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To make Creamy Lemon Chicken Orzo Soup, gather these simple ingredients: - 1 tablespoon olive oil - 1 medium onion, diced - 2 garlic cloves, minced - 2 medium carrots, diced - 2 celery stalks, diced - 1 pound boneless, skinless chicken breasts - 6 cups low-sodium chicken broth - 1 cup orzo pasta - 1 cup fresh spinach, chopped - 1 cup half-and-half or whole milk - Zest and juice of 1 lemon - Salt and pepper to taste - Fresh parsley, chopped (for garnish) Using fresh ingredients makes the soup taste vibrant. For the best flavor, choose organic vegetables and high-quality chicken. I love adding fresh herbs at the end for extra brightness. You can also swap in homemade chicken broth if you have it. It adds depth and richness to the soup. The chicken breasts provide protein and a lovely texture. Shredding the chicken keeps it tender in the soup. The orzo pasta adds heartiness to each spoonful. Spinach gives a pop of green and essential nutrients. Lastly, lemon zest and juice brighten up the flavors, making this soup truly stand out. This list sets you up for a delightful cooking experience. Enjoy the process! {{ingredient_image_2}} - Heat olive oil and sauté onion Heat 1 tablespoon of olive oil in a large pot over medium heat. Add 1 medium diced onion. Sauté for 2-3 minutes until the onion is soft and smells good. - Add garlic, carrots, and celery Now, add 2 minced garlic cloves, 2 diced carrots, and 2 diced celery stalks to the pot. Stir and cook for about 5 minutes. The veggies should start to soften. - Cook chicken in broth Next, place 1 pound of boneless, skinless chicken breasts in the pot. Pour in 6 cups of low-sodium chicken broth. Bring it to a boil. Then lower the heat and let it simmer for 15-20 minutes, until the chicken is fully cooked. - Shred chicken and return to pot When the chicken is cooked, take it out of the pot. Use two forks to shred the chicken into small pieces. Put the shredded chicken back in the pot and stir well. - Add orzo and simmer Add 1 cup of orzo pasta to the pot. Let it simmer for 8-10 minutes, until the orzo is soft but still firm. - Stir in spinach, cream, lemon Lower the heat and add 1 cup of chopped spinach, 1 cup of half-and-half or whole milk, lemon zest, and juice of 1 lemon. Stir gently for 2-3 minutes. The spinach should wilt and the flavors will blend nicely. - Adjust seasoning with salt and pepper Taste the soup and add salt and pepper as needed. Adjust it to your liking. - Serve and garnish with parsley Serve the soup hot in bowls. Top with fresh chopped parsley for a nice touch and added flavor. Enjoy your creamy lemon chicken orzo soup! To avoid overcooking orzo, cook it until it is al dente. This means it should have a slight bite to it. Keep a close watch during the last few minutes of cooking. Stir the orzo often to ensure even cooking. If you overcook it, the pasta will become mushy and lose its shape. Letting flavors meld is key to a tasty soup. After adding the spinach, cream, lemon zest, and juice, let the soup sit on low heat for a few minutes. This allows all the flavors to blend together. You will notice a richer taste with each sip. Consider using other herbs to enhance the flavor. Fresh thyme or dill can add a nice touch. Just a pinch can brighten the whole dish. You can add these herbs during the last few minutes of cooking. Using homemade chicken broth can make a big difference. It has a fresh taste that store-bought broth may lack. Homemade broth is also healthier, as you control the ingredients. If you have time, simmer chicken bones with vegetables and herbs to create a rich broth. This will give your soup a deep, satisfying flavor. Pro Tips Use Fresh Ingredients: Always opt for fresh lemon juice and vibrant spinach to enhance the flavor profile of your soup. Cook Orzo Separately: If you prefer a less starchy soup, consider cooking the orzo separately and adding it just before serving. Adjust Consistency: If the soup is too thick, you can add more chicken broth or water to reach your desired consistency. Store Properly: This soup can be stored in an airtight container in the fridge for up to 3 days; just note that orzo may absorb some liquid. {{image_4}} You can change the chicken in this soup. Turkey or tofu works great. Both options add protein and flavor. If you want a vegetarian soup, use chickpeas. They add texture and taste. If you need a dairy-free option, switch the half-and-half for coconut milk. This makes the soup creamy without dairy. You could also use almond milk for a lighter feel. Just keep in mind that it will change the flavor a bit. Feel free to add more veggies to your soup. Peas, bell peppers, or zucchini all work well. They add color and nutrition too. Just chop them small and add them with the carrots and celery. If you like some heat, add red pepper flakes or a dash of hot sauce. This gives the soup a nice kick. You can also use spices like cumin or paprika to change the flavor profile. These spices can add warmth and depth to your dish. Store your creamy lemon chicken orzo soup in airtight containers. Glass or plastic containers work well. Let the soup cool before sealing. In the fridge, it stays fresh for up to three days. To freeze the soup, pour it into freezer-safe bags or containers. Leave some space at the top for expansion. Label the bags with the date. It keeps well for up to three months in the freezer. When you’re ready to eat, thaw the soup overnight in the fridge. Reheat it on the stove over low heat. Stir often to ensure even heating. If the soup looks thick, add a splash of broth or water to loosen it up. Can I use rotisserie chicken? Yes, you can use rotisserie chicken. It saves time and adds great flavor. Just shred the meat and add it to the soup. How long does this soup last? This soup lasts for about 3 to 4 days in the fridge. Keep it in an airtight container to keep it fresh. Is this soup gluten-free? No, this soup is not gluten-free due to the orzo pasta. You can use gluten-free pasta if needed. Can I substitute orzo for another pasta? Yes, you can use other small pasta shapes like ditalini or orzo. Just adjust the cooking time as needed. What's the best way to store lemon zest? Store lemon zest in an airtight container. It stays fresh in the fridge for up to 1 week. You can also freeze it for longer use. Can I add beans for protein? Absolutely! Adding beans like white beans or chickpeas boosts protein. Just add them when you add the orzo. This article covered a simple soup recipe filled with healthy ingredients. We looked at key items like chicken, broth, spinach, and orzo. You learned the steps for cooking and finishing your soup. I shared tips to enhance flavors and offered variations for personalizing the dish. Remember to store leftovers correctly for later enjoyment. Cooking is fun, and trying new recipes keeps it interesting. Don't hesitate to customize your soup or ask questions. Enjoy your cooking adventure!

