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Creamy Lemon Orzo Chicken Soup

A heartwarming and easy recipe for Creamy Lemon Orzo Chicken Soup, perfect for busy days and nourishing enough to impress your family.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 480
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 tablespoon olive oil For sautéing
  • 1 medium onion, diced
  • 3 cloves garlic, minced
Soup Ingredients
  • 4 cups low-sodium chicken broth
  • 1 cup uncooked orzo pasta
  • 2 cups cooked chicken, shredded (rotisserie works wonders!)
  • 1 cup spinach or kale, chopped
  • 1 medium lemon, zested and juiced
  • 1 cup heavy cream
  • to taste Salt and pepper
  • for garnish Fresh parsley (optional)

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until it’s translucent—around 5 minutes.
  2. Add the minced garlic and sauté for another 30 seconds until fragrant.
Cooking
  1. Pour in the chicken broth and bring the mixture to a gentle boil.
  2. Add the uncooked orzo to the boiling broth. Cook according to package instructions, usually about 8-10 minutes, until tender but al dente.
  3. Stir in the shredded chicken and your leafy greens. Allow them to wilt and warm through for a couple of minutes.
  4. Reduce the heat to low, and stir in the heavy cream, lemon zest, and lemon juice.
  5. Taste and add salt and pepper as needed.
Serving
  1. Ladle the soup into bowls, garnish with fresh parsley, and serve.

Notes

Use rotisserie chicken for a quicker option. If your soup looks lumpy, stir it well; it will smooth out beautifully. For a stronger citrus flavor, feel free to add more lemon juice.