If you are searching for a comforting yet bright soup that hits all the right notes, this Creamy Lemon Chicken Orzo Soup Recipe will become an instant favorite. It combines tender shredded chicken, delicate orzo pasta, fresh baby spinach, and a luscious creamy lemon broth that feels like a warm hug on a chilly day. The zesty lemon juice cuts through the richness beautifully, creating a harmonious balance that makes each spoonful irresistible. This soup not only cooks up quickly but also offers a gourmet taste making it perfect for busy weeknights or relaxed weekend lunches.
Ingredients You’ll Need
Gathering the right ingredients for this recipe is a breeze, and each component plays a crucial role in building flavor, texture, and color. From the aromatic vegetables to the fresh lemon juice and creamy broth, every ingredient ensures the dish delights both the eyes and the palate.
- Butter: Adds a rich, silky base and helps sauté the vegetables perfectly.
- Olive oil: Balances the butter’s richness and adds a touch of fruity depth.
- Celery: Provides a fresh, crisp flavor and slight crunch when finely chopped.
- Carrots: Bring sweetness and vibrant color that brighten the soup.
- Onion: Adds a subtle sweetness and complexity when sautéed.
- Garlic: Offers aromatic warmth and depth of flavor.
- Italian seasoning: A blend of herbs that infuses the soup with savory, herbal notes.
- Flour: Thickens the broth, giving the soup its creamy consistency.
- Chicken broth: The flavorful liquid base ties all ingredients together.
- Heavy cream: Provides luxurious creaminess and smooth mouthfeel.
- Orzo pasta: Tiny pasta pearls that add delightful texture and bite.
- Cooked chicken: Tender protein that makes the soup hearty and satisfying.
- Fresh lemon juice: The star ingredient that brightens the soup with a lively tang.
- Baby spinach: Adds freshness and a pop of green, plus a healthy dose of nutrients.
- Fresh parsley: Finishing herb that lifts the flavors with a fresh, herbaceous note.
- Salt & pepper: Essential seasonings to enhance and balance all flavors.
How to Make Creamy Lemon Chicken Orzo Soup Recipe
Step 1: Sauté the vegetables
Start by melting butter and olive oil together in a large Dutch oven or soup pot over medium-high heat. Then add the finely chopped celery, carrots, and onions. Cook them gently for around 8 minutes, stirring occasionally until they become tender and begin to lightly brown. This step develops sweetness and depth through gentle caramelization that is key to the soup’s flavor base.
Step 2: Build flavor with garlic and seasoning
Stir in the minced garlic and Italian seasoning, letting their aromas bloom for about a minute. Sprinkle the flour over the mixture and cook briefly; this helps eliminate any raw flour taste while setting the stage to thicken your soup’s broth.
Step 3: Add broth and dissolve flour
Pour in the chicken broth slowly while stirring continuously. This technique keeps the broth smooth and ensures the flour dissolves evenly to prevent lumps. The broth also carries all those beautifully developed flavors from the veggies and seasonings.
Step 4: Creamy base and orzo cooking
Stir in the heavy cream and the uncooked orzo pasta. Turn up the heat to bring the soup gently to a boil, then reduce to a simmer. Let it cook uncovered for 10 minutes, stirring often to stop the orzo from sticking to the pot. This cooks the pasta perfectly and lets the cream meld with the broth so the soup achieves that signature creamy texture.
Step 5: Finish with chicken, lemon, and greens
Finally, stir in the cooked chicken, fresh lemon juice, spinach, and parsley. Warm through for just a few minutes until the spinach wilts and the chicken is heated evenly. Taste and adjust seasoning with salt, pepper, and extra lemon juice if you want a brighter tang. This finishing touch really makes the soup burst with fresh vibrancy.
How to Serve Creamy Lemon Chicken Orzo Soup Recipe
Garnishes
To elevate this soup even further, add a sprinkle of grated Parmesan or a few lemon zest curls on top. A drizzle of good quality olive oil or a few fresh parsley leaves also beautify the bowl and add layers of flavor. Garnishes give a lovely finishing touch both visually and taste-wise.
Side Dishes
This comforting soup pairs wonderfully with crusty artisan bread or warm dinner rolls that soak up every drop of the creamy broth. A simple side salad with a tangy vinaigrette balances the richness for a well-rounded meal that’s light yet satisfying.
Creative Ways to Present
Serve this soup in pretty bowls or mugs for a cozy, inviting feel. You could even ladle it into hollowed-out crusty bread bowls for a rustic, fun presentation that makes dinner feel extra special. Layer it with fresh herbs and lemon wedges to excite all the senses at the table.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in the fridge for up to 3 days when stored in an airtight container. The orzo may absorb some broth overnight, so add a splash of broth or water when reheating to keep the soup creamy and just right.
