Creamy Lemon Chicken Soup

This hearty lemon chicken orzo soup has become my go-to comfort meal during busy weeknights. The creamy citrusy broth combined with tender chicken and perfectly cooked orzo creates a soul-warming dish that satisfies the whole family while still feeling light and fresh.

I first made this soup during a particularly difficult winter when everyone in my household was fighting colds. The bright lemon flavor and nourishing ingredients became our healing ritual, and now my family requests it whenever the temperature drops below 50 degrees.

Ingredients

• Butter provides a rich foundation for sautéing the vegetables and adds depth to the broth
• Carrots diced small for sweetness and color provide essential vitamins
• Celery diced adds a subtle herbal note and classic soup flavor
• Onion diced creates the aromatic base of the soup
• Garlic minced for immunity boosting properties and essential flavor
• Chicken stock forms the foundation look for low sodium varieties
• Oregano dried brings Mediterranean flavor that pairs perfectly with lemon
• Celery seed adds concentrated celery flavor without additional chopping
• Chicken breasts boneless and skinless provides lean protein
• Dried orzo pasta adds satisfying texture without overwhelming the soup
• Fresh lemon zest and juice brightens the entire dish with vibrant citrus notes
• Whole milk and light cream create the silky texture without being too heavy
• Fresh dill adds a distinctive herbal note that transforms the soup

Step-by-Step Instructions

Create the Aromatic Base

Melt butter in a large pot over medium heat. Add diced carrots, celery, and onions, cooking for about 8 to 10 minutes until vegetables soften but do not brown. Stir occasionally to ensure even cooking and prevent sticking. These aromatics form the flavor foundation of your soup.

Develop the Flavor Profile

Add minced garlic to the softened vegetables and cook for one minute until fragrant. The aroma will intensify as the garlic releases its oils. Be careful not to burn the garlic as it will create a bitter taste throughout the soup.

Build the Broth

Season the vegetable mixture with salt and pepper. Pour in chicken stock and add oregano and celery seed. These herbs will infuse the broth as it simmers. Add whole chicken breasts to the pot at this stage so they can cook gently in the broth.

Cook the Protein

Bring the soup to a gentle simmer and cover. Cook for approximately 20 minutes until chicken is fully cooked through and tender. Remove chicken breasts to a cutting board and use two forks to shred the meat into bite sized pieces. The chicken should pull apart easily when properly cooked.

Add the Pasta

Add orzo directly to the simmering broth. Cook for 8 to 10 minutes, stirring occasionally to prevent sticking. Test a few pieces of orzo to ensure they are tender but still have a slight bite. The pasta will continue to absorb liquid as it sits.

Finish with Brightness and Creaminess

Return shredded chicken to the pot. Add lemon zest, fresh lemon juice, whole milk, light cream, and chopped fresh dill. Gently bring the soup back to temperature without boiling to prevent the dairy from curdling. Taste and adjust seasoning with additional salt and pepper as needed.

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The fresh dill is truly the secret ingredient that elevates this soup from good to exceptional. I once tried making it without when I thought I could substitute dried herbs, but the bright, grassy notes of fresh dill create a magical pairing with the lemon that simply cannot be replicated. My daughter now helps me snip the dill for this recipe, claiming it smells like springtime in a bowl.

Make Ahead and Storage

This soup actually improves with time as the flavors meld together. You can prepare it up to two days ahead and store in the refrigerator in an airtight container. When reheating, do so gently over medium low heat to prevent the dairy from separating. The orzo will continue to absorb liquid as it sits, so you may need to add additional chicken stock when reheating to maintain the desired consistency.

Ingredient Substitutions

This recipe is incredibly forgiving and adaptable to what you have on hand. Rotisserie chicken works beautifully as a time saving option just add the shredded meat when you would return the poached chicken to the pot. Turkey can easily replace chicken for a post holiday variation. For a vegetarian version, substitute vegetable broth and add white beans or chickpeas instead of chicken. If you prefer a dairy free version, full fat coconut milk can replace the dairy products for a different but equally delicious flavor profile.

Serving Suggestions

Serve this soup with a simple side salad dressed with olive oil and lemon juice to complement the flavors in the soup. A slice of crusty bread for dipping is always welcome, particularly sourdough which stands up to the creamy broth. For a complete meal, consider adding a cheese board with feta, olives, and fresh fruit to enhance the Mediterranean notes in the soup. During summer months, this soup can be served at room temperature for a refreshing meal.

Cultural Context

This soup combines elements of traditional Greek avgolemono soup with the comfort of Italian chicken soup. The lemon and dill are distinctly Mediterranean ingredients that brighten what would otherwise be a standard chicken soup. Orzo, being a small pasta shaped like rice, is popular in both Greek and Italian cooking, making this soup a beautiful hybrid of cultural comfort foods. The addition of cream creates a richness not typically found in Mediterranean versions but adds a wonderful American twist.

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Recipe FAQs

→ Can I make this soup ahead of time?

Yes, you can make this soup ahead of time, but with a few considerations. Prepare the soup without adding the dairy components (milk and cream) or fresh dill. Cool completely and store in the refrigerator for up to 3 days. When ready to serve, reheat gently and add the dairy and fresh herbs just before serving to maintain the best flavor and texture.

→ What can I substitute for orzo pasta?

If you don't have orzo on hand, you can substitute other small pasta shapes like stelline (tiny stars), acini di pepe, or small shells. Rice is also an excellent alternative—arborio or another short-grain variety works well and maintains a nice texture in the soup. For a low-carb option, try cauliflower rice or extra vegetables.

→ How can I make this soup dairy-free?

To make this soup dairy-free, replace the butter with olive oil for sautéing the vegetables. Instead of whole milk and light cream, use full-fat coconut milk, which provides a similar creamy texture. Unsweetened almond milk with a tablespoon of dairy-free butter can also work. The lemon and dill flavors will still shine through beautifully with these substitutions.

→ Can I use rotisserie chicken instead of cooking chicken breasts?

Absolutely! Using rotisserie chicken is a great time-saver. Simply shred about 2-3 cups of rotisserie chicken and add it to the soup when the recipe calls for returning the shredded chicken to the pot. This reduces cooking time and adds that wonderful roasted flavor to your soup.

→ Why is my soup curdling when I add the dairy?

Curdling occurs when dairy is added to hot acidic liquid (from the lemon juice). To prevent this, ensure your soup isn't boiling when you add the dairy. First, lower the heat to a gentle simmer. Then temper the milk and cream by whisking a small amount of the hot soup into them before adding the mixture back to the pot. Also, consider adding the lemon juice after the dairy has been incorporated and the heat reduced.

→ How can I make this soup more vegetable-forward?

To add more vegetables, consider incorporating spinach, kale, peas, zucchini, or yellow squash. Add leafy greens during the last few minutes of cooking so they wilt but retain their color. Firmer vegetables like zucchini should be added when you put in the orzo. You can also increase the amounts of carrots, celery, and onions already in the recipe for an even heartier vegetable base.