Description
This Cozy Creamy Lemon Chicken Orzo Soup is a delightful blend of tender rotisserie chicken, delicate orzo pasta, and bright lemon flavors in a rich, creamy broth. Fried capers add a unique, savory crunch, creating an elegant yet comforting soup perfect for any season.
Ingredients
Soup
- 4 cans (14.5 oz each) chicken broth
- 2 cups shredded rotisserie chicken
- 1 cup uncooked orzo pasta
- 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
- Prepare Fried Capers: In a small or medium pan, heat the olive oil over medium to medium-high heat. Drain the capers and add them to the hot oil. Cover the pan loosely with foil and cook for 5 minutes, stirring occasionally to ensure even frying. Remove the capers and place them on a paper towel-lined plate to absorb excess oil. Set aside as garnish.
- Sauté Aromatics and Make Roux: In a Dutch oven or large pot, melt the butter over medium heat. Add the finely diced shallot and cook for 2-3 minutes until softened. Add the grated garlic and cook for exactly 1 more minute. Stir in the flour to incorporate fully with the butter and cook for an additional 30 seconds to form a roux.
- Add Liquids and Simmer: Gradually pour in the chicken broth and white wine while stirring. Season with salt and black pepper. Bring the mixture to a boil, then reduce the heat to low and let it simmer, covered, for 15 minutes. Stir in the grated Parmesan cheese and light cream during this time to enrich the broth.
- Cook Orzo and Add Chicken: Remove the lid and add the uncooked orzo pasta, shredded rotisserie chicken, lemon zest, and fresh lemon juice to the pot. Cook uncovered for 10 minutes, stirring frequently to prevent the orzo from sticking to the bottom and sides of the pot.
- Serve: Once the orzo is tender and the soup is heated through, remove the pot from the heat. Ladle the soup into bowls and top each serving with additional grated Parmesan cheese, the crispy fried capers, and an optional lemon wedge for added zest.
Notes
- Stir frequently when cooking orzo to prevent sticking.
- Adjust lemon juice according to taste for a more or less tangy flavor.
- Fried capers add a salty crunch; do not skip this step for best flavor contrast.
- If white wine is unavailable, substitute with additional chicken broth and a splash of white wine vinegar for acidity.
- Use light cream for a creamy texture with less fat.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
