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
Scale
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
