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
Scale
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.
