Ingredients

• 2 celery stalks, finely chopped
• 2 medium carrots, peeled and finely chopped
• ½ medium onion, chopped
• 1 tablespoon butter
• 1 tablespoon olive oil
• 3 garlic cloves, minced
• 2 tablespoons all-purpose flour
• 6 cups chicken broth (low-sodium if preferred)
• ¼ teaspoon Italian seasoning
• 1.5 pounds uncooked chicken breasts (or substitute with chicken thighs)
• 1 cup uncooked orzo pasta
• 1 tablespoon fresh lemon juice (adjust to taste)
• 1 tablespoon fresh parsley, chopped
• Salt and pepper to taste

Instructions

1. Sauté the Vegetables
   In a large pot, heat the butter and olive oil over medium-high heat. Add the chopped celery, carrots, and onion. Cook for 5-7 minutes until softened.
2. Add Garlic and Flour
   Stir in the minced garlic and cook for about 30 seconds. Sprinkle in the flour, stirring continuously for another minute.
3. Add Broth and Chicken
   Gradually pour in the chicken broth while stirring to dissolve the flour. Add the Italian seasoning and the chicken breasts. Bring to a boil.
4. Simmer
   Cover the pot with the lid slightly ajar, reduce the heat, and let it simmer for about 15 minutes.
5. Cook the Orzo
   Add the uncooked orzo pasta and continue cooking uncovered for another 10 minutes, stirring occasionally to prevent sticking.
6. Shred the Chicken
   Remove the cooked chicken from the pot, shred or chop it, and return it to the soup.
7. Finish and Serve
   Stir in the lemon juice, chopped parsley, and season with salt and pepper to taste. Adjust lemon juice to preference. Serve hot.

Tips & Notes

• Use an instant-read thermometer to ensure the chicken reaches 165°F for safe consumption.
• If using leftover soup, add more broth when reheating, as the orzo will absorb liquid over time.
• Substitute chicken breasts with chicken thighs for a richer flavor.

Nutrition