Why You’ll Love This Recipe
This soup is everything you love about chicken soup, elevated with a creamy, lemony twist that adds vibrancy and freshness to every spoonful. The orzo pasta gives the soup body, while the chicken makes it filling enough for a full meal. It’s easy to make in under an hour, uses simple ingredients, and reheats beautifully forCreamy Lemon Orzo Chicken Soup is a bright, comforting twist on classic chicken soup. Featuring tender shredded chicken, silky orzo pasta, and a creamy broth infused with zesty lemon and herbs, this soup is the perfect balance of hearty and refreshing. It’s a one-pot wonder that feels indulgent yet light—ideal for chilly evenings, rainy days, or when you need a cozy, nourishing meal. leftovers. Whether you’re feeling under the weather or just want something cozy and delicious, this soup delivers comfort and flavor in every bite.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
olive oil
onion (chopped)
carrots (sliced)
celery (chopped)
garlic (minced)
chicken broth or stock
boneless, skinless chicken breasts or thighs
orzo pasta
lemon juice (freshly squeezed)
lemon zest
heavy cream or half-and-half
salt
black pepper
dried or fresh thyme
optional: baby spinach, parsley, or dill for garnish
Directions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5–7 minutes until vegetables are softened.
- Stir in garlic and thyme, and cook for 1 minute until fragrant.
- Add chicken broth and bring to a simmer. Add the chicken breasts or thighs and cook for 15–20 minutes, or until fully cooked.
- Remove the chicken and shred with two forks, then return it to the pot.
- Stir in the orzo and simmer for another 10 minutes, or until the pasta is tender.
- Reduce heat to low and stir in lemon juice, lemon zest, and cream. Simmer gently for 3–5 minutes—do not boil.
- Season with salt and pepper to taste. Add baby spinach or herbs if using, and stir until wilted.
- Serve hot, garnished with fresh herbs and extra lemon zest if desired.
Servings and timing
This recipe serves 4–6 and takes about 15 minutes to prep and 30–35 minutes to cook. Total time: approximately 45–50 minutes.
Variations
- Make it dairy-free: Use coconut milk or omit the cream for a lighter broth.
- Add more greens: Kale, chard, or arugula can be stirred in at the end.
- Use rotisserie chicken: Save time by adding pre-cooked shredded chicken.
- Add chickpeas: For extra protein and texture, stir in canned chickpeas with the orzo.
- Spice it up: Add a pinch of red pepper flakes or cracked black pepper for warmth.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave. If the orzo absorbs too much liquid, add a splash of broth or water when reheating. This soup can be frozen, though the orzo may soften more upon thawing. For best results, freeze before adding orzo and cream, then add them fresh when reheating.
FAQs
Can I use rice instead of orzo?
Yes, you can substitute with white rice, brown rice, or even quinoa—just adjust the cooking time accordingly.
Can I use pre-cooked chicken?
Absolutely. Add it after the orzo is cooked and let it warm through before adding the lemon and cream.
Is this soup gluten-free?
Use gluten-free orzo or substitute with rice or gluten-free pasta to make it gluten-free.
How much lemon should I add?
Start with the juice of 1 lemon and adjust to taste. Add more zest for extra brightness.
Can I use milk instead of cream?
Yes, but the soup will be less rich. Whole milk or half-and-half works best as a lighter option.
What herbs work best?
Thyme, parsley, dill, or basil all pair well with the lemon and chicken.
Can I make this soup ahead of time?
Yes, but consider cooking the orzo separately and adding it when serving to avoid sogginess.
Can I add more vegetables?
Definitely! Mushrooms, zucchini, or peas make great additions.
What if I don’t have orzo?
Any small pasta like ditalini, couscous, or even broken spaghetti will work in a pinch.
Can I make this in a slow cooker?
Yes—add everything except orzo, lemon, and cream to the slow cooker. Cook on low for 6–7 hours, then stir in cooked orzo, lemon, and cream just before serving.
Conclusion
Creamy Lemon Orzo Chicken Soup is a comforting yet refreshing take on traditional chicken soup. With its creamy texture, citrusy brightness, and tender bites of orzo and chicken, it’s a bowl of pure comfort that’s perfect for any season. Easy to make and endlessly adaptable, it’s sure to become a go-to favorite whenever you’re craving something warm, flavorful, and nourishing.
PrintCreamy Lemon Orzo Chicken Soup
Creamy Lemon Orzo Chicken Soup is a cozy, refreshing twist on classic chicken soup, combining tender shredded chicken, creamy broth, zesty lemon, and delicate orzo pasta. It’s the perfect balance of hearty and light—ideal for chilly nights or when you need a nourishing bowl of comfort.
- Prep Time: 15 minutes
- Cook Time: 30–35 minutes
- Total Time: 45–50 minutes
- Yield: 4–6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
- 1 tbsp olive oil
- 1 onion, chopped
- 2 carrots, sliced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 6 cups chicken broth or stock
- 1 lb boneless, skinless chicken breasts or thighs
- 3/4 cup orzo pasta
- 1 lemon, zested and juiced
- 1/2 cup heavy cream or half-and-half
- 1/2 tsp dried thyme (or 1 tsp fresh)
- Salt and black pepper, to taste
- Optional: 2 cups baby spinach or fresh parsley or dill for garnish
Instructions
Heat olive oil in a large pot over medium heat. Sauté onion, carrots, and celery for 5–7 minutes until softened.
- Add garlic and thyme; cook for 1 minute until fragrant.
- Pour in chicken broth and bring to a simmer. Add chicken and cook for 15–20 minutes, until fully cooked.
- Remove chicken, shred it with two forks, and return it to the pot.
- Add orzo and simmer for 10 minutes, or until pasta is tender.
- Lower heat and stir in lemon juice, zest, and cream. Simmer gently for 3–5 minutes (do not boil).
- Season with salt and pepper to taste. Stir in spinach or fresh herbs until wilted, if using.
- Serve hot, garnished with extra lemon zest or herbs if desired.
Notes
- To make dairy-free, use coconut milk or skip the cream.
- For meal prep, cook orzo separately and add just before serving to avoid sogginess.
- Use rotisserie or leftover chicken to save time—add it after the orzo is cooked.
- For extra brightness, add more lemon juice or zest to taste before serving.
Nutrition
- Serving Size: 1 bowl
- Calories: 370
- Sugar: 4g
- Sodium: 820mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 85mg
