Description
A comforting and creamy Lemon Chicken Orzo Soup that combines tender chicken, vegetables, and zesty lemon flavors with delicate orzo pasta in a rich broth, perfect for a cozy family meal.
Ingredients
Vegetables & Aromatics
- 2 cups carrots, diced
- 1 cup celery, diced
- 2 cups onion, diced
- 4 cloves garlic, minced
Soup Base & Seasonings
- 2 tbsp butter
- 4 cups chicken stock
- 2 tsp dried oregano
- 1/2 tsp celery seed
- Salt and pepper, to taste
Protein & Pasta
- 2 boneless skinless chicken breasts
- 1/2 cup dried orzo pasta
Finishing Ingredients
- Zest from one lemon
- 3 1/2 tbsp freshly squeezed lemon juice
- 2 cups whole milk
- 1 cup light cream
- 1/3 cup fresh dill, chopped
Instructions
- Cook Vegetables: In a large pot, melt the butter over medium heat and add the diced carrots, celery, and onion. Cook, stirring occasionally, until the vegetables are tender and fragrant, about 8-10 minutes.
- Add Garlic: Stir in the minced garlic and cook for an additional minute until fragrant, being careful not to let it brown.
- Add Ingredients: Season the vegetables with salt and pepper, then add the chicken stock, dried oregano, celery seed, and the boneless skinless chicken breasts to the pot.
- Simmer and Shred Chicken: Increase the heat slightly to bring the soup to a simmer. Cover the pot and let it cook for 20 minutes or until the chicken breasts are fully cooked through. Remove the chicken from the pot and shred it using two forks, then set aside.
- Add Orzo: Add the orzo pasta to the simmering soup and cook for 8-10 minutes until the pasta is tender but not mushy. Test a few pieces to ensure it’s done.
- Add Lemon and Dairy: Return the shredded chicken to the pot. Stir in the lemon zest, freshly squeezed lemon juice, whole milk, light cream, and chopped fresh dill. Heat gently until warmed through but do not boil.
- Final Seasoning and Serve: Taste the soup and adjust the seasoning with additional salt and pepper as needed. Serve hot and enjoy the bright, creamy flavors of this delicious lemon chicken orzo soup.
Notes
- For a lighter version, substitute half-and-half for the cream or use low-fat milk.
- Fresh lemon juice is essential for the bright citrus flavor; avoid bottled lemon juice for best taste.
- Orzo cooks quickly; watch it closely to prevent overcooking and mushiness.
- If you prefer a thicker soup, you can add a slurry of flour and water before adding the dairy.
- The soup can be stored in the refrigerator for up to 3 days and reheated gently to avoid curdling the dairy.