Enjoy a comforting bowl of this high-protein creamy lemon chicken orzo soup, perfect for a quick and delicious homemade meal.
This easy soup recipe is packed with flavor and comes together effortlessly, making it ideal for busy weeknights or a cozy weekend lunch. Each serving provides about 35 grams of protein.
This article will guide you through creating a delicious and satisfying soup that’s both simple to prepare and a crowd-pleaser for the whole family. Discover all the details to make this your new go-to recipe.
Table of Contents
- What You’ll Love About This Quick And Easy Recipe
- Everything You Need To Make This Recipe Without Stress
- Time Needed From Start To Finish
- How To Make It Step By Step With Visual Cues
- Easy Variations And Serving Ideas That Fit Real Life
- Common Slip-Ups And How To Avoid Them
- How To Store It And Make It Ahead Without Ruining Texture
- Questions People Always Ask Before Making This Recipe
Creamy Lemon Chicken Orzo Soup
- Total Time: 35 minutes
- Yield: 4-6 servings 1x
Description
Enjoy a comforting bowl of this high-protein creamy lemon chicken orzo soup, perfect for a quick and delicious homemade meal. This easy soup recipe is packed with flavor and comes together effortlessly, making it ideal for busy weeknights or a cozy weekend lunch. Each serving provides about 35 grams of protein.
Ingredients
Instructions
1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, diced carrots, and diced celery. Cook, stirring occasionally, for 5-7 minutes until the vegetables have softened and the onion is translucent. This step builds the flavor base for your soup.
2. Add the cubed chicken breasts to the pot with the softened vegetables. Season lightly with salt and pepper. Cook for 3-5 minutes, stirring occasionally, until the chicken is lightly browned on all sides. It doesn’t need to be cooked through at this stage, just sealed.
3. Pour in the chicken broth and bring the mixture to a boil. Once boiling, add the orzo pasta, stirring to prevent it from sticking together. Reduce the heat to medium-low, cover, and simmer for 8-10 minutes, or until the orzo is tender and the chicken is fully cooked. The orzo should have absorbed some of the liquid and be plump.
4. Remove the pot from the heat. Stir in the heavy cream and fresh lemon juice. Taste the soup and adjust the seasoning with additional salt and pepper if needed. The soup should have a bright, tangy note from the lemon and a rich creaminess.
5. Stir in the chopped fresh parsley just before serving. This adds a pop of color and a fresh, herbaceous aroma.
6. Ladle the creamy lemon chicken orzo soup into bowls and serve immediately. Enjoy the comforting warmth and vibrant flavors!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: main dish
- Cuisine: mediterranean
Nutrition
- Serving Size: 1 bowl
- Protein: 35
Keywords: chicken, orzo, soup, lemon, creamy, comfort food, weeknight meal, easy, high protein, mediterranean
What You’ll Love About This Quick And Easy Recipe
This creamy lemon chicken orzo soup is a true weeknight hero, designed for anyone who craves a delicious, homemade meal without spending hours in the kitchen. It’s perfect for busy parents, new cooks, or anyone looking for a comforting dish that’s both flavorful and nutritious. The combination of tender chicken, tiny orzo pasta, and a bright, creamy lemon broth creates a harmonious balance that appeals to almost everyone. You can serve it as a light dinner with some crusty bread, or as a hearty lunch that will keep you feeling full and satisfied. Its quick preparation makes it an excellent choice for those evenings when time is short but you still want something wholesome and homemade.
Everything You Need To Make This Recipe Without Stress
Gathering your ingredients before you start cooking is key to a smooth and stress-free experience. This recipe uses readily available items you might already have in your pantry or can easily find at any grocery store. The beauty of this soup lies in its simplicity and the way a few core ingredients come together to create something truly special.
INGREDIENTS:
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 medium yellow onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 6 cups chicken broth
- 1/2 cup orzo pasta
- 1/2 cup heavy cream
- 1/4 cup fresh lemon juice
- 2 tablespoons fresh parsley, chopped
- Salt and black pepper to taste
For simple substitutions, you can easily swap boneless, skinless chicken thighs for the breasts if you prefer a slightly richer flavor and more tender texture. If you don’t have heavy cream, half-and-half can be used, though the soup might be slightly less rich. Vegetable broth can be used in place of chicken broth for a vegetarian option (though you’d need to omit the chicken as well). Feel free to adjust the amount of lemon juice to your personal preference; some like it tangier, others prefer a more subtle hint. Dried parsley can be used if fresh isn’t available, but use about half the amount as its flavor is more concentrated.
Time Needed From Start To Finish
This recipe is designed for speed and efficiency, making it perfect for those busy days when you need a delicious meal on the table without a long wait.
Preparation time: 15 minutes Cooking time: 20 minutes Total time: 35 minutes
These times are estimates and can vary slightly depending on your chopping speed and stove efficiency. However, with a little focus, you can easily have this comforting soup ready to enjoy in well under an hour.
How To Make It Step By Step With Visual Cues
Making this creamy lemon chicken orzo soup is straightforward. Follow these steps for a perfect bowl every time, paying attention to the cues that tell you when each stage is just right.
