Go Back
For this cozy dish, you will need some key ingredients. Here’s the list: - 1 pound boneless, skinless chicken breasts - 1 cup orzo pasta - 1 medium onion, diced - 2 cloves garlic, minced - 3 medium carrots, diced - 2 celery stalks, diced - 6 cups chicken broth - 1 cup heavy cream - 1 lemon (zest and juice) - 2 tablespoons olive oil - Salt and pepper to taste - Fresh parsley, chopped (for garnish) Each ingredient adds a special flavor. The chicken gives a hearty base. The orzo adds a nice texture. The lemon brings brightness to the soup. While the key ingredients shine, consider these optional ones. They can take your soup to the next level: - 1 teaspoon dried thyme - 1 teaspoon dried oregano - 1 cup spinach or kale, chopped - A pinch of red pepper flakes for heat These additions can make the soup even more delicious. Herbs add depth, while greens bring nutrition. Understanding nutritional information helps you enjoy this dish wisely. Here’s a quick look: - Calories: Approximately 400 per serving - Protein: About 25 grams - Carbohydrates: Around 35 grams - Fat: Roughly 20 grams This soup is filling and gives energy. It’s perfect for lunch or dinner. Plus, it offers a good mix of protein and carbs. Enjoy this comforting bowl of Creamy Lemon Chicken Orzo Soup, knowing it’s both tasty and nourishing. For the complete recipe, check the Full Recipe section! To start, gather all your ingredients to make cooking easy. You need: - 1 pound boneless, skinless chicken breasts - 1 cup orzo pasta - 1 medium onion, diced - 2 cloves garlic, minced - 3 medium carrots, diced - 2 celery stalks, diced - 6 cups chicken broth - 1 cup heavy cream - 1 lemon (zest and juice) - 2 tablespoons olive oil - Salt and pepper to taste - Fresh parsley, chopped (for garnish) Next, chop your onion, carrots, and celery. Dice them small for even cooking. Mince the garlic finely. This prep helps the soup taste great. In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery. Sauté for about 5 minutes. You want the veggies to soften but not brown. Then, add the minced garlic. Cook for just one minute more, stirring to prevent burning. Now, add the chicken breasts. Season them with salt and pepper. Pour in the chicken broth and bring it to a boil. Once boiling, reduce the heat to low. Cover the pot and let it simmer for 15 to 20 minutes. You know the chicken is done when it’s cooked through. After the chicken is cooked, take it out and let it cool slightly. Now, add the orzo to the broth. Cook it according to the package instructions, which is usually about 8 to 10 minutes. While the orzo cooks, shred the chicken into bite-sized pieces using two forks. When the orzo is ready, stir in the heavy cream, lemon zest, and lemon juice. Then, add the shredded chicken back to the pot. Give it a good stir. Taste your soup and adjust the seasoning with salt and pepper, if needed. Simmer for another 2 to 3 minutes to heat everything through. Now your creamy lemon chicken orzo soup is ready! Serve it hot, and don’t forget to garnish with fresh parsley. Enjoy this cozy dish that warms the soul. You can find the full recipe above for a detailed guide. To get that rich, creamy texture, use heavy cream. It thickens the soup well. Stir in the cream after cooking the orzo. This step keeps the cream from curdling. You can also add more lemon juice for a zesty kick. The lemon brightens the flavors and works well with the cream. Start by sautéing your veggies first. It brings out their flavors. Use medium heat for cooking the chicken. This way, it cooks evenly and stays juicy. When you add the orzo, make sure to stir it often. This prevents it from sticking to the pot. Follow the cooking time on the package for best results. Overcooked orzo turns mushy. Avoid adding the heavy cream too early. It can curdle and ruin the soup. Don’t skip seasoning the chicken. Salt and pepper are key. They enhance the overall taste. Also, be careful not to overcook the orzo. It should be al dente, or firm to the bite. Check the soup's flavor before serving. Adjust the salt and pepper as needed. For more guidance, refer to the Full Recipe. {{image_2}} You can easily make this soup gluten-free. Simply swap orzo for gluten-free pasta. Look for rice-based or quinoa-based options. These pasta types cook well and blend nicely. Always check the package for cooking time. To make a vegetarian version, skip the chicken. Use a mix of mushrooms and chickpeas instead. These add texture and protein. For a vegan option, replace heavy cream with coconut milk. It gives a creamy feel. Use vegetable broth in place of chicken broth. Want to enhance the flavor? Try adding fresh herbs like thyme or dill. A splash of white wine adds depth too. For heat, add red pepper flakes. If you enjoy a tangy twist, stir in capers or olives. Each choice makes your soup unique and tasty. For the complete recipe, check the Full Recipe section. To keep your creamy lemon chicken orzo soup fresh, cool it down first. Place it in an airtight container. You can store it in the fridge for up to three days. If you notice any off smells or colors, it’s best to toss it out. Always check before serving. Freezing is a great way to keep your soup for longer. To freeze, let the soup cool completely. Then, pour it into freezer-safe bags or containers. Leave some space at the top for expansion. You can freeze it for up to three months. Label the bags with the date to keep track. When it’s time to enjoy your soup again, thaw it overnight in the fridge if frozen. Reheat it on the stove over low heat. Stir often to keep it from sticking. If it seems too thick, add a splash of chicken broth or water. Heat just until warm, and enjoy the cozy flavors again! For the full recipe, check out the details above. Yes, you can use frozen chicken breasts. Just remember to cook them longer. Cook the chicken until it reaches 165°F. This ensures it is safe to eat. Thawing the chicken first can help it cook evenly. You can also add the frozen chicken to the pot directly. Just make sure to check it for doneness. To make fewer servings, cut the ingredients in half. Use ½ pound of chicken and ½ cup of orzo. You can adjust the broth and cream too. This way, you still keep the same great flavor. Make sure to keep the cooking times similar. Monitor closely to avoid overcooking. This soup pairs well with crusty bread or a fresh salad. A simple green salad balances the creamy soup well. You might also enjoy it with garlic bread. The flavors complement each other nicely. Adding a sprinkle of cheese on top can enhance the dish too. In this blog post, we explored how to create a delicious Creamy Lemon Chicken Orzo Soup. We covered key ingredients, preparation steps, cooking processes, and final touches. I shared helpful tips to get the perfect creamy texture and avoid common mistakes. You learned about different variations, storage methods, and answers to frequently asked questions. In conclusion, making this soup is easy and fun. Experiment with flavors and enjoy each bowl as a comforting meal. Happy cooking!

