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Creamy Lemon Chicken Orzo Soup

Close-up of a white bowl filled with Creamy Lemon Chicken Orzo Soup, topped with shredded chicken and fresh parsley.
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Make this comforting, bright soup featuring shredded chicken, small orzo pasta, and a rich, tangy lemon broth.

Ingredients

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  • 6 cups chicken broth
  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1 cup orzo pasta
  • 3 cups cooked, shredded chicken breast
  • 1/2 cup heavy cream
  • 1/4 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • Salt and black pepper to taste
  • 2 tablespoons fresh parsley, chopped, for garnish

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. Stir in the dried thyme and oregano. Cook for 1 minute until fragrant.
  3. Pour in the chicken broth and bring the mixture to a boil.
  4. Add the orzo pasta. Reduce heat to a simmer and cook according to package directions, usually 8 to 10 minutes, until the orzo is tender.
  5. Stir in the shredded chicken. Heat through for 2 minutes.
  6. Reduce the heat to low. Slowly whisk in the heavy cream, lemon juice, and lemon zest. Heat gently, but do not allow the soup to boil after adding the cream.
  7. Season with salt and pepper to your taste.
  8. Ladle the soup into bowls and garnish with fresh parsley before serving.

Notes

  • To prevent the cream from curdling, always add it when the soup is at a low simmer, not a rolling boil.
  • You can use rotisserie chicken for quick preparation.
  • If you prefer a thicker soup, add 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water (a slurry) just before adding the cream.

Nutrition

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