Creamy Lemon Chicken Orzo Soup Recipe
This Creamy Lemon Chicken Orzo Soup is a comforting and flavorful dish perfect for any season. Combining tender chicken, vibrant lemon zest and juice, fresh vegetables, and creamy broth enriched with heavy cream, this soup offers a delightful balance of freshness and richness. The small orzo pasta adds satisfying body, making it a hearty bowl that is both nourishing and easy to prepare within 40 minutes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Vegetables
- ¾ cup diced onion (about 1 small onion)
- 1 cup diced carrots (about 2 medium carrots)
- 1 cup diced celery (about 2 ribs)
- 3 cloves garlic, minced
- ¼ cup fresh chopped Italian parsley (15 grams)
Proteins
- 1 ½ lbs boneless skinless chicken breasts (680 grams)
Liquids and Broth
- 8 cups low-sodium chicken broth (2 liters)
- 1/3 cup heavy cream, slightly warmed (80 ml)
- 1 lemon, juice and zest
Fats and Oils
- 1 ½ tablespoons butter (20 grams)
- 1 ½ tablespoons olive oil
Seasonings and Others
- 2 teaspoons chicken bouillon paste
- ½ teaspoon Italian seasoning
- ¼ teaspoon dried thyme
- ¼ teaspoon dried rosemary
- 1 cup dry orzo pasta (200 grams)
- Salt and pepper, to taste
Instructions
- Sauté Veggies: Heat the olive oil and butter in a large pot over medium heat until melted. Add the diced onions, carrots, and celery, sautéing for several minutes until the vegetables are softened. Add the minced garlic and cook for an additional 30 seconds to release its aroma.
- Add Chicken and Broth: Place the boneless skinless chicken breasts into the pot along with Italian seasoning, dried thyme, dried rosemary, and chicken broth. Bring the mixture to a boil, then reduce heat and simmer for 10 minutes or until the chicken reaches an internal temperature of 160°F (71°C).
- Chop Chicken: Remove the cooked chicken breasts from the pot and transfer to a plate. Cover with aluminum foil and let rest while you continue cooking. Once rested, chop the chicken into bite-sized pieces.
- Cook Orzo: Stir the dry orzo pasta into the simmering soup and cook for 8 minutes, stirring occasionally, until the orzo is tender but still al dente.
- Finish Soup: Lower the heat to low and stir in the lemon juice, lemon zest, warmed heavy cream, and chopped parsley. Return the chopped chicken to the pot, then season the soup generously with salt and pepper to taste. Adjust seasoning or add more bouillon paste if desired. Serve warm.
Notes
- Use low-sodium chicken broth to control the saltiness of the soup.
- Warming the heavy cream slightly before adding prevents curdling in the hot soup.
- Check the doneness of chicken with a meat thermometer to ensure food safety.
- For a dairy-free version, substitute heavy cream with coconut cream or omit it.
- Fresh herbs like parsley brighten the flavor; avoid adding too early to preserve freshness.
- Orzo cooks quickly—monitor to avoid overcooking and becoming mushy.
