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Every great soup begins with quality ingredients, and the Zesty Creamy Lemon Chicken Orzo Soup is no exception. Let’s delve into what makes this dish so special by exploring its key components.

Creamy Lemon Chicken Orzo Soup

Embrace the warmth of home with Zesty Creamy Lemon Chicken Orzo Soup, the ultimate comfort food that's both delicious and nourishing. This delightful dish combines tender chicken, zesty lemon, and creamy broth with orzo pasta for a heartwarming bowl of goodness. Loaded with vibrant vegetables and fresh herbs, it’s perfect for family gatherings or cozy dinners. Discover the joy of making this easy, wholesome soup that’s sure to brighten your day and satisfy your taste buds.
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Ingredients
  

1 lb (450g) boneless, skinless chicken thighs (or breasts)

1 tablespoon olive oil

1 medium onion, diced

3 garlic cloves, minced

3 medium carrots, diced

2 celery stalks, diced

1 teaspoon dried thyme

1 teaspoon dried oregano

6 cups chicken broth

1 cup orzo pasta

1 cup fresh spinach, chopped

Juice and zest of 1 large lemon

1 cup heavy cream

Salt and black pepper, to taste

Fresh parsley, chopped (for garnish)

Lemon wedges (for serving)

Instructions
 

Sear the Chicken: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chicken thighs and sear until golden brown on both sides, about 5–7 minutes. Remove the chicken from the pot and set aside.

    Sauté the Vegetables: In the same pot, add the diced onion, carrots, and celery. Sauté for about 5 minutes until the vegetables are tender. Add the minced garlic, thyme, and oregano, and cook for another minute until fragrant.

      Simmer the Soup: Pour in the chicken broth and bring to a simmer. Return the seared chicken to the pot and cook on medium-low heat for about 15-20 minutes, or until the chicken is cooked through (internal temperature should reach 165°F).

        Cook the Orzo: Remove the chicken again, and add the orzo to the pot. Stir and cook according to the package instructions, usually about 8-10 minutes, until the orzo is al dente.

          Shred the Chicken: While the orzo cooks, shred the chicken into bite-sized pieces using two forks.

            Combine and Add Cream: After the orzo is cooked, return the shredded chicken to the pot. Add the chopped spinach, lemon juice, zest, and heavy cream. Stir well and season with salt and black pepper to taste. Let it simmer for another 2-3 minutes until the spinach wilts.

              Serve: Ladle the soup into bowls, garnish with fresh parsley, and serve with lemon wedges on the side for an extra zesty kick.

                Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 6 servings