Lemon Chicken Orzo Soup

Name: Lemon Chicken Orzo Soup
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 1 pound boneless skinless chicken breasts; 1 cup orzo pasta; 8 cups chicken broth; 2 carrots, diced; 2 stalks celery, diced; 1 small onion, diced; 3 cloves garlic, minced; 3 tablespoons fresh lemon juice; 2 eggs; 2 tablespoons olive oil; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; Fresh dill, for serving

Published by Fork Around & Find Out Kitchen — presented in the Lila editorial voice. Editorial standards

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Lemon chicken orzo soup starts out looking like familiar chicken soup—onion, carrot, celery, garlic, broth, chicken—and then the egg-and-lemon mixture comes in and quietly changes the entire texture. Instead of finishing as a clear broth with pasta in it, the soup turns silky and lightly creamy without a drop of actual cream. The order matters. Simmer the chicken breasts in the broth until they reach 165°F, remove and shred them, then cook the orzo separately in that same broth until tender. Eggs and fresh lemon juice get whisked together in a bowl and tempered with a cup of hot broth before going back into the pot over low heat. That tempering step is the difference between a smooth soup and something that looks like somebody accidentally made breakfast in the stockpot.

Return the shredded chicken only after the egg-lemon mixture is incorporated, then finish with fresh dill and more lemon if the broth needs it. The orzo gives the soup body, the vegetables keep it grounded, and the lemon brings enough brightness to make a bowl of chicken soup feel awake. Comforting, yes—but not sleepy.

Prep20 minutes

Cook35 minutes

Total55 minutes

Serves4 servings

DifficultyEasy

Ingredients

Servings

1 pound boneless skinless chicken breasts
1 cup orzo pasta
8 cups chicken broth
2 carrots, diced
2 stalks celery, diced
1 small onion, diced
3 cloves garlic, minced
3 tablespoons fresh lemon juice
2 eggs
2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
Fresh dill, for serving

Instructions

1Heat olive oil in a large Dutch oven over medium heat. Add onion, carrots, and celery. Cook 5 minutes.
2Add garlic and cook 30 seconds. Pour in broth, add chicken breasts, salt, and pepper. Bring to a boil.
3Reduce heat and simmer 15 minutes until chicken is cooked through. Remove and shred.
4Bring broth back to a boil and add orzo. Cook 8 to 9 minutes until tender. Cook poultry until the thickest piece reaches 165°F on an instant-read thermometer.
5Whisk eggs and lemon juice together. Temper by slowly whisking in 1 cup of hot broth.
6Reduce heat to low. Stir the egg-lemon mixture into the soup — it creates a silky, creamy broth. Return shredded chicken.
7Serve topped with fresh dill and extra lemon juice.

Nutrition Information

Estimated per serving: 1 of 4 servings.

390Calories

38 gProtein

28 gCarbohydrates

14 gTotal Fat

2 gSaturated Fat

2 gFiber

5 gTotal Sugars

2360 mgSodium

175 mgCholesterol

Estimated from the ingredients and quantities in this recipe using standard food-composition values. Brand choices, trimming, cooking loss, optional ingredients, and actual portion size can change the numbers. How we calculate nutrition estimates.

Pro Tips

Temper the eggs first or they'll scramble in the hot soup. Slowly whisk hot broth into the eggs before adding to the pot.
This is based on avgolemono, the classic Greek egg-lemon soup. The technique is what makes it silky.
Add lemon juice right before serving for the brightest flavor. Lemon mellows when cooked too long.

Substitutions

orzo → rice for a more traditional avgolemono Rice makes it heartier and more traditional.

chicken breasts → rotisserie chicken added at the end Saves 15 minutes of poaching.

fresh dill → fresh parsley or mint Dill is traditional but parsley is a fine alternative.

Storage Instructions

Refrigerate for up to 3 days. Orzo absorbs liquid — add broth when reheating.

Make Ahead

Store broth and orzo separately. The orzo swells overnight if stored in the soup.

Freezing

For better texture, freeze the chicken-and-vegetable broth base before the orzo and egg-lemon finish when practical. Thaw in the refrigerator, reheat, then add those final components fresh.

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