Make this simple, one-pot soup featuring tender chicken, orzo pasta, and a rich, bright lemon flavor.
Author:Ahazzam
Prep Time:15 min
Cook Time:25 min
Total Time:40 min
Yield:6 servings
Category:Soup
Method:Stovetop
Cuisine:American
Diet:Low Fat
Ingredients
Scale
2 tablespoons olive oil
1 medium yellow onion, chopped
2 carrots, chopped
2 celery stalks, chopped
4 cloves garlic, minced
1 teaspoon dried thyme
1/2 teaspoon dried oregano
6 cups low-sodium chicken broth
1 cup water
1 cup orzo pasta
2 cups cooked, shredded chicken breast
1/2 cup heavy cream
1/4 cup fresh lemon juice
1 tablespoon lemon zest
1/2 cup grated Parmesan cheese (optional)
Salt and black pepper to taste
Fresh parsley, chopped, for garnish
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery. Cook until softened, about 5 to 7 minutes.
Add the minced garlic, thyme, and oregano. Cook for 1 minute until fragrant.
Pour in the chicken broth and water. Bring the mixture to a boil.
Stir in the orzo pasta. Reduce heat to medium-low, cover, and simmer for 10 minutes, or until the orzo is nearly tender.
Stir in the shredded chicken. Cook for 2 minutes to heat through.
Remove the pot from the heat. Slowly whisk in the heavy cream, lemon juice, and lemon zest. Do not boil the soup after adding the cream.
Stir in the Parmesan cheese, if using. Season with salt and pepper to your taste.
Ladle the soup into bowls and garnish with fresh parsley before serving.
Notes
To prevent the cream from curdling, always remove the pot from the direct heat source before stirring in the cream and lemon juice.
You can substitute rotisserie chicken for the cooked chicken breast to save time.
If you prefer a thicker soup, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir this slurry into the simmering soup before adding the cream.