Lemon Chicken Soup with Orzo Recipe
If you’re in the mood for something that hugs you from the inside out, Lemon Chicken Soup with Orzo delivers all the comfort you crave but with a bright, citrusy twist! This Greek-inspired classic is hearty, soothing, and layered with the vibrant flavors of lemon and fresh dill—perfectly balanced by tender chicken, silky eggs, and perfectly cooked orzo. Whether you’re making it for a cozy weeknight meal or to impress guests with a beautiful bowl, this soup promises an utterly delicious experience in every spoonful.
Ingredients You’ll Need
Gathering your ingredients for Lemon Chicken Soup with Orzo is refreshingly simple. Each staple plays a starring role—think sweet carrots, fragrant dill, and that extra zesty lemon! Here’s how each ingredient adds its magic.
- Olive oil: The foundation for sautéing aromatics, giving the soup a subtle richness right from the start.
- Onion (1 medium, diced): Adds gentle sweetness and depth to the broth as it softens and cooks.
- Carrots (2, sliced): Bring natural sweetness and a pop of cheerful color.
- Celery stalks (2, sliced): Offer a delicate earthiness that rounds out each bite.
- Garlic (3 cloves, minced): Enhances the base flavor—don’t skip it if you love savory soups!
- Chicken broth (8 cups): The heart and soul of Lemon Chicken Soup with Orzo, it delivers body and depth to the dish.
- Boneless skinless chicken breasts or thighs (1 lb): Tender, protein-packed bites soak up all those bold flavors.
- Orzo pasta (3/4 cup, uncooked): This tiny pasta turns the soup into a satisfying meal—just right for sipping and slurping.
- Eggs (2 large): Whisked with lemon, they create that signature creamy, dreamy texture.
- Fresh lemon juice (1/4 cup): The hero ingredient that cuts through richness and brightens the entire bowl.
- Fresh dill (2 tablespoons, chopped): Brings a fresh, herby lift that plays perfectly with the lemon.
- Salt and pepper (to taste): Essential for balancing all those amazing flavors—taste and adjust as you go.
- Lemon wedges (for serving): Offer extra brightness so everyone can tailor their own bowl of soup.
How to Make Lemon Chicken Soup with Orzo
Step 1: Sauté the Aromatics
Start by heating the olive oil in a large pot over medium heat. Toss in the diced onion, sliced carrots, and celery. Sauté this colorful trio for 5 to 6 minutes, just until softened and fragrant. This step kicks off the soup with layers of sweet and savory flavors!
Step 2: Add Garlic and Build the Broth
Next, stir in the minced garlic, letting it cook for about a minute until it smells irresistible—don’t rush, because this will deepen the soup’s aroma. Pour in all that golden chicken broth, then gently add the chicken breasts or thighs. This is when Lemon Chicken Soup with Orzo begins to come together!
Step 3: Simmer and Shred the Chicken
Bring everything to a boil, then drop the heat to a gentle simmer. Cook for 15 to 20 minutes, until the chicken is perfectly tender and cooked through. Pull out the chicken and shred it with two forks—be sure to do this while it’s still warm for the best texture—then return all those juicy pieces to the pot.
Step 4: Add Orzo and Make It Silky
Now, stir in the uncooked orzo. Let it cook, uncovered, for 8 to 10 minutes until the pasta is deliciously tender and the broth has thickened up a bit from the pasta’s starch. Give it a gentle stir from time to time to make sure nothing sticks.
Step 5: Temper the Eggs and Add Lemon
In a bowl, whisk your eggs with the fresh lemon juice—a little patience here pays off. To avoid scrambled eggs, slowly ladle about 1 cup of hot soup into the egg mixture, whisking constantly to gently warm the eggs. Gradually return this luscious egg-lemon blend to the soup, stirring as you add it. You’ll see the soup turn creamy with a lovely golden hue—this is that magical avgolemono texture!
Step 6: Finish with Dill, Salt, and Pepper
To finish your Lemon Chicken Soup with Orzo, stir in the chopped fresh dill and season with salt and pepper until every spoonful tastes just right. Serve the soup piping hot, with extra lemon wedges on the side for anyone who wants a bigger citrus punch.
