Description
This Lemony Chicken Orzo Soup is creamy, bright, and nourishing—perfect for cozy nights or when you need a comforting bowl of goodness. Packed with shredded chicken, tender orzo, vegetables, and a touch of citrusy lemon, it’s a satisfying meal in a bowl that balances richness with refreshing zest.
Ingredients
2 cups cooked shredded chicken
3/4 cup orzo pasta
2 medium carrots, diced
2 celery stalks, diced
1/2 medium onion, finely chopped
3 garlic cloves, minced
6 cups chicken broth
1/2 cup heavy cream
2 tablespoons olive oil
1 tablespoon unsalted butter
1 tablespoon lemon zest
3 tablespoons lemon juice (freshly squeezed)
1/4 teaspoon black pepper
Salt to taste
2 tablespoons chopped fresh parsley (for garnish)
Instructions
1. Heat olive oil and butter in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5-6 minutes until softened.
2. Stir in garlic and cook for 1 more minute until fragrant.
3. Pour in chicken broth and bring to a boil. Reduce heat to simmer for 10 minutes.
4. Add orzo to the pot and simmer for 8-10 minutes until tender, stirring occasionally.
5. Stir in shredded chicken and cook for 3-4 minutes until warmed through.
6. Lower heat and stir in the heavy cream, combining gently.
7. Add lemon zest and lemon juice. Season with salt and pepper. Simmer for 2-3 minutes.
8. Garnish with parsley and serve hot.
Notes
To freeze, make the soup without orzo and cook pasta fresh when reheating.
Add extra lemon zest or juice before serving if you prefer stronger citrus notes.
Stir in spinach or kale in the last 2 minutes of cooking for extra greens.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 3
- Sodium: 680
- Fat: 14
- Saturated Fat: 6
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 24
- Fiber: 2
- Protein: 23
- Cholesterol: 75
Keywords: chicken soup, lemon soup, creamy orzo soup