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Lemon Chicken Orzo Soup
Lemon Chicken Orzo Soup is a bright, comforting, and hearty soup that is often called a “Greek penicillin” (Avgolemono) because of its restorative properties. It features tender chunks of chicken, soft orzo pasta, and nutritious vegetables in a silky, lemon-infused broth. It strikes the perfect balance between light and filling, making it ideal for both sick days and cozy family dinners.
Introduction
There are few soups as instantly cheering as Lemon Chicken Orzo Soup. It takes the reliable comfort of classic chicken noodle—warm broth, tender meat, soft veggies—and wakes it up with a generous hit of fresh lemon juice and zest. It’s the culinary equivalent of sunshine on a cloudy day.
Depending on how you make it, this soup can be a clear, brothy vegetable soup or a creamy, silky bowl of luxury (thanks to a technique called tempering, where eggs and lemon are whisked together to thicken the broth without cream). It’s loaded with orzo—little rice-shaped pasta grains that swell up and become wonderfully tender—and often finished with fresh spinach and dill for a pop of green.
Whether you’re fighting off a cold or just need a 30-minute dinner that feels wholesome and homemade, this is the one to make. It’s vibrant, filling, and deeply satisfying. Let’s get started.
Why You’ll Love This Recipe
- The “Avgolemono” Effect: The lemon-egg mixture creates a luxurious, creamy texture without using heavy cream.
- One Pot Clean-Up: Everything, including the pasta, cooks in the same pot, making cleanup a breeze.
- Quick & Flexible: Use rotisserie chicken to have dinner on the table in 30 minutes, or poach raw chicken in the broth for extra flavor.
- Kid-Friendly: Orzo is small and fun to eat, and the lemon flavor is bright without being too sour for little palates.
- Healthy Comfort: It’s packed with lean protein, veggies like carrots and spinach, and immune-boosting citrus.
Ingredients
| Ingredient | Approx. Quantity | Friendly Notes |
|---|---|---|
| Chicken | 2 cups (cooked/shredded) | Rotisserie is fastest; raw breasts poached in the soup add flavor. |
| Orzo Pasta | 1 cup (uncooked) | This small pasta absorbs broth quickly; don’t over-measure or it becomes a stew! |
| Chicken Broth | 6–8 cups | Low-sodium gives you control. You need a lot because the orzo drinks it up. |
| Lemons | 2–3 (Juice + Zest) | You need about ½ cup of juice. Zest adds floral notes; juice adds tartness. |
| Eggs | 3 large | The secret to the creamy, cloudy broth (optional, but recommended). |
| Mirepoix | 1 onion, 3 carrots, 3 celery | The classic flavor base. Chop carrots small so they cook fast. |
| Garlic | 3 cloves (minced) | Don’t skimp! |
| Spinach | 2 cups (fresh) | Adds color and nutrition at the very end. |
| Fresh Herbs | Dill or Parsley | Dill is traditional Greek; parsley is more neutral. |
Step-by-Step Instructions
Sauté the base. In a large heavy-bottomed pot or Dutch oven, heat olive oil over medium heat. Add chopped onions, carrots, and celery. Sauté for 5–7 minutes until softened. Add minced garlic and cook for another minute until fragrant.
Simmer. Pour in the chicken broth. Option A (Raw Chicken): Add raw chicken breasts now. Bring to a boil, reduce to simmer, and cook for 15-20 mins until chicken is done. Remove chicken, shred, and return to pot. Option B (Rotisserie): Just bring the broth to a boil.
Cook the orzo. Add the dry orzo to the boiling broth. Cook for about 7–9 minutes (or according to package), stirring occasionally so it doesn’t stick to the bottom. Cook until al dente—it will continue softening later.
The “Tempering” Step (Crucial for Creaminess).If using eggs: While orzo cooks, whisk eggs and lemon juice together in a medium bowl until frothy. When soup is ready, turn heat to low. Slowly ladle 1 cup of hot broth into the egg mixture while whisking constantly (this warms the eggs so they don’t scramble). Then, pour the warm egg mixture back into the main soup pot.
If skipping eggs: Just stir lemon juice directly into the pot.
Finish. Add the cooked shredded chicken and fresh spinach to the pot. Stir gently until the spinach wilts (about 2 minutes). Season with salt and plenty of black pepper.
Serve. Garnish with fresh dill, parsley, or extra lemon slices. Serve immediately.
Tips for Success
- Don’t boil the eggs: If you use the egg tempering method, do not let the soup come to a rolling boil after adding the egg mixture. It will curdle and look like egg drop soup. Keep it on low heat.
