Go Back
- 1 tablespoon olive oil - 1 medium onion, diced - 2 cloves garlic, minced - 2 medium carrots, chopped - 2 celery stalks, chopped - 1 pound boneless, skinless chicken breasts, diced - 6 cups chicken broth - 1 cup orzo pasta - 1 teaspoon dried thyme - 1 teaspoon oregano - 1 lemon, zested and juiced - 1 cup heavy cream (or coconut milk for a lighter option) - Salt and pepper to taste - Fresh parsley, chopped (for garnish) Each ingredient plays a role in the soup's flavor. Olive oil adds richness. If you're out, you can use butter or vegetable oil. The onion is key for a base flavor. Shallots can work if you prefer a sweeter taste. Garlic gives great aroma, so always use fresh. The carrots and celery add crunch and sweetness. For the chicken, boneless, skinless breasts are great. You can substitute with thighs for more flavor. Chicken broth adds depth. If you want a lighter broth, use vegetable broth. Orzo is perfect for this soup, but you can swap it out for any small pasta, like ditalini or even rice. Lemon brightens the soup. Make sure to zest and juice it for full flavor. Heavy cream makes it rich, but coconut milk offers a lighter option. Lastly, fresh parsley adds color and freshness. If you don’t have it, you can skip it or use dried parsley. I love garnishing with fresh parsley. It adds a pop of color and flavor. You could also add a sprinkle of grated Parmesan cheese for extra richness. A few lemon slices on top can make it look beautiful. If you want a little heat, red pepper flakes can add a nice kick. First, gather all your ingredients. You will need olive oil, onion, garlic, carrots, celery, chicken, chicken broth, orzo, herbs, lemon, cream, salt, and pepper. Chop the onion, garlic, carrots, and celery. Dice the chicken into small pieces. Zest and juice the lemon. Heat the olive oil in a large pot over medium heat. Add the diced onion. Sauté for about 3-4 minutes until it turns clear. Next, stir in the minced garlic, chopped carrots, and celery. Cook for 5 minutes until the veggies soften. Now, add the diced chicken. Season it with salt and pepper. Cook until the chicken turns white, about 5-7 minutes. Pour in the chicken broth and let it boil gently. Once boiling, add the orzo, thyme, and oregano. Lower the heat and simmer for 10-12 minutes until the orzo is tender. After cooking, stir in the lemon zest, lemon juice, and heavy cream or coconut milk. Mix well and heat for another 2-3 minutes. Taste the soup and adjust the salt, pepper, or lemon juice as needed. Serve hot and top with fresh chopped parsley for a bright finish. Enjoy your creamy lemon orzo chicken soup! To make the best One-Pot Creamy Lemon Orzo Chicken Soup, follow these tips: - Use fresh ingredients for the best flavor. - Dice the chicken into small pieces for even cooking. - Sauté your veggies until they soften to boost taste. - Adjust the lemon juice to your liking. More juice means more zest! - Stir the soup gently to keep the orzo intact. Feel free to customize your soup with these ideas: - Swap the orzo for rice or quinoa for a different texture. - Add spinach or kale for extra greens and nutrients. - Use different herbs like basil or dill for unique flavors. - Try chickpeas instead of chicken for a plant-based option. - Substitute heavy cream with Greek yogurt for a lighter touch. You will need a few key items for this recipe: - A large pot or Dutch oven works best for even cooking. - A sharp knife and cutting board for chopping veggies and chicken. - A ladle helps serve the soup without spills. - A whisk is handy for mixing in the cream smoothly. - Use measuring cups and spoons to ensure accurate ingredient amounts. {{image_2}} You can make this soup lighter by swapping heavy cream for coconut milk. Coconut milk adds a rich, creamy texture while lowering the calories. It also brings a hint of sweetness that pairs well with the lemon. Just use one cup of coconut milk in place of heavy cream. This change keeps the dish flavorful and satisfying without the extra fat. If you want a vegetarian version, skip the chicken. Instead, use more veggies like mushrooms, bell peppers, or zucchini. Add a can of chickpeas for protein. Replace the chicken broth with vegetable broth to keep the flavor rich. You can still use orzo and all the spices. This way, you create a hearty soup that is full of nutrients and flavor. To boost the flavor, add fresh herbs like basil or dill. These herbs add brightness and depth. You can also sprinkle in spices like smoked paprika or red pepper flakes for a kick. A splash of soy sauce or a teaspoon of miso can add umami. These small changes can transform your soup, making it even more delicious and exciting. After enjoying your One-Pot Creamy Lemon Orzo Chicken Soup, let it cool to room temperature. Then, transfer the soup into airtight containers. This keeps it fresh and safe. Store in your fridge for up to three days. If you have extra soup, you can keep it for later. To reheat, pour the soup into a pot over medium heat. Stir it often until it warms through. If the soup thickens too much, add a splash of chicken broth or water. You can also microwave it. Use a microwave-safe bowl and heat in one-minute bursts, stirring in between. For long-term storage, freeze the soup. Make sure it’s completely cool before you freeze it. Use freezer-safe containers, leaving some space at the top. The soup can stay in the freezer for up to three months. When ready to eat, thaw it in the fridge overnight. Then, reheat as described. Yes, you can make this soup ahead of time. Cook it, then cool it down. Store it in an airtight container in the fridge. It will stay fresh for about three days. When you are ready to eat, just reheat it on the stove. Add a bit of broth if it seems too thick. This soup tastes even better the next day! If you don’t have orzo pasta, you can use other small pasta. Options like ditalini or small shells work well. Rice is another good substitute. If you choose rice, it will absorb more liquid, so you may need to add extra broth. To thicken your soup, there are a few easy tricks. You can mix a tablespoon of cornstarch with water and stir it in. Another option is to add more cream or let it simmer longer. This will help the soup reduce and become creamier. Just keep an eye on it so it doesn’t burn. Absolutely! Leftover chicken is perfect for this soup. Just shred or chop the chicken and add it in when you add the broth. This saves time and adds great flavor. It’s a smart way to use what you have and reduce waste. This blog post covered the key steps to make a delicious One-Pot Creamy Lemon Orzo Chicken Soup. We explored the ingredients, helpful tips, and fun variations to try. I shared how to prepare, cook, and serve the soup perfectly. You can use different ingredients and methods to make it your own. Remember, leftovers store well and heat up nicely. Enjoy making this soup today! It’s sure to become your new favorite dish.

