Print

Creamy Lemon Chicken Orzo Soup

  • Author: Krista
  • Cook Time: 18 minutes
  • Total Time: 18 minutes
  • Category: Soup

Scale

Ingredients

  • 2 tbsp olive oil
  • 3 carrots (peeled and sliced)
  • 1 onion (small, diced)
  • 2 garlic cloves (minced)
  • 5 cups chicken stock
  • 1 cup orzo
  • 1/2 tsp dried oregano
  • 1/2 tsp dried basil
  • 1 bay leaf
  • 3 cups cooked chicken (shredded, I use a rotisserie chicken)
  • 1/2 cup heavy cream
  • 2 lemons (large, juiced)
  • 1 handful of baby spinach
  • salt and pepper (to taste)

Instructions

  1. Heat olive oil in a large deep pot. Once simmering add carrots, season with a little salt and pepper, sauté until slightly tender. Add in onion and sauté for about 3 minutes or until translucent then add the chopped garlic and cook an additional 2 minutes.
  2. Add in the shredded chicken, oregano, basil, a pinch of salt and pepper, stir to combine. Add orzo and lemon juice to the pot and stir, allow orzo to cook 5 minutes while stirring occasionally.
  3. Pour in the chicken broth and cream, season with bay leaf, salt and pepper and bring to a boil. Boil on high for 1 min then reduce heat to a simmer. Continue cooking until orzo is soft, stirring occasionally, about 8 minutes.