Name: Lemon Chicken Soup with Orzo Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mediterranean
Ingredients: 1 tablespoon olive oil; 3 carrots, peeled and diced; ½ onion, diced; 3 cloves garlic, minced; 8-10 cups chicken broth; 1 cup whole wheat orzo; 3 cups cooked chicken, shredded (rotisserie chicken recommended); 3 eggs; Juice of 3-4 lemons (about ½ cup); A handful of fresh spinach; 1 ½ teaspoons salt; Freshly ground black pepper, to taste; Fresh dill, as much as you like

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If you’re looking for a soul-soothing bowl that combines freshness, warmth, and a touch of tangy brightness, this Lemon Chicken Soup with Orzo is an absolute must-try. This dish is like a cozy hug in a bowl, featuring tender shredded chicken, bright lemon juice, delicate orzo pasta, and a sprinkle of fresh dill that makes every spoonful sing. Perfect for any day you crave something wholesome, comforting, and full of vibrant flavors, this soup balances creamy texture with zesty sparkle beautifully.

Lemon Chicken Soup with Orzo Recipe - Recipe Image

Ingredients You’ll Need

The magic of this Lemon Chicken Soup with Orzo lies in its simple but thoughtful ingredients. Each one plays a vital role—from the aromatic carrots and garlic building the base, to the fresh lemon juice bringing that signature zing, and the spinach adding a splash of green and nutrition.

Olive oil: Use a tablespoon to gently sauté your veggies, adding richness without overpowering the flavors.
Carrots: Three peeled and diced carrots add natural sweetness and a vibrant pop of color.
Onion: Half an onion, diced, brings depth and subtle sweetness to the soup’s foundation.
Garlic: Three cloves minced, essential for that aromatic warmth and complexity.
Chicken broth: 8 to 10 cups form the flavorful liquid base, so choose a good quality broth for best results.
Whole wheat orzo: One cup for tender, nutty bites that soak up all the lovely broth.
Cooked chicken: Around three cups shredded—rotisserie chicken works wonders for convenience and juicy texture.
Eggs: Three eggs whisked into the soup create a silky, creamy consistency without heaviness.
Lemon juice: Juice of 3 to 4 lemons (about half a cup)—this is the bright star that defines the dish.
Fresh spinach: A handful stirred in at the end for color, freshness, and a slight earthy note.
Salt: 1 ½ teaspoons to balance and enhance all the flavors.
Freshly ground pepper: Don’t be shy—pepper adds a gentle kick and rounds out the taste.
Fresh dill: As much as you can handle, dill brings a fragrant, herbaceous finish that’s irresistible.

How to Make Lemon Chicken Soup with Orzo

Step 1: Build Your Flavorful Base

Start by heating a large soup pot over medium heat, then add the olive oil. Toss in the diced carrots, onion, and minced garlic. Cook them gently, stirring frequently, until the veggies become tender and your kitchen is filled with their mouthwatering aroma—about 10 minutes. Take your time here, but be sure not to burn the garlic since it can turn bitter. This step creates the warm foundation for your soup’s depth.

Step 2: Simmer the Broth and Orzo

Pour in your chicken broth and bring it to a simmer. Once bubbling gently, add the orzo pasta and let it cook for a few minutes until it softens just right—al dente with a little bite is perfect because it will continue to absorb flavors later. Then stir in the shredded chicken and take the pot off the heat to prepare for the magic of the eggs and lemon.

Step 3: Create the Silky Lemon-Egg Mixture

In a small bowl, whisk together the eggs and fresh lemon juice until fully combined. This step needs patience and a gentle touch. Slowly ladle a small amount of hot soup into the egg-lemon mixture to gradually warm it up without scrambling the eggs. Once warmed, slowly pour this mixture back into the pot, stirring constantly. This technique thickens the soup slightly and gives it that incredible creamy texture that’s signature to Lemon Chicken Soup with Orzo.

Step 4: Finish with Spinach, Seasoning, and Dill

Lastly, stir in the fresh spinach, allowing it to wilt into the warmth of the soup. Season with salt, plenty of freshly ground pepper, and don’t hold back on the fresh dill—it adds an herbal brightness that lifts every spoonful. Taste and adjust the seasonings to your preference, making sure every flavor sings in harmony.

How to Serve Lemon Chicken Soup with Orzo

Garnishes

A sprinkle of extra fresh dill or a few lemon zest shreds on top elevates the presentation and adds a pop of fresh aroma right before serving. A drizzle of good olive oil or even a dollop of Greek yogurt can bring a luscious finishing touch that’s both beautiful and delicious.

