My Light Lemon Chicken Orzo Soup is simply delicious. Utilizing fresh, nutrient-dense ingredients this soup is something you can feel good about fueling yourself with--and your family! Perfect for a chilly day, tender shredded chicken breast combines with orzo in a lemony broth that is so good you should expect to add this to your winter soup rotation. Even better? This recipe is "lightened-up" and will keep you from having to reach for those sodium-packed canned soups. Get your favorite show ready to watch on the TV or a good book, and curl up under the covers with my Light Lemon Chicken Orzo Soup. Is there anything better?
Course appetizer, dinner, lunch, main course, soup
Cuisine American
Keyword lemon, lemon chicken, orzo, soup
Prep Time 10 minutesminutes
Cook Time 40 minutesminutes
Servings 8cups
Calories 220kcal
Author Steph
Equipment
dutch oven or soup pot
Ingredients
2tbsplight butterused: Land o Lakes Light Butter with Canola Oil
1tbspolive oil
1cupcarrotsdiced
1cupcelerydiced
1cuponiondiced
3garlic clovesminced
3tbspall-purpose flour
1/2tspdried oregano
1/2tspkosher salt
fresh cracked pepper
8cupschicken stock
1lemonjuiced
1.5lbschicken breastraw
4ozorzodry, uncooked
fresh dilloptional
Instructions
Melt the butter and olive oil in a large soup pot or Dutch oven over medium heat.
Add the carrots, celery and onion and cook until tender.
Then, add the minced garlic and cook for an additional minute
Add the oregano and kosher salt and toss to combine. sprinkle the flour in the pot, and incorporate it into the vegetables. Cook for 1 minute, and then add the chicken broth and juice of the lemon.
Raise the heat and bring the liquid to a boil, and then add the chicken breast. Cover the lid and reduce the heat to simmer, and cook the chicken for 15 minutes.
Remove the chicken from the pot and cut into pieces (or shred).
Add the cooked chicken back to the pot, along with the uncooked orzo.
Cook the soup uncovered for 20 minutes until the pasta is cooked and consistency of the soup is to your liking.
Garnish with fresh dill, if desired. Taste for seasoning. Add more lemon juice for more of a lemon flavor.
Notes
Serving: makes 8 cups, 6 servings (1 1/3 cup each or heaping 1 cup)WW Points: