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- 1 tablespoon olive oil - 1 medium onion, finely diced - 2 cloves garlic, minced - 1 carrot, peeled and diced - 1 celery stalk, diced - 1 teaspoon dried thyme - 1 pound (450g) cooked chicken, shredded (using rotisserie chicken is excellent for convenience!) - 6 cups chicken broth (homemade or store-bought) - 1 cup orzo pasta - 1 cup heavy cream - Juice of 1 fresh lemon - Zest of 1 lemon - Salt and pepper, to taste - Fresh parsley, chopped (for garnish) This creamy lemon orzo chicken soup brings warmth and comfort. Each ingredient adds layers of flavor. The olive oil helps start the base. Onion, garlic, carrot, and celery create a perfect mix. They all cook together to build a rich taste. I love using rotisserie chicken for ease. It saves time and adds depth to the soup. Chicken broth, either homemade or store-bought, gives it a hearty feel. Orzo pasta adds a lovely texture that soaks in the broth. Heavy cream makes the soup rich and smooth. The fresh lemon juice and zest brighten every spoonful. Lastly, don’t forget the salt and pepper! They pull everything together. The fresh parsley not only looks nice but adds freshness, too. Gather these ingredients, and you’re ready to create a bowl of joy. {{ingredient_image_2}} 1. First, heat the olive oil in a large pot over medium heat. 2. Once hot, add the finely diced onion. Sauté for about 3-4 minutes. The onion should turn translucent and fragrant. 3. Next, add the minced garlic, diced carrot, and diced celery. Cook for another 2-3 minutes. The veggies should soften a bit. 4. Now, sprinkle the dried thyme over the sautéed vegetables. Mix well to blend the flavors. 1. Add the shredded chicken to the pot. Pour in the chicken broth and stir. 2. Bring the mix to a gentle boil. Once boiling, add the orzo pasta. Cook it according to the package instructions, usually 8-10 minutes. Stir often to prevent sticking. 3. When the orzo is al dente, reduce the heat to low. Slowly stir in the heavy cream, lemon juice, and lemon zest. Mix until combined and warmed through. 1. Season the soup with salt and pepper to taste. 2. Let it simmer for an additional 5 minutes. This step allows the flavors to meld beautifully. 3. Once ready, remove the pot from the heat. Serve the soup hot. Garnish with fresh chopped parsley for a nice touch. - Using homemade vs. store-bought broth: Homemade broth adds a rich depth. It tastes fresher and more vibrant. Store-bought broth can work well but may lack some flavor. If you choose store-bought, look for low-sodium options. This lets you control the salt. - Adjusting the acidity with lemon: The lemon juice brings brightness. Taste the soup before serving. If it feels flat, add more lemon juice for zing. Just a little can make a big difference. - Ensuring orzo is cooked perfectly: Orzo cooks quickly, so keep an eye on it. Stir it often to prevent sticking. Aim for al dente, where it's firm to the bite. This adds texture and helps it hold up in the soup. - Avoiding separation of cream: When adding cream, do it slowly. Stir continuously to blend it well. High heat can cause the cream to separate. Warm the soup on low after adding the cream for a smooth finish. - Presentation styles: Serve the soup in deep bowls. Top with a sprinkle of parsley for color. Add a lemon wedge on the side. This way, guests can add more lemon as they like. - Optional toppings for added flavor: Consider toppings like croutons for crunch. Shredded cheese adds a nice richness. You can also use a drizzle of olive oil for extra flavor. Each topping can enhance the dish in a unique way. Pro Tips Use Rotisserie Chicken: For a quick and easy option, shredded rotisserie chicken adds flavor and saves time in preparation. Customize Your Vegetables: Feel free to add or substitute any vegetables you love, such as spinach or zucchini, to enhance the soup's nutrition. Adjust Creaminess: If you prefer a lighter soup, reduce the amount of heavy cream or replace it with half-and-half or milk. Enhance Flavor with Herbs: Fresh herbs like dill or basil can be added just before serving for an extra burst of flavor and freshness. {{image_4}} You can swap orzo for other grains. Rice works well and cooks nicely. For a gluten-free option, use quinoa or gluten-free pasta. If you want to change the protein, try turkey or tofu. Shredded turkey adds a rich flavor. Tofu gives a nice texture and is great for vegetarians. Want to spice things up? Add cayenne for heat or paprika for depth. These spices will give your soup a new twist. You can also add greens like spinach or kale. They bring color and nutrition to your dish. Just stir them in during the last few minutes of cooking. For a vegetarian version, use vegetable broth instead of chicken broth. It still tastes great and is full of flavor. If you want a different flair, try a Thai-style broth. Use coconut milk and fresh ginger. For Italian vibes, add basil and oregano to your broth. Each choice gives a unique spin on the classic soup. To keep your soup fresh, use airtight containers. Glass or plastic containers work great. Make sure the soup cools down before sealing. This helps avoid moisture buildup, which can spoil the soup. Store the soup in the fridge for up to three days. Label your containers with the date to track freshness. Freezing is an excellent option for longer storage. Allow the soup to cool completely before freezing. Use freezer-safe containers or bags, leaving some space for expansion. The soup can last up to three months in the freezer. When you're ready to eat, thaw it in the fridge overnight for the best results. You can reheat your soup on the stovetop or in the microwave. For the stovetop, heat it over medium-low heat. Stir often to avoid sticking. If using a microwave, place the soup in a microwave-safe bowl. Heat in short bursts, stirring in between. To keep the creaminess, add a splash of cream while reheating. Creamy Lemon Orzo Chicken Soup lasts about 3 to 4 days in the fridge. Store it in an airtight container. To keep the soup fresh, make sure it cools down before putting it away. Yes, you can make this soup ahead of time. It tastes great when reheated. Just cook the orzo separately and add it just before serving. This keeps it from getting too soft. If you need a substitute for heavy cream, try using half-and-half or coconut milk. Both will add creaminess without the extra calories. You can also use Greek yogurt, but stir it in slowly to avoid curdling. Absolutely! You can add any vegetables you like. Spinach, peas, or bell peppers work well. Just make sure to chop them finely so they cook evenly. Adding more veggies boosts the flavor and nutrition. No, this soup is not gluten-free because of the orzo pasta. However, you can use gluten-free orzo or rice for a suitable alternative. Just adjust the cooking time if you switch to rice. This blog post covered the essentials for making a creamy lemon orzo chicken soup. You learned about the ingredients, step-by-step instructions, tips for flavor, variations, and storage. Keeping these details in mind will help you enjoy this dish again and again. Remember, you can customize the soup to fit your taste. With fresh flavors and easy steps, anyone can make this warming meal. Happy cooking!