Freezing
While freezing is possible, the texture of the cream and spinach can change slightly after thawing. If you do freeze it, cool the soup fully first, leaving out the spinach, and add fresh spinach when reheating to maintain freshness and color.
Reheating
Reheat gently on the stove over medium-low heat, stirring often. Add a little broth, water, or cream as needed to revive the soup’s luscious texture. Avoid boiling to keep the cream from separating. This way, your Creamy Lemon Chicken Orzo Soup Recipe tastes just as good the next day.
FAQs
Can I use different pasta instead of orzo?
Yes! While orzo is ideal for its small size and shape, you can substitute with other small pasta like ditalini, acini di pepe, or even small macaroni. Just adjust cooking time accordingly to avoid overcooking.
Is there a dairy-free version of this soup?
Absolutely. You can swap the heavy cream with coconut milk or a creamy cashew milk alternative. The flavor will change slightly, but it will still be wonderfully creamy and comforting.
Can I make this soup in a slow cooker?
You can adapt this recipe to a slow cooker by sautéing the veggies and garlic first, then adding all ingredients except the spinach and lemon juice. Cook on low for 4-5 hours, then stir in spinach and lemon juice right before serving.
How much lemon juice should I add for the best flavor?
Start with 2 tablespoons as the recipe suggests, then add more little by little if you prefer a brighter, more pronounced lemon flavor. The lemon should lift the creaminess, not overpower it.
Can I use raw chicken instead of cooked chicken?
Yes, but you will need to cook it thoroughly in the soup. Add raw chicken pieces early in the simmering stage (Step 4), then shred them once cooked before proceeding with the spinach and lemon in the final step.
Final Thoughts
This Creamy Lemon Chicken Orzo Soup Recipe is a shining example of how simple ingredients and straightforward steps can create something truly special. Its sunny lemon brightness paired with comforting cream and tender chicken makes it a crowd-pleaser any time of year. I can’t wait for you to try it and share this cozy, flavorful experience with your loved ones.
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Creamy Lemon Chicken Orzo Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This Creamy Lemon Chicken Orzo Soup is a comforting and flavorful dish featuring tender chicken, fresh vegetables, and a bright lemony finish. Rich with a creamy texture from heavy cream and perfectly cooked orzo pasta, this soup offers a hearty meal that’s easy to prepare and perfect for chilly days.
Ingredients
Soup Base
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 sticks celery, chopped finely
- 2 medium carrots, peeled and chopped finely
- 1/2 medium onion, chopped
- 3 cloves garlic, minced
- 1/2 teaspoon Italian seasoning
- 2 tablespoons flour
- 4 cups chicken broth
Soup Additions
- 1 cup heavy/whipping cream
- 3/4 cup uncooked orzo pasta
- 2 cups cooked or rotisserie chicken
- 2 tablespoons fresh lemon juice (or more, to taste)
- 2 cups packed fresh baby spinach
- 1 tablespoon chopped fresh parsley
- Salt and pepper, to taste
Instructions
- Sauté Vegetables: Melt the butter and olive oil in a Dutch oven or soup pot over medium-high heat. Add the finely chopped celery, carrots, and onion. Cook for about 8 minutes, stirring occasionally until the vegetables are lightly browned. If they brown too quickly, reduce the heat slightly.
- Add Garlic, Italian Seasoning, and Flour: Stir in the minced garlic, Italian seasoning, and flour. Cook this mixture for approximately one minute to incorporate the flour and enhance the flavors.
- Add Chicken Broth: Gradually pour in the chicken broth while stirring continuously. This will help dissolve the flour into the broth and begin thickening the soup.
- Add Cream and Orzo; Simmer: Pour in the heavy cream and add the uncooked orzo pasta. Increase heat to high to bring the soup to a gentle boil. Then reduce heat and let it simmer uncovered for 10 minutes, stirring frequently to prevent the orzo from sticking to the pot bottom.
- Final Ingredients and Seasoning: Stir in the cooked chicken, fresh lemon juice, baby spinach, and chopped parsley. Warm through for a few minutes until spinach wilts and chicken is heated. Season generously with salt and pepper. Adjust lemon juice to taste for a brighter flavor if desired.
Notes
- Using rotisserie chicken can save time but shredded cooked chicken works equally well.
- The heavy cream adds richness, but you can substitute half-and-half or whole milk for a lighter soup.
- Stir frequently during simmering to avoid the orzo sticking or clumping.
- Adjust lemon juice according to your preference for brightness and tang.
- This soup can be stored in the refrigerator for up to 3 days; reheat gently to avoid curdling the cream.
