Description
This Creamy Lemon Chicken Orzo Soup is a comforting and flavorful dish combining tender chicken, nutritious vegetables, and delicate orzo pasta in a creamy, zesty broth. Enhanced with fresh lemon juice and zest, it brings a bright, refreshing twist to traditional chicken soup, perfect for a hearty lunch or cozy dinner.
Ingredients
Scale
Protein
- 1 lb boneless skinless chicken thighs or breasts
Vegetables
- 2 carrots, sliced
- 2 celery stalks, diced
- 1 small onion, diced
- 3 garlic cloves, minced
Grains
- 1 cup uncooked orzo pasta
Liquids & Dairy
- 6 cups chicken broth
- 1 cup heavy cream
Flavorings & Oils
- 1 lemon, zested and juiced
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 teaspoon dried thyme or Italian seasoning
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley or dill (optional)
Instructions
- Sauté the vegetables: In a large pot, heat the olive oil and butter over medium heat. Add the diced onion, sliced carrots, and diced celery. Cook for 5 to 6 minutes until the vegetables soften. Add the minced garlic and sauté for an additional 1 minute until fragrant.
- Cook the chicken: Add the chicken pieces to the pot. Season with salt, pepper, and dried thyme or Italian seasoning. Cook the chicken until the outside is no longer pink, about 5 to 7 minutes.
- Add broth and simmer: Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to a simmer and cook for 10 to 12 minutes, or until the chicken is fully cooked through.
- Shred the chicken: Remove the chicken pieces from the pot and shred them using two forks. Return the shredded chicken back to the pot.
- Cook the orzo: Stir in the uncooked orzo pasta. Cook for 8 to 10 minutes, stirring occasionally to prevent sticking, until the orzo is tender.
- Add cream and lemon: Lower the heat and stir in the heavy cream, lemon juice, and lemon zest. Let the soup simmer gently for a few more minutes to blend the flavors. Taste and adjust seasoning with salt and pepper as needed.
- Garnish and serve: Ladle the soup into bowls and garnish with chopped fresh parsley or dill if desired. Serve hot alongside fresh bread or a side salad for a complete meal.
Notes
- Use either chicken thighs or breasts depending on preference; thighs offer more tenderness and flavor, while breasts are leaner.
- If you prefer a lighter soup, substitute heavy cream with half-and-half or whole milk, but the soup may be less creamy.
- For gluten-free diet, substitute the orzo with gluten-free pasta or rice.
- To save time, use pre-cooked rotisserie chicken shredded and skip the cooking step for chicken.
- Adjust lemon juice and zest quantity to taste for more or less brightness.
- This soup leftovers keep well in the refrigerator for up to 3 days and reheats nicely.
