Creamy Lemon Chicken Orzo Soup

$- 1 pound boneless, skinless chicken breasts - 1 cup orzo pasta - 4 cups chicken broth - 1 medium onion, finely chopped - 2 cloves garlic, minced - 2 carrots, diced - 2 celery stalks, diced - 1 cup fresh spinach Chicken forms the base of this soup. I love using boneless, skinless breasts for easy cooking. They cook fast and shred well. Orzo pasta adds a fun texture and heartiness. It swells nicely in the broth. The vegetables—onion, carrots, and celery—bring flavor and nutrition. They make the soup feel fresh and bright. Fresh spinach rounds out the mix, adding color and nutrients. - Juice and zest of 1 lemon - 1 cup heavy cream - Salt and pepper to taste - 2 tablespoons olive oil Lemon juice and zest create a zingy flavor. They brighten up the dish and make it feel light. Heavy cream adds richness and creaminess to the broth. It balances the tartness of the lemon. Don't forget salt and pepper for seasoning. They enhance all the flavors in the soup. Olive oil helps to sauté the veggies and adds a layer of flavor. - Fresh parsley, chopped (for garnish) - Additional spices Fresh parsley gives a pop of green and fresh taste. It makes the soup look great, too. You can add more spices for extra flavor. Try thyme or dill for a new twist. These garnishes are not just pretty; they also boost flavor. To start, heat 2 tablespoons of olive oil in a large pot over medium heat. Add 1 finely chopped medium onion, 2 diced carrots, and 2 diced celery stalks. Sauté these veggies for about 5 minutes. You want them soft and fragrant. Next, stir in 2 minced garlic cloves and cook for another minute. This will add a lovely aroma to your soup. Now, take 1 pound of boneless, skinless chicken breasts. Season them with salt and pepper. Add the chicken to the pot. Pour in 4 cups of chicken broth and bring everything to a boil. Once it boils, lower the heat. Let it simmer for 15 to 20 minutes until the chicken is cooked through. While the chicken cooks, bring a separate pot of salted water to a boil. Add 1 cup of orzo pasta to the water and cook it according to the package instructions, usually about 8 to 10 minutes. While the orzo cooks, mix 1 cup of heavy cream with the juice and zest of 1 lemon in a bowl. This creamy lemon mixture will give your soup a bright flavor. Once the orzo is done, drain it and set it aside. After the chicken is cooked, remove it from the pot. Use two forks to shred it into bite-sized pieces. Set the shredded chicken aside. Now, add the cooked orzo and 1 cup of fresh spinach to the pot. Stir in your creamy lemon mixture and mix well. Heat everything through and adjust the seasoning with salt and pepper to taste. Serve the soup hot, topped with fresh chopped parsley for a beautiful finish. Enjoy your creamy lemon chicken orzo soup! To make this soup truly shine, focus on the cooking methods. Start by sautéing the onion, carrots, and celery until soft. This builds a flavor base. Always use fresh, quality chicken. It gives the soup a rich taste. For a creamy texture, mix heavy cream with lemon juice and zest. Add this mixture at the end. It ensures your soup remains smooth and rich. Stir gently to combine, and avoid boiling after adding cream to keep it perfect. Prepping ingredients in advance saves you time. Chop the veggies and store them in the fridge. This way, you can start cooking right away. Using rotisserie chicken is a great shortcut. It’s already cooked, tender, and flavorful. Just shred it and add it to the pot. This saves you cooking time and still adds great taste. Herbs can enhance your soup easily. Try adding fresh parsley or thyme. These herbs add depth and freshness. You can also use dried herbs if fresh ones aren’t available. Adjusting acidity is key. If the soup tastes too rich, add a bit more lemon juice. This brightens the flavors and balances the creaminess. Just taste as you go for the best results. {{image_2}} You can switch up the protein in this soup. Turkey works well if you have leftovers. For a plant-based option, try tofu. It adds a nice texture and soaks up flavor. If you're out of orzo, you can use other pasta. Small shapes like ditalini or even rice are great substitutes. They will still soak in the creamy goodness. Adding herbs can boost the taste. Thyme brings a warm flavor, while dill adds a fresh twist. Both pair well with the lemon. You can also play with the veggies. Try adding peas, zucchini, or bell peppers. Each adds a unique taste and texture to the soup. For a lighter version, swap heavy cream for low-fat yogurt or milk. This keeps the soup creamy without the extra calories. You can also add more veggies. Spinach is a great start, but you can include kale, broccoli, or cauliflower. More veggies mean more nutrients and fiber. To store leftovers of the creamy lemon chicken orzo soup, let it cool first. Transfer the soup to an airtight container. This keeps the soup fresh and prevents it from absorbing other fridge smells. In the fridge, it will last about 3 to 4 days. If you think you won't eat it in that time, freezing is a better option. To freeze the soup, wait until it cools completely. Pour it into freezer-safe bags or containers, leaving some space for expansion. Label the bags with the date. This soup can freeze well for up to 3 months. When you want to eat it, move it to the fridge overnight to thaw. You can also use a microwave for quicker thawing. For reheating, avoid boiling the soup as it can change the texture. Instead, heat it gently on the stove over low heat. Stir often to keep everything smooth. If the soup seems thick, add a bit of chicken broth or water. To boost the flavor, squeeze in some fresh lemon juice just before serving. This brightens the taste nicely! Orzo pasta is a small, rice-shaped pasta. It cooks quickly and is great in soups. You can use it in salads or as a side dish too. Its shape absorbs flavors well, making it perfect for creamy soups like this one. Yes, you can make this soup ahead of time. To do this, cook the soup without the orzo. Store it in the fridge for up to three days. When you are ready to eat, heat it up and add the orzo. This keeps the pasta from getting too soft. Yes, you can make this soup gluten-free. Use gluten-free orzo or a different gluten-free pasta. You can also swap the chicken broth for a gluten-free version. Just check the labels to be sure! This soup combines chicken, orzo, and fresh veggies for a hearty meal. By adding lemon juice and cream, you enhance the flavor and richness. You can tailor it to fit your tastes by swapping proteins or adding herbs. Remember to store leftovers properly to keep them fresh. This recipe is easy to adapt, making it perfect for anyone. Enjoy crafting your own delicious version, and don’t hesitate to experiment a bit. You'll find the perfect balance for your kitchen.$

