If you are looking for a wholesome and yummy dish then this Creamy Lemon Chicken Orzo Soup Recipe is the one for you. Packed full of flavor this is a meal that is guaranteed to get the whole family excited and is perfect for the fall and winter months.
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Table of contents
Why You'll Love This Lemon Chicken Orzo Soup
I love a good soup recipe. There is something comforting about a delicious bowl of hot and flavorful soup on a cold day. This creamy lemon chicken recipe is exactly that, comfort in a bowl! It is a super easy recipe to follow and the flavors of the lemon chicken sing. Plus the orzo is a great addition and makes this soup more satisfying. Perfect at for lunch or dinner.
- Super easy to make - This is one of those one-pot dishes that goes from everyday ingredients to a cooked meal in around 30 minutes. How great is that?
- Staple ingredients - I have used simple ingredients for this chicken lemon orzo soup, most of which you will have at home or are easily sourced at your local grocery store.
- Family-friendly - This is one of those delicious flavor combinations that children will enjoy. Easy on the tastebuds but still loaded with flavor. It is pure comfort in a bowl and will definitely become one of your favorite soups.
- Make it your own - You can substitute ingredients easily or add more to it to make this creamy lemon chicken orzo your own creation.
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What Is Orzo?
If you’re not familiar with it, orzo is that tiny rice-shaped pasta. It looks just like rice, but orzo cooks quickly. It gives the soup that rice effect but without a long wait for it to cook. I like to use orzo in my recipes, especially since my family loves pasta. This lemon chicken soup reminds me of a classic chicken noodle soup but on a different level. You are going to love the creamy lemon flavor of this delicious soup.
Equipment Needed
- Lodge Dutch oven or large soup pot- I use my Dutch oven all the time! It comes in a variety of colors which makes it super fun too!
- Meat thermometer- to test the temperature of your chicken to insure it is fully cooked.
Key Ingredients
Carrots, celery, and onion - This is the base for many hearty soups and not only adds flavor but extra nutrients and vitamins.
Chicken - I have used chicken breast for this recipe but you could also use chicken thighs. A mixture of dark meat and chicken breast could also work well. Rotisserie chicken will also be great. Just add that towards the end instead.
Lemon - The main flavor of this tasty soup and will add a burst of freshness. Use fresh lemon juice for the best flavor and if you want extra pop of lemon grate a little lemon zest too!
Thyme, dill, and parsley - Fresh herbs add a pop of flavor. You could also use dried herbs as a substitution or even some Italian seasoning instead.
Garlic - Fresh garlic adds a depth of savory flavor to the soup and works well with chicken and lemon. Use a garlic press for ease. Garlic granules or garlic paste can also be used instead.
Butter - You will need this to sauté the vegetables.
Flour - This will be used to thicken the chicken broth as it cooks.
Chicken broth - This is the base of the soup and will add flavor to the ingredients. You can use store-bought or homemade chicken broth.
Orzo - Orzo looks similar to rice but is actually pasta. It cooks quickly and helps to make this soup filling and enjoyable.
Parmesan and Greek yogurt - The cheese has a strong flavor and combined with the Greek yogurt will give this soup its creamy texture.
Step-By-Step Instructions
Gather all of your ingredients and heat either a large Dutch oven or a large pot over medium heat. Add the butter to melt.
Next you can add the chopped onions, carrot, and celery to the pot and sauté for 5 minutes to soften. Stir in the garlic and sauté for 30 seconds.
Now add the flour to the vegetables, and cook for 1 more minute to remove the raw flour taste. You can then add the chicken broth, lemon juice and chicken to the pot and bring to a simmer.
Cook chicken for 10-12 minutes or until chicken is cooked through or when tested with a meat thermometer it registers 165° F. Remove chicken from pot.
Add orzo to the lemony broth and continue to cook for 10 minutes stirring occasionally so that orzo does not stick to the bottom of the pot. Meanwhile, use two forks to shred the chicken and return the shredded chicken to the pot.
Once the orzo is fully cooked remove the pot from heat. In a separate bowl, add a ladle of hot, but not boiling broth to the Greek yogurt to temper the yogurt so that it does not curdle when added to the soup. Stir the Greek yogurt into soup along with the cheese and fresh herbs. It is important that the soup is removed from the heat during this step.
Stir well to combine everything. Garnish with additional parmesan cheese, herbs such as fresh parsley, and lemon to serve. Yum!
Serving Suggestions
- Bread - Whether it is a slice of crusty bread or garlic bread, this soup is perfect for dipping. Dinner rolls and breadsticks are also perfect accompaniments.
- Salad - You can serve this soup with a side salad or leafy greens.
- Potatoes - Make a batch of fried potatoes or chips to serve and dip into this tasty soup.
Storage
If you have any leftover soup, allow it cool and then ladle soup into an airtight container and store in the refrigerator for 3-4 days.
While it is soup season you can make a big batch and freeze this cozy soup but so that the orzo does not become too mushy cook the soup without the orzo and freeze. Then add cooked orzo to thawed soup and reheat.
A great way to reheat this soup is on the stove for a few minutes until it is piping hot and ready to eat.
Did you try this recipe? Please let me know what you think! Leave a comment below, and a 5- star rating. I would love to hear from you! Subscribe Here to get new recipes sent straight to your inbox!
Lemon Chicken Orzo Soup
Equipment
- Dutch oven or large pot
Ingredients
- 2 tablespoons butter
- ¾ cup carrots, peeled and chopped
- ¾ cup celery, chopped
- ½ cup onion, diced
- 2 cloves garlic, minced
- 2 tablespoons flour
- 5 cups chicken broth
- juice of 1 lemon
- 1.5 pounds boneless skinless chicken breast (about 3 breast)
- 1 cup orzo
- ⅓ cup plain Greek yogurt
- ½ cup parmesan cheese
- salt and pepper to taste
- 1 teaspoon fresh dill, chopped
- 1 teaspoon fresh parsley, chopped
- ½ teaspoon fresh thyme leaves
Instructions
- Heat a large Dutch oven or pot over medium heat and add butter to melt.
- Add the chopped onions, carrot and celery to the pot and sauté for 5 minutes to soften. Stir in the garlic and sauté for 30 seconds.
- Add the flour to the vegetables and cook for 1 more minute to remove the raw flour taste. Add the chicken broth, lemon juice and chicken to the pot and bring to a simmer.
- Cook chicken for 10-12 minutes or until chicken is cooked through or when tested with a meat thermometer it registers 165° F. Remove chicken from pot.
- Add orzo to the pot and continue to cook for 10 minutes stirring occasionally so that orzo does not stick to the bottom of the pot. Meanwhile use two forks to shred chicken and return to the pot.
- Once the orzo is fully cooked remove the pot from heat. Add a ladle of hot broth to the Greek yogurt to temper the yogurt so that it does not curdle when added to the soup. Stir the Greek yogurt into soup along with the cheese and fresh herbs.
- Stir well to combine. Garnish with additional parmesan cheese, herbs and lemon to serve.
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