Description
30-Minute Creamy Lemon Herb Chicken Orzo Soup made with tender chicken, light creamy broth, fresh lemon, and herbs for a quick, balanced dinner.
Ingredients
2 cups cooked chicken, shredded
3/4 cup orzo pasta
2 tbsp olive oil
1 small onion, chopped
2 carrots, diced
2 celery stalks, chopped
3 garlic cloves, minced
6 cups chicken broth
1 cup heavy cream
juice of 1 lemon
1 tsp oregano
1 tsp thyme
salt and pepper
fresh parsley or dill
Instructions
1. Heat olive oil in a large pot over medium heat and cook the onion, carrots, and celery for about 5 minutes until slightly softened
2. Add garlic and stir for about 30 seconds until fragrant, making sure it doesn’t brown
3. Pour in the chicken broth and bring to a gentle simmer, then add the orzo and cook uncovered for 8–10 minutes, stirring occasionally so it doesn’t stick
4. Check the orzo; it should be tender but not too soft, with most of the liquid still present in the pot
5. Add the cooked chicken and let it warm through for 2–3 minutes so it blends into the soup
6. Reduce heat to low, then stir in the cream slowly and mix until the broth becomes slightly creamy
7. Add lemon juice at the end and stir gently, then taste and adjust salt and pepper as needed before serving
Notes
Add the lemon juice at the end to keep the flavor fresh and slightly bright instead of dull
If the soup becomes too thick after sitting, add a little broth or water when reheating and stir to bring it back to the right consistency
Stir the orzo occasionally while cooking to prevent it from sticking to the bottom of the pot
Avoid overcooking the orzo, since it continues to absorb liquid and can make the soup too thick
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Fat: 18g
- Carbohydrates: 35g
- Protein: 28g
Keywords: 30-Minute Creamy Lemon Herb Chicken Orzo Soup