Ingredients
Equipment
Method
- Sauté the celery, carrots, and onions in a large soup pot with the butter and oil over medium-high heat for 5 to 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 has dissolved. Add the Italian seasoning and chicken. Bring the soup to a boil.
- Cover the soup with the 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. Keep the lid off and stir often because the orzo can stick to the bottom of the pot.
- Take the cooked chicken out of the pot and cut it up, then add it back in. Add the lemon juice, parsley, and season the soup with salt and pepper as needed. Serve immediately.
Notes
You can substitute chicken breasts for chicken thighs if you prefer.
Chicken is safe to eat at 165F. Use an instant read meat thermometer when cooking chicken to check the temperature.
Use low-sodium chicken broth if you are sensitive to salt.
You may need to add more chicken broth to leftovers because the orzo absorbs the liquid.