Creamy Lemon Chicken Orzo Soup

This Creamy Lemon Chicken Orzo Soup is like chicken piccata in a bowl—bright, savory, and ultra comforting. Featuring tender rotisserie chicken, orzo pasta, a rich Parmesan cream broth, and a finishing touch of crispy fried capers, it’s the perfect dish to warm up chilly days.

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 6–8 servings

Ingredients

Soup:

• 4 (14.5 oz) cans chicken broth
• 2 cups shredded rotisserie chicken
• 1 cup orzo pasta, uncooked
• ¾ cup light cream
• ½ cup freshly grated Parmesan cheese
• ⅓ cup fresh-squeezed lemon juice
• ⅓ cup white wine
• 4 garlic cloves, grated
• 1 shallot, finely diced
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 teaspoon lemon zest
• ½ teaspoon black pepper
• ¼ teaspoon salt (or to taste)

Fried Capers:

• 1 (3 oz) jar capers, drained
• 1 tablespoon olive oil

Instructions

1. Make the Fried Capers

Heat olive oil in a small skillet over medium to medium-high heat. Add drained capers and cover loosely with foil to prevent splatter. Cook for about 5 minutes, stirring occasionally, until crispy. Transfer to a paper towel-lined plate to drain. Set aside.

2. Build the Base

In a large pot or Dutch oven, melt butter over medium heat. Add diced shallot and sauté for 2–3 minutes. Stir in the garlic and cook for 1 minute more. Sprinkle in the flour and stir until fully incorporated. Cook for another 30 seconds to eliminate raw flour taste.

3. Add Broth & Cream

Pour in chicken broth and white wine. Season with salt and black pepper. Bring to a boil, then reduce to a low simmer. Stir in Parmesan cheese and light cream. Cover and simmer for 15 minutes.

4. Finish the Soup

Remove the lid and add orzo, shredded rotisserie chicken, lemon zest, and lemon juice. Cook uncovered for 10 minutes, stirring frequently to prevent the orzo from sticking to the bottom.

5. Serve

Once the orzo is tender, remove from heat. Ladle soup into bowls and top with more Parmesan, fried capers, and a lemon wedge if desired.

Notes & Tips

• Salt: Chicken broth can be salty, so adjust the salt to taste after simmering.
• Fried Capers Tip: Use a splatter guard or loose foil to avoid oil splashes.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Add a splash of water or broth when reheating to loosen the texture.
• Substitution: Low sodium broth can be used for more control over seasoning.

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