One-Pot Creamy Lemon Orzo Chicken Soup

Savor the rich flavors of this One-Pot Creamy Lemon Orzo Chicken Soup! Perfect for a quick and delicious meal, this recipe combines tender chicken, vibrant vegetables, and the zesty brightness of lemon, all cooked together for an easy cleanup. Ready in just 30 minutes, it's a comforting dish that everyone will love. Click through to discover how to make this delightful soup and warm up your dinner table!
Print Recipe Save Recipe

Ingredients
  

1 tablespoon olive oil

1 medium onion, diced

2 cloves garlic, minced

2 medium carrots, chopped

2 celery stalks, chopped

1 pound boneless, skinless chicken breasts, diced

6 cups chicken broth

1 cup orzo pasta

1 teaspoon dried thyme

1 teaspoon oregano

1 lemon, zested and juiced

1 cup heavy cream (or coconut milk for a lighter option)

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent.

    Stir in the minced garlic, chopped carrots, and celery. Cook for another 5 minutes until the vegetables soften.

      Add the diced chicken breasts, seasoning them with salt and pepper. Cook until the chicken is no longer pink, about 5-7 minutes.

        Pour in the chicken broth and bring the mixture to a gentle boil.

          Once boiling, add the orzo, dried thyme, and oregano. Reduce the heat and simmer for about 10-12 minutes, or until the orzo is tender.

            Stir in the lemon zest, lemon juice, and heavy cream (or coconut milk). Mix well and let it cook for an additional 2-3 minutes, allowing it to warm through.

              Adjust seasoning as needed, adding more salt, pepper, or lemon juice if desired.

                Serve hot, garnished with fresh chopped parsley on top.

                  Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4-6