Ingredients
Method
- Warm the olive oil in a large soup pot or Dutch oven set over medium-high heat. Add the chicken and season it with Italian seasoning, lemon pepper, and a pinch of salt. Cook for 4 to 5 minutes, turning occasionally, until browned on all sides.
- Remove the chicken to a plate and set it aside. Keep the drippings and browned bits in the pot for extra flavor.
- Stir the onion, celery, carrots, and garlic into the same pot. Cook for 3 to 4 minutes, stirring often, until the vegetables are fragrant and the onion turns translucent.
- Sprinkle the flour over the vegetables and stir constantly, adding the flour in a slow stream if needed, until no dry patches remain.
- Gradually pour in the chicken broth while whisking. Add the lemon juice and lemon zest, and scrape the bottom of the pot to lift up any browned bits. Keep whisking until the liquid is smooth and lump-free.
- Bring the broth to a rolling boil, then return the chicken and any collected juices to the pot. Cover the pot, lower the heat to a gentle simmer, and cook for 15 minutes.
- Remove the lid and stir in the dry orzo. Simmer uncovered over low heat for about 10 minutes, or until the orzo is al dente. Check the package instructions for the exact cook time.
- Taste the soup and adjust the seasoning with extra salt, black pepper, or lemon juice as needed. Let it cool slightly before serving.
Nutrition
Notes
To make a creamier soup, stir in 1 cup of heavy cream or half-and-half when you add the orzo.
If you use rotisserie chicken, skip the browning step and add it at the end just to warm it through.
The soup gets thicker as it sits and after being refrigerated; add broth or water when reheating.
For perfectly cooked pasta, boil the orzo separately in salted water until al dente, drain, and add it just before serving.
Cover and refrigerate leftovers for up to 4 days, or freeze the soup without the orzo for up to 3 months.
Serve with crusty sourdough bread and a sprinkling of fresh parsley or chives.
