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- 1 pound boneless, skinless chicken breasts - 1 cup orzo pasta - 4 cups chicken broth - 1 medium onion, finely chopped - 2 cloves garlic, minced - 2 carrots, diced - 2 celery stalks, diced - 1 cup fresh spinach, roughly chopped - Salt and pepper to taste - 1 cup heavy cream - 2 tablespoons olive oil - Juice and zest of 1 lemon - Fresh parsley, chopped (for garnish) This Creamy Lemon Chicken Orzo Soup is packed with flavors and textures. Let's break down the ingredients. First, you need chicken breasts, which add protein and heartiness. Orzo pasta brings a nice chewiness and absorbs the broth well. Chicken broth adds depth and richness to the soup. Next, we have the vegetables. Onions, carrots, and celery form a great base. They add sweetness and crunch. Garlic boosts the flavor with its warm aroma. Fresh spinach adds a pop of color and nutrients. For creaminess, we use heavy cream, which makes the soup rich and smooth. Olive oil helps to sauté the veggies, enhancing their taste. Finally, lemon juice and zest give a fresh tang that brightens the dish. Don't forget the salt and pepper for seasoning. Each ingredient plays a vital role, making this soup comforting and delicious. Start by heating olive oil in a large pot over medium heat. Once hot, add the chopped onion, diced carrots, and diced celery. Sauté these veggies for about five minutes. Stir them often until they soften and the onion turns translucent. Next, add the minced garlic to the pot. Cook it for one minute or until it smells fragrant. Be careful not to burn the garlic. Now it's time for the chicken. Season the boneless, skinless chicken breasts with salt and pepper. Add the chicken to the pot along with the chicken broth. Increase the heat to high and bring it to a rolling boil. When it starts boiling, reduce the heat to medium-low. Let it simmer for about 15 to 20 minutes. You want the chicken to be fully cooked and no longer pink inside. Once the chicken is cooked, carefully take it out of the pot. Place it on a cutting board and shred it into bite-sized pieces using two forks. Set the shredded chicken aside. In the same pot, add orzo pasta to the simmering broth. Cook it according to the package instructions, usually about 8 to 10 minutes, until it's al dente. While the orzo cooks, whisk together heavy cream, lemon juice, and lemon zest in a bowl. Once the orzo is ready, stir in the shredded chicken and chopped spinach. Let the spinach wilt for one to two minutes. Finally, pour in the creamy lemon mixture and stir gently to combine. Heat the soup until warm, then taste it. Adjust seasonings with more salt and pepper if needed. To achieve a creamy texture, use heavy cream. Whisk it with lemon juice and zest before adding it to the soup. This step creates a smooth blend. Stir gently to combine. Heat the soup until it warms through, but avoid boiling. To ensure the chicken is cooked properly, season it well with salt and pepper. Cook it in the broth until it is no longer pink in the center. This takes about 15-20 minutes. Shred the chicken into bite-sized pieces before adding it back to the pot. For storing leftovers, let the soup cool first. Place it in an airtight container. It lasts up to three days in the fridge. Always label the container with the date. When reheating, use a pot on low heat. Stir often to keep the soup creamy. You can also add a splash of broth or cream if it thickens too much. Garnish the soup with fresh parsley for a pop of color. A sprinkle of lemon zest also adds flavor. Serve it in warm bowls for a cozy touch. Pair the soup with crusty bread or a simple salad. These sides complement the creamy soup well. Enjoy the comforting flavors together for a delightful meal. {{image_4}} You can swap chicken for many alternatives. If you want a vegetarian option, tofu works well. Just press it to remove excess water and cube it before adding it to the pot. For a lighter meat, turkey is a great choice. It cooks similarly to chicken and will keep the soup tasty. If gluten is a concern, choose gluten-free orzo. Rice or quinoa can also work. They will change the texture, but they will still add heartiness to the soup. To give your soup a unique twist, add fresh herbs and spices. Thyme, rosemary, or dill can enhance the flavor. A pinch of red pepper flakes adds warmth. You can also try adding a sprinkle of smoked paprika for depth. Changing the broth can make a big difference too. Use vegetable broth for a lighter taste. A bone broth adds richness. Experiment with different broths to find your favorite flavor mix. Make this soup your own with seasonal vegetables. In fall, add butternut squash or sweet potatoes. In winter, kale or hearty greens are excellent choices. In spring or summer, use fresh peas or asparagus for a burst of color and flavor. Adjust the lemon flavor to fit the season. Use more lemon juice in spring for brightness. In the summer, a touch of lemon zest can brighten the soup without overpowering it. This soup lasts up to three days in the fridge. To keep it fresh, use an airtight container. Make sure to let the soup cool before sealing. This will help prevent moisture buildup inside. You can freeze this soup for up to three months. For best results, let the soup cool completely. Then, pour it into freezer-safe containers or bags. Label each bag with the date. For thawing, place the soup in the fridge overnight. This keeps the texture smooth and tasty. You can reheat soup on the stove or in the microwave. For the stove, heat over medium-low, stirring often. In the microwave, use a microwave-safe bowl and heat in 30-second intervals. To revive the soup’s creaminess, add a splash of cream or a little broth while reheating. This keeps it rich and smooth. How can I make this soup ahead of time? You can make the soup ahead and store it in the fridge. Cook it fully, then let it cool. Place it in an airtight container. It stays fresh for about three days. When ready to eat, just heat it on the stove. You might need to add a splash of broth to maintain the texture. Can I use whole wheat orzo instead of regular? Yes, you can use whole wheat orzo. It adds a nutty flavor and more fiber. Just cook it according to the package instructions, as timing may differ slightly. The soup will still taste great and be healthy. Caloric content per serving This creamy lemon chicken orzo soup has about 400 calories per serving. The exact amount may vary based on specific brands and the amount of cream you use. Dietary considerations (e.g., low-carb, high-protein) This soup offers a good amount of protein due to the chicken. It is not low-carb because of the orzo pasta. If you need a low-carb option, consider using cauliflower rice instead of orzo. What to do if the soup is too thick? If the soup is too thick, add more chicken broth or water. Stir well to combine. Heat gently until it's the right consistency. This keeps the flavors intact while adjusting the texture. How to add more flavor if it’s bland? If your soup lacks flavor, try adding more lemon juice or zest. Fresh herbs like parsley or thyme can brighten it up. A pinch of salt or pepper can also make a big difference. Taste as you go to find the perfect balance. In this blog post, we explored how to make a delicious chicken orzo soup. We discussed key ingredients, step-by-step cooking instructions, and useful tips for perfecting your soup. You learned about ingredient variations, storage info, and answers to common questions. Making this soup is easy and rewarding. With a few simple steps, you can create a warm and creamy dish that delights everyone. Enjoy your cooking adventure!

