Creamy Lemon Chicken Orzo Soup
For those days you just want something hearty and soothing, this creamy lemon chicken orzo soup is the perfect choice. With tender chicken, orzo pasta cooked to al dente perfection, and a bright lemony broth balanced by a splash of heavy cream, this feel-good dinner is comfort in every bite.
It’s the perfect soup recipe for soup season, a busy weeknight dinner, or even meal prep for the next day. The best part is that it’s simple to make in just one large pot or dutch oven — and cleanup is a breeze.
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Why You’ll Love This Cozy Soup
This creamy lemon chicken orzo soup is a twist on classic chicken noodle soup, bringing fresh flavor from the lemon and creamy texture from the splash of heavy cream. It’s the perfect soup recipe when you’re craving something light yet filling — like a greek lemon chicken–style comfort meal that soothes the soul.
Ingredients for Creamy Lemon Chicken Orzo Soup
- 3 tbsp butter (or olive oil)
- 1 medium onion, chopped
- 6–8 baby carrots, thinly sliced
- 4–6 garlic cloves, minced
- 6 cups chicken broth or chicken stock
- 1.5 lbs chicken breasts or boneless, skinless chicken thighs (you can also use rotisserie chicken)
- 1 cup orzo pasta
- 1/4 cup fresh lemon juice
- 1 tsp parsley flakes
- 1 tsp italian seasoning
- Salt and black pepper, to taste
- 1/2 cup heavy cream
- Optional: fresh spinach, fresh parsley, lemon zest, parmesan cheese, red pepper flakes, green onions, extra lemon wedges
How to Make Creamy Lemon Chicken Orzo Soup
Prepare the Vegetables
Place a large pot or dutch oven over medium heat and melt the butter (or olive oil). Add the chopped onion and thinly sliced carrots. Sauté the vegetables until they become soft and start to release their aroma, about 6–8 minutes. This creates a flavorful base for your soup. Season lightly with salt, black pepper, and parsley flakes.
Add the Garlic
Once the vegetables are tender, add the minced garlic to the pot. Stir constantly for 1–2 minutes over medium heat until the garlic becomes fragrant. Be careful not to let it burn — you just want that perfect hint of aroma rising from the bottom of the pot.
Pour in the Broth and Add the Chicken
Slowly pour in the chicken broth or chicken stock, scraping up any bits from the bottom of the pot for extra flavor. Increase the heat to medium-high and bring the mixture to a gentle boil.
Add the raw chicken (either chicken breasts or boneless, skinless thighs) directly to the broth. Allow it to cook for 15–20 minutes, or until the chicken is fully cooked through and tender. You can also substitute fresh chicken with rotisserie chicken for a quicker option — just skip the boiling step and add it later when the orzo is done.
Remove and Shred the Chicken
Use tongs to carefully remove the cooked chicken and place it on a cutting board. Shred it into bite-sized pieces using two forks. The chicken should pull apart easily, creating juicy, tender chicken that will soak up all the flavors when added back to the soup.
Cook the Orzo
Reduce the heat to medium and add the orzo pasta and fresh lemon juice to the pot. Stir well so the orzo doesn’t stick to the bottom. Let it simmer uncovered for about 10 minutes, or until the orzo is al dente. If you notice the broth level dropping too much as the pasta cooks, add a splash of broth to maintain a soupy consistency.
Combine Everything
Once the orzo is cooked, return the shredded chicken to the soup pot. Stir in italian seasoning, more salt, and black pepper to taste. Add a splash of heavy cream to create a silky texture that complements the bright lemony broth.
If you want a boost of extra flavor, toss in a parmesan rind while simmering, or stir in a handful of parmesan cheese right before serving. This step adds a subtle richness to the soup.
Add the Finishing Touches
Reduce the heat to low and stir in any optional ingredients like fresh spinach, lemon zest, or red pepper flakes. The spinach will wilt quickly, adding beautiful color and nutrients to your soup.
Give the soup one final taste and adjust the seasoning as needed — add more lemon juice for extra zing or a pinch of salt for balance.
Serve and Enjoy
Ladle the creamy lemon chicken orzo soup into bowls. Top with fresh parsley, parmesan cheese, or extra lemon wedges for brightness. Serve it with warm crusty bread on the side for dipping into that creamy, fresh flavor-packed broth.
Storage and Reheating Tips
If you have leftover soup, let it cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3–4 days. When reheating, the orzo pasta tends to absorb some of the liquid, so add a splash of broth or chicken stock to loosen it up. The soup tastes even better the next day as the flavors continue to meld together.
You can also freeze this lemon orzo chicken soup in portions for easy meal prep. Just thaw in the fridge overnight and reheat gently on medium heat, stirring occasionally.
Conclusion
Whether you’re making this creamy lemon chicken orzo soup for a simple weeknight dinner or preparing a big batch for meal prep, it’s one of those favorite soups you’ll come back to again and again. The combination of orzo pasta, tender chicken, and fresh lemon juice creates the perfect balance of comfort and freshness in every bowl of soup.
It’s light enough for warmer days but still rich and cozy for those chilly nights when you crave a classic chicken noodle soup with a twist. Pair it with crusty bread, sprinkle on some parmesan cheese, and savor the bright lemony broth — a perfect soup recipe that tastes even better the next day.
Creamy Lemon Chicken Orzo Soup
Equipment
- large pot or dutch oven
- cutting board
- Chef’s knife
- Measuring cups and spoons
- Wooden spoon or spatula
- tongs
- ladle
- Airtight container (for storing leftover soup)
Ingredients
- 3 tbsp butter or olive oil
- 1 medium onion chopped
- 6-8 baby carrots thinly sliced
- 4-6 garlic cloves minced
- 6 cups chicken broth or chicken stock
- 1.5 lbs chicken breasts or boneless skinless chicken thighs (rotisserie chicken can be substituted)
- 1 cup orzo pasta
- 1/4 cup fresh lemon juice
- 1 tsp parsley flakes
- 1 tsp italian seasoning
- Salt and black pepper to taste
- 1/2 cup heavy cream
- Optional: fresh spinach, fresh parsley, lemon zest, parmesan cheese, red pepper flakes, green onions, extra lemon wedges
Instructions
- In a large pot or dutch oven, melt butter or heat olive oil over medium heat. Add the chopped onion and thinly sliced carrots, then cook until soft and fragrant, about 6–8 minutes. Season with salt, black pepper, and parsley flakes.
- Stir in minced garlic and cook for 1–2 minutes until fragrant, being careful not to burn it.
- Pour in the chicken broth or chicken stock, scraping the bottom of the pot to release flavor. Bring to a boil over medium-high heat, then add the raw chicken. Boil until the chicken is cooked through, about 15–20 minutes.
- Remove the chicken and place it on a cutting board. Shred it into bite-sized pieces using two forks and set aside.
- Add the orzo pasta and fresh lemon juice to the pot. Stir and cook uncovered for about 10 minutes, or until the orzo is al dente. Add a splash of broth if the soup thickens too much.
- Return the shredded chicken to the pot. Stir in italian seasoning, salt, black pepper, and a splash of heavy cream. Mix well and let the soup simmer for 5 minutes over medium heat.
- Stir in optional ingredients like fresh spinach, lemon zest, parmesan cheese, or red pepper flakes. Taste and adjust seasoning as needed.
- Ladle into bowls and garnish with fresh parsley and extra lemon wedges. Serve warm with crusty bread and enjoy the perfect zing of lemon and creamy texture.