Creamy Lemon Chicken Orzo Soup

A delicious and comforting soup featuring tender chicken, orzo pasta, and fresh spinach in a creamy lemon broth.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 6
Calories 350 kcal

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 1 pound boneless, skinless chicken breasts
  • 6 cups low-sodium chicken broth
  • 1 cup orzo pasta
  • 1 cup fresh spinach, chopped
  • 1 cup half-and-half or whole milk
  • 1 unit zest and juice of 1 lemon
  • to taste salt
  • to taste pepper
  • for garnish fresh parsley, chopped

Instructions
 

  • Begin by heating the olive oil in a large pot over medium heat. Add the diced onion and sauté for approximately 2-3 minutes, or until the onion becomes translucent and fragrant.
  • Incorporate the minced garlic along with the diced carrots and celery into the pot. Continue to cook, stirring occasionally, for about 5 minutes until the vegetables begin to soften.
  • Add the boneless, skinless chicken breasts to the pot and pour in the low-sodium chicken broth. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Let it cook for 15-20 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
  • Once cooked, carefully remove the chicken breasts from the pot. Using two forks, shred the chicken into bite-sized pieces and return it to the pot, stirring to combine.
  • Add the orzo pasta to the pot and allow it to simmer for an additional 8-10 minutes, or until the orzo is al dente and perfectly tender.
  • Reduce the heat to low. Gently stir in the chopped spinach, half-and-half (or whole milk), lemon zest, and freshly squeezed lemon juice. Allow the soup to warm together for an additional 2-3 minutes, ensuring the spinach wilts and the flavors meld beautifully.
  • Season the soup with salt and pepper to taste, adjusting according to your preference for flavor.
  • Serve the soup hot in bowls, garnished with a sprinkle of freshly chopped parsley for a burst of color and added freshness.

Notes

For a lighter version, use whole milk instead of half-and-half.
Keyword chicken, creamy, lemon, orzo, soup