This Spring Lemon Chicken Orzo soup is a refreshing creamy and zesty chicken soup inspired by Mediterranean cuisine. It is easy to put together and takes very little time to make. And, did I mention it is oh so delicious?!
Lemon Chicken Orzo Soup is refreshing and filling with its lemony broth and tender vegetables. It is one of those soups you just can’t say no to! And, you may just find it becomes a family favorite.
This yummy soup is a Mediterranian inspired dish that is easy to put together and takes very little time to cook. It is perfect for busy weeknights or anytime you want a filling and refreshing meal.
Looking for another light, yet filling, soup recipe? Be sure and check out our Classic Noodle Soup recipe! You can never go wrong with a bowl of good fashioned noodle soup!
Spring Lemon Chicken Orzo Soup Recipe
Cuisine: Mediterranean
Prep Time: 15 Minutes
Cook Time: 30 Minutes
Total Time: 45 Minutes
Serves 6 to 8
Ingredients:
2 cups cooked and shredded rotisserie chicken (or about 2 chicken breasts cooked and shredded/diced)
1 medium onion, diced (about 1 cup)
1 cup diced carrots
1 cup diced celery
8 cups chicken broth
1 1/2 cups orzo
1/2 cup frozen or fresh chopped spinach
2 tbs avocado or olive oil
1 large lemon
3 eggs at room temperature
1 tbs fresh or dried dill
Salt and pepper to taste
How to make Spring Lemon Orzo Soup:
Heat oil in a large pot and sauté onions, carrots and celery until softened.
Add the chicken broth. Let the broth come to a boil and then turn down to medium heat until vegetables are cooked through.
Next, add the chicken and orzo pasta. Continue to cook at medium heat for 10 mins.
While the soup is cooking, whisk the 3 eggs in a medium or large bowl until blended. Whisk into the eggs the juice of one lemon, be careful to remove any seeds.
Next, take a cup of the broth from the simmering soup and gradually whisk the broth into the egg mixture. (Note: This tempers the eggs and prevents them from curdling in the hot soup.) Continue to slowly add broth until you’ve reached approximately two cups.
Stir the spinach and seasoning into the soup. If using frozen spinach, cook until warmed through.
Remove soup from heat. Slowly pour the egg and broth mixture into the pot while stirring constantly to prevent egg curdles.
Serve in a bowl with lemon wedges.
Print this yummy Lemon Chicken Orzo Soup recipe!
Spring Lemon Chicken Orzo Soup Recipe
This Spring Lemon Chicken Orzo soup is a refreshing creamy and zesty chicken soup inspired by Mediterranean cuisine. It is easy to put together and takes very little time to make. And, did I mention it is oh so delicious?!
Ingredients
- 2 cups cooked and shredded rotisserie chicken (or about 2 chicken breasts cooked and shredded/diced)
- 1 medium onion, diced (about 1 cup)
- 1 cup diced carrots
- 1 cup diced celery
- 8 cups chicken broth
- 1 1/2 cups orzo
- 1/2 cup frozen or fresh chopped spinach
- 2 tbs avocado or olive oil
- 1 large lemon
- 3 eggs at room temperature
- 1 tbs fresh or dried dill
- Salt and pepper to taste
Instructions
Heat oil in a large pot and sauté onions, carrots and celery until softened.
Add the chicken broth. Let the broth come to a boil and then turn down to medium heat until vegetables are cooked through.
Next, add the chicken and orzo pasta. Continue to cook at medium heat for 10 mins.
While the soup is cooking, whisk the 3 eggs in a medium or large bowl until blended. Whisk into the eggs the juice of one lemon, be careful to remove any seeds.
Next, take a cup of the broth from the simmering soup and gradually whisk the broth into the egg mixture. (Note: This tempers the eggs and prevents them from curdling in the hot soup.) Continue to slowly add broth until you’ve reached approximately two cups.
Stir the spinach and seasoning into the soup. If using frozen spinach, cook until warmed through.
Remove soup from heat. Slowly pour the egg and broth mixture into the pot while stirring constantly to prevent egg curdles.
Serve in a bowl with lemon wedges.
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