5 from 12 votes
Creamy Lemon Chicken Orzo Soup
Creamy Lemon Chicken Orzo Soup combines sautéed celery, carrots, and onions with shredded chicken, tender orzo pasta, and a smooth, slightly tangy broth enriched with heavy cream and fresh lemon juice. The texture is creamy yet brothy, with light herbaceous notes from poultry seasoning. This comforting soup is well suited for warming meals and can be adjusted to taste with additional lemon or broth for preferred consistency.
Prep Time
10 mins
Cook Time
20 mins
Servings:
8
servings
Course:
Soup, Lunch, Dinner, Others
Ingredients
- 3 tablespoons olive oil
- 2 cups celery chopped
- 2 cups carrot chopped
- 1 yellow onion chopped
- 1/2 tsp salt
- 1 teaspoon poultry seasoning
- 10 cups chicken broth plus up to 2 more
- 16 ounces orzo uncooked
- 4 cups chicken I used Rotisserie Chicken, shredded
- 2 cups heavy cream
- 2 tablespoons lemon juice or up to ¼ cup more
Instructions
- Heat olive oil in a large stock pot over medium-medium high heat. Once it becomes bubbly and fragrant, add the celery, carrots, onion, poultry seasoning, and salt. Sauté until the vegetables are tender, about 5-10 minutes.
- Pour the broth into the vegetables, then add the orzo and chicken and submerge them in the liquid. Bring the pot to a boil, then reduce heat to low and allow soup to simmer for 10-14 minutes or until the orzo is al dente.
- Pour the heavy cream and lemon juice into the soup slowly while stirring continuously. Once it is all combined, let it simmer an additional 2-3 minutes. Stir in additional broth or lemon juice to reach desired flavor and consistency (see notes). Garnish with fresh parsley if desired. Serve hot!
Cup of Yum
Notes
- Orzo absorbs a lot of liquid during cooking; add more chicken broth at the end to adjust the soup's consistency if a thinner broth is preferred.
- The lemon juice quantity can be increased gradually to achieve a stronger lemon flavor according to taste.