Description
A comforting, hearty soup combining tender chicken, creamy broth, zesty lemon, and orzo pasta. Perfect for cozy nights or a refreshing meal, this dish is packed with vibrant flavors and rich textures.
Ingredients
Scale
- 1 lb chicken breast, cubed or shredded
- 1 cup orzo pasta
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 2 fresh lemons (zest + juice)
- 1 medium onion (diced)
- 2 carrots (diced)
- 2 celery stalks (diced)
- 3 cloves garlic (minced)
- ¼ cup fresh parsley or dill (chopped)
- 2 tbsp olive oil
- Salt and pepper, to taste
Instructions
Step 1: Sauté Vegetables
- Heat olive oil in a pot. Sauté onion, carrots, and celery with a pinch of salt for 5-7 minutes. Add garlic and cook for 30 seconds until fragrant.
Step 2: Cook Chicken
- Add chicken breasts and chicken broth to the pot. Simmer for 15-20 minutes until chicken is fully cooked (165°F internal temp). Remove chicken, shred, and return to the pot.
Step 3: Add Orzo
- Stir in orzo pasta and simmer for 10-12 minutes until tender. Stir occasionally to prevent sticking.
Step 4: Finish with Cream and Lemon
- Mix in heavy cream, lemon juice, and zest. Adjust seasoning with salt and pepper. Serve hot, garnished with fresh parsley or dill.
Notes
- For a lighter version, substitute heavy cream with half-and-half or coconut milk.
- Add a pinch of red pepper flakes for a hint of heat.
- Store leftovers in the fridge for up to 3 days; reheat gently to maintain creaminess.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 320
- Fat: 15g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 25g