Lemon Chicken Orzo Soup (saltandlavender.com)

 

INGREDIENTS

 

• ▢ 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

INSTRUCTIONS

 

• 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.
  https://www.saltandlavender.com/lemon-chicken-orzo-soup/