Name: Creamy Lemon Orzo Chicken Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mediterranean-Inspired
Ingredients: 1 lb boneless, skinless chicken breasts or thighs; 1 cup orzo pasta; 2 carrots, diced; 2 celery stalks, diced; 1 small onion, finely chopped; 3 garlic cloves, minced; 6 cups chicken broth; Juice and zest of 1 lemon; ½ cup heavy cream or half-and-half; 1 tbsp olive oil or butter; Salt and black pepper, to taste; Fresh dill or parsley, for garnish (optional)

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Creamy Lemon Orzo Chicken Soup is cozy, bright, and packed with flavor. I simmer tender chicken with orzo pasta, fresh vegetables, and a splash of lemon, then stir in cream to make it rich and satisfying. It’s the kind of comforting bowl I turn to when I want something hearty but still light and refreshing.

Why You’ll Love This Recipe

I love this soup because it hits all the right notes—it’s creamy without being heavy, lemony without being too tangy, and full of tender bites of chicken and orzo. It feels comforting and nourishing, but with a fresh twist thanks to the lemon and herbs. Whether I’m feeling under the weather or just need a warm meal, this soup always works. Creamy Lemon Orzo Chicken Soup

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breasts or thighs
Orzo pasta
Carrots, diced
Celery, diced
Onion, finely chopped
Garlic, minced
Chicken broth
Lemon juice and zest
Heavy cream or half-and-half
Olive oil or butter
Fresh dill or parsley (optional for garnish)
Salt and black pepper

Directions

I heat olive oil or butter in a large pot over medium heat, then sauté the onion, carrots, and celery until softened.
I add the garlic and cook for another minute until fragrant.
I pour in the chicken broth and bring it to a simmer, then add the chicken and let it cook through—about 15–20 minutes.
I remove the chicken, shred it, and return it to the pot.
I stir in the orzo and cook until tender, about 8–10 minutes, stirring occasionally so it doesn’t stick.
I reduce the heat and stir in the cream, lemon juice, and zest. I season to taste with salt and pepper.
I let everything heat through, then serve hot with fresh herbs on top if I’m feeling fancy.

Servings and timing

This recipe serves 6 and takes about 40 minutes total—15 minutes of prep and 25 minutes of cooking.

Variations

Sometimes I use rotisserie chicken for a shortcut, or add spinach or kale for extra greens. I’ve also made it with rice instead of orzo when I didn’t have pasta on hand. If I want to make it dairy-free, I skip the cream and just add more broth with a drizzle of olive oil for richness.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. The orzo absorbs liquid as it sits, so I add a splash of water or broth when reheating. I warm it gently on the stovetop or in the microwave, stirring occasionally until hot. Creamy Lemon Orzo Chicken Soup

FAQs

Can I make this soup ahead of time?

Yes, but the orzo will absorb more broth as it sits. I sometimes cook the pasta separately and add it when serving to keep the texture just right.

Can I freeze this soup?

It freezes well without the orzo or cream. I freeze the base, then add fresh orzo and cream when reheating for the best consistency.

What’s the best chicken to use?

I usually use boneless thighs for tenderness, but breasts or pre-cooked shredded chicken work too.

Can I make it more lemony?

Absolutely. I add extra zest or a bit more juice at the end if I want a brighter flavor.

Is this soup gluten-free?

Not as written, but I’ve made it with gluten-free pasta or rice for a GF version, and it turns out just as good.

Conclusion

Creamy Lemon Orzo Chicken Soup is one of my favorite one-pot meals—it’s warm, zesty, and full of comforting texture. I love how the lemon lifts the richness of the cream and chicken, and the orzo gives it just the right amount of heartiness. It’s simple, satisfying, and always a hit when I want something that feels like a hug in a bowl.