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Creamy Lemon Chicken Orzo Soup

A close-up of a white bowl filled with rich Creamy Lemon Chicken Orzo Soup topped with shredded chicken.
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Make this comforting, bright soup featuring shredded chicken, small orzo pasta, and a rich, tangy lemon broth.

Ingredients

Scale
  • 6 cups chicken broth
  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1 cup orzo pasta
  • 3 cups cooked, shredded chicken breast
  • 1/2 cup heavy cream
  • 1/4 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • Salt and black pepper to taste
  • 2 tablespoons fresh parsley, chopped, for garnish

Instructions

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

Notes

  • To prevent the cream from curdling, make sure the soup is simmering gently, not boiling, when you add the cream and lemon juice.
  • You can use rotisserie chicken for quick preparation.
  • For a thicker soup, add 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water to the simmering broth before adding the orzo.

Nutrition

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