- Sauté the Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, diced carrots, and diced celery. Cook, stirring occasionally, for 5-7 minutes until the vegetables have softened and the onion is translucent. This step builds the flavor base for your soup.
- Brown the Chicken: Add the cubed chicken breasts to the pot with the softened vegetables. Season lightly with salt and pepper. Cook for 3-5 minutes, stirring occasionally, until the chicken is lightly browned on all sides. It doesn’t need to be cooked through at this stage, just sealed.
- Add Broth and Orzo: Pour in the chicken broth and bring the mixture to a boil. Once boiling, add the orzo pasta, stirring to prevent it from sticking together. Reduce the heat to medium-low, cover, and simmer for 8-10 minutes, or until the orzo is tender and the chicken is fully cooked. The orzo should have absorbed some of the liquid and be plump.
- Introduce Cream and Lemon: Remove the pot from the heat. Stir in the heavy cream and fresh lemon juice. Taste the soup and adjust the seasoning with additional salt and pepper if needed. The soup should have a bright, tangy note from the lemon and a rich creaminess.
- Finish with Fresh Herbs: Stir in the chopped fresh parsley just before serving. This adds a pop of color and a fresh, herbaceous aroma.
- Serve Warm: Ladle the creamy lemon chicken orzo soup into bowls and serve immediately. Enjoy the comforting warmth and vibrant flavors!
Easy Variations And Serving Ideas That Fit Real Life
This creamy lemon chicken orzo soup is wonderfully versatile, making it easy to adapt to different tastes and occasions. For a kid-friendly twist, you can use smaller pasta shapes like ditalini or mini shells instead of orzo, which some children might find more fun to eat. A sprinkle of grated Parmesan cheese on top is always a hit with kids and adults alike, adding a savory, cheesy note.
If you want to add more vegetables, consider stirring in a handful of fresh spinach or kale during the last few minutes of cooking; the residual heat will wilt them perfectly. For a touch of spice, a pinch of red pepper flakes added with the aromatics can give it a subtle kick. You could also swap out the chicken for cooked shrimp, adding it in the last 2-3 minutes of cooking until it turns pink and opaque.
This soup is fantastic on its own, but it also pairs beautifully with a side of crusty bread or warm dinner rolls for dipping. A simple green salad with a light vinaigrette would complement the richness of the soup perfectly, offering a fresh contrast. For a more substantial meal, you could serve it alongside a grilled cheese sandwich or a simple quesadilla.
Common Slip-Ups And How To Avoid Them
Even simple recipes can have common pitfalls. Knowing what to watch out for can help you achieve perfect results every time.
One frequent mistake is overcooking the orzo. Orzo pasta cooks relatively quickly, and if left in the simmering broth for too long, it can become mushy and absorb too much liquid, turning your soup into a thick stew. To avoid this, keep an eye on the cooking time and check for doneness around the 8-minute mark. The orzo should be tender but still have a slight bite.
Another common issue is curdling the cream or lemon juice. Adding dairy or acidic ingredients directly to a rapidly boiling soup can sometimes cause them to curdle. To prevent this, always remove the pot from the heat before stirring in the heavy cream and fresh lemon juice. The residual heat will warm them through without causing separation.
Not seasoning adequately is another oversight. Chicken broth can vary greatly in its sodium content. It’s crucial to taste the soup after adding all ingredients and adjust the salt and pepper as needed. Don’t be afraid to add a little more salt if it tastes bland; a well-seasoned soup makes all the difference.
Finally, skimping on fresh ingredients like lemon juice and parsley can diminish the soup’s vibrant flavor. While dried herbs can be used in a pinch, fresh lemon juice provides a brightness that bottled juice simply can’t replicate, and fresh parsley adds a wonderful aromatic finish.
How To Store It And Make It Ahead Without Ruining Texture
This creamy lemon chicken orzo soup is best enjoyed fresh, but it stores and reheats reasonably well with a few considerations.
To store leftovers, allow the soup to cool completely to room temperature before transferring it to an airtight container. Refrigerate promptly for up to 3-4 days. The orzo pasta will continue to absorb liquid as it sits, so the soup will thicken considerably in the refrigerator.
When reheating, you’ll likely need to add a splash of extra chicken broth or water to thin it back to your desired consistency. Reheat gently on the stovetop over medium-low heat, stirring occasionally, until warmed through. Avoid boiling vigorously, as this can sometimes cause the cream to separate. You can also reheat individual portions in the microwave.
Making this soup ahead of time is possible, but for the best texture, I recommend cooking the orzo pasta separately and adding it to individual bowls just before serving, or adding it to the main pot only when you’re ready to eat. If you cook the orzo directly in the soup and then store it, the pasta will absorb all the liquid and become very soft. If you choose to cook the orzo ahead, cook it al dente, rinse with cold water to stop the cooking process, and toss with a tiny bit of olive oil to prevent sticking before storing it separately from the broth. When ready to serve, combine the heated broth with the cooked orzo.
Questions People Always Ask Before Making This Recipe
Can I use pre-cooked chicken for this recipe? Absolutely! If you have leftover rotisserie
FAQs
- Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
- How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
- Can I adjust sweetness? Yes—add more or less sweetener to taste.
- Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.
