Creamy Lemon Chicken Orzo Soup

Is there anything more comforting than a steaming bowl of soup that’s both creamy AND lemony? This Creamy Lemon Chicken Orzo Soup is the culinary equivalent of a warm hug – rich and satisfying but with that bright citrus kick that keeps you coming back for more. Trust me, this isn’t your average chicken soup!

What makes this soup special is the perfect balance of hearty and fresh. The tender chunks of chicken and al dente orzo pasta provide substance, while the lemon zest and juice cut through the creaminess with just the right amount of zing. It’s sophisticated enough for company but simple enough for a weeknight dinner. And that silky texture from the cream? Absolutely divine.

Ingredients

For the soup base:

• 1 1/2 tablespoons butter (20 grams)
• 1 1/2 tablespoons olive oil
• 3/4 cup onion, diced (about 1 small onion)
• 1 cup carrots, diced (about 2 medium carrots)
• 1 cup celery, diced (about 2 ribs)
• 3 cloves garlic, minced
• 8 cups low-sodium chicken broth (2 liters)
• 1 1/2 pounds boneless skinless chicken breasts (680 grams)
• 2 teaspoons chicken bouillon paste
• 1/2 teaspoon Italian seasoning
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried rosemary

For finishing the soup:

• 1 cup dry orzo pasta (200 grams)
• 1 lemon, juice and zest
• 1/3 cup heavy cream, slightly warmed (80ml)
• Salt and pepper, to taste
• 1/4 cup fresh Italian parsley, chopped (15 grams)

Steps

1. Sauté the aromatics: Heat 1 1/2 tablespoons butter and 1 1/2 tablespoons olive oil in a large pot over medium heat. Once the butter is completely melted, add diced onions, carrots, and celery. Sauté for 4-5 minutes until vegetables have softened but not browned. You’ll know they’re ready when the onions become translucent. Add minced garlic and cook for just 30 seconds – no longer or it may burn and taste bitter.
2. Create the soup base: Add chicken breasts to the pot along with Italian seasoning, thyme, rosemary, and chicken broth. Stir in the 2 teaspoons chicken bouillon paste until fully dissolved. Bring mixture to a boil (you’ll see large, rapid bubbles), then immediately reduce heat to medium-low and simmer for 10 minutes or until chicken reaches an internal temperature of 160°F (71°C). The chicken should no longer be pink inside when checked with a knife.
3. Rest and chop chicken: Using tongs, remove chicken to a plate and cover loosely with aluminum foil. Let rest for 5 minutes – this helps retain juices. Then chop into bite-sized pieces (about 1/2-inch cubes). The chicken will finish cooking when returned to the soup later.
4. Cook the orzo: While the chicken rests, bring the soup back to a gentle boil and stir in 1 cup dry orzo. Cook for 8 minutes, stirring occasionally to prevent sticking. Test a piece of orzo – it should be tender but still have a slight bite (al dente). If your orzo is sticking to the bottom, reduce heat slightly and stir more frequently.
5. Finish the soup: Reduce heat to low (you should see barely any bubbling). Stir in the juice and zest of 1 lemon, making sure to add zest first, then juice. Slowly pour in the 1/3 cup warmed heavy cream while stirring constantly to prevent curdling. Add chopped parsley and season generously with salt and pepper. Return the chopped chicken to the pot and stir gently to combine. Allow soup to heat through for 2-3 minutes without boiling. Taste and adjust seasonings, adding more bouillon if needed for deeper flavor.

Smart Swaps

• Use 2-3 tablespoons of plain Greek yogurt instead of heavy cream for a tangier, protein-rich alternative
• Substitute 1 cup cooked quinoa for orzo to make this gluten-free
• Try 1 pound of boneless chicken thighs instead of breasts for richer flavor
• Add 1 cup of baby spinach in the final step for extra greens

Make It Diabetes-Friendly

• Replace orzo with 3/4 cup cauliflower rice (reduces carbs by approximately 30g per serving)
• Use half the amount of orzo (1/2 cup) and add 1 cup diced zucchini for bulk
• Substitute heavy cream with 1/4 cup pureed white beans mixed with 2 tablespoons low-fat milk for creaminess without the fat
• Serve in 1-cup portions paired with a side salad to lower the glycemic impact

Pro Tips

• For meal prep, store the orzo separately from the soup base to prevent it from absorbing too much liquid
• The soup thickens as it sits – add extra broth when reheating if needed
• For extra lemony flavor, add a few thin slices of preserved lemon as garnish
• If you like heat, add a pinch of red pepper flakes with the dried herbs