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To make Creamy Lemon Chicken Orzo Soup, you need the following: - 2 tablespoons olive oil - 1 small onion, diced - 2 cloves garlic, minced - 2 medium carrots, sliced - 2 celery stalks, diced - 1 pound chicken breast, diced - 6 cups chicken broth - 1 cup orzo pasta - 1 cup heavy cream - Zest and juice of 1 large lemon - 1 teaspoon dried thyme - Salt and pepper to taste - Fresh parsley, chopped (for garnish) These ingredients create a rich and creamy base. The chicken adds protein, while the orzo gives it heartiness. You can enhance the soup with these optional ingredients: - A pinch of red pepper flakes for heat - Fresh lemon slices for garnish - Spinach or kale for extra greens These options can change the flavor profile. Feel free to mix and match based on what you enjoy. To prepare this soup, gather these cooking tools: - A large pot or Dutch oven for cooking - A cutting board and knife for chopping - A wooden spoon for stirring - Measuring cups and spoons for accuracy - Bowls for serving Having the right tools makes cooking easier. It helps you focus on what matters: creating a delicious meal. First, gather all your ingredients. You will need olive oil, onion, garlic, carrots, celery, chicken, chicken broth, orzo pasta, heavy cream, lemon, thyme, salt, pepper, and parsley. Dice the onion and chicken, mince the garlic, slice the carrots, and dice the celery. This setup makes cooking smooth and easy. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté it for 3-4 minutes. You want the onion to be soft and translucent. Next, stir in the minced garlic, sliced carrots, and diced celery. Cook these for about 5 minutes. Stir them occasionally until the vegetables soften. This step builds a great flavor base for the soup. Now, add the diced chicken breast to the pot. Cook it for 5-7 minutes, stirring often. You want the chicken to brown on all sides. Once browned, pour in 6 cups of chicken broth and bring this to a boil. When boiling, add 1 cup of orzo pasta, 1 teaspoon of dried thyme, and season with salt and pepper. Lower the heat to medium-low and let it simmer for about 10 minutes. You will know it’s done when the orzo is al dente. Then, stir in 1 cup of heavy cream, lemon zest, and lemon juice. Allow the soup to warm for 2-3 minutes before serving. Garnish with fresh parsley for a nice touch. To get the creamiest soup, use heavy cream. This thickens the soup and adds richness. Stir in the cream at the end of cooking. This keeps it fresh and smooth. You can also add a bit of lemon zest for extra flavor. Cook orzo separately to avoid mushiness. Add it to the soup when it is nearly done. This way, it stays firm. Cook it just until al dente, which means it is still slightly firm to bite. This ensures a nice texture in every spoonful. Taste your soup as you go. Start with salt and pepper, then adjust to your liking. Add more lemon juice for a brighter taste. If you want a herbal note, fresh thyme works great. Fresh parsley on top adds color and a fresh taste, too. {{image_2}} You can change the soup based on what you have. Swap chicken for shrimp or tofu. For veggies, add spinach, peas, or bell peppers. Each choice brings a new taste. If you like, try using sweet potatoes for a hint of sweetness. You can even add green beans for more crunch. This soup is flexible to fit your mood. If you need a gluten-free meal, use gluten-free orzo or rice. Both work well in this soup. For a dairy-free version, swap heavy cream with coconut milk. It adds a lovely flavor and keeps it creamy. You can also use almond milk for a lighter option. Just make sure it’s unsweetened to keep the soup savory. Want to spice things up? Add red pepper flakes or a dash of hot sauce. You can also mix in diced jalapeños for a fresh bite. If you love flavor, consider adding a pinch of smoked paprika. It gives a warm taste and pairs well with the lemon. Just be careful; a little spice goes a long way! To keep your creamy lemon chicken orzo soup fresh, store it in an airtight container. Make sure to let the soup cool down before sealing it. This helps prevent condensation, which can make the soup watery. You can keep it in the fridge for up to three days. If you want to enjoy it later, freezing is a great option. When it’s time to reheat, do it gently. Pour the soup into a pot over low heat. Stir often to avoid sticking. If the soup seems thick, add a splash of chicken broth to thin it out. Heat until warm, but don’t let it boil. This keeps the creamy texture smooth and tasty. To freeze the soup, use freezer-safe containers. Leave some space at the top for expansion. It’s best to freeze the soup without the cream added. When you’re ready to eat, thaw it overnight in the fridge. Then, reheat it on the stove and stir in the heavy cream. This way, your soup stays creamy and delicious! You can serve this soup with crusty bread. A warm baguette works great. You may also enjoy it with a fresh side salad. A simple mix of greens and lemon vinaigrette pairs well. Add some cheese on top for extra flavor. A sprinkle of Parmesan can make it even better. Yes, you can make this soup in a slow cooker. Start by sautéing the onion, garlic, carrots, and celery in a pan. This step adds great flavor. Then, transfer the veggies to your slow cooker. Add the chicken, broth, and thyme. Cook on low for 6-8 hours. Add the orzo during the last 30 minutes. Stir in the cream and lemon before serving. This soup can last about 3 to 4 days in the fridge. Store it in an airtight container to keep it fresh. If you notice any change in smell or color, toss it out. Reheat it on the stove or in the microwave. Adding a splash of broth can help restore its creaminess. This blog post covered making a creamy lemon chicken orzo soup. We discussed essential and optional ingredients, cooking tools, and step-by-step instructions. I shared tips for a creamy texture and flavor tweaks. We explored variations for dietary needs and storage best practices. In the end, enjoy your cooking and share this comforting dish with others. Your kitchen can be a place of joyful creativity.

Creamy Lemon Chicken Orzo Soup

Warm up your day with this delightful creamy lemon chicken orzo soup! Packed with tender chicken, fresh veggies, and a zesty lemon twist, this comforting recipe is perfect for any occasion. With simple ingredients and easy-to-follow steps, you can whip up a delicious meal in just 35 minutes. Ready to impress your family or enjoy a cozy night in? Click through to explore the full recipe and bring this tasty soup to your kitchen today!
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Ingredients
  

2 tablespoons olive oil

1 small onion, diced

2 cloves garlic, minced

2 medium carrots, sliced

2 celery stalks, diced

1 pound chicken breast, diced

6 cups chicken broth

1 cup orzo pasta

1 cup heavy cream

Zest and juice of 1 large lemon

1 teaspoon dried thyme

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.

    Stir in the minced garlic, sliced carrots, and diced celery. Cook for an additional 5 minutes, stirring occasionally, until the vegetables are softened.

      Add the diced chicken breast to the pot. Cook, stirring frequently, until the chicken is browned on all sides (about 5-7 minutes).

        Pour in the chicken broth and bring the mixture to a boil. Once boiling, add the orzo pasta, dried thyme, and season with salt and pepper.

          Reduce the heat to medium-low and let it simmer for about 10 minutes, or until the orzo is cooked al dente.

            Stir in the heavy cream, lemon zest, and lemon juice, mixing thoroughly. Allow the soup to warm for an additional 2-3 minutes.

              Adjust seasonings to taste with more salt, pepper, or lemon juice if desired.

                Serve hot, garnished with fresh parsley on top.

                  Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 4-6