Time: 45 min | Yields: 3

This is a very good soup.  It will remind you of a chicken and rice soup but with bright orzo and a distinct lemon flavor.  If you would like a less intense lemon flavor, add only half of the lemon that we used.


1/2 pound boneless skinless chicken breast, cubed
1/4 cup flour
3 tablespoons butter
2 14.5 ounce cans of chicken broth
1/3 cup lemon juice
zest from one lemon
1/2 cup lemon garlic orzo pasta
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
salt and pepper


  1. In a large pan, fry the chicken in olive oil until the chicken is fully cooked.  Season with salt and pepper to taste.
  2. In a large bowl, stir the chicken broth, lemon juice and lemon zest together.  In a large saucepan, make a roux by melting the three tablespoons butter, on medium heat, and then stirring 1/4 cup flour into the butter until combined. Slowly add the chicken broth mixture to the roux.
  3. Once all of the broth mixture is added to the roux, turn up the heat to medium high to boil the soup mixture.  Once the soup has boiled, add the 1/2 cup lemon garlic orzo pasta and turn the heat to medium low and cook for fifteen minutes, or until the pasta is tender.
  4. Add 1/4 teaspoon garlic powder and 1/4 teaspoon onion powder.  Salt and pepper to taste if needed.  Garnish with curly leaf parsley and serve warm.

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