Lemon Chicken Orzo Soup
Bright, comforting, and full of fresh flavor — tender chicken, delicate orzo, and a silky lemon broth. Perfect for cozy nights or when you need something soothing.
🧾 Ingredients
1 tablespoon olive oil
1 small onion, finely chopped
2 carrots, sliced
2 celery stalks, sliced
3 cloves garlic, minced
6 cups chicken broth
1½ cups cooked shredded chicken (rotisserie works great)
¾ cup dry orzo pasta
2 large eggs
Juice of 1–2 lemons (about ¼ cup)
1 teaspoon lemon zest
1 teaspoon salt (adjust to taste)
½ teaspoon black pepper
2 tablespoons chopped fresh parsley or dill
👩🍳 Instructions
1️⃣ Sauté the Vegetables
Heat olive oil in a large pot over medium heat.
Add onion, carrots, and celery.
Cook 5–6 minutes until softened.
Stir in garlic and cook 30 seconds.
2️⃣ Add Broth & Chicken
Pour in chicken broth and bring to a boil.
Add shredded chicken.
Reduce heat and simmer 5 minutes.
3️⃣ Cook the Orzo
Stir in orzo.
Simmer 8–10 minutes until tender.
4️⃣ Make It Creamy (Egg-Lemon Method)
In a bowl, whisk eggs and lemon juice together.
Slowly ladle 1 cup of hot soup into the egg mixture while whisking (this tempers the eggs).
Slowly pour mixture back into the pot while stirring.
Keep heat low — do NOT boil after adding eggs.
5️⃣ Finish
Stir in lemon zest and fresh herbs.
Adjust salt and pepper to taste.
🍽️ Serve
Serve warm with crusty bread and an extra squeeze of lemon on top.
Lemon Chicken Orzo Soup
