir in the shredded chicken and heat through.
• Just before serving, add the chopped parsley and remove the bay leaf.
• Taste and adjust seasoning with more salt and pepper as needed. Serve with grated Parmesan or Romano cheese if desired.

Enjoy this delightful Lemon Chicken Orzo Soup for a refreshing and satisfying meal!