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
Scale
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
