Creamy Lemon Chicken Orzo Soup

WANT TO SAVE THIS RECIPE?

When comfort food calls but you want something light, zesty, and deeply satisfying, this Creamy Lemon Chicken Orzo Soup hits every note. The combination of velvety broth, tender chicken, bright lemon, and pasta-like orzo makes it perfect for cozy dinners, sick days, or just when you’re craving something warm and fresh.

This soup brings together everything you love about a hearty chicken soup but adds a Mediterranean twist with lemon juice and creamy richness. The orzo adds just the right amount of heartiness without making it overly heavy, and the veggies bring nourishing depth. It’s a bowl of sunshine—perfect year-round.

---

What Kind of Chicken Should I Use for Creamy Lemon Chicken Orzo Soup?

For the most flavor and tenderness, boneless, skinless chicken thighs work beautifully, but if you prefer leaner meat, chicken breasts are a great alternative. You can also use rotisserie chicken for a shortcut—just add it toward the end of cooking to avoid over-drying.

---

Ingredients for the Creamy Lemon Chicken Orzo Soup

• Chicken: Provides the protein base and flavor. You can use freshly cooked or leftover shredded chicken.
• Orzo Pasta: Acts as the starchy backbone of the soup, similar to rice but more delicate.
• Carrots, Celery, and Onion: The holy trinity of soup flavor—adds a savory, aromatic base.
• Garlic: Boosts the flavor with warmth and depth.
• Lemon Juice & Zest: Delivers brightness and a signature tang that lifts the creamy base.
• Chicken Broth: Forms the soup’s flavorful, comforting base.
• Heavy Cream: Makes the broth silky and rich.
• Olive Oil & Butter: Used to sauté the vegetables and build depth.
• Salt, Pepper, and Dried Herbs: Brings balance and enhances all the other ingredients.
• Fresh Parsley or Dill (optional): For garnish and fresh, herby notes.

---

How To Make the Creamy Lemon Chicken Orzo Soup

Step 1: Sauté the Aromatics

In a large Dutch oven or soup pot, heat olive oil and butter over medium heat. Add the diced onions, carrots, and celery. Cook for about 5–6 minutes until the vegetables begin to soften. Stir in the garlic and cook for another minute until fragrant.

Step 2: Cook the Chicken

Add the chicken pieces to the pot, seasoning with salt, pepper, and dried herbs like thyme or Italian seasoning. Sear for a few minutes until the outside of the chicken is no longer pink.

Step 3: Pour in the Broth

Pour in the chicken broth and bring the mixture to a gentle boil. Reduce the heat to a simmer and let the chicken cook through—about 10–12 minutes depending on the size of your pieces.

Step 4: Shred the Chicken

Remove the cooked chicken and shred it using two forks. Return the shredded chicken to the pot.

Step 5: Add the Orzo

Stir in the uncooked orzo and simmer for about 8–10 minutes until tender. Stir occasionally to prevent sticking.

Step 6: Make It Creamy

Lower the heat and stir in the heavy cream. Add fresh lemon juice and zest. Simmer for a few more minutes to let the flavors marry. Taste and adjust seasoning if needed.

Step 7: Garnish and Serve

Top with chopped fresh parsley or dill before serving. Serve warm and enjoy the bright, creamy comfort in every spoonful.

---

How to Serve and Store Creamy Lemon Chicken Orzo Soup

This soup is best served hot, garnished with a sprinkle of fresh parsley or dill and a little extra lemon zest if you love citrusy brightness. Pair it with a crusty piece of bread, garlic toast, or even a light salad for a complete meal. It’s hearty yet light enough to be enjoyed year-round.

To store, allow the soup to cool completely, then transfer it to an airtight container. It will stay fresh in the refrigerator for up to 4 days. Note that the orzo may continue to absorb liquid, so you might want to add a splash of broth when reheating. For freezing, it’s best to freeze the base without the orzo and add it fresh when reheating to avoid mushiness.

---

Frequently Asked Questions

What can I use instead of orzo?

If orzo isn’t available, you can substitute with small pasta shapes like ditalini, pastina, or even rice. Adjust the cooking time accordingly.

Can I make this soup dairy-free?

Yes! Replace the heavy cream with full-fat coconut milk or a dairy-free cream alternative. It will change the flavor slightly but still be delicious.

How can I thicken the soup more?

If you prefer a thicker soup, you can make a quick slurry by mixing a tablespoon of cornstarch with a bit of water and stirring it in during the last few minutes of cooking.

Is it possible to use leftover rotisserie chicken?

Absolutely. Just shred the chicken and add it after the orzo has cooked, letting it heat through in the creamy broth.

Can I prep this soup ahead of time?

Yes, you can make the entire soup ahead, but keep the orzo separate and add it fresh when serving to preserve the ideal texture.

Does it freeze well?

The creamy base and vegetables freeze beautifully. As mentioned earlier, just leave out the orzo before freezing and stir it in when reheating for best results.

---

Want More Soup Ideas with Comforting Flavor?

If you love this Creamy Lemon Chicken Orzo Soup, here are more soul-warming meals you’ll want to try next:

• Creamy Shrimp Chowder for a rich seafood spin.
• Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce with cozy, cheesy pasta goodness.
• Lemon Garlic Butter Chicken Bites with Savory Parmesan Linguine if you crave citrus-meets-savory flavor.
• Crockpot Thai Coconut Chicken Soup for a creamy, spicy bowl with global flair.
• Creamy Parmesan Italian Sausage Soup for something ultra hearty and flavorful.

---

Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest comfort food board so you can find it anytime.

And when you try it, drop a comment below and tell us how it went. Did you use chicken thighs or go with rotisserie? Did you sneak in extra lemon or veggies?

I love hearing how others put their twist on cozy classics. And if you’re looking for more creamy or zesty dinner ideas, check out my daily recipes shared over on Pinterest at Life with Nina.

---

Print