There’s something magical about a bowl of Lemon Orzo Soup: it delivers a sunny brightness and soothing comfort in every spoonful. Tender orzo pasta swims in a fragrant broth, mingling with fresh vegetables, juicy shards of chicken, and a silky egg-lemon emulsion that transforms simply cooked ingredients into a Greek-inspired masterpiece. Whether you’re feeling under the weather or chasing a little warmth on a chilly evening, this dish envelops you with the kind of homey flavors that always taste like a hug. Let’s bring some joyful zest to your kitchen and dive into this recipe together!
Ingredients You’ll Need
The beauty of Lemon Orzo Soup lies in its honest, straightforward ingredients. Each one brings something special to the table: color from bright veggies, heartiness from orzo and chicken, gentle richness from eggs, and that irresistible tang from fresh lemon. Here’s what you’ll need, with tips to coax out their best:
- Olive oil: Gives the base a subtle, fruity richness that carries all the flavors forward.
- Onion (diced): Provides a sweet depth and aromatic base when sautéed.
- Garlic (minced): Adds sharpness and a savory punch—don’t skip this!
- Carrots (sliced): Bring natural sweetness and color, plus they hold up beautifully in broth.
- Celery (sliced): Adds a gentle earthy crunch and classic soup backbone.
- Low-sodium chicken or vegetable broth: The canvas for all the flavors—use homemade if you can, but a good-quality store-bought broth shines too.
- Orzo pasta (uncooked): The little grains create that signature creamy, silky texture.
- Cooked and shredded chicken (optional): For more protein and heartiness—rotisserie or leftover chicken works wonderfully.
- Eggs: Whisked with lemon juice, they create a lusciously thick, velvet finish unique to Lemon Orzo Soup.
- Fresh lemon juice: The star of the show—brings unbeatable tang and brightness.
- Dried oregano: Just enough for earthy, herby warmth that matches the lemon perfectly.
- Salt and black pepper: Don’t forget to taste and adjust at the end; seasoning pulls everything together.
- Chopped fresh dill or parsley for garnish: These greens add a burst of freshness that wakes up every bite.
How to Make Lemon Orzo Soup
Step 1: Build Your Soup Base
Start by heating the olive oil in a large pot over medium heat. Once shimmering, add the diced onion, sliced carrots, and celery. Sauté for about five minutes until the vegetables become soft and fragrant, stirring occasionally to prevent sticking. This gentle cooking coaxes out each veggie’s natural sweetness and is the foundation of flavor for your Lemon Orzo Soup.
Step 2: Add Garlic for Aromatics
Next, stir in the minced garlic and let it cook for about a minute—just until you catch that tempting garlicky aroma. Watch carefully so it doesn’t burn! The brief cook time keeps the flavors punchy and vibrant, infusing the whole pot with savory notes.
Step 3: Simmer with Broth and Orzo
Pour in your chicken or vegetable broth, scrapping up any flavor from the bottom of the pot. Bring everything to a gentle boil. Add the uncooked orzo pasta and stir well to keep it from clumping. Let the soup simmer uncovered, stirring now and then, for 8 to 10 minutes. The orzo should be just tender, soaking up all the glorious flavors.
Step 4: Add Chicken (If Using)
If you love a heartier soup, stir in your cooked, shredded chicken at this stage. It only needs a couple of minutes to heat through—just enough time to make your soup more filling and satisfying while soaking up a bit of lemony broth.
Step 5: Create the Silky Egg-Lemon Magic
In a small bowl, whisk together the eggs and fresh lemon juice. To avoid scrambled eggs, you’ll need to temper this mixture: while whisking constantly, slowly drizzle in about 1/2 cup of the hot soup broth. Once it’s smooth and warmed, steadily pour the egg-lemon mixture into the pot while stirring gently. Lower the heat and stir for 1 to 2 minutes as the soup thickens into a creamy, velvety consistency—be careful not to let it boil here!
Step 6: Season and Finish
Give your Lemon Orzo Soup a finishing touch with dried oregano, a generous pinch of salt, and plenty of freshly cracked black pepper. Stir well, taste, and adjust if needed. Ladle the soup into bowls and shower with chopped fresh dill or parsley for a vibrant, herbaceous pop.
How to Serve Lemon Orzo Soup
Garnishes
My absolute favorite way to finish Lemon Orzo Soup is with a flourish of chopped fresh dill or parsley—the color and punchy green flavor wake up every spoonful. For even more Greek flair, try a sprinkle of crumbled feta, a swirl of extra lemon zest, or a dusting of black pepper just before serving.
