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To make Creamy Lemon Chicken Orzo Soup, gather the following items: - 1 lb boneless, skinless chicken thighs - 1 tablespoon olive oil - 1 medium onion, diced - 2 carrots, diced - 2 celery stalks, diced - 3 cloves garlic, minced - 6 cups chicken broth - 1 cup orzo pasta - 1 cup heavy cream - 1 lemon, zested and juiced - Salt and pepper to taste - 2 cups fresh spinach - Fresh dill or parsley for garnish Each ingredient plays a key role in this dish. The chicken gives it a hearty base, while the vegetables add flavor and texture. The broth and cream create a rich, warm soup. Seasoning with lemon brightens the dish, and fresh herbs add a nice touch. I love how every bite warms your soul, making it a perfect comfort dish. {{ingredient_image_1}} First, grab a large pot and heat one tablespoon of olive oil over medium heat. Add one diced onion, two diced carrots, and two diced celery stalks. Sauté these veggies for about 5-7 minutes. You want them to soften up nicely. After that, add three minced garlic cloves. Cook them for another minute until they smell great. Next, push the veggies to the sides of the pot. Place one pound of boneless, skinless chicken thighs in the center. Season with salt and pepper. Sear the chicken for about 5 minutes on each side. Look for a nice brown color, as this adds flavor to the soup. Once the chicken is browned, pour in six cups of chicken broth. Bring it to a boil. Then reduce to a simmer and cover the pot. Cook for 20 minutes or until the chicken is cooked through. Remove the chicken from the pot and use two forks to shred it. Return the shredded chicken back to the pot. Now, stir in one cup of orzo pasta. Let it cook for an additional 8-10 minutes. Make sure the pasta is tender. Keep an eye on it to avoid overcooking. Lower the heat and mix in one cup of heavy cream, the zest of one lemon, and the juice from that lemon. Allow this to simmer gently for 3-5 minutes. This makes the soup creamy and bright. Finally, add two cups of fresh spinach. Stir until the spinach wilts. Taste the soup and adjust seasoning if needed. Enjoy your delicious Creamy Lemon Chicken Orzo Soup! Choosing Fresh Ingredients Fresh ingredients make a big difference in taste. When you pick your chicken, choose thighs for rich flavor. Fresh vegetables, like onions, carrots, and celery, add depth. Look for vibrant colors and firm textures. Fresh herbs, like dill or parsley, brighten the dish. Always use fresh lemon for the best zing. Balancing Acidity with Creaminess Lemon gives your soup a bright flavor. But too much acidity can overpower it. Add heavy cream slowly. This creaminess softens the tartness of the lemon. Taste as you go, adjusting the lemon juice. Aim for a balance that feels light yet rich. Perfectly Searing Chicken To get great flavor, sear your chicken well. Heat the olive oil in a large pot. When the oil shimmers, add the chicken thighs. Cook them for about five minutes on each side. This gives a nice golden brown crust. This step seals in the juices and adds depth to the soup. Cooking Orzo to Perfection Orzo cooks quickly, so timing is key. Add it after the chicken is shredded. Cook the orzo for about 8 to 10 minutes. Stir occasionally to prevent sticking. You want it tender but not mushy. This way, it holds its shape in the soup. Pro Tips Use Fresh Ingredients: Fresh vegetables and herbs can significantly enhance the flavor of the soup, providing a vibrant taste that dried or older ingredients cannot match. Customize Your Protein: While chicken thighs are tender and flavorful, you can substitute them with chicken breasts or even shredded rotisserie chicken for a quicker option. Adjust the Creaminess: For a lighter version of the soup, you can reduce the amount of heavy cream or replace it with half-and-half or a milk alternative. Storage Tips: This soup is best enjoyed fresh, but you can store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently, adding a splash of broth if it thickens too much. {{image_2}} Substituting Proteins You can swap chicken thighs for chicken breast. Chicken breast gives a leaner option. If you prefer, try turkey or even shrimp. These will cook faster, so adjust your time. For a vegetarian twist, use chickpeas or tofu instead. This adds protein and keeps the dish filling. Using Different Vegetables Feel free to mix in your favorite veggies. Peas, corn, or bell peppers work well. You can also add green beans for crunch. Just remember to keep the cooking times in mind. Softer veggies, like zucchini, need less time than carrots. This way, everything cooks nicely. Adding Herbs and Spices Herbs can lift this soup to new heights. Fresh dill or parsley adds brightness. If you love bold flavors, try thyme or rosemary. A bay leaf during cooking can deepen the taste. Just remember to remove it before serving, as it’s not edible. Incorporating a Kick with Red Pepper For a little heat, add red pepper flakes. Start with just a pinch, then taste. You can add more if you like it spicy. Another option is to use fresh chopped chili peppers. This will give both heat and a fresh taste. Adjust to your spice level for the perfect bowl. How do you store leftover soup? You need to let the soup cool first. Then, pour it into a container. Make sure the lid is tight. This keeps the soup fresh. You can store it in the fridge for up to three days. What are the best containers for storage? Glass jars work well. They do not stain or absorb smells. You can also use plastic containers. Just ensure they are BPA-free and safe for food. Always label your containers with the date. What are some tips for freezing soup? First, let the soup cool completely. Then, use freezer-safe bags or containers. Leave some space at the top for expansion. You can freeze the soup for up to three months. How do you reheat frozen soup? Start by moving the soup to the fridge. Let it thaw overnight. You can also use the microwave in short bursts. Heat it on low until it warms up. Stir often to avoid hot spots. If the soup is too thick, add some broth or water. Can I use chicken breast instead of thighs? Yes, you can use chicken breast. Chicken breast is leaner than thighs. It may cook faster and can dry out if overcooked. Adjust your cooking time to avoid that. I recommend checking for doneness at 15 minutes. How do I make this soup gluten-free? To make this soup gluten-free, substitute orzo with gluten-free pasta. Rice or quinoa are other great options. Just cook them according to package directions and mix them in the soup. What can I serve with Creamy Lemon Chicken Orzo Soup? This soup pairs well with crusty bread or a fresh salad. You can serve it with a light Caesar salad for a nice balance. Garlic bread also adds a tasty touch. Enjoy! In this blog post, we explored how to make Creamy Lemon Chicken Orzo Soup. We covered the key ingredients, from chicken and veggies to broth and cream. I shared step-by-step instructions, highlighting important cooking techniques. We discussed tips for enhancing flavor and offered variations to suit your taste. Lastly, I provided storage info to keep your soup fresh. Remember, cooking should be fun and flexible. Enjoy making this soup and feel free to experiment!

