Luscious Lemon Chicken Orzo Soup
Creamy, bright, and utterly comforting, Luscious Lemon Chicken Orzo Soup hits all the right notes on a chilly evening or when you need a quick weeknight pick-me-up.
Servings: 4 servings
Equipment
- Large Pot
- Measuring Cups
- Mixing Spoon
Ingredients
Ingredients
- 1 cup Orzo pasta, dry
- 4 cups Chicken broth, low-sodium warmed slightly
- 1 cup Cooked chicken, shredded (rotisserie or leftover roast chicken works great)
- 1 cup Heavy cream cold or room temperature
- 2 tablespoons Lemon juice freshly squeezed
- 1 whole Lemon zested
- 1 cup Fresh spinach washed and roughly chopped
- to taste Salt start with 1/2 teaspoon
- to taste Pepper a few grinds
- 2 tablespoons Fresh parsley chopped, for garnish
Instructions
- Prepare ingredients first: shred the cooked chicken, zest the lemon, squeeze the lemon juice, and chop the spinach and parsley. Measuring everything before you start makes the process smooth.
- In a large pot over medium-high heat, bring 4 cups of chicken broth to a gentle boil. Keep an eye on it so it doesn’t foam over.
- Add 1 cup of orzo to the boiling broth and stir immediately to prevent sticking. Reduce heat slightly so the broth simmers and cook the orzo for 8–10 minutes, stirring occasionally, until al dente (slightly firm to the bite).
- Once the orzo is nearly done, lower the heat to medium-low. Stir in 1 cup shredded cooked chicken, allowing it to warm through for 1–2 minutes.
- Pour in 1 cup heavy cream and stir gently to incorporate. Allow the soup to heat until just below a simmer — do not boil after adding cream to prevent curdling. Simmer for 2–3 minutes until the soup is creamy and heated.
- Add 2 tablespoons fresh lemon juice and the zest from 1 lemon. Stir to combine and taste. The lemon should brighten the soup without overpowering it.
- Fold in 1 cup chopped spinach and cook for 1–2 minutes, until wilted and vibrant green.
- Season with salt and pepper to taste. Start small — you can always add more. Remove from heat and ladle into bowls.
- Garnish each serving with chopped fresh parsley. Serve immediately while hot and aromatic.
Notes
Serve this soup with a crisp green salad and a lemon vinaigrette to echo the citrus notes. Crusty bread or garlic toast is perfect for dipping and makes the meal more filling.