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Creamy Lemon Chicken Orzo Soup

A close-up of a steaming white bowl filled with rich, yellow Creamy Lemon Chicken Orzo Soup, topped with chicken pieces and parsley.
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Make this comforting, bright soup featuring tender chicken, orzo pasta, and a rich, lemony broth.

Ingredients

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  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 6 cups low sodium chicken broth
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1 cup orzo pasta
  • 1/2 cup heavy cream (or half-and-half)
  • 1/4 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1/4 cup fresh parsley, chopped
  • Salt and black pepper to taste

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery. Cook until softened, about 5 to 7 minutes.
  2. Add the minced garlic, thyme, and oregano. Cook for 1 minute until fragrant.
  3. Pour in the chicken broth. Bring the mixture to a boil.
  4. Add the cut chicken pieces to the boiling broth. Reduce heat and simmer for 10 minutes, or until the chicken is cooked through.
  5. Stir in the orzo pasta. Cook according to package directions, usually 8 to 10 minutes, until the orzo is tender.
  6. Remove the pot from the heat. Stir in the heavy cream, fresh lemon juice, and lemon zest. Mix well to combine.
  7. Season the soup with salt and pepper to your taste.
  8. Stir in the fresh parsley just before serving.

Notes

  • For a thicker soup, you can mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir this slurry into the simmering soup before adding the cream.
  • If you prefer shredded chicken, cook the breasts whole in the broth, remove them, shred them with two forks, and return them to the pot before adding the cream.
  • Use good quality chicken broth for the best flavor base.

Nutrition

Find it online: https://magazinemeal.com/creamy-lemon-chicken-orzo-soup-recipe/