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Serves 6Prep 15 minCook 30 minTotal 45 min

Ingredients

• You will need boneless, skinless chicken, low-sodium chicken broth, dry orzo, vegetables, cream, and one fresh lemon. Chicken thighs provide a particularly tender result, but chicken breasts can also be used.
• Fresh parsley is optional but recommended. Baby spinach can also be added at the end for extra colour and texture.

Method

1. Soften the vegetables. Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the onion, carrots, and celery. Cook for 5–7 minutes, stirring occasionally, until the vegetables begin to soften.
2. Add the garlic and seasoning. Stir in the garlic, Italian seasoning, and red pepper flakes, if using. Cook for 30–60 seconds, until fragrant.
3. Create the base. Sprinkle the flour over the vegetables and stir until everything is evenly coated. Cook for 1 minute. This removes the raw flour flavour and gives the soup a light, smooth thickness.
4. Add the broth and chicken. Slowly pour in the chicken broth while stirring constantly to prevent lumps. Add the chicken, salt, and black pepper. Bring the soup to a gentle simmer.
5. Cook the chicken. Reduce the heat to medium-low and simmer gently for 15–18 minutes, or until the chicken is cooked through. The thickest part of the chicken should reach 165°F (74°C) on a food thermometer.
6. Shred the chicken. Transfer the cooked chicken to a plate or shallow bowl. When it is cool enough to handle, shred it with two forks. Keep it covered while you continue with the soup.
7. Cook the orzo. Return the soup to a gentle simmer. Stir in the orzo and cook for 8–10 minutes, stirring several times so the pasta does not settle on the bottom. Cook until the orzo is tender but still has a slight bite.
8. Finish with cream and lemon. Reduce the heat to low. Stir in the cream, lemon zest, and 2 tablespoons of lemon juice. Do not bring the soup to a hard boil after adding the cream. Taste and add more lemon juice, salt, or pepper as needed.
9. Return the chicken to the pot. Stir the shredded chicken into the soup. Add the spinach, if using, and cook for 1–2 minutes, until wilted.
10. Garnish and serve. Stir in the parsley. Ladle the soup into bowls and finish with extra parsley, a little lemon zest, and freshly ground black pepper.

Creamy Lemon Chicken Orzo Soup (Cozy)

This creamy lemon chicken orzo soup combines tender chicken, small pasta, vegetables, herbs, cream, and fresh lemon in one pot. The broth is rich without being heavy, while lemon zest and juice add brightness to every spoonful.

It is a practical weeknight soup made with straightforward ingredients. The chicken cooks directly in the broth, the orzo simmers in the same pot, and the cream is added at the end for a smooth finish. Serve it with crusty bread, a simple green salad, or on its own.

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Why this soup works

Orzo gives the soup body without making it as heavy as a traditional cream soup. Carrots, celery, onion, and garlic create the savoury base, while flour helps the broth thicken slightly before the cream is added.

Lemon is used in two ways: zest provides fragrant citrus flavour, and juice cuts through the cream. Add the juice gradually at the end so you can adjust the balance without overpowering the broth.

The soup is best served immediately, but it can also be stored for later. Keep in mind that orzo continues to absorb liquid as it sits, so leftovers will become thicker. Add a splash of broth when reheating.

Ingredients at a glance

You will need boneless, skinless chicken, low-sodium chicken broth, dry orzo, vegetables, cream, and one fresh lemon. Chicken thighs provide a particularly tender result, but chicken breasts can also be used.

Fresh parsley is optional but recommended. Baby spinach can also be added at the end for extra colour and texture.

Recipe

Servings: 6
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Category: Soup
Cuisine: Mediterranean-inspired

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion, finely diced
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 3 garlic cloves, finely minced
• 1 teaspoon dried Italian seasoning
• ¼ teaspoon crushed red pepper flakes, optional
• 2 tablespoons plain all-purpose flour
• 6 cups low-sodium chicken broth
• 1 pound boneless, skinless chicken thighs or chicken breasts
• ¾ cup uncooked orzo
• ¾ cup heavy cream
• Zest of 1 lemon
• 2 tablespoons fresh lemon juice, plus more to taste
• 2 cups baby spinach, roughly chopped, optional
• 2 tablespoons chopped fresh parsley
• 1 teaspoon kosher salt, plus more to taste
• ½ teaspoon freshly ground black pepper

Method

1. Soften the vegetables.
   Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the onion, carrots, and celery. Cook for 5–7 minutes, stirring occasionally, until the vegetables begin to soften.

2. Add the garlic and seasoning.
   Stir in the garlic, Italian seasoning, and red pepper flakes, if using. Cook for 30–60 seconds, until fragrant.

3. Create the base.
   Sprinkle the flour over the vegetables and stir until everything is evenly coated. Cook for 1 minute. This removes the raw flour flavour and gives the soup a light, smooth thickness.

