As some of you may remember from my previous posts, I LOVE soup. Lots of different types of soup, for sure. I especially love soup in the winter and fall, think Copycat Tortilla Soup, but other soups are quite tasty even in the spring and summer. My Chicken Orzo Soup with Lemon is one of those all-year long kind of soups!

In lieu of my recent heart attack, I’m working to make changes to my diet to ensure I’m eating a little healthier than before. Truth be told, I don’t think I ever really ate horribly, but I am attempting to do better and definitely trying to watch the sodium in my life – because it’s EVERYWHERE! And, at 51, I’m not quite ready to call it quits just yet

Luckily, I’ve been making my Chicken Orzo Soup with Lemon for a while now and it was pretty easy to make a couple quick tweaks for an even healthier meal.

I used to visit a since defunct restaurant that served the most amazing Avgolemono soup! It was sooooo good I could have eaten it by the bucketful! Mine certainly doesn’t quite measure up to that wonderful delight, but it’s pretty tasty if I do say so myself!

If you’re a chicken noodle soup fan, you’ll probably enjoy the Chicken Orzo Soup with Lemon. It’s quite similar in taste and texture with the main difference being the addition of lemon, which adds just the right amount of bright, tangy and citrusy goodness to this amazing soup.

What’s even better is that it only takes about 45 minutes from start to finish, making this the perfect weeknight meal! This one is so easy it might just make it’s way into your menu rotation!

SAUTE IT UP

Saute the carrots, celery and onion in butter and oil over medium high heat for about 5 minutes. Mix in garlic and stir for another 30 seconds. Add in flour and mix for an additional minute.

BROTH IT UP

Add in the chicken broth and Italian seasoning. Next, add in chicken breasts, bring to boil and cover and simmer for about 15 minutes.

PASTA IT UP

Add in the orzo pasta and continue cooking for an additional 10 minutes. If you’re not familiar with orzo, it’s really tiny little pasta that almost looks like grains of rice! I love using it in soups and the like due to its dainty little size.

CHICKEN IT UP

Remove chicken and check temperature (should be 165⁰), dice chicken into bite-sized pieces and return to pot.

LEMON IT UP

Mix in fresh lemon juice to taste. I LOVE lemon, so I tend to add quite a bit, but that’s just me! My family isn’t as into the lemon flavor as I am, so….I’ll often add more to my individual bowl before serving! Happy family, happy Lori

TIPS & TRICKS

• If you don’t have chicken breasts on hand, feel free to use thighs or even a rotisserie chicken you’ve picked up at the local grocery store. For the rotisserie chicken, add it in at the last minute just to warm up.
• If you do happen to have leftovers, be sure to add in additional chicken broth before warming up, as the orzo soaks up A LOT of the broth.

I sure hope you’ll give my Chicken Orzo Soup with Lemon a try! If you’re anything like me, you love those quick and easy weeknight meals to feed the family and this one definitely fits the bill. I’m perfectly content with a bowl of soup and some crackers on their own, but my boys often like to add a quick sammy to the mix.

Be sure to let me know what you think and if you love it as much as I do!

Chicken Orzo Soup with Lemon

This light, refreshing and healthy soup is quick, easy and perfect for a weeknight meal.

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Course: Soup

Cuisine: greek

Keyword: chicken orzo soup with lemon, chicken soup, soup, orzo soup with lemon

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 6

Equipment

• 1 large stockpot

Ingredients

• 2 ea carrots, finely chopped you could also substitute about a cup of pre-shredded carrots
• 2 sticks celery, finely chopped
• 1/2 ea onion, medium
• 1 tbsp butter
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 2 tbsp flour
• 8 cups low sodium chicken broth
• 1 tsp italian seasoning
• 1.5 lbs uncooked chicken breasts
• 1 cup orzo, uncooked
• 2 tbsp lemon juice to taste
• salt & pepper to taste

Instructions

• In a large stockpot, heat butter and oil over medium-high heat.
• Saute the carrots, celery and onion for approximately 5 minutes.
• Stir in garlic and cook for about 30 seconds. Add flour and cook for an additional minute or so.
• Mix in chicken broth and Italian seasoning.
• Add chicken breasts to mixture and bring to boil.
• Partially cover, reduce heat and simmer for approximately 15 minutes.
• Mix in the orzo and cook for an additional 10 minutes.
• Remove the chicken from the pot, check temperature (should be 165°) and cut up chicken. Add back to pot and mix in lemon juice.
• Finish with salt and pepper and serve immediately

Did you try this recipe? I’d love to see!Share a photo and mention @quitesimplyus or tag #quitesimplyus!

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