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This soup is fresh and bright. Here are the key ingredients you'll need: - 1 tablespoon olive oil - 1 small onion, diced - 2 cloves garlic, minced - 2 medium carrots, diced - 2 celery stalks, diced - 1 teaspoon dried thyme - 1 teaspoon dried oregano - 6 cups low-sodium chicken broth - 1 cup orzo pasta - 2 cups cooked chicken, shredded (rotisserie chicken works well) - 1 cup heavy cream - 1/4 cup fresh lemon juice - Zest of 1 lemon - Salt and pepper to taste - Fresh parsley, chopped (for garnish) These ingredients blend well for a creamy texture and tangy flavor. The orzo pasta adds a nice bite to the soup, while the lemon brightens every spoonful. You can make this soup even better with some extras. Consider adding: - Fresh lemon slices for a pop of color - Additional herbs like dill or basil - Croutons for crunch - Grated Parmesan cheese for extra richness These garnishes enhance the flavor and make the soup look appealing. Feel free to mix and match based on your taste. If you have dietary needs, here are some great swaps: - Use vegetable broth instead of chicken broth for a vegetarian option. - Swap heavy cream for coconut milk for a dairy-free choice. - Use quinoa or rice instead of orzo for a gluten-free option. These substitutions keep the soup tasty while meeting your dietary needs. Enjoy the flexibility! For the full recipe, check out the details above. - Sautéing the Vegetables Start by heating one tablespoon of olive oil in a large pot. Use medium heat to warm it up. Add the diced onion and sauté for about 3-4 minutes. You want the onion to look clear. Next, stir in two minced garlic cloves, two diced carrots, and two diced celery stalks. Cook these for 5-6 minutes until the veggies become soft. Don’t forget to sprinkle in one teaspoon each of dried thyme and oregano. This adds a nice flavor. Stir everything for about a minute to wake up the herbs. - Cooking the Orzo Pasta Once the vegetables are ready, pour in six cups of low-sodium chicken broth. Bring it to a simmer. After it starts bubbling, add one cup of orzo pasta. Cook the orzo according to the package instructions, which usually takes 8-10 minutes. Stir it occasionally to keep it from sticking. Once the orzo is cooked, stir in two cups of shredded chicken. Rotisserie chicken works perfectly here. Then, add one cup of heavy cream, 1/4 cup of fresh lemon juice, and the zest of one lemon. Mix everything well and let it cook for another 2-3 minutes. This allows the flavors to blend. Finally, season the soup with salt and pepper to your taste. When serving, ladle the soup into bowls and top it with fresh chopped parsley. This adds a nice pop of color and freshness. Enjoy this creamy lemon chicken orzo soup as a perfect weeknight meal. You can find the full recipe for more detailed instructions and tips. To get that rich and creamy texture, use heavy cream. It blends well and adds depth. Stir it in slowly after cooking the chicken. Avoid boiling after adding the cream. This helps keep it smooth and velvety. If you want a lighter option, you can use half-and-half. It will still taste great, but the soup will be less rich. Add some zest to your soup by using fresh herbs. A bit of thyme or parsley can lift the flavor. You can also try a pinch of red pepper flakes for a tiny kick. For a brighter taste, add more lemon juice. Taste as you go, and adjust to your liking. This way, you get a soup that sings with flavor. This soup is perfect for meal prep! Make a big batch and store it in the fridge. It keeps well for about three days. When you freeze it, use airtight containers. Leave some space at the top for expansion. Thaw it in the fridge overnight when you're ready to eat. Reheat it on the stove over low heat. Add a splash of broth or cream to revive the creaminess. You’ll love having this easy meal ready when you need it. For the full recipe, check out the detailed steps provided. {{image_2}} If you want a change, try swapping chicken for turkey or shrimp. Both options work great. Turkey adds a hearty taste, while shrimp cooks fast and gives a nice twist. Just cook the shrimp until they turn pink. You can also use tofu for a plant-based option. Tofu absorbs flavors well, making it a smart choice. To make a vegetarian version, simply skip the chicken and use vegetable broth. Add in some beans for protein, like chickpeas or white beans. They add a creamy texture and keep you full. You can also use extra veggies like spinach or kale for added nutrition. This version still tastes rich and creamy. Adding seasonal vegetables can boost the soup’s flavor and nutrition. In spring, throw in asparagus or peas. In fall, use butternut squash or sweet potatoes. These veggies not only taste great, but they also add color. Toss them in during the last few minutes of cooking to keep them crisp. You can find the full recipe to guide you in making this delicious soup. To keep your creamy lemon chicken orzo soup fresh, let it cool first. Transfer the soup to an airtight container. Make sure to leave some space at the top for expansion. You can also use glass containers, which are great for reheating. Cover tightly and place it in the fridge. This method keeps the flavors intact and prevents spills. When you're ready to enjoy your soup again, heat it gently. Pour the soup into a pot over low heat. Stir it often to avoid sticking. If the soup is too thick, add a splash of chicken broth or water. This will help restore its creamy texture. If you prefer to use the microwave, heat it in a safe bowl. Use short intervals to avoid overheating. Stir in between to keep the soup creamy and smooth. Your leftover soup can stay in the fridge for about 3 to 4 days. If you want to keep it longer, freezing is a great option. It can last up to 3 months in the freezer. Use freezer-safe containers and leave space for expansion. When you're ready to eat, thaw it overnight in the fridge. Reheat it gently on the stove or in the microwave. Your creamy lemon chicken orzo soup will still taste delicious! For the full recipe, check the link. Yes, you can swap orzo for other small pasta types. Try ditalini, or small shells. Just make sure to adjust the cooking time. Follow the package instructions for best results. To make this soup gluten-free, use gluten-free pasta. Many brands offer gluten-free orzo. Choose a gluten-free broth as well. This way, you can enjoy the same great taste without gluten. I like to serve this soup with crusty bread or a fresh green salad. A sprinkle of grated cheese on top adds a nice touch. You can also pair it with a light white wine for a treat. For a spicy kick, add red pepper flakes while cooking. You can also stir in some diced jalapeños. If you want more heat, try using a spicy chicken sausage instead of regular chicken. This recipe makes about six servings. Each serving has around 400 calories. It has about 20 grams of protein and 25 grams of carbs. The heavy cream adds richness, so adjust if you want lighter options. For full details, check the Full Recipe. This blog post covered the key ingredients and step-by-step instructions for creamy lemon chicken orzo soup. We explored optional garnishes, dietary substitutions, and tips for creaminess and flavor. I also shared ways to store leftovers and variations to fit your tastes. In making this comforting soup, you'll enjoy the rich flavors and easy preparation. You'll impress friends and family with every bowl. Try it today, and make it your own!

