Chicken Orzo Soup with Lemon
This light, refreshing and healthy soup is quick, easy and perfect for a weeknight meal.
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
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