Easy Creamy Lemon Orzo Chicken Soup Recipe!

By Tatyana's Everyday Food · 55 min

Ingredients

Instructions

1. Cut 1 ½ lbs chicken thighs (or breast) into 1-inch pieces. Preheat a large soup pot over medium-high heat, add 1 tbsp avocado oil, then brown the chicken in batches, seasoned lightly with salt and pepper, until golden all over. Set aside.
2. In the same pot, add 2 tbsp butter, 1 large diced sweet onion, 2 diced large carrots and 3 diced celery sticks. Sauté for 8-10 minutes, until the onion is translucent and the carrots are tender.
3. Add 5-6 minced garlic cloves, 1 tbsp chopped rosemary, 1 tbsp fresh thyme and 1 tbsp fresh oregano, and season with 1 ½ tsp sea salt and black pepper. Stir for about 30 seconds.
4. Add 2 tbsp all-purpose flour and toss until absorbed, then cook for 1 minute.
5. Pour in 1 cup white wine and ¼ cup lemon juice. Simmer on medium heat for 6-8 minutes, until the wine has reduced by half.
6. Add 6 cups chicken broth and return the chicken to the pot. Bring to a simmer over medium-high heat and cook for 15-20 minutes.
7. Add 1 cup orzo and cook according to package instructions (about 10 minutes).
8. Stir in 1 ½ cups cream, 1 ½ cups grated parmesan, 3 tbsp chopped parsley, 3 tbsp chopped dill and the zest of 2 large lemons. Heat until just a low, slow simmer, then remove from heat, cover and let stand for 30 minutes to thicken.
9. Serve, topped with extra parmesan and black pepper if you like.

Summarized from Tatyana's Everyday Food's video. Watch it for the details.

More recipes with

GarlicOnionCheeseLemonCarrotCreamParmesan cheesePasta