Side Dishes
This soup is delicious as a light standalone meal, but if you’re feeling indulgent, pair it with warm, crusty bread for dunking. A crisp Greek salad or a simple cucumber-tomato salad makes a wonderful fresh side, adding crunch to contrast with the soup’s silkiness.
Creative Ways to Present
If you want to make your Lemon Orzo Soup dinner-party worthy, serve it in wide, shallow bowls with a wedge of lemon on the side for squeezing. For a cozy lunch, fill up a big mug and enjoy on the couch with a good book. You can even ladle it into thermoses for an uplifting homemade lunch on the go!
Make Ahead and Storage
Storing Leftovers
One of the great things about Lemon Orzo Soup is how well it keeps. Cool your leftover soup to room temperature, then refrigerate in airtight containers for up to four days. The orzo will soak up more broth as it sits and thicken the soup, which is totally normal!
Freezing
If you’d like to freeze some for later, let the soup cool completely, then portion it into freezer-safe containers, leaving a little space for expansion. Lemon Orzo Soup can be frozen for up to three months. Just know the orzo may soften a bit more when reheated, but the flavors remain divine.
Reheating
Reheat Lemon Orzo Soup gently on the stovetop or in the microwave until steaming hot, stirring in extra broth or water if it has thickened in the fridge. Be sure not to bring it to a hard boil when reheating, as this can curdle the egg mixture—low and slow is key.
FAQs
Can I make Lemon Orzo Soup vegetarian?
Absolutely! Just use vegetable broth and skip the chicken. Bulk it up with extra veggies or canned chickpeas if you want to keep it heartier and protein-rich.
What’s the best way to shred chicken for this soup?
Cooked rotisserie chicken is a huge timesaver here—just use two forks to shred it into bite-sized pieces. If you’re starting with raw chicken, poach until cooked through, let it cool slightly, then shred.
How can I prevent the eggs from curdling?
Tempering is the secret: whisk a little hot broth into the eggs and lemon, then add that mixture back slowly into the soup off the heat. Stir constantly and don’t let the soup boil after adding the eggs for that perfectly smooth finish.
Can I use a different pasta instead of orzo?
While orzo creates that signature texture, you can certainly use other small pasta shapes like pastina or even rice if that’s what you have on hand—it’ll be a delightful twist!
Is this recipe gluten-free?
If you use gluten-free orzo pasta, Lemon Orzo Soup becomes a naturally gluten-free, nourishing choice. Everything else in the recipe is naturally free from gluten.
Final Thoughts
If you’re searching for a meal that feels like pure comfort with a sunny, refreshing twist, Lemon Orzo Soup is the answer. I hope you gather these simple ingredients and give this recipe a try soon—once you taste that first silky, lemony spoonful, it might just become your new favorite too!
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Lemon Orzo Soup Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Lemon Orzo Soup is a comforting and flavorful dish perfect for chilly days or when you need a warm, soothing meal. This Greek-inspired soup features tender orzo pasta in a light, lemony broth with vegetables and optional chicken. The addition of egg-lemon mixture creates a velvety texture that is both satisfying and refreshing.
Ingredients
For the Soup:
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 6 cups low-sodium chicken or vegetable broth
- 3/4 cup uncooked orzo pasta
- 2 cups cooked and shredded chicken (optional)
- 2 large eggs
- 1/3 cup fresh lemon juice (about 2 lemons)
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- 2 tablespoons chopped fresh dill or parsley for garnish
Instructions
- Prepare the Soup Base: Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook until softened, about 5 minutes. Add garlic and cook for 1 more minute.
- Cook Orzo: Pour in the broth and bring to a boil. Add orzo and cook for 8–10 minutes, until tender, stirring occasionally.
- Finish the Soup: If using chicken, add and warm through. In a bowl, whisk eggs and lemon juice. Slowly add hot broth to temper the eggs. Stir the mixture into the pot. Heat on low until slightly thickened, about 1–2 minutes. Do not boil.
- Season and Serve: Season with oregano, salt, and pepper. Ladle into bowls and garnish with dill or parsley. Serve warm.
Notes
- For a vegetarian option, omit chicken and use vegetable broth.
- This soup thickens when refrigerated; add extra broth or water when reheating.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 270
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 17 g
- Cholesterol: 90 mg
