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For this creamy lemon orzo chicken soup, you need the following ingredients: - 1 tablespoon olive oil - 1 medium onion, diced - 2 cloves garlic, minced - 1 carrot, diced - 1 celery stalk, diced - 1 teaspoon dried thyme - 1 lb (450g) cooked chicken, shredded (rotisserie chicken works great!) - 6 cups chicken broth - 1 cup orzo pasta - 1 cup heavy cream - Juice of 1 lemon - Zest of 1 lemon - Salt and pepper to taste - Fresh parsley, chopped (for garnish) You can easily swap ingredients in this soup. Here are some options: - Use canola or avocado oil instead of olive oil. - If you don’t have fresh chicken, rotisserie chicken is a great choice. - For a lighter soup, replace heavy cream with half-and-half or coconut milk. - If you lack orzo, use rice or another small pasta. - Fresh herbs like dill or basil can replace thyme for a different flavor. This soup is quite flexible for various diets: - To make it gluten-free, swap regular orzo for gluten-free orzo. - If you follow a dairy-free diet, substitute heavy cream with coconut cream or almond milk. - The soup is high in protein from the chicken, making it filling and satisfying. - For a vegetarian version, replace chicken with chickpeas or lentils. By keeping these substitutions and dietary options in mind, you can enjoy this creamy lemon orzo chicken soup tailored to your needs! {{ingredient_image_1}} To start, gather all your ingredients. You need olive oil, onion, garlic, carrot, celery, thyme, chicken, broth, orzo, heavy cream, lemon juice, lemon zest, salt, and pepper. Dice the onion, carrot, and celery. Mince the garlic. Shred the chicken if you haven't done so. This makes everything ready for cooking. 1. Heat a large pot on medium heat and add the olive oil. 2. Add the diced onion and cook for about 3-4 minutes. The onion should be soft and clear. 3. Next, stir in the minced garlic, diced carrot, and diced celery. Cook for 2-3 minutes. The veggies should feel tender. 4. Now, sprinkle in the dried thyme and mix it all well. 5. Add the shredded chicken and pour in the chicken broth. Bring it to a gentle boil. 6. Once it is boiling, add the orzo pasta. Cook it according to the package, usually 8-10 minutes. Stir it from time to time. 7. Lower the heat and add the heavy cream, lemon juice, and lemon zest. Mix it all together until heated through. 8. Season with salt and pepper to taste. Let it simmer for another 5 minutes. This helps all the flavors mix well. 9. Finally, take it off the heat and serve hot. Don’t forget to sprinkle fresh parsley on top. To get the best texture, watch the orzo closely while cooking. If it cooks too long, it can get mushy. Stir gently to keep it from sticking. When you add the heavy cream, do it slowly. This helps it blend into the soup smoothly. If you want it creamier, you can add more cream. Always taste before serving. Adjust the salt and pepper as needed to make it just right! When making creamy lemon orzo chicken soup, some mistakes can ruin your dish. Overcooking the orzo is a common error. It can turn mushy and lose its nice bite. Always follow the package instructions for cooking time. Another mistake is skipping the sauté step. This step builds a strong flavor base. Make sure to cook your veggies until they are tender before adding broth. You can make your soup even better with a few simple tricks. Add a splash of white wine while sautéing. This gives a depth of flavor that lifts the whole dish. Try using fresh herbs like thyme or parsley to brighten the taste. Lemon zest adds a fresh note, so don’t skip it. Finally, taste and adjust salt and pepper as needed; this makes a big difference. For a cozy meal, serve this soup with crusty bread. It’s perfect for dipping! You can also pair it with a light salad. A simple green salad with lemon vinaigrette works well. For a fun twist, sprinkle some Parmesan cheese on top before serving. It melts nicely and adds richness to the soup. Pro Tips Use Fresh Herbs: Adding fresh thyme or parsley at the end enhances the soup's flavor and aroma. Adjust Creaminess: If you prefer a lighter soup, reduce the amount of heavy cream or substitute with half-and-half. Perfectly Cooked Orzo: To prevent orzo from becoming mushy, add it to the soup just 10 minutes before serving. Flavor Boost: For a more intense lemon flavor, consider adding an extra tablespoon of lemon juice and zest. {{image_2}} You can switch up the protein in this soup. If you want to try something new, use turkey instead of chicken. Rotisserie turkey works great, just like chicken. You can also use shredded beef for a heartier dish. If you love seafood, shrimp can add a nice twist. Simply add the shrimp during the last few minutes of cooking. This way, they cook through but stay tender. To make this dish vegetarian, skip the chicken and use veggie broth. Replace the heavy cream with coconut milk for a creamy texture. You can also use silken tofu blended until smooth. This gives a rich flavor while keeping it vegan. Add more vegetables, like spinach and bell peppers, for extra nutrition. Don't forget to add a bit of nutritional yeast for a cheesy flavor. You can change the soup's flavor easily. For a spicy kick, add red pepper flakes or a dash of hot sauce. If you like herbs, try adding fresh basil or dill. These herbs bring a fresh taste. You can also make it more citrusy by adding more lemon juice and zest. Experimenting with flavors can lead to your perfect bowl of soup! To keep your Creamy Lemon Orzo Chicken Soup fresh, use an airtight container. Make sure it cools down to room temperature first. This helps to prevent moisture build-up, which can make your soup soggy. Store it in the fridge for up to three days. If you plan to eat it later, consider separating the soup from any pasta. This keeps the orzo from soaking up too much broth. When it's time to enjoy your soup again, gently reheat it on the stove. Use low heat and stir often to avoid burning. If the soup seems too thick, add a splash of chicken broth or water. You can also microwave it, but make sure to heat it in short bursts. Stir between each burst to heat evenly. If you want to save your soup for later, freezing works well. Pour the cooled soup into freezer-safe bags or containers. Leave some space at the top, as liquid expands when frozen. Label each bag with the date. It can stay in the freezer for up to three months. When you're ready to eat it, thaw it overnight in the fridge before reheating. Yes, you can make this soup in a slow cooker. First, sauté the onion and garlic in a pan. Then, add them to your slow cooker with the other ingredients. Cook on low for 6-8 hours. Add orzo and cream in the last 30 minutes. This gives the soup a nice texture without overcooking the pasta. This soup lasts about 3-4 days in the fridge. Make sure to store it in an airtight container. The flavors deepen over time, making it even more tasty. Just remember to stir well before serving again. Yes, you can use whole grain orzo instead of regular orzo. Whole grain orzo adds more fiber and nutrients. Just be aware that it might take a bit longer to cook. Check the package for specific cooking times to get it just right. In this blog post, I covered the key ingredients, step-by-step cooking instructions, and helpful tips. You learned about various protein options, substitutions, and dietary needs. Understanding how to store, reheat, and freeze your soup is vital for enjoying it later. My final thoughts: with these insights, you can make a delicious, adaptable soup that suits your taste. Don't be afraid to experiment—your perfect bowl is just a recipe away!

