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Lemon Chicken Soup with Orzo Recipe

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4.4 from 14 reviews

A comforting and zesty Lemon Chicken Soup with Orzo, featuring tender shredded chicken, fresh vegetables, and a bright lemon-egg mixture that creates a creamy, flavorful broth. This cozy soup combines sautéed carrots, onions, garlic, and nutritious spinach with whole wheat orzo to make a wholesome meal that’s perfect for any season.

Ingredients

Vegetables & Aromatics

  • 3 carrots, peeled and diced
  • Half of an onion, diced
  • 3 cloves garlic, minced
  • A handful of fresh spinach
  • As much fresh dill as you can handle

Proteins & Eggs

  • 3-ish cups cooked chicken (shredded rotisserie chicken recommended)
  • 3 eggs

Grains

  • 1 cup whole wheat orzo

Liquids & Fats

  • 1 tablespoon olive oil
  • 8–10 cups chicken broth
  • Juice of 3–4 lemons (about 1/2 cup)

Seasonings

  • 1 1/2 teaspoons salt
  • Lots of freshly ground pepper

Instructions

  1. Prepare the base: Heat a large soup pot over medium heat and add the olive oil. Add the diced carrots, onion, and minced garlic. Sauté gently for about 10 minutes until the vegetables are fragrant and tender, taking care not to burn the garlic.
  2. Cook the orzo: Pour in the chicken broth and bring the mixture to a simmer. Add the whole wheat orzo and cook for a few minutes until the orzo is softened but still tender. Stir in the shredded cooked chicken, then remove the pot from the heat.
  3. Temper the eggs and lemon: In a small bowl, whisk together the eggs and lemon juice. To avoid scrambling, slowly add a scoop of the hot soup into the egg mixture while whisking constantly to gently warm the eggs.
  4. Combine the egg mixture with the soup: Gradually pour the warmed egg and lemon mixture back into the soup pot, stirring continuously and slowly to create a smooth, creamy texture throughout the soup.
  5. Finish with greens and seasoning: Stir in the fresh spinach, salt, freshly ground pepper, and dill. Adjust the seasoning to taste, allowing the spinach to wilt slightly from the residual heat before serving.

Notes

  • Use whole wheat orzo for added fiber and nutrients, but regular orzo can also be used.
  • Shredded rotisserie chicken is convenient, but any cooked chicken will work.
  • Slowly tempering the eggs with hot soup liquid is essential to avoid curdling or scrambling.
  • Fresh dill adds a wonderful bright herbaceous note; adjust quantity based on preference.
  • This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
  • If you prefer a thicker soup, reduce the chicken broth quantity slightly or add more orzo.

Find it online: https://bitezly.com/lemon-chicken-soup-with-orzo-recipe/