Creamy Lemon Chicken Orzo Soup

Savor the comforting taste of creamy lemon chicken orzo soup! This quick and easy recipe combines tender veggies, juicy chicken, and zesty lemon in a delicious, hearty broth. Perfect for cozy dinners or a quick weeknight meal, it only takes 35 minutes to whip up. Dive into this mouthwatering dish and discover the steps to create your own bowl of warmth.
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Ingredients
  

1 tablespoon olive oil

1 small onion, diced

2 cloves garlic, minced

2 medium carrots, diced

2 celery stalks, diced

1 teaspoon dried thyme

1 teaspoon dried oregano

6 cups low-sodium chicken broth

1 cup orzo pasta

2 cups cooked chicken, shredded (rotisserie chicken works well)

1 cup heavy cream

1/4 cup fresh lemon juice

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 diced onion and sauté for about 3-4 minutes until translucent.

    Stir in the minced garlic, diced carrots, and diced celery. Cook for an additional 5-6 minutes, until the vegetables are tender.

      Sprinkle in the dried thyme and oregano, stirring to combine. Cook for another minute to release the flavors.

        Pour in the chicken broth and bring the mixture to a simmer.

          Once simmering, add the orzo pasta to the pot and cook according to package instructions (usually about 8-10 minutes).

            Stir in the shredded chicken, heavy cream, lemon juice, and lemon zest. Cook for an additional 2-3 minutes until heated through.

              Season the soup with salt and pepper to taste.

                Ladle the soup into bowls and garnish with fresh chopped parsley before serving.

                  Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 6