Lemon Orzo Chicken Soup: A Cozy Comfort Food Delight

This Lemon Orzo Chicken Soup is a quick, creamy, and comforting dish perfect for busy weeknights.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 bowls

Course: Soups

Cuisine: American

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

2 tablespoons Butter Adds richness and depth to the flavor.
2 cups Carrots, diced Bring sweetness and vibrant color to the soup.
1 cup Celery, diced Contributes a subtle crunch and aromatic flavor.
2 cups Onion, diced Enhances the base flavor of the soup.
4 cloves Garlic, minced Provides a fragrant aroma and savory depth.
Salt & Pepper Essential for seasoning and balancing flavors.
4 cups Chicken Stock Acts as the soup's base; enhances moisture and flavor.
2 teaspoons Oregano, dried Adds an earthy, Mediterranean note.
½ teaspoon Celery Seed Provides a unique flavor profile, complementary to the vegetables.

For the Protein and Pasta

2 boneless, skinless Chicken Breasts Main protein source; adds heartiness.
½ cup Orzo Pasta, dried Offers a comforting texture, resembling rice.

For Brightness and Creaminess

1 zest Lemon Brightens the soup with a fresh, citrus aroma.
3½ tablespoons Lemon Juice, freshly squeezed Enhances flavor with acidity.
2 cups Whole Milk Adds creaminess to the broth.
1 cup Light Cream Increases richness and smooth texture.

For Freshness

⅓ cup Fresh Dill, chopped Provides a burst of flavor and freshness.

Equipment

Large Pot

Method

Step-by-Step Instructions

In a large pot, melt 2 tablespoons of butter over medium heat. Add 2 cups of diced carrots, 1 cup of diced celery, and 2 cups of diced onion. Cook this vegetable mixture for about 5-7 minutes, until tender and translucent.
Stir in 4 minced garlic cloves and cook for an additional minute. Season with salt and pepper to taste. Pour in 4 cups of chicken stock, followed by 2 teaspoons of dried oregano and ½ teaspoon of celery seed.
Add 2 boneless, skinless chicken breasts and bring the mixture to a gentle simmer. Cover and cook for about 20 minutes.
Carefully remove the chicken from the pot and shred it. Increase the heat slightly and bring the soup back to a gentle simmer.
Add ½ cup of dried orzo pasta and cook for 8-10 minutes until tender.
Return the shredded chicken to the pot, add lemon zest, lemon juice, whole milk, light cream, and chopped dill. Stir gently.
Taste and adjust seasoning. Serve in bowls garnished with fresh dill.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 30gProtein: 25gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 80mgSodium: 600mgPotassium: 500mgFiber: 2gSugar: 4gVitamin A: 500IUVitamin C: 15mgCalcium: 150mgIron: 2mg

Notes

Use a handheld mixer for easy chicken shredding. Watch the orzo closely to prevent mushiness. Fresh dill is recommended for flavor.

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