Kitchen Basics Orzo Soup

Lemon Chicken Orzo Soup

Aysegul Sanford
  • Prep Time:
    10 minutes
  • Cook Time:
    15 minutes
  • Serves:


  • 2 tablespoons unsalted butter
  • 1 small onion, chopped
  • 2 medium carrots, peeled and cut into small pieces
  • 2 stalks of celery, cut into small pieces
  • 3 cloves garlic, sliced thinly
  • 2 tablespoons of all-purpose flour
  • 7 cups of Kitchen Basics Original Chicken Stock
  • 2 cups of shredded rotisserie chicken
  • 1 teaspoon Kosher salt
  • ½ teaspoon black pepper
  • 2/3 cup orzo
  • 2 tablespoons lemon juice, freshly squeezed
  • ¼ cup fresh parsley, roughly chopped

  • Prep Time:
    10 minutes

  • Cook Time:
    15 minutes

  • Serves:
Print Recipe

Ready in under 30 minutes, this lemony chicken soup will warm you from the inside out.

Prep & Cook Instructions

  1. Heat olive oil in a large, heavy-bottom skillet over medium-high heat. Add in onion, carrots, and celery. Sautee, stirring occasionally, for 6-7 minutes or until all the vegetables are softened.
  2. Add in garlic and saute for another minute or so.
  3. Sprinkle the flour and cook, stirring constantly, for a minute or so. 
  4. Pour in the chicken stock and add in the chicken, salt and pepper. Put the lid on, bring to a boil, turn the heat down to medium-low, and let simmer for 15-20 minutes.
  5. Add the orzo and cook for another 10 minutes or until it is cooked through. Stir frequently to make sure that the orzo doesn’t stick to the bottom of the pan. 
  6. Stir in the lemon juice and fresh parsley right before serving.
  7. Serve with lemon wedges and crusty bread on the side.