Creamy Lemon Chicken Orzo Soup

Warm up with a bowl of creamy lemon chicken orzo soup that's sure to delight your taste buds! This easy recipe combines tender chicken, zesty lemon, and comforting orzo pasta in a rich, velvety broth. Perfect for cozy nights or a quick family meal, discover how to make this delicious dish step by step. Click through to explore the full recipe and bring a burst of flavor to your dinner table!
Print Recipe Pin Recipe

Ingredients
  

1 pound boneless, skinless chicken breasts

1 cup orzo pasta

1 medium onion, diced

2 cloves garlic, minced

3 medium carrots, diced

2 celery stalks, diced

6 cups chicken broth

1 cup heavy cream

1 lemon (zest and juice)

2 tablespoons olive oil

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery, and sauté for about 5 minutes or until the vegetables begin to soften.

    Add the garlic and cook for an additional minute, stirring frequently to avoid burning.

      Add the chicken breasts to the pot, season with salt and pepper, and pour in the chicken broth. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 15-20 minutes, or until the chicken is cooked through.

        Remove the chicken from the pot and set aside to cool slightly. Add the orzo to the broth and cook according to package instructions (usually around 8-10 minutes).

          While the orzo cooks, shred the chicken into bite-sized pieces using two forks.

            Once the orzo is cooked, stir in the heavy cream, lemon zest, and lemon juice. Then add the shredded chicken back to the pot and stir well.

              Taste and adjust the seasoning with salt and pepper if necessary. Simmer for an additional 2-3 minutes to heat through.

                Serve hot, garnished with chopped fresh parsley.

                  Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 6