This soup sat in my drafts for a MONTH because the lighting wasn’t right 😅 Worth the wait though— lemon chicken orzo soup that’s cozy, bright, and ridiculously comforting. Save this one.
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Grill the chicken in a large pot and remove it, then chop into bite-size chunks.
In the same pot, add the carrots, celery, onion, and garlic, and sweat for about five minutes.
Pour in the chicken broth and add the orzo noodles. Stir together and let the noodles cook.
Add the chopped chicken back into the pot and stir.
Pour in the heavy cream and fresh lemon juice, then stir well.
Top with lemon zest and serve warm.
You can add the orzo noodles raw; they will cook perfectly in the broth.
Grilling the chicken first adds a smoky flavor to the soup.
Adjust the salt and pepper to taste after adding the broth and cream.
Can I use a different type of pasta instead of orzo?
Yes, you can substitute orzo with other small pasta shapes like ditalini or acini di pepe.
Can I make this soup dairy-free?
You can substitute the heavy cream with a dairy-free alternative like coconut cream or almond milk.
How can I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.
Can I use rotisserie chicken instead of grilled chicken?
Yes, rotisserie chicken works well and saves time. Just shred or chop it before adding to the soup.
Can I freeze this soup?
Yes, you can freeze the soup, but avoid adding the cream before freezing. Add it when reheating for best results.
Hi, I’m Jordann! I’m a home cook and content creator passionate about making comforting, flavor-packed meals feel simple and doable. From slow-cooked favorites to indulgent baked goods, I love sharing recipes that bring people together and make everyday cooking feel special. You’ll usually find me in the kitchen testing, tweaking, and filming recipes that are as fun to make as they are to eat—because good food doesn’t have to be complicated to be incredible.
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