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
- In a large pan, fry the chicken in olive oil until the chicken is fully cooked. Season with salt and pepper to taste.
- 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.
- 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.
- 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.