Warm up your dinner plans with this creamy lemon chicken orzo soup that bursts with flavor and comfort. Made with tender chicken, fresh vegetables, and a rich creaminess, this dish is perfect for cozy nights in. Whether you're a soup lover or looking for a quick family meal, you’ll love this easy recipe. Click to explore the full recipe and make your kitchen a happy place! #LemonChicken #SoupRecipes #ComfortFood #EasyCooking

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Ingredients

1 pound boneless, skinless chicken breasts

1 cup orzo pasta

4 cups chicken broth

1 medium onion, finely chopped

2 cloves garlic, minced

2 carrots, diced

2 celery stalks, diced

1 cup fresh spinach

1 cup heavy cream

2 tablespoons olive oil

Juice and zest of 1 lemon

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions

In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5 minutes until the vegetables soften.

Stir in the minced garlic and cook for an additional minute until fragrant.

Season the chicken breasts with salt and pepper, then add them to the pot. Pour in the chicken broth and bring to a boil.

Once boiling, reduce the heat and let it simmer for about 15-20 minutes until the chicken is cooked through.

Remove the chicken from the pot and shred it using two forks. Set aside.

Add the orzo pasta to the pot and cook according to package instructions, typically around 8-10 minutes, until tender.

While the orzo is cooking, mix the heavy cream, lemon juice, and lemon zest in a bowl. Set aside.

Once the orzo is cooked, stir in the shredded chicken and fresh spinach.

Add the creamy lemon mixture to the pot. Stir to combine and heat through. Adjust seasoning with salt and pepper as desired.

Serve the soup hot, garnished with fresh parsley.

Prep Time, Total Time, Servings: 15 min | 40 min | 4 servings