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–+ servings
a closeup image of creamy chicken soup in a bowl

Creamy Lemon Orzo Chicken Soup (video)

15 minutes prep + 45 minutes cook
13 cups
Rich and creamy lemon orzo chicken soup with fresh herbs and parmesan cheese. This lemon chicken soup is so delicious and great year-round!

Ingredients 
US Customary - Metric

  • 1 1/2 lbs chicken thighs, or chicken breast
  • 1 tbsp avocado oil
  • sea salt & ground black pepper
  • 2 tbsp salted butter
  • 1 large sweet onion, diced
  • 2 large carrots, diced
  • 3 celery sticks, diced
  • 5 to 6 garlic cloves, finely minced
  • 1 tbsp chopped fresh rosemary
  • 1 tbsp fresh thyme
  • 1 tbsp fresh oregano
  • 1 1/2 tsp sea salt
  • ground black pepper, season to taste
  • 2 tbsp all-purpose flour
  • 1 cup white wine, such as chardonnay
  • 1/4 cup freshly-squeezed lemon juice
  • 6 cups chicken broth
  • 1 cup orzo pasta
  • 1 1/2 cups cream, or half-and-half
  • 1 1/2 cups grated parmesan cheese
  • zest from 2 large lemons
  • 3 tbsp chopped fresh parsley
  • 3 tbsp chopped fresh dill

Instructions

Preparing the Chicken:

  • Cube the chicken into small, 1-inch pieces and set into a bowl. Preheat a large soup pot over medium-high heat until it’s very hot. Drizzle in some avocado oil.
  • Once the oil is smoky, add in half the chicken. I recommend browning the chicken in batches for the best results. Season the chicken lightly with salt and pepper, then fry until golden brown all over.
  • Remove the chicken from the pot with a slotted spatula and set aside into a bowl. Repeat the process with the remaining chicken.

Making the Soup Base:

  • Into the same soup pot, add a few tablespoons of butter, diced onion, diced carrots, and diced celery. Toss everything together and sauté the mixture for 8 to 10 minutes, until the onion is translucent, and carrots are tender.
  • Next, add in the garlic, fresh thyme, chopped rosemary, and oregano. Season the soup with salt and pepper. Stir and cook for about 30 seconds. Add in the flour next, toss until it’s completely absorbed, and cook for 1 minute.
  • Next, pour in the white wine and lemon juice. You can replace the wine with chicken broth and an additional 2 tablespoons of lemon juice. Allow the wine to reduce in half, simmering on medium heat for about 6 to 8 minutes.

Cooking the Soup:

  • Pour in the chicken broth next and return the browned chicken to the pot. Bring the broth up to a simmer over medium-high heat and let it simmer for 15 to 20 minutes.
  • Add the orzo pasta next to the soup. Cook the pasta according to package instructions; mine needed just 10 minutes.

Adding Final Ingredients & Serving:

  • Once the orzo pasta has cooked according to package instructions, pour in the cream and add the parmesan cheese, parsley, dill, and the zest of 2 large lemons.
  • Heat the soup just until it comes to a low, slow simmer, then remove it from the heat. Cover and let the soup stand for 30 minutes to thicken.
  • Serve this lemon chicken soup with buttered, toasted bread on the side. Top each soup bowl with additional parmesan cheese, if desired. Season with extra black pepper and enjoy!

Nutrition

Serving: 1cup | Calories: 316kcal | Carbohydrates: 17g | Protein: 17g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 98mg | Sodium: 954mg | Potassium: 328mg | Fiber: 1g | Sugar: 4g | Vitamin A: 2549IU | Vitamin C: 6mg | Calcium: 156mg | Iron: 1mg