4. Add the broth and chicken.
   Slowly pour in the chicken broth while stirring constantly to prevent lumps. Add the chicken, salt, and black pepper. Bring the soup to a gentle simmer.

5. Cook the chicken.
   Reduce the heat to medium-low and simmer gently for 15–18 minutes, or until the chicken is cooked through. The thickest part of the chicken should reach 165°F (74°C) on a food thermometer.

6. Shred the chicken.
   Transfer the cooked chicken to a plate or shallow bowl. When it is cool enough to handle, shred it with two forks. Keep it covered while you continue with the soup.

7. Cook the orzo.
   Return the soup to a gentle simmer. Stir in the orzo and cook for 8–10 minutes, stirring several times so the pasta does not settle on the bottom. Cook until the orzo is tender but still has a slight bite.

1. Finish with cream and lemon.
   Reduce the heat to low. Stir in the cream, lemon zest, and 2 tablespoons of lemon juice. Do not bring the soup to a hard boil after adding the cream. Taste and add more lemon juice, salt, or pepper as needed.

2. Return the chicken to the pot.
   Stir the shredded chicken into the soup. Add the spinach, if using, and cook for 1–2 minutes, until wilted.

3. Garnish and serve.
   Stir in the parsley. Ladle the soup into bowls and finish with extra parsley, a little lemon zest, and freshly ground black pepper.

Tips for the best results

• Use low-sodium broth. The flour, chicken, cream, and lemon all affect the final seasoning. Starting with low-sodium broth gives you more control.
• Keep the simmer gentle. A rapid boil can make the chicken tougher and may cause the cream to separate.
• Stir the orzo regularly. Small pasta can stick to the base of the pot, particularly as the broth thickens.
• Add lemon at the end. Lemon juice becomes less fresh and can taste harsh if boiled for a long time.
• Use room-temperature cream if possible. Slightly warmer cream blends into the hot broth more smoothly.
• Adjust the consistency before serving. If the soup becomes thicker than expected, add warm broth a little at a time.
• Check the chicken with a thermometer. Colour alone is not a reliable safety indicator. See the USDA safe temperature chart for general guidance.

Variations

Use rotisserie chicken

To shorten the cooking time, replace the raw chicken with approximately 2½ cups of shredded cooked chicken. Add it with the cream near the end, then simmer until heated through.

Add more vegetables

Sliced mushrooms, chopped courgette, frozen peas, or additional spinach work well. Add firm vegetables with the carrots and celery, and add quick-cooking vegetables during the final few minutes.

Make it lighter

Replace half or all of the heavy cream with whole milk. The soup will be less rich but will still have a creamy texture from the flour and orzo.

Make it dairy-free

Use a dairy-free cooking cream or unsweetened oat cream. Avoid sweetened products, which can alter the flavour of the soup.

Add herbs

Fresh dill, thyme, or chives can be added with the parsley. Dill is particularly suitable if you want a stronger lemon-and-herb profile.

Storage and reheating

Transfer leftovers to shallow, covered containers and refrigerate within two hours. Use within 3–4 days.

Reheat gently on the stovetop, adding broth as needed because the orzo will continue to absorb liquid. For food safety, leftovers should reach 165°F (74°C) throughout before serving. If reheating a large batch, stir regularly so the centre heats evenly.

Freezing is possible, but the orzo may become softer and the cream may change texture. For the best result, freeze the soup before adding the cream and orzo, then add freshly cooked orzo and cream when reheating.

FAQ

Can I use chicken breast instead of chicken thighs?

Yes. Boneless, skinless chicken breast works well, but it can dry out if overcooked. Remove it from the pot as soon as it reaches 165°F (74°C), then shred it and return it at the end.

Can I make this soup without flour?

Yes. Omit the flour for a thinner broth, or allow the orzo to provide most of the thickening. You can also blend a small portion of the cooked vegetables with broth and stir it back into the pot.

Why did my soup become very thick?

Orzo absorbs broth as it cooks and continues absorbing liquid during storage. Stir in extra chicken broth or water until the soup reaches your preferred consistency.

Can I use another small pasta?

Yes. Small shells, ditalini, or rice-shaped pasta can replace the orzo. Cooking times vary, so follow the timing on the pasta packet and check it frequently.

Can I add lemon before the cream?

It is better to add the cream first and the lemon afterwards, with the heat reduced. This helps limit curdling and gives you more control over the acidity.

Is this soup gluten-free?

Traditional orzo is made from wheat, so this recipe is not gluten-free as written. Use certified gluten-free orzo or another gluten-free small pasta, and check that the broth and flour are also certified gluten-free.

Nutrition estimate

Per serving, this soup contains approximately:

• Calories: 350
• Protein: 29g
• Carbohydrates: 31g
• Fat: 14g
• Fibre: 3g

Values are estimates and will vary according to the chicken cut, cream, broth, and portion size used.