Chicken Noodle Soup Recipe Orzo

This lemon chicken orzo soup is hearty, delicious and so simple to make! Tender veggies, chicken, and orzo pasta in a lemony broth. Yum!

However, adding a simple roux to the soup and simmering for a few minutes transforms the broth into a velvety pot of nourishing goodness.

Top this lemon chicken and orzo soup with a sprinkle of parmesan and some chopped, fresh parsley and prepare to fall in love.

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If you want to further amp up the nutrients (and color), you can also stir chopped, fresh spinach in at the end.

This soup has found permanent residence in our dinner lineup, winter or not. It’s quick to make…and it proves that sometimes simple recipes are the absolute best thing in the history of ever.

Lemon juice: the amount of lemon juice you add will depend on your taste preference. I suggest starting with 1/4 cup and adding more to taste. Bottled lemon juice may alter the flavor of the soup; I suggest using fresh lemon juice if you can.

Lemon Chicken Orzo Soup Recipe (easy One Pot Soup)

Orzo: you can add a full cup of orzo pasta for a less brothy soup. I haven’t tried subbing rice for the orzo, but I’m guessing it will work just fine.

Freezable: I haven’t tried freezing this soup. If you want to try, I’d suggest undercooking the orzo just a bit so it doesn’t get mushy after freezing and thawing.

Serving: 1 serving , Calories: 140 kcal , Carbohydrates: 18 g , Protein: 10 g , Fat: 3 g , Saturated Fat: 1 g , Cholesterol: 24 mg , Sodium: 1152 mg , Fiber: 1 g , Sugar: 4 g

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Disclaimer: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate I earn from qualifying purchases.This lemon chicken orzo soup recipe is light, healthy, and cozy. It uses wholesome everyday ingredients and is sure to become a family favorite!

I’ve made a lot of soups on here, but this lemon chicken soup with orzo is hands down the most beloved by my readers. It’s just so comforting without being heavy, and people adore the bright lemony broth. This orzo soup is simple to make, so it’s ideal anytime you’re craving a really cozy soup without a lot of effort.

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If you’re not familiar with it, orzo is that tiny rice-shaped pasta. It looks like rice but cooks really fast, so you get that rice effect in less time. I cook with it fairly often, and I always enjoy it. I mean, you can’t really go wrong with pasta. Except for bowtie pasta, but that’s a story for another day. 😉 In any case, this recipe is like chicken noodle soup but elevated!

In a soup pot or Dutch oven, sauté the onions, carrots, and celery with the olive oil and butter until softened. Add the garlic and cook for 30 seconds, followed by the flour. Pour in the chicken broth, and stir until the flour has totally dissolved.

Add in the Italian seasoning and the uncooked chicken. Bring to a boil, reduce the heat, and then simmer for about 15 minutes. Add in the orzo, and simmer until it’s al dente, stirring fairly often.

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Once the chicken reaches a temperature of 165F, take it out and cut it into bite-sized pieces. Add it back in along with the lemon juice, chopped fresh parsley, and salt & pepper. That’s it!

Calories: 298 kcal , Carbohydrates: 26 g , Protein: 29 g , Fat: 8 g , Saturated Fat: 2 g , Cholesterol: 78 mg , Sodium: 1036 mg , Potassium: 782 mg , Fiber: 2 g , Sugar: 2 g , Vitamin A: 3605 IU , Vitamin C: 22 mg , Calcium: 42 mg , Iron: 1 mg

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Chicken Orzo Soup

Salt & Lavender is a recipe blog with a focus on delicious comfort food using everyday ingredients. Beat the weekday grind with hundreds of easy-to-follow and hassle-free recipes!A quick and easy homemade chicken and orzo soup that is nice, light and satisfying and just packed with the brightness of summer with the fresh lemon, parsley and a hint of tarragon!

With the colder weather I have been thinking about soups more and I thought that I would start out with this nice and hearty, light and bright lemon chicken orzo soup. This soup is essentially a take on a chicken noodle soup using orzo as the ‘noodle’ and it emphasizes brightness by the use of lemon juice and zest along with plenty of fresh parsley. In addition, I like to add a touch of thyme for some earthiness and a bit of tarragon which perfectly complements the bright flavours of the soup and adds a hint of the exotic with its anise-y and vanilla-y undertones! This soup is pure comfort food that is absolutely amazing on a cold winter day, it’s hot, filling and it adds a bit of summery sunshine to your day! What’s even better is that it takes less than 30 minutes to make and it will fit into your New Year’s diet resolutions!

I like to start this soup off with a full chicken to make my own chicken broth and then use the poached chickens meat in the soup itself but it’s also great, and so much quicker and easier to make, with pre-made chicken broth and pre-cooked chicken! Either way you make it, be ready for a blissful experience of light and healthy comfort in a bowl!

Instant Pot Lemon Chicken Orzo Soup Recipe

Note: I like to use the chicken from the chicken that I used to make the chicken broth but you could use rotisserie chicken or leftover chicken from another dish. If you use fresh chicken, cook it in the pot in some oil before step one.

Slow Cooker: Optionally implement step 1, place everything except the orzo, lemon, tarragon and parsley in the slow cooker and cook on low for 6-10 hours or high for 2-4 hours before adding the orzo, cooking on high until tender, about 10 minutes, and mixing in the lemon, tarragon and parsley. Another option is to use whole chicken breasts or thighs, placing them in the slow cooker with everything and pulling them out, shredding and returning to the soup when it is done cooking.

Nutrition Facts: Calories 172, Fat 3.2g (Saturated 0.5g, Trans 0), Cholesterol 27mg, Sodium 322mg, Carbs 20.5g (Fiber 2g, Sugars 3.2g), Protein 14.8g

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