Side Dishes

This soup pairs wonderfully with a warm slice of crusty bread or garlic pita for dipping. A crisp green salad with a light vinaigrette makes a fantastic accompaniment, adding some crunch and balance to this creamy, lemony delight.

Creative Ways to Present

For a lovely gathering, serve the soup in rustic bowls with lemon wedges on the side, inviting guests to add their own extra zing. You might even ladle it into hollowed-out bread bowls for an eye-catching, cozy presentation that doubles as edible serveware.

Make Ahead and Storage

Storing Leftovers

The Lemon Chicken Soup with Orzo keeps beautifully in the fridge for up to 3 days. Store it in an airtight container to preserve its fresh flavors and creamy texture. Just give it a gentle stir before reheating as the orzo might settle.

Freezing

If you want to freeze this soup, keep in mind that the orzo may soften further after thawing. For best results, freeze the soup without the spinach and add it fresh when reheating. Portion into freezer-safe containers and store for up to 2 months.

Reheating

Reheat gently on the stovetop over low to medium heat while stirring often. If the soup thickens too much, add a splash of chicken broth or water to loosen it. Add fresh spinach at the end of reheating for the best texture and flavor.

FAQs

Can I use a different type of pasta instead of orzo?

Absolutely! While orzo is traditional and blends beautifully here, small pastas like acini di pepe or tiny ditalini also work well. Just adjust cooking time as needed to keep the texture just right.

What if I don’t have fresh dill?

Fresh dill really brightens the dish, but if you can’t find it, dried dill can be a substitute—use it sparingly since dried herbs are more concentrated. Fresh parsley is another good alternative in a pinch.

Is it possible to make this soup vegetarian?

Yes! Swap the chicken broth for a rich vegetable broth and omit the chicken. For protein, consider adding beans or tofu, though it will change the traditional profile of Lemon Chicken Soup with Orzo.

How do I ensure the eggs don’t scramble?

The key is to temper the eggs by slowly mixing in hot soup gradually before adding them back into the pot. Stirring constantly while adding the mixture back in ensures a creamy texture without curdling.

Can I make this soup spicy?

Definitely! Add a pinch of crushed red pepper flakes in the sauté stage or garnish with freshly chopped jalapeños for some heat that complements the lemony brightness perfectly.

Final Thoughts

This Lemon Chicken Soup with Orzo is more than just a soup; it’s an experience of warmth, zest, and comfort that feels like home in every spoonful. Whether you’re battling a chilly day or just craving something bright and satisfying, this recipe delivers on both flavor and heart. I hope you love making and sharing it as much as I do!

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Lemon Chicken Soup with Orzo Recipe

★★★★★

4.9 from 25 reviews

Author: Noah
Total Time: 40 minutes
Yield: 6 servings 1x
Diet: Low Fat

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Description

This Lemon Chicken Soup with Orzo is a comforting and bright dish featuring tender chicken, chewy whole wheat orzo, and a luscious lemon-egg mixture that creates a creamy texture without dairy. Infused with fresh dill and spinach, this soup offers a fresh, zesty flavor perfect for any season.

Instructions

Prepare the base: Heat a large soup pot over medium heat. Add the olive oil, then sauté the diced carrots, onion, and minced garlic until fragrant and tender, about 10 minutes. Ensure the garlic does not burn to keep flavors balanced.
Add broth and orzo: Pour in the chicken broth and bring to a simmer. Stir in the whole wheat orzo and cook until the orzo softens, approximately 5-7 minutes. Stir in the shredded cooked chicken and remove the pot from heat.
Make egg-lemon mixture: In a small bowl, whisk together the eggs and lemon juice until well combined. To temper the eggs and avoid scrambling, slowly add a scoop of hot soup into the egg mixture, whisking constantly. Then gradually pour the warmed egg mixture back into the soup pot, stirring continuously until the soup becomes smooth and creamy.
Finish the soup: Stir in the fresh spinach, salt, freshly ground black pepper, and as much fresh dill as you desire. Taste and adjust seasoning accordingly. Serve warm for a bright, nourishing meal.

Notes

The key to a creamy soup texture is to temper the egg-lemon mixture slowly to avoid egg curdling.
Using rotisserie chicken saves time and adds moist, flavorful meat.
Whole wheat orzo adds a pleasant nuttiness and fiber; regular orzo can be used as a substitute.
Fresh dill is essential for the characteristic bright and herbal note.
This soup can be made dairy-free and is perfect for a light, wholesome meal.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Soup
Method: Simmering, Sautéing
Cuisine: Mediterranean