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Creamy Lemon Chicken Orzo Soup featured in a delicious and comforting bowl.

Creamy Lemon Chicken Orzo Soup

This creamy lemon chicken orzo soup is a comforting and flavorful dish, balancing rich textures with bright acidity. Poaching the chicken in broth ensures maximum flavor, while adding lemon juice at the end prevents curdling for a velvety smooth finish. Perfect for a cozy weeknight meal.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6
Course: Main Course
Cuisine: Mediterranean
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 8 cups chicken broth
  • 1 pound boneless, skinless chicken breasts
  • 1 cup orzo pasta
  • 1/2 cup heavy cream
  • 1/4 cup lemon juice, freshly squeezed
  • 1/4 cup grated Parmesan cheese, plus more for serving
  • 2 tablespoons chopped fresh parsley
  • Salt to taste
  • Freshly ground black pepper to taste

Equipment

  • Large pot or Dutch oven
  • cutting board
  • Chef's knife
  • Measuring cups
  • Measuring spoons
  • wooden spoon or spatula
  • Fork (for shredding chicken)
  • Ladle

Method
 

  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes.
  3. Add the garlic and cook for 1 minute more, until fragrant.
  4. Pour in the chicken broth and bring to a boil.
  5. Add the chicken breasts to the pot. Reduce the heat to low, cover, and simmer until the chicken is cooked through, about 15-20 minutes.
  6. Remove the chicken from the pot and shred it with two forks. Set aside.
  7. Add the orzo to the broth and cook according to package directions, usually about 8-10 minutes, or until al dente.
  8. Stir in the shredded chicken and heat through.
  9. Remove the pot from the heat.
  10. Gently stir in the heavy cream, lemon juice, and Parmesan cheese. Season with salt and pepper to taste.
  11. Garnish with fresh parsley and serve hot with additional Parmesan cheese, if desired.

Notes

For a richer flavor, use homemade chicken broth. To prevent the cream from curdling, temper it by whisking a small amount of hot broth into the cold cream before adding it to the soup. Crème fraîche can be substituted for heavy cream for a more stable option. Soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop. Freezing is not recommended due to the cream content.