Best Lemon Chicken Orzo Soup Recipe

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If you are craving something comforting, fresh, and utterly delicious, you have to try the Best Lemon Chicken Orzo Soup Recipe. This soup is a vibrant harmony of tender shredded chicken, tender orzo pasta, bright lemon juice, and a silky touch of cream, all nestled in a fragrant broth filled with garden-fresh vegetables and herbs. Every spoonful feels like a warm hug with a lively citrus twist that keeps you coming back for more. Whether you’re looking for a cozy weeknight dinner or a flavorful remedy to lift your spirits, this soup nails it every single time.

Ingredients You’ll Need

The beauty of the Best Lemon Chicken Orzo Soup Recipe lies in its simplicity, yet each ingredient plays a crucial role in building layers of taste, texture, and color. From the fragrant thyme to the fresh dill, every element complements the others perfectly to create that signature bright, creamy, and comforting flavor you will adore.

• 3 tablespoons olive oil: The base that gently softens the vegetables and adds a rich, fruity nuance.
• 1 medium onion (diced): Brings sweetness and depth to the soup’s broth as it caramelizes.
• 3 medium carrots (peeled and diced): Adds natural sweetness and vibrant color.
• 2 celery ribs (diced): Offers a subtle crunch and aromatic freshness.
• 4 cloves garlic (finely minced): Gives an irresistible punch of flavor that infuses the entire soup.
• 2 ½ tablespoons kosher salt (more to taste): Essential for bringing out the bold flavors in every ingredient.
• 1 teaspoon fresh thyme (leaves only): Adds an earthy herbal note that complements the chicken beautifully.
• 2 bay leaves: Infuses the broth with subtle, aromatic warmth.
• 1 cup orzo pasta (uncooked): Offers a delightful bite and a comforting feel that’s perfect in soup form.
• 6-8 cups low sodium chicken stock: The flavorful foundation that ties all ingredients together without overpowering.
• 4 cups rotisserie chicken (shredded): Provides tender protein that soaks up the lemony broth.
• 2 ½ ounces baby kale: Adds a lovely pop of green and nutritious vibrance.
• 1 lemon (juiced, about ¼ cup juice): The bright star that makes this soup unforgettable.
• ¾ cups heavy whipping cream: Adds luscious creaminess and balances the lemon’s brightness.
• 2 tablespoons fresh dill (finely chopped): Lends a fresh, slightly tangy finish that elevates the soup’s flavor.

How to Make Best Lemon Chicken Orzo Soup Recipe

Step 1: Sauté the Aromatic Vegetables

Start by heating olive oil in a large Dutch oven over medium heat. Add diced onion, carrots, and celery. Cook these until they soften and begin to brown slightly, which takes about 8 minutes. Stir often to prevent burning, allowing the natural sweetness of the vegetables to develop and form the savory base of your soup.

Step 2: Infuse Garlic and Herbs

Next, stir in finely minced garlic, kosher salt, and fresh thyme leaves. Cook this mixture for another minute to unleash the fragrant garlic aroma and let the herbs marry with the softened vegetables, creating a flavorful foundation for the broth.

Step 3: Toast Orzo and Simmer

Add the orzo pasta to the pot and stir for 1 minute, letting it toast lightly among the veggies. Pour in 6 cups of the chicken stock and toss in the bay leaves. Bring the soup to a boil, then reduce to medium-low heat and let it simmer uncovered for 8 minutes. If you like your soup more brothy, feel free to add up to 2 more cups of stock at this point.

Step 4: Add Chicken and Greens

Once the orzo is nearly tender, stir in the shredded rotisserie chicken and baby kale. Let everything cook together for 2 minutes, allowing the chicken to warm through and the kale to soften just enough to retain its vibrant color and nutrition.

Step 5: Finish with Lemon, Cream, and Dill

Remove the soup from heat and discard the bay leaves. Stir in fresh lemon juice, heavy cream, and finely chopped dill. These ingredients bring that quintessential brightness and creaminess unique to the Best Lemon Chicken Orzo Soup Recipe. Give it a taste and adjust salt if needed. For an extra touch of indulgence, sprinkle in some freshly grated Parmesan cheese.

Step 6: Serve and Enjoy

Ladle the soup into bowls while it’s hot. Serve it as-is to enjoy the full flavors, or pair with some crusty bread to soak up every last drop of that delectable broth.

How to Serve Best Lemon Chicken Orzo Soup Recipe

Garnishes

Fresh garnishes can elevate this soup beautifully. Try adding a few extra sprigs of dill or a light drizzle of olive oil on top to add shine and aroma. You can also sprinkle toasted pine nuts or a pinch of paprika for added texture and visual appeal.

Side Dishes

This soup pairs wonderfully with simple sides like warm, buttery garlic bread or a crisp green salad with lemon vinaigrette to echo the soup’s bright citrus notes. For a heartier meal, roasted vegetables or a light pasta salad will complement without overpowering.

Creative Ways to Present

Serve the soup in individual mini Dutch ovens or stylish ceramic bowls for a charming presentation. For gatherings, a beautiful soup tureen will make a stunning centerpiece and keeps the soup warm. You can also add a wedge of lemon on the side for those who want an extra citrus kick.

Make Ahead and Storage

Storing Leftovers

You can keep leftover soup in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, but be mindful the orzo may absorb some broth, so you might want to thin it with a splash of chicken stock when reheating.

Freezing

The Best Lemon Chicken Orzo Soup Recipe freezes well but keep the cream separate if possible, as dairy can sometimes change texture after freezing. Freeze the soup in portions without cream for up to 3 months. When ready, thaw in the fridge and stir in fresh cream and lemon juice before serving to refresh the flavors.

Reheating

Reheat gently on the stovetop over low to medium heat to avoid overheating the cream. Add a little chicken stock or water if the soup seems too thick. Stir frequently until warmed through and adjust seasoning and lemon juice as needed to bring back the bright flavors.

FAQs

Can I use homemade chicken stock instead of store-bought?

Absolutely! Homemade chicken stock will enhance the soup with richer, deeper flavor and is actually preferable if you have it on hand. Just be sure to adjust the salt accordingly since homemade stocks vary in seasoning.

Is there a vegetarian version of the Best Lemon Chicken Orzo Soup Recipe?

Yes! Simply substitute vegetable stock for the chicken broth and skip the chicken, or add a plant-based protein like chickpeas for heartiness. The lemon, dill, and cream will keep the soup fresh and comforting without meat.

Can I use a different pasta if I don’t have orzo?

While orzo works beautifully for its small size and tender texture, other small pastas like acini di pepe or tiny shells can work well. Just watch cooking time closely to avoid overcooking.

What’s the best way to shred rotisserie chicken for this soup?

Use your hands or two forks to pull the meat apart into bite-sized phrases. This keeps the texture rustic and helps the chicken absorb the flavors of the broth quickly.

Can I make this soup dairy-free?

Definitely! Replace the heavy cream with coconut milk or a plant-based cream alternative to keep it silky. You can also skip it entirely and add a splash more lemon juice for brightness.

Final Thoughts

If you’re looking for a delicious, comforting dish that feels like a warm embrace and bursts with vibrant, fresh flavors, the Best Lemon Chicken Orzo Soup Recipe is here to become your new favorite. It strikes the perfect balance between hearty and light, creamy and citrusy, making it a go-to for any season. I hope you enjoy making and sharing it as much as I do!

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Best Lemon Chicken Orzo Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 48 reviews

• Author: admin
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 8 to 8.5 servings
• Category: Soup
• Method: Stovetop
• Cuisine: American

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Description

This Best Lemon Chicken Orzo Soup is a comforting and flavorful dish featuring tender shredded chicken, vibrant baby kale, and orzo pasta in a savory broth brightened with fresh lemon juice and herbs. Creamy and nourishing, it’s perfect for a quick and hearty meal.

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Ingredients

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Base Ingredients

• 3 tablespoons olive oil
• 1 medium onion, diced
• 3 medium carrots, peeled and diced
• 2 celery ribs, diced
• 4 cloves garlic, finely minced

Seasonings and Herbs

• 2 ½ tablespoons kosher salt (more to taste)
• 1 teaspoon fresh thyme leaves
• 2 bay leaves
• 2 tablespoons fresh dill, finely chopped
• 1 lemon, juiced (about ¼ cup juice)

Soup Ingredients

• 1 cup orzo pasta (uncooked)
• 6–8 cups low sodium chicken stock
• 4 cups rotisserie chicken, shredded
• 2 ½ ounces baby kale
• ¾ cups heavy whipping cream

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Instructions

1. Sauté Vegetables: In a large Dutch oven, heat 3 tablespoons of olive oil over medium heat. Add diced onion, carrots, and celery. Cook until the vegetables soften and start to brown, about 8 minutes, stirring often to prevent burning.
2. Add Garlic and Seasonings: Stir in finely minced garlic, 2 ½ tablespoons kosher salt, and 1 teaspoon fresh thyme leaves. Cook for an additional 1 minute to release flavors.
3. Cook Orzo and Broth: Add 1 cup orzo pasta to the pot, stirring and cooking for 1 minute. Pour in 6 cups chicken stock and add 2 bay leaves. Bring soup to a boil, then reduce heat to medium-low and simmer uncovered for 8 minutes. Optionally, add up to 2 more cups of chicken stock if a more broth-like consistency is desired.
4. Add Chicken and Kale: Stir in 4 cups shredded rotisserie chicken and 2 ½ ounces baby kale. Cook for an additional 2 minutes until kale wilts and chicken warms through.
5. Finish Soup: Remove the pot from heat. Discard bay leaves, then add juice of 1 lemon, ¾ cup heavy cream, and 2 tablespoons chopped fresh dill. Stir well to combine. Taste and adjust salt as needed. Optionally, sprinkle freshly grated Parmesan cheese for added flavor.
6. Serve: Ladle soup into bowls and serve hot. Pairs wonderfully with crusty bread or on its own as a satisfying meal.

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Notes

• Use rotisserie chicken for convenience, or substitute with cooked chicken breasts or thighs shredded.
• The amount of chicken stock can be adjusted depending on desired soup consistency; add more for a thinner broth.
• Fresh lemon zest can be added along with the juice to enhance lemon flavor.
• For a dairy-free version, substitute heavy cream with coconut milk or omit it entirely.
• Leftovers can be refrigerated for up to 3 days and reheated gently on stovetop.