This website uses cookies so that we can provide you with the best user experience possible. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful.
Yield: 6
Heather Sinyard
00:10
Prep
00:30
Cook
00:40
Total Time
Ingredients & Directions
Directions
Chicken Lemon Orzo Soup
1
Onion, diced
2
Stalks celery, 1/4" dice
2
Carrots, peeled and 1/4" dice
4 cloves
Garlic, minced
2 tablespoons
Olive oil
2 tablespoons
Flour
6 cups
Low sodium chicken broth
1/4 teaspoon
Italian seasoning blend
1 1/2 pounds
Springer Mountain Fresh, Fully Cooked, Oven Roasted Chicken Breast Slices*, cut into 1/2" chunks
1 cup
Un-cooked orzo or other small pasta
1 tablespoon
Lemon zest
2 tablespoons
Lemon juice
1 tablespoon
Fresh parsley, chopped
Salt & pepper to taste
- Heat oil and butter in large stock pot over medium-high heat.
- Add onions, celery and carrots and sauté until onions are translucent (about 5 minutes).
- Add garlic and cook for another 30 seconds, and then add flour and cook stirring constantly for about another minute.
- Slowly pour in chicken stock while stirring to combine, until flour has dissolved. Add Italian seasoning and bring mixture to a boil.
- Reduce heat and simmer for about 15 minutes, stirring occasionally.
- Add orzo and cooked, chopped chicken and simmer for another 10 minutes until the orzo is al dente, stirring often to keep it from sticking to the pan.
- Add lemon zest, lemon juice, and parsley. Season with salt and pepper to taste.
Did you make this recipe? Tag @smfchicken with #smfchickenrecipes
JOIN The FLOCK
Get coupons, recipes, and more
delivered straight to your inbox.
Chicken Lemon Orzo Soup
Heather Sinyard
Yield: 6
00:10
Prep
00:30
Cook
00:40 Total Time
Ingredients
Directions
Chicken Lemon Orzo Soup
1
Onion, diced
2
Stalks celery, 1/4" dice
2
Carrots, peeled and 1/4" dice
4 cloves
Garlic, minced
2 tablespoons
Olive oil
2 tablespoons
Flour
6 cups
Low sodium chicken broth
1/4 teaspoon
Italian seasoning blend
1 1/2 pounds
Springer Mountain Fresh, Fully Cooked, Oven Roasted Chicken Breast Slices*, cut into 1/2" chunks
1 cup
Un-cooked orzo or other small pasta
1 tablespoon
Lemon zest
2 tablespoons
Lemon juice
1 tablespoon
Fresh parsley, chopped
Salt & pepper to taste
- Heat oil and butter in large stock pot over medium-high heat.
- Add onions, celery and carrots and sauté until onions are translucent (about 5 minutes).
- Add garlic and cook for another 30 seconds, and then add flour and cook stirring constantly for about another minute.
- Slowly pour in chicken stock while stirring to combine, until flour has dissolved. Add Italian seasoning and bring mixture to a boil.
- Reduce heat and simmer for about 15 minutes, stirring occasionally.
- Add orzo and cooked, chopped chicken and simmer for another 10 minutes until the orzo is al dente, stirring often to keep it from sticking to the pan.
- Add lemon zest, lemon juice, and parsley. Season with salt and pepper to taste.
