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Creamy Lemon Chicken Orzo Soup

Close-up of a bowl of Creamy Lemon Chicken Orzo Soup, featuring shredded chicken, orzo pasta, carrots, and fresh dill.
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Make a comforting, bright soup featuring shredded chicken, orzo pasta, and a rich, tangy lemon cream base.

Ingredients

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  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 6 cups low-sodium chicken broth
  • 1 pound boneless, skinless chicken breasts or thighs
  • 1 teaspoon dried thyme
  • 1/2 cup orzo pasta
  • 1/2 cup heavy cream
  • 1/4 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons fresh dill, chopped
  • Salt and black pepper to taste

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery. Cook until softened, about 5 to 7 minutes.
  2. Add the minced garlic and thyme. Cook for 1 minute until fragrant.
  3. Pour in the chicken broth. Add the chicken breasts or thighs to the pot. Bring the mixture to a boil, then reduce heat, cover, and simmer for 15 minutes, or until the chicken is cooked through.
  4. Remove the chicken from the pot and set it aside to cool slightly. Keep the broth simmering.
  5. Once cool enough to handle, shred the chicken using two forks. Return the shredded chicken to the pot.
  6. Stir in the orzo pasta. Cook according to package directions, usually 8 to 10 minutes, until al dente.
  7. Reduce the heat to low. In a small bowl, whisk together the heavy cream, lemon juice, and lemon zest.
  8. Temper the cream mixture by slowly whisking in about 1 cup of the hot soup broth into the cream mixture. This prevents curdling.
  9. Pour the tempered cream mixture back into the soup pot, stirring constantly. Do not let the soup boil after adding the cream and lemon.
  10. Stir in the Parmesan cheese and fresh dill. Season with salt and pepper to your taste. Serve hot.

Notes

  • To keep the orzo from getting mushy if you have leftovers, cook the orzo separately and add it to individual bowls before ladling the hot soup over it.
  • Use fresh lemon juice for the best bright flavor.
  • Shredded rotisserie chicken works well for a quicker preparation.

Nutrition

Find it online: https://spoonswirl.com/creamy-lemon-chicken-orzo-soup/