Creamy Lemon Orzo Chicken Soup
This Creamy Lemon Orzo Chicken Soup is the ultimate mix of cozy comfort and vibrant, zesty flavors. Perfect for busy parents, it’s quick, hearty, and ready in just 30 minutes — ideal for weeknight dinners or a warm, soothing pick-me-up on chilly days. Follow Ronica on Instagram @mymanabites for more recipe inspo!
Tasty Team
93% would make again
Total Time
30 minutes
30 min
Prep Time
10 minutes
10 min
Cook Time
20 minutes
20 min
Total Time
30 minutes
30 min
Prep Time
10 minutes
10 min
Cook Time
20 minutes
20 min
Ingredients
for 6 servings
- olive oil
- 1 medium onion, finely chopped
- 2 medium carrots, peeled and diced
- 3 celery ribs, diced
- 6 garlic cloves, minced
- 1 teaspoon salt-free lemon pepper seasoning
- 1 teaspoon salt-free garlic seasoning
- 6 cups chicken broth
- 1 cup uncooked orzo pasta
- 2 cups shredded cooked chicken (rotisserie chicken works great!)
- ¼ cup heavy cream
- zest of 1 lemon
- Juice of 1/2 lemon
- salt, to taste
- black pepper, to taste
- fresh parsley, for garnish
- fresh thyme, for garnish
Nutrition Info
- Calories 339
- Fat 12g
- Carbs 40g
- Fiber 3g
- Sugar 9g
- Protein 26g
Estimated values based on one serving size.
Preparation
- Heat the oil in a large pot over medium heat. Add the onion, carrots, and celery, and sauté, stirring occasionally, for about 5 minutes. Stir in the garlic and seasonings, and continue to cook for another minute, or until the mixture becomes fragrant.
- Pour in the chicken broth, and bring it to a boil over medium heat. Stir in the orzo pasta, and cook, stirring occasionally, for about 10 minutes, or until the orzo is tender.
- Add the shredded chicken, and let it simmer for 5 minutes to warm through. Stir in the heavy cream, and cook for 1–2 minutes, until warmed through.
- Remove the pot from heat, and stir in the lemon zest and juice. Adjust the seasoning with salt and black pepper to taste.
- Ladle the soup into bowls, and garnish with fresh parsley and thyme.
- Enjoy!
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