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Bowl of Lemon Chicken Orzo Soup with fresh herbs and lemon slices

Lemon Chicken Orzo Soup

This creamy and flavorful Lemon Chicken Orzo Soup is the perfect warm dish for busy weeknights, made with simple ingredients and ready in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

Soup Base
  • 1 tablespoon olive oil for sautéing
  • 1 large onion, diced for flavor
  • 2 medium carrots, diced for sweetness
  • 2 stalks celery, diced for crunch
  • 3 cloves garlic, minced adds depth
  • 1 teaspoon dried thyme for seasoning
  • 8 cups chicken broth base of the soup
  • 1 cup orzo pasta adds heartiness
  • 2 cups cooked chicken, shredded adds protein
  • 1 cup heavy cream for creaminess
  • 1 large lemon, juiced and zested for brightness
  • to taste Salt and pepper for seasoning
  • to garnish Fresh parsley for presentation

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat.
  2. Add the diced onion, carrots, and celery, and sauté for about 5 minutes until they begin to soften.
  3. Stir in the minced garlic and dried thyme, cooking for an additional minute.
Cooking
  1. Add the chicken broth to the pot and bring to a gentle boil.
  2. Once boiling, add the orzo pasta and cook according to package instructions, usually around 8-10 minutes.
  3. Stir in the shredded chicken and heavy cream until well combined.
  4. Remove from heat and add the lemon juice and zest. Season with salt and pepper to taste.
Serving
  1. Ladle the soup into bowls and garnish with fresh parsley.

Notes

Use fresh vegetables for the best flavor. Keep an eye on the orzo to prevent it from becoming mushy. Leftovers can be stored in an airtight container in the fridge for up to 3 days.