Description
A comforting and easy-to-make Lemon Orzo Chicken Soup that combines tender chicken, vibrant lemon flavors, and tender orzo pasta in a creamy broth. This one-pot dinner is perfect for busy weeknights and serves six, featuring simple ingredients and a delicious balance of savory and bright tastes.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small yellow onion, small diced
- 2 medium carrots, small diced
- 2 celery stalks, small diced
- 1 teaspoon kosher salt, divided
- 2 cloves garlic, minced
- 1 teaspoon lemon zest (from about 1 medium lemon)
- ⅛ teaspoon ground turmeric
- 2 tablespoons all-purpose flour
- 1 quart low-sodium chicken broth
- ½ teaspoon freshly-ground black pepper
- 1 to 1 ½ pounds boneless, skinless chicken breasts or thighs, trimmed and cut into quarters
- ¾ cup uncooked orzo
- ⅓ cup heavy cream
- 2 tablespoons lemon juice (from about 1 medium lemon)
- ¼ cup freshly-grated Parmesan cheese
- 2 tablespoons fresh dill or parsley, chopped (optional, for topping)
Instructions
- Cook the Veggies: Heat olive oil and butter in a large soup pot or Dutch oven over medium heat. Add the onion, carrot, celery, and half of the kosher salt. Cook for 5-6 minutes until softened. Add garlic, lemon zest, and turmeric; stir for 30 seconds until fragrant.
- Add the Flour: Sprinkle the flour over the veggies and stir constantly for 1 minute. This will form a paste and help thicken the soup.
- Add the Stock and Chicken: Slowly pour in the chicken broth while stirring to avoid lumps. Add the remaining salt and black pepper. Add the chicken pieces, bring to a boil, then reduce heat to a simmer. Cover and simmer for 5 minutes.
- Add the Orzo: Stir in the orzo and cover. Simmer for 10-12 minutes, or until the orzo is tender. Stir occasionally to prevent sticking.
- Dice or Shred the Chicken: Remove the chicken from the pot carefully, shred or dice into bite-sized pieces, then return it to the soup.
- Finish: Stir in the heavy cream, lemon juice, and Parmesan cheese. Simmer for an additional 1-2 minutes to heat through. Taste and adjust seasoning as needed. Garnish with fresh dill or parsley if desired.
Notes
- Ground turmeric adds a pleasant color but can be omitted or substituted with a pinch of saffron for different flavor.
- Use low-sodium chicken broth to control the salt level in the soup.
- Chicken thighs can be used instead of breasts for a richer flavor and juicier meat.
- Fresh herbs like dill or parsley add a bright herbal note; omit if preferred.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
