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Creamy Lemon Chicken Orzo Soup is shown in a comforting bowl with visible chicken, orzo pasta, and a bright lemon garnish, highlighting the dish's fresh and flavorful ingredients.

Creamy Lemon Chicken Orzo Soup

This Creamy Lemon Chicken Orzo Soup is a comforting and flavorful dish, perfect for a chilly day. The bright lemon flavor cuts through the richness of the creamy broth, creating a delightful balance that's easy to make and sure to please.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6
Course: Main Course
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 pounds boneless, skinless chicken breasts or thighs
  • 1 cup orzo pasta
  • 8 cups chicken broth
  • 2-3 lemons, for juice and zest
  • 1 cup heavy cream
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • Salt to taste
  • Pepper to taste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • Pinch of red pepper flakes optional
  • Fresh parsley, for garnish

Equipment

  • Large pot or Dutch oven
  • Cutting board
  • Chef's knife
  • Measuring cups and spoons
  • Lemon zester
  • Lemon juicer
  • Two forks (for shredding chicken)
  • Ladle

Method
 

  1. Heat olive oil and butter in a large pot or Dutch oven over medium heat.
  2. Add diced onion, carrots, and celery and sauté for 5-7 minutes, or until softened.
  3. Add minced garlic, dried thyme, dried oregano, and red pepper flakes (if using) and cook for another minute, until fragrant.
  4. Pour in the chicken broth and bring to a boil.
  5. Add the chicken breasts or thighs, reduce heat to a simmer, cover, and cook for 15-20 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C).
  6. Remove the chicken from the pot and set aside to cool slightly.
  7. Shred the chicken with two forks.
  8. Add the orzo pasta to the pot and cook for 8-10 minutes, or until tender but slightly firm.
  9. Stir in the lemon juice and lemon zest. Start with the juice of 2 lemons and the zest of one, then taste and adjust as needed.
  10. Reduce the heat to low and stir in the heavy cream and shredded chicken. Heat through gently, being careful not to boil the soup.
  11. Season with salt and pepper to taste.
  12. Garnish with fresh parsley and serve immediately.

Notes

For richer flavor, brown the chicken before adding it to the broth. You can also use bone-in chicken thighs or a whole chicken for extra flavor. This soup is great for making ahead of time – the flavors meld together beautifully. Store leftovers in an airtight container in the refrigerator for up to 3 days. If the soup becomes too thick upon reheating, add a little extra chicken broth.