Ingredients
Scale
- 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 fresh 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.
- Pour in the chicken broth and stir until the flour dissolves, then add the Italian seasoning and chicken. Bring the soup to a boil.
- Cover the soup (lid slightly open), 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. Stir often to prevent sticking.
- Remove the chicken, cut it up, and return it to the pot. Add lemon juice, parsley, and season with salt & pepper as needed. Serve immediately.
Notes
- Adjust lemon juice to taste for a stronger citrus flavor.
- Store leftovers in the fridge for up to 3 days.
- Orzo thickens the soup as it sits—add extra broth if needed when reheating.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg