Creamy Lemon Chicken Orzo Soup Recipe
This creamy Lemon Chicken Orzo Soup is a flavorful and hearty dish that will quickly become a family favorite. The broth is infused with a zesty lemon flavor, and the orzo makes the soup filling and satisfying.
Servings: 8
Calories: 261kcal
Ingredients
- 1 Tablespoon olive oil
- 1 onion (diced)
- 3 celery ribs (diced)
- 2 carrots (diced)
- 1 pound chicken breast (cut into 1-inch pieces)
- 2 cloves of garlic
- ¾ teaspoon salt
- ½ teaspoon ground pepper
- 1 teaspoon chopped fresh rosemary
- 2 teaspoons chopped fresh parsley
- 1½ cups orzo
- ½ cup lemon juice
- 4 cups chicken broth
- 2 cups chopped spinach
- ½ cup heavy cream
Instructions
- Heat oil in a Dutch oven or stock pot over low-medium heat, and sauté onion until softened.
- Add celery, carrot, and chicken, and cook, stirring occasionally until the chicken is cooked through.
- Then, add the garlic, salt, pepper, rosemary, and parsley. Cook for another 30 seconds.
- Next, add the orzo, lemon juice, and chicken broth. Stir to combine.
- Cover and bring to a simmer.
- Cook until the orzo is just tender, stirring occasionally. (This should take about 8 minutes once the soup begins to simmer).
- Remove the lid and stir in the cream.
- Then add in the spinach and stir until the spinach is wilted.
- Serve immediately and enjoy!
Notes
Keep an eye on the orzo. It can overcook relatively quickly, so once you hit the simmering stage, check it at the 6-7 minute mark.
Adjust the amount of lemon juice based on your taste preferences. Start with a little less if you're uncertain; you can always add more later.
Store your leftover soup in an airtight container in the refrigerator for up to 3 days.
Nutrition
Calories: 261kcal | Carbohydrates: 26g | Protein: 18g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 55mg | Sodium: 744mg | Potassium: 443mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3500IU | Vitamin C: 11mg | Calcium: 43mg | Iron: 1mg