Description
This Creamy Lemon Orzo Chicken Soup is rich, zesty, and incredibly comforting. Made with tender chicken, vibrant lemon, and silky orzo, it’s the perfect bowl for chilly days or whenever you need a little cozy magic—ready in under 45 minutes!
Ingredients
2 tablespoons olive oil
1 medium yellow onion, diced
3 garlic cloves, minced
2 medium carrots, peeled and diced
2 celery stalks, diced
1 lb boneless, skinless chicken breast or thighs
6 cups low-sodium chicken broth
¾ cup orzo pasta
½ teaspoon dried thyme
½ teaspoon ground turmeric (optional)
Salt and pepper, to taste
1 cup heavy cream or half-and-half
2 large lemons, juiced and zested
Fresh parsley, chopped (for garnish)
Instructions
Heat olive oil in a Dutch oven over medium heat. Sauté onion, carrots, and celery for 5–7 minutes until softened.
Add garlic and cook for another 30 seconds.
Add chicken, broth, thyme, turmeric, salt, and pepper. Bring to a boil, then reduce to a simmer. Cook for 20 minutes.
Remove chicken, shred it with forks, then return it to the pot.
Add orzo and simmer for 10 minutes, until tender.
Turn off heat, stir in cream, lemon juice, and zest. Adjust seasoning.
Garnish with parsley and serve hot.
Notes
Use rotisserie chicken to save time.
Coconut cream can replace dairy for a dairy-free version.
Add spinach or kale for extra nutrients.
Orzo absorbs broth, so add more if needed when reheating.
Store leftovers in the fridge for up to 4 days.
- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: lunch
- Method: Stovetop
- Cuisine: American, Mediterranean-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 360 kcal
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 90 mg