Description
Lemon Chicken Orzo Soup is a comforting Greek-inspired soup featuring tender shredded chicken, perfectly cooked orzo pasta, and a bright, tangy lemon-egg broth. This hearty yet light soup combines aromatic vegetables, fresh lemon juice and zest, and fragrant oregano for a warm and satisfying meal that’s easy to make on the stovetop.
Ingredients
Scale
Soup Base
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 8 cups low sodium chicken broth
- 1 pound boneless skinless chicken breasts
- 1 teaspoon dried oregano
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
Orzo and Finishing Ingredients
- 3/4 cup dry orzo pasta
- 2 large eggs
- 1/4 cup fresh lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons chopped fresh parsley
Instructions
- Sauté Vegetables: Heat the olive oil in a large pot over medium heat. Add the chopped onion, diced carrots, and diced celery. Cook, stirring occasionally, for 5 to 6 minutes until the vegetables have softened.
- Add Garlic: Stir in the minced garlic and cook for about 30 seconds until fragrant, being careful not to burn it.
- Simmer Chicken: Pour in the low sodium chicken broth, then add the chicken breasts, dried oregano, salt, and black pepper. Bring the soup to a gentle boil, then reduce the heat and let it simmer for 15 to 20 minutes until the chicken is fully cooked.
- Shred Chicken: Remove the chicken breasts from the pot and shred the meat into bite-sized pieces using two forks. Return the shredded chicken to the pot.
- Cook Orzo: Stir in the dry orzo pasta and cook for 8 to 10 minutes until the orzo is tender but not mushy.
- Prepare Egg-Lemon Mixture: In a medium bowl, whisk together the eggs and fresh lemon juice until smooth.
- Temper Eggs: Slowly ladle about 1 cup of hot broth from the soup into the egg-lemon mixture while whisking constantly to gradually raise the temperature and prevent curdling.
- Combine and Thicken Soup: Gradually pour the tempered egg mixture back into the soup while stirring continuously. Let the soup simmer gently for 2 to 3 minutes without boiling to allow it to slightly thicken.
- Finish and Serve: Stir in the lemon zest and chopped fresh parsley. Taste and adjust seasoning if needed. Serve the soup warm for a comforting meal.
Notes
- Do not allow the soup to boil after adding the egg and lemon mixture to prevent curdling.
- For extra flavor and nutrition, add a handful of fresh spinach at the end of cooking.
- Store leftovers in the refrigerator for up to 3 days; add additional broth when reheating if the soup has thickened too much.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
