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Creamy Lemon Chicken Orzo Soup

A close-up of a white bowl filled with Creamy Lemon Chicken Orzo Soup, topped with fresh parsley and lemon zest.
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A comforting stovetop soup featuring shredded chicken, tender orzo pasta, and a bright, creamy lemon broth.

Ingredients

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  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 6 cups low sodium chicken broth
  • 1 cup water
  • 1 cup orzo pasta
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 2 cups cooked, shredded or cubed chicken breast
  • 1/2 cup heavy cream (or half-and-half)
  • 1/4 cup fresh lemon juice (about 1 large lemon)
  • Zest of 1 lemon
  • 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.
  2. Add the chopped onion, carrots, and celery. Cook until the vegetables soften, about 5 to 7 minutes.
  3. Pour in the chicken broth and water. Bring the mixture to a boil.
  4. Stir in the orzo pasta, thyme, and oregano. Reduce the heat to medium-low and simmer until the orzo is nearly tender, about 8 to 10 minutes. Stir occasionally to prevent sticking.
  5. Add the cooked chicken to the pot and heat through for 2 minutes.
  6. Reduce the heat to low. Slowly stir in the heavy cream, lemon juice, and lemon zest. Heat gently for 2 minutes; do not allow the soup to boil after adding the cream.
  7. Season the soup with salt and pepper to your taste.
  8. Ladle the soup into bowls and garnish each serving with fresh chopped parsley.

Notes

  • For a thicker soup, you can whisk 1 tablespoon of cornstarch with 2 tablespoons of cold water before stirring it into the simmering broth (before adding the cream).
  • If you prefer a tangier soup, add more lemon juice one teaspoon at a time until you reach your desired flavor.
  • You can use leftover rotisserie chicken for quick preparation.

Nutrition

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