Creamy Lemon Chicken Orzo (Print Version)
# Ingredients:
→ Base Ingredients
01 -
2 tablespoons butter
02 -
1 tablespoon olive oil
03 -
2 sticks celery, chopped finely
04 -
2 medium carrots, peeled and chopped finely
05 -
1/2 medium onion, chopped
06 -
3 cloves garlic, minced
07 -
1/2 teaspoon Italian seasoning
08 -
2 tablespoons flour
09 -
4 cups chicken broth
10 -
1 cup heavy cream (minimum 33% fat)
11 -
3/4 cup uncooked orzo pasta
12 -
2 cups cooked rotisserie chicken, shredded
13 -
2 tablespoons fresh lemon juice, or more to taste
14 -
2 cups fresh baby spinach, packed
15 -
1 tablespoon fresh parsley, chopped
16 -
Salt and pepper, to taste
# Instructions:
01 -
Melt butter and olive oil in a Dutch oven or soup pot over medium-high heat. Add celery, carrots, and onion, and cook for 8 minutes, stirring occasionally until lightly browned. Lower heat if browning too quickly.
02 -
Stir in minced garlic, Italian seasoning, and flour. Cook for about 1 minute, stirring constantly.
03 -
Slowly pour in chicken broth while stirring to dissolve the flour completely.
04 -
Stir in heavy cream and uncooked orzo pasta. Increase heat to high and bring to a gentle boil, then reduce heat and simmer uncovered for 10 minutes, stirring often to prevent the orzo from sticking to the pot.
05 -
Add shredded chicken, lemon juice, baby spinach, and parsley to the pot. Warm through for a few minutes and season with salt and pepper, adjusting lemon juice to taste if desired.
# Notes:
01 -
If storing leftovers or freezing, cook orzo separately and add it when reheating.
02 -
Use whipping or heavy cream to prevent curdling due to the high heat and lemon juice.
03 -
This soup pairs well with a crusty bread or side salad.