Ingredients
Scale
- 2 sticks celery (chopped finely)
- 2 medium carrots (peeled & chopped finely)
- 1/2 medium onion (chopped)
- 1 tablespoon butter
- 1 tablespoon olive oil
- 3 cloves garlic (minced)
- 2 tablespoons flour
- 6 cups chicken broth
- 1/4 teaspoon Italian seasoning
- 1.5 pounds uncooked chicken breasts
- 1 cup uncooked orzo
- 1 tablespoon lemon juice (or to taste)
- Fresh parsley (for garnish)
Instructions
- In a large soup pot, heat butter and olive oil over medium-high heat. Add chopped celery, carrots, and onions; sauté for 5-7 minutes until softened.
- Stir in minced garlic and cook for another 30 seconds. Sprinkle the flour into the pot and stir constantly for one minute.
- Gradually pour in the chicken broth while stirring until well mixed. Add Italian seasoning and whole chicken breasts; bring to a boil then cover slightly open. Reduce heat and simmer for 15 minutes.
- Add uncooked orzo; cook uncovered for about 10 minutes or until tender, stirring occasionally.
- Remove cooked chicken from the pot, chop into pieces, then return to the soup along with lemon juice and parsley. Season with salt and pepper to taste before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 3g
- Sodium: 650mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 70mg