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Creamy Lemon Chicken Orzo Soup

A close-up of a bowl of Creamy Lemon Chicken Orzo Soup, topped with shredded chicken, carrots, and parsley.
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Make this simple, comforting soup featuring shredded chicken, orzo pasta, and a bright lemon flavor balanced with a creamy base.

Ingredients

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  • 6 cups chicken broth
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 1/2 cup orzo pasta
  • 3 cups cooked, shredded chicken breast
  • 1/2 cup heavy cream or half-and-half
  • 1/4 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1/4 cup fresh parsley, chopped
  • Salt and black pepper to taste

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the onion, carrots, and celery. Cook until softened, about 5 to 7 minutes.
  3. Add the minced garlic and cook for 1 minute more until fragrant.
  4. Pour in the chicken broth and bring the mixture to a boil.
  5. Stir in the orzo pasta. Reduce the heat and simmer for 8 to 10 minutes, or until the orzo is tender.
  6. Stir in the shredded chicken, heavy cream, lemon juice, and lemon zest. Heat through gently; do not boil after adding the cream.
  7. Season the soup with salt and pepper to your preference.
  8. Stir in the fresh parsley just before serving.

Notes

  • For a thicker soup, you can whisk 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the simmering soup before adding the cream.
  • Use rotisserie chicken for quick preparation.
  • If you prefer a tangier soup, add another teaspoon of lemon juice at the end.

Nutrition

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