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Creamy Lemon Chicken Orzo Soup Recipe

Creamy Lemon Chicken Orzo Soup Recipe
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★★★★★

5 from 23 reviews

This Creamy Lemon Chicken Orzo Soup is a comforting and flavorful dish that balances the richness of light cream and Parmesan cheese with the bright zest and juice of fresh lemons. Featuring tender shredded rotisserie chicken, delicate orzo pasta, and a unique topping of crispy fried capers, this soup makes a hearty yet refreshing meal perfect for any season.

Ingredients

Scale

Soup Ingredients

  • 4 cans (14.5 oz each) chicken broth
  • 2 cups shredded rotisserie chicken
  • 1 cup orzo pasta, uncooked
  • 3/4 cup light cream
  • 1/2 cup fresh grated Parmesan cheese
  • 1/3 cup fresh squeezed lemon juice
  • 1/3 cup white wine
  • 4 garlic cloves, grated
  • 1 shallot, finely diced
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 teaspoon lemon zest
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt

Fried Capers

  • 3 oz jar of capers, drained
  • 1 tablespoon olive oil

Instructions

  1. Make the Fried Capers: In a small or medium pan, heat the olive oil over medium to medium-high heat. Drain the capers well and add them to the hot oil. Cover the pan with foil and cook for 5 minutes, stirring occasionally to ensure even frying. Remove and drain the fried capers on a paper towel-lined plate to absorb excess oil. Set aside for garnishing the soup.
  2. Sauté Aromatics: In a Dutch oven or large pot, melt the butter over medium heat. Add the finely diced shallot and cook for 2 to 3 minutes until soft. Add the grated garlic and cook for one more minute, stirring constantly to prevent burning. Sprinkle in the flour and stir thoroughly to incorporate it into the butter, cooking for an additional 30 seconds to form a roux.
  3. Add Liquids and Simmer: Slowly pour in the chicken broth and white wine while stirring to prevent lumps. Season with salt and black pepper. Bring the mixture to a boil then reduce heat to a low simmer. Stir in the Parmesan cheese and light cream. Cover and let the soup simmer gently for 15 minutes to develop flavors.
  4. Cook Orzo and Chicken: Remove the lid. Add the uncooked orzo pasta, shredded rotisserie chicken, lemon zest, and lemon juice to the pot. Cook uncovered for 10 minutes, stirring frequently to avoid orzo sticking to the bottom and sides of the pot. Stir diligently to ensure the orzo cooks evenly.
  5. Finish and Serve: Once the orzo is tender and chicken is heated through, remove the soup from heat. Ladle into bowls and garnish with extra Parmesan cheese, the crispy fried capers, and an optional lemon wedge for extra brightness. Serve hot and enjoy this creamy, zesty soup!

Notes

  • Stir the orzo frequently during cooking to prevent it from sticking to the pot.
  • Use light cream to keep the soup creamy but not overly heavy.
  • Fried capers add a delightful crunch and salty burst but can be omitted or substituted with crispy breadcrumbs if desired.
  • This soup can be prepared ahead and reheated gently, but add the fried capers just before serving to maintain their texture.
  • Adjust seasoning with extra lemon juice or salt to taste before serving.

Nutrition

Keywords: Creamy lemon chicken orzo soup, chicken soup, lemon soup, comfort soup, rotisserie chicken soup, fried capers garnish

Find it online: https://nayabaker.com/creamy-lemon-chicken-orzo-soup-recipe/