Description
Creamy Lemon Chicken Orzo Soup is the perfect balance of cozy and bright. With tender chicken, vegetables, and orzo pasta in a silky lemon-kissed broth, it’s hearty enough for a full meal but light enough to enjoy any day of the week. Comforting, nourishing, and ready in just 40 minutes, this soup is a family favorite for chilly nights and busy weeknights alike.
Ingredients
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1½ tbsp butter
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1½ tbsp olive oil
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1 small onion, diced (¾ cup)
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2 medium carrots, diced (1 cup)
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2 ribs of celery, diced (1 cup)
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3 cloves garlic, minced
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8 cups low-sodium chicken broth
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1½ lbs boneless, skinless chicken breasts
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2 tsp chicken bouillon paste
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½ tsp Italian seasoning
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¼ tsp dried thyme
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¼ tsp dried rosemary
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1 cup dry orzo pasta
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Juice and zest of 1 lemon
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⅓ cup slightly warmed heavy cream
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Salt and pepper, to taste
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¼ cup fresh chopped Italian parsley
Instructions
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Heat butter and olive oil in a large pot over medium heat.
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Add onion, carrots, and celery. Sauté for 5–6 minutes until softened.
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Stir in garlic; cook for 30 seconds.
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Add chicken breasts, broth, bouillon, and seasonings. Bring to a boil, then reduce to a simmer. Cook 10 minutes or until chicken is done.
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Remove chicken, cover with foil, and let rest.
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Stir in orzo and cook for 8 minutes, stirring occasionally.
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Chop chicken into bite-sized pieces and return to pot.
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Stir in lemon juice, zest, warmed cream, and parsley.
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Taste, adjust seasoning, and serve hot.
Notes
Warm cream before adding to prevent curdling.
Add extra broth if the soup thickens too much.
For extra creaminess, stir in a spoonful of cream cheese at the end.
To make it dairy-free, use coconut milk instead of cream.
Freeze without cream and orzo for the best texture—add them fresh when reheating.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American