Description
Creamy Lemon Chicken Orzo Soup
Ingredients
1 tbsp olive oil
1 small onion, diced
2 medium carrots, sliced
2 celery stalks, diced
2 cloves garlic, minced
1 lb cooked, shredded chicken (rotisserie works great!)
5 cups chicken broth
1 cup uncooked orzo pasta
2 cups fresh spinach
1 lemon, juiced and zested
1/2 cup heavy cream
Salt and pepper, to taste
Lemon slices, for garnish
Directions
In a large pot, heat olive oil over medium heat. Add onions, carrots, and celery, cooking for 5-6 minutes until softened. Add garlic and sauté for 1 minute.
Pour in the chicken broth and bring to a boil. Add the orzo pasta and stir. Reduce heat and let simmer for 10 minutes, or until the orzo is tender.
Stir in the shredded chicken, fresh spinach, lemon juice, and lemon zest. Let it simmer for another 3-5 minutes until spinach wilts.
Slowly pour in the heavy cream, stirring gently. Season with salt and pepper to taste.
Serve hot, garnished with a lemon slice and a sprinkle of black pepper.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: ~350 kcal per serving
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Step-by-Step Guide
Follow these detailed steps for a perfect soup every time. Begin by prepping all your vegetables and shredding your cooked chicken. In your large pot, heat the olive oil over medium heat. Add the diced onion, sliced carrots, and diced celery. Cook, stirring occasionally, for a full 5-6 minutes until they are fragrant and have begun to soften. Add the minced garlic and cook for just one more minute to release its aroma without burning. Next, pour in the 5 cups of chicken broth and bring the mixture to a rolling boil. Once boiling, add the 1 cup of uncooked orzo pasta. Reduce the heat to a simmer and cook for exactly 10 minutes, stirring once or twice to prevent sticking.
Serving Suggestions
This creamy soup is a complete meal on its own, but it pairs beautifully with a simple side salad dressed with a light vinaigrette. For a heartier meal, serve it alongside crusty bread or garlic breadsticks for dipping. Garnish each bowl with a thin lemon slice and a crack of fresh black pepper. For a fresh herb note, a sprinkle of chopped fresh dill or parsley just before serving adds wonderful color and flavor.
How-to Summary
Sauté onions, carrots, and celery. Add garlic. Pour in broth, bring to a boil, and add orzo to simmer for 10 minutes. Stir in shredded chicken, spinach, lemon juice, and zest. Simmer until spinach wilts. Gently stir in heavy cream, then season with salt and pepper. Serve hot with lemon garnish.
Frequently Asked Questions
Can I use milk instead of heavy cream? Yes, but the soup will be less rich and creamy. For a lighter version, half-and-half or whole milk can be used, but avoid bringing the soup to a boil after adding to prevent curdling.
How do I store and reheat leftovers? Store in an airtight container in the refrigerator for up to 3 days. The orzo will continue to absorb liquid, so add a splash of broth or water when reheating gently on the stovetop.
Can I make this soup ahead of time? It’s best made fresh. If preparing ahead, cook the soup but omit the orzo and cream. Store the base, then cook the orzo separately and add it with the cream when reheating to prevent mushiness.
What can I use instead of spinach? Kale, Swiss chard, or escarole are excellent, sturdy alternatives. Add them with the chicken to allow time to wilt properly.
Is there a way to make this soup dairy-free? Absolutely. Omit the heavy cream and stir in 1/2 cup of full-fat coconut milk or a plain, unsweetened dairy-free creamer at the end for a similar creamy texture.
Common Mistakes to Avoid
Avoid overcooking the orzo, as it will continue to soften in the hot soup and can become mushy. Cook it just to al dente. Do not add the lemon juice too early; adding it at the end preserves its bright, fresh flavor. When adding the heavy cream, ensure the soup is no longer at a rolling boil to prevent the cream from separating. Finally, season carefully at the end, as the saltiness of the broth and chicken can vary.
Conclusion
This Creamy Lemon Chicken Orzo Soup is the ultimate 30-minute comfort meal, masterfully balancing rich creaminess with the bright, fresh zing of lemon. It’s a flexible recipe that welcomes substitutions, making it a reliable staple for busy weeknights. By following the detailed steps and avoiding common pitfalls, you’ll create a restaurant-quality soup that is both nourishing and deeply satisfying. Enjoy this bowl of homemade goodness.