Creamy Lemon Chicken Orzo Soup

A comforting and creamy soup featuring chicken, orzo pasta, and fresh spinach with a zesty lemon flavor.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 6
Calories 400 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken thighs
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 6 cups chicken broth
  • 1 cup orzo pasta
  • 1 cup heavy cream
  • 1 medium lemon, zested and juiced
  • to taste salt and pepper
  • 2 cups fresh spinach
  • for garnish fresh dill or parsley

Instructions
 

  • In a large pot, heat olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables soften.
  • Add the minced garlic and cook for another minute until fragrant.
  • Push the vegetables to the sides of the pot and add the chicken thighs in the center. Season with salt and pepper. Sear the chicken for about 5 minutes on each side until browned.
  • Pour in the chicken broth and bring the mixture to a boil. Reduce to a simmer and cover the pot. Cook for 20 minutes, or until the chicken is cooked through.
  • Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
  • Stir in the orzo pasta and cook for an additional 8-10 minutes, or until the pasta is tender.
  • Lower the heat and stir in the heavy cream, lemon zest, and lemon juice. Allow it to simmer gently for 3-5 minutes until everything is heated through.
  • Add the fresh spinach and stir until just wilted. Adjust seasoning with more salt and pepper if needed.
  • Serve hot, garnished with fresh dill or parsley.

Notes

Feel free to adjust the seasoning to your taste.
Keyword chicken, creamy, lemon, orzo, soup