Creamy Lemon Chicken Soup

This comforting lemon chicken orzo soup has been my family's go-to meal on chilly evenings and whenever someone is feeling under the weather. The combination of tender chicken, vibrant vegetables, and zesty lemon creates a bowl of sunshine that soothes the soul while providing nourishment.

I first made this soup when my daughter had a cold last winter, and it quickly became her requested comfort food. Now she asks for "sunshine soup" whenever the temperature drops below 50 degrees!

Ingredients

• Boneless skinless chicken breast: Provides lean protein and shreds beautifully in the soup. Look for organic if possible for best flavor.
• Lemon pepper seasoning: Creates a perfect flavor foundation. The Redmond brand mentioned offers exceptional depth.
• Fresh spinach: Adds vibrant color nutrients and a gentle earthy note that balances the brightness of lemon.
• White wine: Deglazes the pan and adds sophisticated depth to the broth. Choose something you would enjoy drinking.
• Heavy cream: Creates silky richness without overwhelming the broth. Use full fat for best results.
• Fresh lemon juice: Brightens the entire dish. Always use freshly squeezed for most vibrant flavor.
• Parmesan cheese: Adds umami and creaminess. Freshly grated melts perfectly and tastes infinitely better than pre-packaged.
• Orzo pasta: Provides satisfying texture while maintaining the soup's lightness. Quality brands like DeCecco work beautifully.

Step-by-Step Instructions

Prepare the Chicken:

Season chicken generously with lemon pepper seasoning on both sides. Heat olive oil in a large Dutch oven or heavy pot until shimmering but not smoking. Place chicken carefully in the hot oil and let it sear undisturbed for 3-4 minutes until deeply golden. Flip and repeat on second side. Remove chicken to a plate and allow it to rest for 10 full minutes before cutting to retain juices.

Build the Flavor Base:

Pour white wine into the still hot pot and use a wooden spoon to scrape up all the golden bits from the bottom. These contain tremendous flavor! Let wine reduce by half which should take about 4 minutes of gentle simmering. Add butter along with diced onions, carrots, and celery. Cook until vegetables begin to soften and onions become translucent, about 5 minutes. Add garlic and cook just until fragrant roughly 1 minute to prevent burning.

Create the Broth:

Add all seasonings, hot sauce, and Worcestershire sauce, tossing to coat the vegetables evenly. Pour in chicken broth and bring to a gentle boil. Reduce heat to maintain a simmer. Cut or shred chicken into bite-sized pieces and add back to the pot. Simmer gently until chicken is completely cooked through, usually about 5-7 minutes. Take care not to boil vigorously as this can toughen the meat.

Cook the Orzo Separately:

While soup simmers bring a separate pot of water to boil. Add a generous pinch of salt and cook orzo according to package directions until al dente, usually 8-9 minutes. Drain thoroughly and set aside. This separate cooking prevents the pasta from absorbing too much broth and becoming mushy in leftovers.

Finish the Soup:

Reduce heat to low and stir in heavy cream. Gradually sprinkle in freshly grated Parmesan while stirring continuously to ensure smooth incorporation. Add fresh spinach and allow it to wilt gently into the hot soup about 2-3 minutes. Remove pot from heat completely before stirring in fresh lemon juice to preserve its bright flavor.

The first time I made this soup my husband who typically pushes vegetables aside gobbled up every last carrot and spinach leaf. The secret is in that perfectly balanced broth where the lemon brightness and savory chicken flavors make even the vegetables irresistible.

Make Ahead and Storage Tips

This soup shines even brighter on day two after the flavors have had time to meld. If planning for leftovers store the soup and cooked orzo in separate containers. When ready to serve, reheat the soup gently on the stovetop until just simmering and either add the cold orzo directly to the hot soup or quickly warm it with a splash of hot water before combining.

Smart Substitutions

No heavy cream? Try half and half or even full fat coconut milk for a dairy free alternative with similar richness. For a lighter version substitute 1/4 cup of the broth with plain Greek yogurt whisked with a tablespoon of flour.

Rotisserie chicken works beautifully in this recipe when time is tight. Simply shred about 3 cups and add it when the recipe calls for returning the chicken to the pot. This saves about 10 minutes of cooking time.

Gluten free diners can substitute gluten free orzo or small rice pasta. Rice itself makes a lovely variation though the texture will be different.

Serving Suggestions

Serve this bright soup alongside a simple green salad dressed with olive oil and a crusty loaf of sourdough bread for dipping. The acidity of the soup pairs beautifully with the tangy sourdough.

For a heartier meal add a dollop of pesto on top of each serving and serve with garlic rubbed crostini on the side.

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Recipe FAQs

→ Can I use pre-cooked chicken for this soup?

Yes, you can substitute 3 cups of pre-cooked chicken instead of using fresh chicken. Simply add the cooked chicken in step 4 of the preparation process. This is a great way to use leftover rotisserie chicken.

→ Why cook the orzo separately?

Cooking orzo separately prevents it from absorbing too much broth during storage, which would make the pasta mushy and reduce the soup's liquid. This method is especially helpful if you plan to have leftovers, allowing you to add freshly cooked orzo to each serving.

→ Can I make this soup without wine?

Absolutely. While dry white wine adds depth of flavor, you can simply substitute an equal amount of additional chicken broth if you prefer not to cook with alcohol. The soup will still be delicious.

→ Is this soup freezer-friendly?

Yes, the soup (without the orzo) freezes well for up to 3 months. Store in airtight containers after cooling completely. When ready to serve, thaw overnight in the refrigerator and reheat gently. Cook fresh orzo separately to serve with the reheated soup.

→ What makes the lemon flavor in this soup special?

Using freshly squeezed lemon juice rather than bottled juice provides a brighter, more authentic citrus flavor. The lemon is added at the end of cooking to preserve its fresh taste. The lemon pepper seasoning on the chicken also contributes subtle citrus notes throughout the soup.

→ Can I make this soup in a slow cooker?

Yes, this soup adapts well to slow cooking. Sear the chicken and soften the vegetables as directed, then transfer everything to your slow cooker with the broth and seasonings. Cook on low for 6 hours for the most tender chicken. Add the cream, cheese, and lemon juice at the end, and serve with separately cooked orzo.