Creamy Lemon Chicken & Orzo Soup

I know it’s technically spring, but this light & creamy soup is bound to become one of your favorite meals! While this lemon chicken soup is cozy, it’s also refreshing and light enough for the spring and summer months. This recipe is simple and reheats like a dream, making it the perfect dinner for those busy evenings. I’m certain you and your family are going to love it too! 

It’s May and I doubt that soup has crossed your mind while meal planning. However, this refreshing and light, yet cozy soup needs to make your spring menu. I’m one of those people that enjoys soup year-round, and while you might be thinking I’m crazy, I promise you’re going to love this recipe. My family has been enjoying this delicious soup for years and I have be meaning to share it here for so long. Although I make it all year long, it’s a monthly recipe in the fall and winter months. It feeds a crowd and makes for a perfect make-ahead dinner. This soup may not look very exciting, but I’m sure this will be one of your new favorite meals! 

I make this soup in a large 6 qt. or 8 qt. dutch oven. You can cook your chicken along with your veggies or ahead of time. I usually cook my chicken in my pressure cooker earlier in the day while Audrey naps. Once cooked, I chop it up and refrigerate. A shredded rotisserie chicken also works really well. Go with the option that is easier and more convenient for you. 

I made this recipe on repeat last fall when we had an abundant crop of carrots from our garden. Using our own carrots and onions made this dinner extra special. 

5 from 1 vote

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Creamy Lemon Chicken & Orzo Soup

Prep Time 15 minutes

Cook Time 35 minutes

Servings 8

Ingredients

• 1 Tbsp. olive oil
• 1 Tbsp. butter
• 1/2 yellow onion, chopped
• 3 Med. sized celery stocks, chopped
• 3 Med. sized carrots, chopped
• 4 garlic cloves, minced
• 3 Tbsp. flour
• 1/2-1 tsp. Italian Seasoning
• 1.5 lbs. chicken breasts, uncooked
• 1 cup orzo, uncooked
• 8 cups chicken broth
• 1/4 cup lemon juice
• 1 cup heavy cream
• salt & pepper to taste

Instructions

1. Heat the olive oil and butter in a dutch over or large pot over medium-high heat until butter is melted and bubbling.

2. Sauté the onion, celery, and carrots for 5-7 minutes in the oil and butter.

3. Add the minced garlic to the veggies and cook for 30 seconds, stirring.

4. Add the flour and mix until combined.

5. Pour in the chicken broth and whisk until the flour is dissolved. Add the chicken, Italian seasoning and bring to a boil. Cover the soup, leaving a the lid slightly open. Reduce the heat and simmer for 15 minutes.

6. Add the orzo and cook for 10-15 minutes, stirring often so that the orzo does not stick to the bottom of the pot.

7. Once the orzo is cooked to your liking, remove the chicken breast and chop or shred. Add them back to the pot and pour in the heavy cream and lemon juice.

8. Add salt and pepper to taste and serve.

This soup stores well in the fridge or freezer, and reheats on the stove like a dream. We love sending it to friends and family when they need a little pick me up. It’s a great recipe to enjoy on a stormy day. I’ve lost count as to how many times I’ve been asked for the recipe, so I can’t wait to hear if you and your family enjoy it as well. It’s such an effortless dinner that pairs perfectly with fresh biscuits or bread. I’ll be sharing our favorite whole grain bread recipe that we make along with this soup very soon. Until then, I hope you have a great week and enjoy!