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Creamy Lemon Chicken Orzo Soup

A soothing and luscious one-pot Creamy Lemon Chicken Orzo Soup, packed with vegetables and tender chicken. This easy-to-make recipe will be your ultimate comfort food, ready in just 30 minutes for an inviting meal!
4
40 min
TOTAL TIME
545
CALORIES
$1.96
PER SERVING
Creamy Lemon Chicken Orzo Soup
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Ingredients
17 INGREDIENTS
6 SERVINGS
Chicken Breasts
1 1/2 lbs chicken breasts
cubed
Olive Oil
1 tbsp olive oil
Grated Parmesan Cheese
1/2 cup grated parmesan cheese
Carrots
2 medium carrots
chopped
Heavy Cream
1 cup heavy cream
Onion
1/2 medium onion
chopped
Garlic
3 cloves garlic
minced
Chicken Broth
6 cups chicken broth
Italian Seasoning
1/4 tsp italian seasoning
Lemon Juice
1 tbsp lemon juice
Baby Spinach
2 cups baby spinach
Salt & Pepper
salt & pepper
to taste
Uncooked Orzo
1 cup uncooked orzo
All Purpose Flour
2 tbsp all purpose flour
Fresh Parsley
1 tbsp fresh parsley
chopped
Butter
1 tbsp butter
Celery
2 sticks celery
chopped
Directions
8 STEPS
10 min
PREP TIME
30 min
COOK TIME
40 min
TOTAL TIME
1
Heat the olive oil and butter in a large pot over medium-high heat. Add the chopped onion, carrots, and celery. Sauté for 3-4 minutes, until the onions are translucent.
2
Add the minced garlic, Italian seasoning, and uncooked orzo. Cook for 2-3 minutes, stirring often to toast the orzo.
3
Stir in the all-purpose flour and cook for 1 minute.
4
Gradually pour in the chicken broth, lemon juice, and heavy cream, stirring continuously.
5
Bring the mixture to a gentle boil, then reduce the heat to medium-low and let it simmer for 10 minutes, uncovered, stirring occasionally.
6
Add the cubed chicken breasts and cook for another 10 minutes or until the chicken is cooked through.
7
Stir in the grated parmesan, baby spinach, and chopped parsley. Cover the pot and let it rest for 3-5 minutes.
8
Season the soup with salt and pepper to taste, and serve immediately.
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Health Info
Macros
14g
CARBS
36g
FAT
40g
PROTEIN
Contains these allergens
MILK
WHEAT
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Frequently Asked Questions
Do you have to rinse orzo?
Can you cook orzo like rice?
Is it possible to overcook orzo?
Should orzo be soft or al dente?
Do you have to soak orzo before cooking?
Why is my orzo sticky?
Can you toast orzo?
Do you have to boil orzo?
How can you make orzo more flavorful?
Can you cook orzo in a rice cooker?