Creamy Lemon Chicken Orzo Soup

Warm up with a delicious bowl of creamy lemon chicken orzo soup that’s bursting with flavor and comfort! This easy recipe combines tender chicken, vibrant vegetables, and zesty lemon in a rich and creamy broth. Perfect for cozy nights or casual gatherings, it’s a must-try dish your family will love. Click through to discover how to make this comforting soup! #CreamyLemonChickenOrzoSoup #SoupRecipes #ComfortFood #EasyDinnerIdeas
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Ingredients
  

1 pound boneless, skinless chicken breasts

1 cup orzo pasta

4 cups chicken broth

1 medium onion, finely chopped

2 cloves garlic, minced

2 carrots, diced

2 celery stalks, diced

1 cup fresh spinach, roughly chopped

1 cup heavy cream

2 tablespoons olive oil

Juice and zest of 1 lemon

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

In a large pot, heat the olive oil over medium heat. Once hot, add the chopped onion, diced carrots, and diced celery. Sauté the mixture for about 5 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent.

    Add the minced garlic to the pot, cooking for another minute or until the garlic is fragrant, ensuring not to let it burn.

      Season the chicken breasts generously with salt and pepper. Add them to the pot, followed by the chicken broth. Increase the heat to high and bring the mixture to a rolling boil.

        When boiling, reduce the heat to medium-low to let it simmer gently for approximately 15-20 minutes, or until the chicken is fully cooked and no longer pink in the center.

          Carefully remove the chicken breasts from the pot, placing them onto a cutting board. Use two forks to shred the chicken into bite-sized pieces, then set aside.

            In the same pot, add the orzo pasta to the simmering broth and cook according to the package instructions, usually about 8-10 minutes, or until the orzo is al dente.

              While the orzo is cooking, whisk together the heavy cream, lemon juice, and lemon zest in a separate bowl until combined. Set this mixture aside.

                Once the orzo has cooked, stir in the shredded chicken and the roughly chopped fresh spinach into the pot. Allow the spinach to wilt slightly, about 1-2 minutes.

                  Pour the creamy lemon mixture into the pot and stir gently to combine. Heat the soup just until warmed through. Taste and adjust the seasoning with additional salt and pepper as desired.

                    Ladle the soup into bowls and garnish with a sprinkle of freshly chopped parsley. Serve immediately while hot and enjoy the comforting flavors!

                      - Prep Time, Total Time, Servings: 15 min | 40 min | 4 servings