Name: Creamy Lemon Orzo Chicken Soup (Bright, Comforting & Cozy)
Ingredients: 1 tbsp olive oil; 1½ lbs (680g) boneless, skinless chicken breasts or thighs, cubed; 1 small onion, finely diced; 2 carrots, diced; 2 celery stalks, diced; 3 garlic cloves, minced; 6 cups low-sodium chicken broth; ¾ cup orzo pasta; Zest of 1 lemon; Juice of 1–2 lemons (to taste); ½ cup heavy cream or half-and-half (optional, for extra creaminess); 2 tbsp fresh dill or parsley, chopped; Salt & black pepper to taste; Optional: pinch of red pepper flakes

Ingredients

Scale

1 tbsp olive oil
1½ lbs (680g) boneless, skinless chicken breasts or thighs, cubed
1 small onion, finely diced
2 carrots, diced
2 celery stalks, diced
3 garlic cloves, minced
6 cups low-sodium chicken broth
¾ cup orzo pasta
Zest of 1 lemon
Juice of 1–2 lemons (to taste)
½ cup heavy cream or half-and-half (optional, for extra creaminess)
2 tbsp fresh dill or parsley, chopped
Salt & black pepper to taste
Optional: pinch of red pepper flakes

Instructions

Sear chicken: In a large pot or Dutch oven, heat olive oil over medium-high. Season chicken with salt and pepper; cook 5–6 min until golden. Remove and set aside.
Sauté veggies: In same pot, add onion, carrots, and celery; cook 5–6 min until softened. Stir in garlic; cook 30 sec.
Simmer broth: Add chicken broth and bring to a gentle boil. Stir in orzo; cook 8–10 minutes until tender.
Add chicken back and simmer 5 more minutes to heat through.
Finish: Stir in lemon zest, lemon juice, and optional heavy cream. Add fresh herbs, salt, pepper, and red pepper flakes if using.
Serve hot, garnished with extra herbs and a lemon wedge.

💡 Pro Tips:
– Don’t overcook orzo—it continues to absorb liquid off the heat.
– For extra richness, stir in 2 tbsp cream cheese with the cream.
– Use rotisserie chicken to save time—add in last 5 minutes.

Prep Time & Nutrition (per serving, serves 6):