Lemon Chicken Orzo Soup

  • 30 minutes
  • 16 ingredients
  • 7 steps

Ingredients

  • 5 stalks celery, diced
  • 5 large carrots, diced
  • 1/2 red onion, diced
  • 1 clove garlic, minced
  • 1 stem rosemary, finely chopped
  • 2 sprigs thyme, finely chopped
  • 1 tbsp butter
  • 1 32 oz. (4 cups) package chicken bone broth
  • 2 cups water
  • 1 1/2 cup orzo
  • 4 boneless skinless chicken breasts, diced
  • 1/2 lemon, squeezed
  • parsely, for garnish
  • salt, to taste
  • black pepper, to taste
  • red pepper flakes, to taste

Instructions

  1. Dice veggies (carrots, red onion, and celery) and finely chop herbs (rosemary, thyme, parsely). Set herbs aside for later use.
  2. Heat 1/2 tbsp butter over medium-high heat in large saucepan. Add chopped produce (carrots, red onion, celery) and sauté for 2-3 minutes.
  3. Dice chicken breast. In a separate pan or skillet, heat remaining 1/2 tbsp butter and cook chicken thoroughly.
  4. Add chicken bone broth, water, all herbs (except parsely) & spices to your saucepan and bring to a boil.
  5. Once boiling, add orzo to saucepan. Stir occasionally until orzo is al dente.
  6. Reduce heat to low and add cooked chicken breast and squeezed lemon to saucepan. Let simmer for 2-3 minutes.
  7. To serve, top with parsley, shredded parmesan, and arugula (optional).
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