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Creamy Lemon Chicken Orzo Soup Recipe

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★★★★★

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.

Ingredients

Scale

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

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