Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Creamy Lemon Chicken Orzo Soup

Creamy Lemon Chicken Orzo Soup

Description

Enjoy a cozy bowl of creamy lemon chicken orzo soup—zesty, rich, and perfect for chilly nights or a quick comforting meal.

Ingredients

Scale

1½ pounds (680g) boneless, skinless chicken breasts

1 cup (180g) uncooked orzo pasta

2 tablespoons (30ml) olive oil

1 large yellow onion, diced (about 1½ cups)

3 medium carrots, diced (about 1 cup)

3 celery stalks, diced (about 1 cup)

4 garlic cloves, minced

8 cups (1.9L) chicken broth, preferably low-sodium

2 bay leaves

1 teaspoon dried thyme

¼ cup (60ml) fresh lemon juice (about 2 medium lemons)

1 tablespoon lemon zest

1 cup (240ml) heavy cream

2 cups (60g) fresh spinach, roughly chopped

¼ cup (15g) fresh dill, chopped

Salt and freshly ground black pepper, to taste

Instructions

  1. Heat olive oil in a large Dutch oven or soup pot over medium heat. Add diced onions, carrots, and celery, cooking until softened, about 5-7 minutes. Stir occasionally to prevent browning.
  2. Add minced garlic and cook for an additional 30 seconds until fragrant, being careful not to burn the garlic as it can turn bitter
  3. Pour in the chicken broth and add the whole chicken breasts, bay leaves, and dried thyme. Bring to a boil, then reduce heat to maintain a gentle simmer.
  4. Cover and simmer for 15-18 minutes, or until chicken reaches an internal temperature of 165°F (74°C). This gentle poaching ensures juicy, tender chicken.
  5. Remove the chicken from the pot and set aside on a cutting board to cool slightly. Once cool enough to handle, shred the chicken into bite-sized pieces using two forks.
  6. While the chicken cools, bring the broth back to a simmer and add the uncooked orzo. Cook for about 7-8 minutes, or until the orzo is slightly underdone. The pasta will continue cooking in the hot soup, so keeping it al dente now prevents mushiness later.
  7. Return the shredded chicken to the pot and add the lemon zest.
  8. In a separate bowl, whisk together 1 cup of the hot broth with the heavy cream to temper it. This prevents the cream from curdling when added to the hot soup.
  9. Slowly pour the tempered cream mixture back into the soup pot, stirring continuously.
  10. Add the fresh lemon juice, chopped spinach, and most of the dill (reserve some for garnish). Stir until spinach is wilted, about 1-2 minutes.
  11. Remove bay leaves, taste, and adjust seasoning with salt and pepper as needed.
  12. Ladle the hot Creamy Lemon Chicken Orzo Soup into bowls and garnish with remaining fresh dill and additional lemon zest if desired.

Did you make this recipe ?

Share your Creation  — We can't wait to see what you've made!

Find it online: https://cookingcircuit.com/creamy-lemon-chicken-orzo-soup/