Creamy Lemon Orzo Chicken Soup

A comforting and creamy chicken soup with orzo pasta, brightened with lemon.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine American
Servings 6
Calories 300 kcal

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 medium carrot, diced
  • 1 stalk celery, diced
  • 1 teaspoon dried thyme
  • 1 lb cooked chicken, shredded
  • 6 cups chicken broth
  • 1 cup orzo pasta
  • 1 cup heavy cream
  • 1 unit Juice of 1 lemon
  • 1 unit Zest of 1 lemon
  • to taste Salt and pepper
  • for garnish Fresh parsley, chopped

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until it becomes translucent.
  • Stir in the minced garlic, diced carrot, and diced celery, and cook for an additional 2-3 minutes, until vegetables are tender.
  • Sprinkle in the dried thyme and mix well to combine.
  • Add the shredded chicken and pour in the chicken broth. Bring the mixture to a gentle boil.
  • Once boiling, add the orzo pasta and cook according to package instructions, usually about 8-10 minutes, stirring occasionally.
  • Reduce the heat to low, and stir in the heavy cream, lemon juice, and lemon zest. Mix until well combined and heated through.
  • Season with salt and pepper to taste. Allow the soup to simmer for another 5 minutes for the flavors to meld together.
  • Remove from heat and serve hot, garnished with fresh parsley on top.

Notes

Rotisserie chicken works great for this recipe.
Keyword chicken, creamy, lemon, orzo, soup