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At the heart of this soup is the chicken, which serves as the primary source of protein. For this recipe, you can choose between chicken thighs or breasts, each offering its own benefits. Chicken thighs are known for their rich flavor and juiciness, making them an excellent choice for a hearty soup. They tend to remain tender during cooking, providing a satisfying bite. On the other hand, chicken breasts are leaner and can be a healthier option if you're looking to reduce fat intake. Both options work well in this recipe, so feel free to select the one that best suits your dietary preferences.

Creamy Lemon Chicken Orzo Soup

Discover the delightful flavors of Zesty Creamy Lemon Chicken Orzo Soup, a perfect blend of comfort and zest. This easy-to-make recipe features tender chicken, vibrant vegetables, and orzo pasta in a creamy, lemon-infused broth. Ideal for family dinners or cozy evenings, it's not just a meal but a comforting hug in a bowl. With its nutritious ingredients and uplifting flavors, this soup is bound to become a favorite in your kitchen, warming hearts and appetites alike.
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Ingredients
  

1 lb (450g) boneless, skinless chicken thighs (or breasts)

1 tablespoon olive oil

1 medium onion, finely diced

3 garlic cloves, minced

3 medium carrots, diced into small pieces

2 celery stalks, diced

1 teaspoon dried thyme

1 teaspoon dried oregano

6 cups chicken broth (low-sodium preferred)

1 cup orzo pasta

1 cup fresh spinach, coarsely chopped

Juice and zest of 1 large lemon

1 cup heavy cream

Salt and black pepper, to taste

Fresh parsley, finely chopped (for garnish)

Lemon wedges (for serving)

Instructions
 

Sear the Chicken:

    In a large pot or Dutch oven, heat the olive oil over medium heat. Carefully add the chicken thighs to the pot, searing them for about 5–7 minutes until they develop a beautiful golden brown crust on both sides. Once seared, transfer the chicken to a plate and set aside.

      Sauté the Vegetables:

        In the same pot, add the diced onion, chopped carrots, and diced celery. Sauté the vegetables for approximately 5 minutes, or until they become tender and fragrant. Then, add the minced garlic, dried thyme, and dried oregano, cooking for an additional minute until the garlic is aromatic.

          Simmer the Soup:

            Pour the chicken broth into the pot, raising the heat to bring it to a gentle simmer. After it reaches a simmer, add the seared chicken back to the pot, cover, and let it cook on medium-low heat for about 15-20 minutes, or until the chicken is fully cooked (its internal temperature should reach 165°F).

              Cook the Orzo:

                Once the chicken has cooked through, carefully remove it from the pot again. Add the orzo to the simmering broth, stirring gently. Cook the orzo according to the package instructions, usually around 8-10 minutes, until it reaches an al dente texture.

                  Shred the Chicken:

                    While the orzo is cooking, shred the seared chicken into bite-sized pieces using two forks or your hands.

                      Combine and Add Cream:

                        Once the orzo is cooked, return the shredded chicken to the pot. Stir in the chopped spinach, lemon juice, lemon zest, and heavy cream. Mix thoroughly and season with salt and black pepper to taste. Allow the soup to simmer for an additional 2-3 minutes or until the spinach is wilted and tender.

                          Serve:

                            To serve, ladle the soup into bowls, generously garnish with fresh chopped parsley, and present with lemon wedges on the side for an added burst of freshness.

                              Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 6 servings