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Creamy Lemon Orzo Chicken Soup

A quick and comforting soup that's perfect for busy days, featuring orzo pasta, chicken, and a creamy lemon base.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup orzo pasta
  • 4 cups chicken broth homemade or store-bought
  • 2 cups cooked chicken, shredded or diced
  • 1 cup heavy cream can be substituted with half-and-half or plant-based milk for a lighter option
  • 1 large lemon, zested and juiced
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • Salt and pepper, to taste
  • Fresh parsley, for garnish adds a pop of green

Method
 

Cooking
  1. Heat a large pot over medium heat. Add a splash of oil, then toss in the onions, carrots, and celery. Sauté for 5-7 minutes until the veggies soften and the onion becomes transparent.
  2. Add the minced garlic and cook for another minute.
  3. Pour in the chicken broth and bring it to a gentle boil.
  4. Stir in the orzo pasta and let it simmer according to the package instructions (usually about 8-10 minutes).
  5. Once the orzo is tender, add the heavy cream, shredded chicken, lemon juice, and zest. Stir it all together and let it simmer for an additional few minutes.
  6. Sprinkle in salt and pepper, adjusting to taste.
  7. Ladle the soup into bowls, garnish with fresh parsley, and serve hot.

Notes

If the soup thickens as it cools, add a splash more broth before serving. Feel free to add extra veggies like spinach or kale for more nutrition.