How to Serve Lemon Chicken Soup with Orzo
Garnishes
You’ll want each bowl of Lemon Chicken Soup with Orzo to look as amazing as it tastes! Scatter extra fresh dill on top for color and freshness, and don’t skimp on lemon wedges—you’ll be surprised how that extra squeeze wakes up every bowl.
Side Dishes
This zesty soup shines with a light Greek salad, warm pita bread, or simply some crusty sourdough to soak up the delicious broth. A crisp side helps balance the creamy texture of the soup and turns your meal into a full-on feast.
Creative Ways to Present
For dinner parties, serve your Lemon Chicken Soup with Orzo in individual tureens or pretty mugs. Top each with a lemon slice and a tiny sprig of dill for Greek restaurant flair. At home, let everyone garnish their own bowls with extra goodies like crumbled feta or a swirl of Greek yogurt.
Make Ahead and Storage
Storing Leftovers
Lemon Chicken Soup with Orzo keeps beautifully in the refrigerator for up to three days. Let the soup cool to room temperature, then store it in airtight containers. The flavors meld and deepen as it sits, so leftovers are extra delicious.
Freezing
If you’d like to freeze your soup, it’s best to do so before adding the eggs and lemon so the texture stays best. Defrost in the refrigerator overnight, then reheat gently and whisk in the egg-lemon mixture just before serving for that signature creaminess.
Reheating
Reheat Lemon Chicken Soup with Orzo gently over low heat, stirring occasionally. If it thickens up in the fridge, just add a splash of broth or water to bring it back to its original silky consistency. Warm it slowly to keep those eggs from curdling.
FAQs
Can I use rotisserie chicken instead of cooking fresh chicken?
Absolutely! Just add shredded rotisserie chicken to the soup right before the orzo goes in. It’s a great shortcut and makes Lemon Chicken Soup with Orzo even faster to prepare on a busy night.
Can I substitute rice for orzo?
Yes, you can swap orzo for white rice if that’s what you have on hand. Just keep an eye on the cooking time and adjust the liquid if needed, since rice absorbs a bit more broth as it cooks.
Is it possible to make this soup dairy-free?
Lemon Chicken Soup with Orzo is naturally dairy-free as long as you don’t add any cream at the end. The creaminess comes from the eggs, so you don’t need to worry about any dairy products sneaking in.
What’s the best way to avoid scrambling the eggs?
The secret is to temper the eggs by whisking in hot soup slowly before adding them back to the pot. This gentle heat keeps everything velvety and smooth, just the way you want.
Can I make this soup gluten-free?
Definitely! Use gluten-free orzo or substitute with a small gluten-free pasta or rice. The soup remains just as comforting and flavorful without traditional pasta.
Final Thoughts
If you’re searching for the kind of meal that’s equal parts cozy, nourishing, and absolutely bursting with flavor, Lemon Chicken Soup with Orzo is a must-try. Let each sunny bowl bring a little Greek-inspired brightness to your day—trust me, once you’ve tried it, you’ll be making it again and again for all your favorite people!
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Lemon Chicken Soup with Orzo Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Warm up with a bowl of comforting Lemon Chicken Soup with Orzo, a delicious and satisfying dish perfect for any day of the week. This Greek-inspired soup is a flavorful blend of tender chicken, orzo pasta, and a bright lemony broth, finished with a touch of fresh dill.
Ingredients
For the soup:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 8 cups chicken broth
- 1 pound boneless skinless chicken breasts or thighs
- 3/4 cup uncooked orzo pasta
For the egg-lemon mixture:
- 2 large eggs
- 1/4 cup fresh lemon juice
- 2 tablespoons chopped fresh dill
- Salt and pepper to taste
- Lemon wedges for serving
Instructions
- Prepare the soup base: Heat olive oil in a large pot over medium heat. Sauté onion, carrots, and celery until softened. Add garlic and cook until fragrant.
- Cook the chicken: Pour in chicken broth and add chicken breasts. Simmer until chicken is cooked through. Shred chicken and return to pot.
- Cook the orzo: Stir in orzo and cook until tender.
- Prepare the egg-lemon mixture: Whisk together eggs and lemon juice. Slowly add hot soup to temper the eggs, then stir mixture back into the pot.
- Finish the soup: Add dill, season with salt and pepper, and serve hot with lemon wedges.
Notes
- For a creamier texture, stir in an extra egg yolk or a splash of cream.
- This soup stores well in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 4g
- Sodium: 680mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 130mg
