One-Pot Creamy Lemon Chicken Orzo Soup
You need this bright, comforting Lemon Chicken Orzo Soup for a quick weeknight dinner. This easy, one-pot recipe delivers deep flavor and feels like a warm hug in a bowl.
- Prep Time: 15 min
- Cook Time: 30 min
- Total Time: 45 min
- Yield: 6 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 6 cups low-sodium chicken broth
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 cup orzo pasta
- 1/2 cup heavy cream (or half-and-half for lighter version)
- 1/4 cup fresh lemon juice (about 1 large lemon)
- 1 tablespoon lemon zest
- 1/2 cup fresh parsley, chopped
- Salt and black pepper to taste
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Cook for 5 to 7 minutes until the vegetables soften.
- Add the minced garlic, oregano, and thyme to the pot. Cook for 1 minute until fragrant.
- Add the chicken pieces to the pot. Season lightly with salt and pepper. Cook until the chicken is lightly browned on the outside, about 5 minutes.
- Pour in the chicken broth and bring the mixture to a boil. Once boiling, stir in the orzo pasta. Reduce the heat to maintain a simmer.
- Cook, stirring occasionally to prevent sticking, for about 10 to 12 minutes, or until the orzo is tender and the chicken is cooked through.
- Remove the pot from the heat. Stir in the heavy cream, fresh lemon juice, and lemon zest. Mix well until the soup is creamy.
- Taste the soup and adjust seasoning with more salt and pepper if needed.
- Stir in the fresh parsley just before serving. Serve this hearty orzo pasta dish hot.
Notes
- For a Greek inspired soup variation, add a small amount of dill along with the parsley.
- If you use pre-cooked rotisserie chicken, add it in Step 4 along with the broth, and reduce the simmering time slightly.
- This soup freezes well; add the lemon juice and cream after reheating to keep the texture best.
Nutrition
- Serving Size: 1.5 cups
- Calories: 410
- Sugar: 4
- Sodium: 550
- Fat: 18
- Saturated Fat: 7
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 2
- Protein: 30
- Cholesterol: 95