Lemon Chicken Orzo Soup
Lemon Chicken Orzo Soup
Try this light and lemony homemade chicken soup for dinner tonight.
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20 min
Prep Time
50 min
Total Time
8
servings Ingredients
14 cup Land O Lakes® Butter with Olive Oil & Sea Salt
8 ounces boneless skinless chicken breasts, cut into bite-sized pieces
1 medium (34 cup) carrot, chopped
1 small (34 cup) onion, chopped
2 ribs (34 cup) celery, chopped
2 tablespoons freshly grated lemon zest
1 teaspoon cracked black pepper
1 teaspoon chopped fresh thyme leaves
32 ounces (4 cups) chicken broth
1 tablespoon fresh lemon juice
4 cups water
1 teaspoon salt
1 cup uncooked dried orzo pasta
Thinly sliced lemon slices, if desired
Chopped fresh parsley, if desired
How to make
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STEP 1
Melt Butter with Olive Oil & Sea Salt in saucepan over medium-high heat just until sizzling. Add chicken; cook, stirring occasionally, until chicken is no longer pink. Add carrot, onion, celery, lemon zest, pepper and thyme. Cook, stirring occasionally, 3-5 minutes or until vegetables are crisply tender. Add chicken broth and lemon juice; cook until mixture comes to a boil. Continue cooking until vegetables are tender. Reduce heat to low.
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STEP 2
Bring water and salt to a boil in large saucepan. Add orzo; cook 9-11 minutes or until orzo is softened but slightly firm. Drain.
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STEP 3
Place 1/3 cup cooked orzo into bottom of each soup bowl. Ladle soup over orzo. Top each bowl with lemon slice and chopped parsley, if desired.
Tip #1
The cooked orzo is added just before serving. If added to the soup earlier, it will absorb too much of the broth and become mushy.
220 Calories
10 Fat (g)
45 Cholesterol (mg)
1150 Sodium (mg)
17 Carbohydrates (g)
2 Dietary Fiber
15 Protein (g)
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