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Creamy Lemon Chicken Orzo Soup

Juicy chicken, hearty veggies, and tender orzo in a luxuriously creamy, lemony broth ... nothing better! This chicken soup is like a hug in a bowl - and super easy to make, too.

Prep Time
10 mins
Cook Time
10 mins
Servings: 8 servings
Course: Soup , Lunch , Dinner , Others

Ingredients

  • 3 tablespoons olive oil
  • 2 cups celery chopped
  • 2 cups carrots 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 shredded chicken I used Rotisserie Chicken
  • 2 cups heavy cream
  • 2 tablespoons lemon juice or up to ¼ cup more

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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!

Notes

  • The orzo will soak up a lot of the liquid as it cooks. If you want a a more brothy consistency soup, you can add additional chicken broth at the step at the end to thin the soup to your preference.
  • I put a very conservative amount of lemon on the recipe to make sure it can appeal to all. If you like a more lemony flavor, I recommend adding additional lemon juice at the end to your desired flavor profile.