If you love the combination of lemon and chicken, then you're going to fall in-love with this recipe. This is my Healing One Pot Chicken Orzo Soup - aka the perfect soup recipe to prep for those cold winter days or for when you're feeling under the weather. It's filled with tender shredded chicken, bright and vibrant lemon, and hearty orzo for a cozy and comforting soup that is sure to be a staple in your dinner rotation!
Equipment
- Dutch Oven this dutch oven is perfect for preparing your favorite soups!
- Vegetable Chopper this will make your life so much easier!
Ingredients
- 2 Tablespoons Olive Oil
- 1 Tablespoon Butter unsalted
- 3 Sticks Celery chopped finely
- 3 Large Carrots peeled and chopped finely
- 1 Small Onion diced finely
- 3 Cloves Garlic mashed
- 2 Tablespoons Cornstarch or Arrowroot Starch or Tapioca Flour to thicken
- 6 Cups Chicken Broth
- 1-2 Lemons juiced - depending on how "lemony" you like it!
- 2 Teaspoons Italian Seasoning
- 2 Tablespoons Turmeric
- 1 Teaspoon Ground Black Pepper
- ½ Teaspoon Kosher Salt
- 1 ½ Cups Shredded Rotisserie Chicken or substitute 1 pound boneless skinless chicken breast
- 1 Cup Orzo uncooked
- Parsley chopped - for garnishing
Instructions
- To make this soup, start by heating a large pot or dutch oven, on the stove, over medium-high heat. Add in the olive oil and butter.
- Wash and chop the celery, carrots, and onion while the pan is heating. Then, once the butter has melted, add them to the pot and stir to combine.
- Sauté the celery, carrots, and onion in the butter for 5 minutes, until the onions begin to soften.
- Then, dice the garlic and add it to the pot alongside the starch of choice (cornstarch, tapioca starch, or arrowroot starch) and stir to combine.
- Next, add in the chicken broth, lemon juice, shredded rotisserie chicken, orzo, Italian seasoning, turmeric, and ground black pepper to the pot and stir well to combine.
- Bring the mixture to a gentle boil, then cover and leave the lid slightly cracked open.
- Then, reduce the heat to low and allow the soup to simmer. If you're using shredded rotisserie chicken, allow the soup to simmer for 15 minutes. If you're using fresh chicken breast, allow the soup to simmer for 25 minutes, so that the chicken is cooked through.
- Once the soup is done simmering, remove the lid and stir well. Use a spoon to scrape the orzo from the bottom of the pot, to ensure that it's fully incorporated into the soup.
- If you are using fresh chicken breast, remove it from the pot and use a fork to shred it. Then, return it back to the pot and stir to combine.
- Once the soup is done, ladle it into bowls. Garnish with fresh chopped parsley, serve with a side of crusty bread, and enjoy!
Calories: 473kcal | Carbohydrates: 50g | Protein: 33g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 92mg | Sodium: 2000mg | Potassium: 580mg | Fiber: 6g | Sugar: 9g | Vitamin A: 9189IU | Vitamin C: 21mg | Calcium: 100mg | Iron: 3mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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