Creamy Lemon Chicken Orzo Soup Recipe

Introduction

This Creamy Lemon Chicken Orzo Soup is a comforting and bright dish perfect for any season. Tender chicken, fresh vegetables, and a hint of lemon combine with creamy broth and orzo pasta to create a satisfying meal that’s easy to make.

Ingredients

• 1 1/2 tablespoons butter (20 grams)
• 1 ½ tablespoons olive oil
• ¾ cup onion, diced (about 1 small onion)
• 1 cup carrots, diced (about 2 medium carrots)
• 1 cup celery, diced (about 2 ribs)
• 3 cloves garlic, minced
• 8 cups low-sodium chicken broth (2 liters)
• 1 ½ lbs boneless skinless chicken breasts (680 grams)
• 2 teaspoons chicken bouillon paste
• ½ teaspoon Italian seasoning
• ¼ teaspoon dried thyme
• ¼ teaspoon dried rosemary
• 1 cup dry orzo pasta (200 grams)
• 1 lemon, juice and zest
• ⅓ cup heavy cream, slightly warmed (80 ml)
• Salt and pepper, to taste
• ¼ cup fresh chopped parsley, Italian (15 grams)

Instructions

1. Step 1: Heat butter and olive oil in a large pot over medium heat. Add diced onions, carrots, and celery, sautéing for several minutes until the vegetables are softened. Stir in minced garlic and cook for 30 seconds.
2. Step 2: Add chicken breasts, Italian seasoning, thyme, rosemary, chicken broth, and chicken bouillon paste to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes or until the chicken reaches an internal temperature of 160°F (71°C).
3. Step 3: Remove the chicken from the pot and place it on a plate. Cover loosely with foil and let it rest while you continue cooking.
4. Step 4: Stir the orzo pasta into the simmering broth and cook for about 8 minutes, stirring occasionally, until the orzo is tender.
5. Step 5: Reduce heat to low, then stir in lemon juice, lemon zest, warmed heavy cream, and chopped parsley. Season the soup with salt and pepper to taste. Chop the rested chicken into bite-sized pieces and return it to the pot. Adjust seasoning if needed before serving.

Tips & Variations

• For a lighter version, substitute half-and-half or whole milk for the heavy cream.
• If you prefer, use shredded cooked rotisserie chicken instead of cooking the breasts in the broth.
• Adding a pinch of crushed red pepper flakes can give the soup a subtle kick.
• Use fresh herbs like thyme or rosemary if available for brighter flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. For longer storage, freeze the soup (without cream) for up to 2 months and add the cream when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different pasta instead of orzo?

Yes, small-shaped pasta like ditalini or pastina work well as substitutes. Just adjust cooking times accordingly to avoid overcooking.

How can I make this soup dairy-free?

Omit the heavy cream or replace it with a coconut milk or cashew cream alternative to keep the soup creamy without dairy.

Creamy Lemon Chicken Orzo Soup Recipe

Print Recipe

★★★★★

4.4 from 73 reviews

This creamy lemon chicken orzo soup is a comforting and flavorful dish featuring tender chicken, sautéed vegetables, and tender orzo pasta in a zesty, creamy broth infused with fresh lemon juice and herbs. Perfect for a cozy meal any time of year, it combines classic Mediterranean flavors with a rich, velvety texture.

• Author: Mia
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Low Salt

Ingredients

Scale 1x2x3x

Vegetables & Aromatics

• 1 ½ Tablespoons olive oil
• 1 ½ Tablespoons butter (20 grams)
• ¾ cup onion, diced (about 1 small onion)
• 1 cup carrots, diced (about 2 medium carrots)
• 1 cup celery, diced (about 2 ribs)
• 3 cloves garlic, minced

Soup Base & Seasonings

• 8 cups low-sodium chicken broth (2 liters)
• 2 teaspoons chicken bouillon paste
• ½ teaspoon Italian seasoning
• ¼ teaspoon dried thyme
• ¼ teaspoon dried rosemary
• salt and pepper, to taste

Protein & Pasta

• 1 ½ lbs boneless skinless chicken breasts (680 grams)
• 1 cup dry orzo pasta (200 grams)

Finishing Ingredients

• 1 lemon, juice and zest
• ⅓ cup heavy cream, slightly warmed (80 ml)
• ¼ cup fresh chopped Italian parsley (15 grams)

Instructions

1. Sauté Veggies: Heat the olive oil and butter together in a large pot over medium heat until melted. Add the diced onions, carrots, and celery, then sauté the vegetables for several minutes until they soften. Add the minced garlic and cook for an additional 30 seconds until fragrant.
2. Add Chicken and Broth: Stir in the boneless skinless chicken breasts, Italian seasoning, dried thyme, dried rosemary, chicken bouillon paste, and chicken broth. Bring the mixture to a boil, then reduce the heat and simmer gently for about 10 minutes, or until the chicken reaches an internal temperature of 160°F (71°C).
3. Chop Chicken: Remove the cooked chicken breasts from the pot and place them on a plate. Cover loosely with aluminum foil and let them rest for a few minutes before chopping into bite-sized pieces.
4. Cook Orzo: Stir the dry orzo pasta into the simmering broth. Continue cooking for about 8 minutes, stirring occasionally, until the orzo is tender but not mushy.
5. Finish Soup: Lower the heat to low and stir in the lemon juice, lemon zest, and slightly warmed heavy cream. Add the chopped fresh parsley and season the soup generously with salt and pepper to taste. Return the chopped chicken to the pot and stir to combine. Taste the soup and adjust seasonings or add more bouillon paste if desired.

Notes

• Use low-sodium chicken broth and adjust the salt accordingly to keep the soup balanced.
• Slightly warming the heavy cream before adding prevents curdling and helps it blend smoothly into the soup.
• For a lighter version, substitute heavy cream with half-and-half or milk, but the texture will be less rich.
• If you prefer, shredded chicken can be used instead of chopped pieces for a different texture.
• Orzo can be replaced with other small pasta types like acini di pepe or ditalini.
• This soup can be stored in the refrigerator for up to 3 days; reheat gently to avoid breaking the cream.

Keywords: lemon chicken soup, creamy chicken soup, orzo soup, easy chicken soup, Mediterranean soup, lemon orzo chicken