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Creamy Lemon Chicken Orzo Soup

This comforting and creamy soup combines tender chicken, orzo pasta, and the zest of lemon, creating a delightful dish perfect for cozy evenings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded Use leftover roast chicken for convenience.
  • 1 cup orzo pasta Cook according to package instructions.
  • 4 cups chicken broth (Halal) Use homemade or store-bought for convenience.
  • 1 cup heavy cream For a non-dairy version, substitute with coconut cream.
  • 1 lemon, zested and juiced Adjust the lemon juice to taste.
  • 1 cup spinach, chopped Kale can be substituted for a different flavor.
  • 1 teaspoon garlic, minced Use fresh garlic for the best flavor.
  • Salt and pepper to taste Adjust seasoning according to preference.
  • Fresh parsley for garnish Adds freshness and color.

Method
 

Cooking the Orzo
  1. In a medium saucepan, bring water to a boil. Add the orzo pasta and cook according to the package instructions until al dente. Drain and set aside.
Sautéing the Aromatics
  1. In a large pot over medium heat, add a splash of oil, then add the minced garlic. Sauté for about 1 minute until fragrant, stirring occasionally to avoid burning.
Adding the Broth
  1. Pour in the chicken broth and bring it to a gentle simmer.
Incorporating Chicken and Spinach
  1. Stir in the shredded chicken and chopped spinach. Let it simmer for about 5 minutes until the spinach wilts.
Adding Cream and Lemon
  1. Reduce the heat to low and stir in the heavy cream, lemon juice, and lemon zest. Season with salt and pepper to taste and simmer for another 5 minutes.
Mixing in Orzo
  1. Add in the cooked orzo pasta, give it a good stir, and let everything meld together for a couple more minutes.
Serving and Garnishing
  1. Ladle the soup into bowls and garnish with freshly chopped parsley. Enjoy!

Notes

Store leftovers in an airtight container for up to 3 days. For freezing, cool completely before transferring to freezer-safe containers, good for up to 2 months. Reheat carefully on the stovetop.