Description

Welcome to your new favorite recipe for Lemon Chicken Orzo Soup, a comforting and flavorful dish perfect for any time of the year. This recipe combines fresh ingredients with a rich, creamy broth, complemented by a zesty lemon twist. Whether you’re a fan of hearty soups or simply love the bright flavors of lemon, this Lemon Chicken Orzo Soup is sure to become a go-to dish in your home.

Ingredients

Scale

For the Chicken:

2 tablespoons olive oil
1 ¼ lbs. boneless skinless chicken breast
Lemon pepper seasoning (to taste)

For the Seasonings:

1 teaspoon each: dried oregano, basil, parsley, mustard powder
½ teaspoon dried dill weed

For the Soup:

½ cup dry white wine
2 tablespoons butter
1 small yellow onion, diced
¾ cup carrots, diced
2 sticks of celery, diced
4 cloves garlic, minced
6 cups chicken broth
1 teaspoon hot sauce (optional)
1 teaspoon Worcestershire sauce
½ cup heavy cream
2 cups fresh spinach
½ cup parmesan cheese, freshly grated
Juice of 1 lemon (about 3–4 tablespoons)
¾ cup orzo, uncooked

Optional Substitutions:

For dairy-free: Use coconut cream instead of heavy cream.
For gluten-free: Substitute orzo with gluten-free pasta or rice.

Instructions

Step 1: Prepare the Chicken

Start by heating the olive oil in a 4.5-quart soup pot over medium-high heat. Season the chicken breast with lemon pepper seasoning, then sear for 3-4 minutes on each side until golden brown. Remove the chicken from the pot and let it rest for 10 minutes before dicing or shredding into bite-sized pieces.

Step 2: Build the Base

Add white wine to the pot over medium heat, using a spatula to scrape up any browned bits. Let the wine simmer and reduce by half. Then, add the butter, onions, carrots, and celery, and sauté for about 5 minutes until softened. Next, add the minced garlic and cook for another minute.

Step 3: Season the Soup

Incorporate the dried seasonings (oregano, basil, parsley, mustard powder, and dill weed) into the sautéed vegetables. Add the hot sauce and Worcestershire sauce, stirring well to combine.

Step 4: Simmer the Soup

Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to a gentle simmer and add the diced or shredded chicken back to the pot. Allow the soup to simmer for about 10-15 minutes.

Step 5: Cook the Orzo Separately

While the soup simmers, cook the orzo pasta in a separate pot of salted water according to the package instructions. Drain and set aside.

Step 6: Finish the Soup

Lower the heat and stir in the heavy cream. Gradually add the freshly grated Parmesan cheese, stirring constantly to avoid clumping. Toss in the fresh spinach and cook for 2-3 minutes until wilted. Finally, stir in the freshly squeezed lemon juice for a bright, tangy finish.

Step 7: Serve and Enjoy

To serve, add cooked orzo to each bowl, ladling the soup over the top. Garnish with additional Parmesan cheese or a slice of lemon for extra zest. Enjoy!

Notes

Use freshly squeezed lemon juice for the best flavor. Bottled lemon juice may lack the bright citrus notes that make this soup shine.
Substitute the white wine with chicken broth if you prefer a non-alcoholic option.
Control the creaminess by adjusting the amount of heavy cream. For a lighter version, reduce the cream or replace it with a lower-fat alternative.