Creamy Lemon Orzo Chicken Soup

Name: Creamy Lemon Orzo Chicken Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 1.5 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces; salt, to taste; black pepper, to taste; 2 tbsp butter; 1 medium yellow onion, diced; 2 medium carrots, diced; 2 celery stalks, diced; 4 cloves garlic, minced; 1 tsp fresh thyme, chopped; 1 tsp fresh rosemary, chopped; 1 tsp dried oregano; 3 tbsp all-purpose flour; 1/2 cup dry white wine; 1/4 cup fresh lemon juice; 6 cups chicken broth; 1 cup orzo pasta; 1 cup half-and-half or heavy cream; 1/2 cup grated Parmesan cheese; zest of 1 lemon; 1/4 cup fresh dill, chopped; toasted bread, for serving

This creamy lemon orzo chicken soup combines tender chicken thighs, orzo pasta, and fresh vegetables in a rich, herb-brightened broth. A comforting one-pot meal that balances richness with bright citrus and dill.

🌍American 🏷️Chicken soup 🏷️Orzo soup 🏷️Creamy soup 🏷️Lemon chicken Dill

🏷️

🏷️Orzo

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tatyanaseverydayfoodonTikTok

Total

45 min

Servings

4

Difficulty

Easy

Est. Cost

$37–$61

Recipe Source

View original recipe

From TikTok · by tatyanaseverydayfood

-0:00

tatyanaseverydayfoodonTikTok

Ingredients

1.5 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
salt, to taste
black pepper, to taste
2 tbsp butter
1 medium yellow onion, diced
2 medium carrots, diced
2 celery stalks, diced
4 cloves garlic, minced
1 tsp fresh thyme, chopped
1 tsp fresh rosemary, chopped
1 tsp dried oregano
3 tbsp all-purpose flour
1/2 cup dry white wine
1/4 cup fresh lemon juice
6 cups chicken broth
1 cup orzo pasta
1 cup half-and-half or heavy cream
1/2 cup grated Parmesan cheese
zest of 1 lemon
1/4 cup fresh dill, chopped
toasted bread, for servingoptional

21 Ingredients

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Instructions

1
In a large pot or Dutch oven over medium-high heat, add the chicken pieces. Season with salt and pepper.
2
Sauté the chicken until browned on all sides. Remove from the pot and set aside.
3
To the same pot, add the butter. Once melted, add the diced onion, carrots, and celery.
4
Cook the vegetables, stirring occasionally, until they are soft and tender.
5
Add the minced garlic, thyme, rosemary, and oregano. Cook for one minute until fragrant.
6
Stir in the all-purpose flour and cook for one minute to form a paste.
7
Pour in the white wine and lemon juice, scraping the bottom of the pot to deglaze. Allow the liquid to reduce by about half.
8
Pour in the chicken broth, return the cooked chicken to the pot, and add the orzo pasta.
9
Bring the soup to a simmer and cook until the orzo is tender, about 8-10 minutes.
10
Reduce the heat to low and stir in the half-and-half (or cream) and the grated Parmesan cheese until smooth.
11
Turn off the heat. Add the lemon zest and fresh dill, and stir to combine.
12
Serve hot, with toasted bread on the side if desired.

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Tips & Notes

Pro tips

Cut chicken into uniform bite-sized pieces so they cook evenly and stay tender throughout the soup.
Build aromatics by sautéing onion, carrot, and celery in butter before adding garlic and herbs for deeper flavor.
Add lemon juice at the very end to brighten the soup without cooking off the acidity—taste and adjust to preference.
Stir cream in slowly after removing from high heat to prevent curdling and ensure silky texture.

Substitutions

Chicken thighs → chicken breasts (use same weight; reduce simmering time by 2–3 minutes)
Fresh thyme and rosemary → 1 tsp Italian seasoning or 1/2 tsp each dried thyme and rosemary
Heavy cream → half-and-half or Greek yogurt (stir in at end; use slightly less to avoid thinning)
Orzo → small pasta shapes like ditalini or small shells

Storage & make-ahead

Store in an airtight container refrigerated up to 3 days. Reheat gently on stovetop over medium heat, stirring occasionally; add a splash of broth if needed to reach desired consistency.