I love making this creamy lemon orzo chicken soup when I want something comforting but still fresh and light. I enjoy how the tender chicken, soft orzo, and creamy broth come together with a bright lemon flavor that makes every bowl feel cozy and refreshing at the same time. It is one of those soups I like to prepare when I want an easy meal that tastes rich without being heavy.
Why You’ll Love This Recipe
I like this recipe because it is simple, filling, and made in one pot. I enjoy how the lemon cuts through the creaminess and keeps the soup from feeling too rich. I also love that it works well for both lunch and dinner and tastes even better the next day.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
6 cups chicken broth
1 cup dry orzo pasta
2 tablespoons olive oil or butter
1 pound boneless, skinless chicken breast, cut into small pieces
1 small onion, finely chopped
2 cloves garlic, minced
1 cup heavy cream
1 large lemon, zested and juiced
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried oregano
Optional chopped fresh parsley for garnish
Directions
I begin by heating the olive oil or butter in a large pot over medium heat. I add the chicken pieces and cook them until they are lightly golden and fully cooked, then I remove them from the pot and set them aside.
In the same pot, I add the chopped onion and cook it until soft and translucent. I stir in the garlic and cook it briefly until fragrant. I pour in the chicken broth and bring it to a gentle boil.
I add the orzo and cook it according to package timing, stirring occasionally so it does not stick to the bottom. Once the orzo is tender, I return the cooked chicken to the pot and lower the heat.
I slowly stir in the heavy cream, lemon zest, and lemon juice. I season with salt, black pepper, and dried oregano, then let the soup simmer for a few minutes until creamy and well combined. I taste and adjust the seasoning before serving.
Servings And Timing
I usually get about 4 servings from this recipe.
Preparation time is about 10 minutes.
Cooking time is around 25 minutes.
Total time comes to approximately 35 minutes.
Variations
I sometimes use cooked rotisserie chicken instead of raw chicken breast to save time. When I want extra vegetables, I like adding spinach or kale at the end until wilted. For a lighter version, I replace the heavy cream with half-and-half.
Storage/Reheating
I store leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, I add a little extra chicken broth or water because the orzo absorbs liquid as it sits. I reheat gently on the stove or in the microwave.
FAQs
Can I make this soup ahead of time?
I often make it ahead, but I slightly undercook the orzo so it stays tender when reheated.
Can I freeze this soup?
I do not recommend freezing it because the creamy broth and orzo can change texture once thawed.
What can I use instead of orzo?
I like using small pasta shapes such as ditalini or acini di pepe when orzo is not available.
How can I make the soup thicker?
I let it simmer a bit longer or add a small extra amount of orzo to thicken the broth naturally.
Can I make it dairy-free?
I make it dairy-free by using a plant-based cream alternative instead of heavy cream.
Conclusion
I find this creamy lemon orzo chicken soup to be a perfect mix of comfort and freshness. I love how easy it is to prepare and how satisfying it feels without being overly rich. It is a recipe I enjoy making again and again whenever I want a warm, nourishing meal.
