Lemon Chicken Orzo Soup
This chicken lemon orzo soup has quickly become a staple in my kitchen—it's creamy, cozy, slightly tangy from the fresh lemon juice, and packed with hearty veggies. It’s one of those recipes that feels like a hug in a bowl, perfect for lunch or dinner on chilly days.
Ingredients
- 1 small white onion diced
- 2-3 celery stalks sliced
- 2-3 carrots diced
- 3 cloves garlic minced
- 2 cups shredded chicken rotisserie works great
- 1 tablespoon olive oil or butter
- 6 cups chicken stock
- 1 cup uncooked orzo
- ½ cup heavy cream
- Salt & pepper to taste
- fresh dill or parsley for garnish
Instructions
- Sauté the celery, carrots, and onions in a large soup pot with the butter and oil over medium-high heat for 5-7 minutes.
- Pour in chicken stock and bring to a gentle boil. Add orzo and cook 8–10 minutes until tender.
- Stir in shredded chicken and heavy cream. Reduce heat to low.
- Stir in fresh lemon juice. Season with salt and pepper.
- Cover the soup (lid slightly open), and reduce the heat and simmer for 15 minutes.
- Ladle into bowls and garnish with fresh herbs, if desired.
Notes
- Orzo thickens as it sits—add extra broth when reheating.
- For extra lemon flavor, add ½ teaspoon lemon zest.
- Make it dairy-free by swapping heavy cream for coconut milk.