Orzo is a short-cut pasta shaped like a grain of rice, but made from semolina flour. Despite its appearance, it’s a pasta—not a grain—and cooks quickly. In Creamy Lemon Chicken Orzo Soup , it soaks up the broth beautifully while keeping a tender bite, making it perfect for a creamy soup.

How should leftovers be stored and reheated?

Cool the soup completely before storing it in an airtight container in the refrigerator. It will keep well for up to four days. To reheat, warm it on the stovetop over low heat, adding a bit of chicken broth or water to adjust the thickness. For best results, avoid microwaving in large batches to preserve the creamy texture.

Can this soup be frozen?

Yes, you can freeze Creamy Lemon Chicken Orzo Soup , but do so before adding the orzo or cream for optimal texture. If freezing leftovers, let them cool fully and portion them into freezer-safe containers. Thaw overnight in the refrigerator and reheat gently while stirring. Add a splash of broth and fresh lemon juice to revive the original flavor.

Why is heavy cream recommended and can I use a lower‑fat alternative?

Heavy cream gives the soup a rich, silky texture and prevents curdling during simmering. However, if you prefer a lighter version, you can substitute with half-and-half or whole milk. For dairy-free options, use unsweetened coconut milk, though it will slightly change the flavor profile.

Creamy Lemon Chicken Orzo Soup: Bright, Comforting, & Easy

Description

Creamy Lemon Chicken Orzo Soup blends zesty citrus, tender chicken, and silky broth in one nourishing, easy-to-make bowl.

Ingredients

2 tablespoons butter
1 tablespoon olive oil
2 celery stalks, finely chopped
2 medium carrots, peeled and finely chopped
1/2 medium onion, chopped
3 garlic cloves, minced
1/2 teaspoon Italian seasoning
2 tablespoons all-purpose flour
4 cups low-sodium chicken broth
1 cup heavy cream
3/4 cup uncooked orzo
2 cups cooked chicken breast, shredded or chopped
2 tablespoons fresh lemon juice (or to taste)
2 cups baby spinach, packed
1 tablespoon chopped fresh parsley
Salt and black pepper, to taste

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Instructions

In a large soup pot, melt butter and olive oil over medium-high heat. Add celery, carrots, and onion. Cook for about 8 minutes, stirring occasionally, until softened and slightly browned. Reduce heat if vegetables brown too quickly.
Stir in the garlic, Italian seasoning, and flour. Cook for 1 minute, stirring continuously.
Gradually pour in the chicken broth, stirring to blend the flour into the liquid smoothly.
Add heavy cream and orzo. Raise the heat to bring the soup to a gentle boil, then reduce to a simmer. Cook uncovered for about 10 minutes, stirring often to prevent the orzo from sticking.
Add the cooked chicken, lemon juice, spinach, and parsley. Stir well and simmer for a few more minutes until the spinach wilts and the soup is heated through.
Season with salt and pepper to taste. Add more lemon juice if a brighter flavor is desired.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: SOUPS
Method: Stovetop
Cuisine: American