- Serve immediately: Orzo is a sponge. If you let this soup sit on the stove for an hour, it will turn into a pasta casserole. If making ahead, cook the orzo separately and add it to bowls.
- Warm eggs work best: Use room-temperature eggs if possible; they temper more easily than cold ones.
- Fresh lemon only: Bottled lemon juice lacks the bright, zesty flavor needed here. Use real lemons.
- Zest first: Zest your lemons before you cut and juice them—it’s much harder to zest a squeezed lemon!
Variations & Substitutions
- Creamy (No Eggs): If the egg technique scares you, just stir in a splash of heavy cream or half-and-half at the end for richness.
- Brothy (No Cream/Eggs): Skip the thickeners entirely for a light, clean, clear broth soup. It’s lighter and great for sick days.
- Grain Swap: Use rice instead of orzo for a gluten-free option (traditional Avgolemono uses rice).
- Turkey: This is an excellent way to use up leftover Thanksgiving turkey.
What to Serve With It
- Crusty Bread: A baguette or sourdough is essential for soaking up the lemony broth.
- Side Salad: A Greek salad with feta, olives, and cucumbers complements the flavors perfectly.
- Saltine Crackers: If serving this as a “sick day” meal, classic crackers are the way to go.
Storage & Reheating
Fridge: Store leftovers in an airtight container for 3–4 days. Note that the orzo will soak up all the broth overnight.
Reheating: You will likely need to add 1–2 cups of extra water or broth when reheating, as the soup will have thickened into a stew. Heat gently on the stove; do not boil vigorously if it contains eggs.
Freezing: Not recommended if using the egg/cream method (it separates) or cooked pasta (it gets mushy). It’s better to freeze the broth base and cook fresh orzo when serving.
Nutrition Facts
Estimate per serving (1.5 cups)
| Nutrient | Amount |
|---|---|
| Calories | ~300–400 |
| Protein | 25–30g |
| Fat | 10–15g (higher with eggs/oil) |
| Carbohydrates | 30–40g |
| Vitamin C | High (thanks to lemon and spinach) |
Common Mistakes to Avoid
- Scrambled Eggs: Pouring eggs directly into boiling soup will result in strands of cooked egg. You must temper them with hot broth first.
- Mushy Pasta: Adding the orzo too early or letting it sit too long. It cooks in 8 minutes; any longer and it disintegrates.
- Lack of Tang: Lemon flavors fade with heat. Add a fresh squeeze of lemon juice right before serving to wake the flavors back up.
FAQ
Q: Can I use rice instead of orzo?
A: Yes! Use long-grain white rice or Arborio rice. Adjust cooking time to about 15–20 minutes. This makes it gluten-free (if broth is GF).
Q: Why did my soup curdle?
A: The heat was too high after adding the eggs, or the lemon juice reacted with the dairy (if using cream). Keep the heat low and gentle.
Q: Can I use chicken thighs?
A: Absolutely. Thighs stay juicier than breasts and add more flavor to the broth.
Conclusion
Lemon Chicken Orzo Soup is a masterclass in using simple ingredients to create something spectacular. It’s creamy without being heavy, tart without being sour, and filling without being overwhelming. Whether you master the egg-tempering technique or stick to a simple brothy version, this is a recipe that belongs in your permanent rotation for rainy days, sick days, and every hungry day in between.
If you loved this zesty soup, try Greek Lemon Potatoes or Chicken Piccata next to keep the lemon-chicken love affair going!
Lemon Chicken Orzo Soup
A warm and comforting soup featuring tangy lemon, tender chicken, and hearty orzo, creating a culinary masterpiece that soothes the senses and tantalizes the taste buds.
Ingredients
- 2 cups cooked and shredded Chicken Breast
- 1 cup uncooked Orzo Pasta
- 6 cups Chicken Broth
- 1 large Lemon, juiced and zested
Directions
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In a large pot, bring the chicken broth to a gentle simmer over medium heat. Add the shredded chicken and orzo pasta, stirring gently to combine.
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Allow the soup to simmer for about 10-12 minutes, ensuring the orzo is cooked through and flavors meld together.
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Add the freshly squeezed lemon juice and zest to the pot, stirring well to incorporate the citrusy notes into the soup.
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Taste the soup and adjust the seasoning with salt and pepper as needed. Add more lemon juice for a brighter flavor, if desired.
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Serve the Lemon Chicken Orzo Soup hot, garnished with fresh parsley or a drizzle of olive oil.
