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Creamy Lemon Orzo Chicken Soup

A cozy, creamy chicken soup with zesty lemon and tender orzo, perfect for comforting weeknight dinners.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 tablespoon olive oil For cooking the chicken
  • 1 pound boneless, skinless chicken breasts, diced You can substitute with rotisserie chicken
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 3 medium carrots, diced
  • 2 stalks celery, diced
  • 6 cups chicken broth
  • 1 cup orzo pasta
  • 1 cup heavy cream Can substitute with coconut milk for a dairy-free option
  • 1 medium Juice of 1 lemon And zest for extra flavor
  • to taste Fresh parsley, chopped For garnish
  • to taste Salt and pepper

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium-high heat. Add the diced chicken and cook until browned on all sides, about 5-7 minutes.
  2. Add the chopped onion, garlic, carrots, and celery. Cook for about 4-5 minutes, until the onions are translucent.
  3. Add the chicken broth and bring to a gentle boil. Reduce the heat and let it simmer for about 15-20 minutes.
  4. Stir in the orzo and continue to cook for another 10 minutes.
  5. Add the heavy cream, lemon juice, and parsley. Season with salt and pepper to taste. Allow it to simmer for an additional 5 minutes.
  6. Ladle the soup into bowls and serve warm.

Notes

To enhance the flavor, consider adding herbs like thyme or rosemary. For those avoiding dairy, use coconut milk instead of heavy cream. The soup's lumpy appearance is normal and adds to its charm.