Creamy Lemon Orzo Chicken Soup

A comforting and creamy soup made with orzo pasta, shredded chicken, and fresh lemon for a bright flavor.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine American
Servings 6
Calories 350 kcal

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, finely diced
  • 2 cloves garlic, minced
  • 1 medium carrot, peeled and diced
  • 1 stalk celery, diced
  • 1 teaspoon dried thyme
  • 1 pound cooked chicken, shredded
  • 6 cups chicken broth
  • 1 cup orzo pasta
  • 1 cup heavy cream
  • 1 unit juice of 1 fresh lemon
  • 1 unit zest of 1 lemon
  • to taste salt and pepper
  • for garnish fresh parsley, chopped

Instructions
 

  • In a large pot, warm the olive oil over medium heat. Once shimmering, add the finely diced onion and sauté for approximately 3-4 minutes, stirring frequently, until the onion turns translucent and fragrant.
  • Next, incorporate the minced garlic, diced carrot, and diced celery into the pot. Sauté for another 2-3 minutes until the vegetables soften slightly.
  • Sprinkle the dried thyme over the sautéed vegetables, mixing well to enhance the flavors.
  • Add the shredded chicken to the pot, followed by pouring in the chicken broth. Stir well and bring the mixture to a gentle boil.
  • Once boiling, add the orzo pasta and cook according to the package instructions, which typically takes about 8-10 minutes. Stir occasionally to prevent sticking.
  • After the orzo is al dente, reduce the heat to low. Slowly stir in the heavy cream, freshly squeezed lemon juice, and lemon zest, mixing until fully combined and warmed through.
  • Season the soup with salt and pepper to taste, then let it simmer for an additional 5 minutes, allowing the flavors to meld beautifully.
  • Once ready, remove the pot from the heat and serve the soup hot, garnished generously with fresh chopped parsley to add a vibrant touch.

Notes

Serve with a lemon wedge and additional parsley for garnish.
Keyword chicken, creamy, lemon, orzo, soup