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Bright Lemon Chicken Orzo Soup: Your New Weeknight Comfort Meal

Close-up of a white bowl filled with hot chicken orzo soup, garnished generously with fresh parsley.
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You need this bright lemon chicken orzo soup for your next comforting weeknight dinner. This easy recipe shows you how to get that perfect balance of bright citrus flavor and hearty chicken orzo soup texture everyone loves. It is the ideal cozy meal when you want something satisfying without spending hours in the kitchen.

Ingredients

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  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 6 cups low-sodium chicken broth
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1 cup cooked, shredded chicken (rotisserie works well)
  • 1 cup orzo pasta
  • 1/4 cup fresh lemon juice (about 2 lemons)
  • 1 teaspoon lemon zest
  • Salt and black pepper to taste
  • 2 large eggs, lightly beaten (for thickening)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Cook for 5 to 7 minutes until the vegetables soften.
  2. Add the minced garlic and cook for 1 minute until fragrant.
  3. Pour in the chicken broth. Add the dried oregano and thyme. Bring the mixture to a boil.
  4. Stir in the orzo pasta. Reduce the heat to a simmer, cover, and cook for about 8 to 10 minutes, or until the orzo is tender.
  5. Stir in the shredded chicken, lemon juice, and lemon zest. Heat through for 2 minutes. Season with salt and pepper.
  6. Temper the eggs: Slowly whisk about 1 cup of the hot soup broth into the lightly beaten eggs. This prevents the eggs from scrambling.
  7. Pour the tempered egg mixture back into the pot while stirring the soup constantly. Cook over low heat for 1 to 2 minutes until the broth thickens slightly. Do not let the soup boil after adding the eggs.
  8. Remove the soup from the heat. Taste and adjust seasoning if needed.
  9. Serve immediately, garnished with fresh parsley.

Notes

  • For a creamy chicken orzo soup variation without eggs, stir in 1/2 cup of heavy cream or half-and-half during the last 5 minutes of cooking.
  • If you are using raw chicken, cook 1 pound of chicken breasts in the broth until done, shred it, and then proceed with the recipe. This will add about 15 minutes to the cook time.
  • This soup reheats well, but the orzo may absorb more liquid. Add a splash of extra broth when reheating.

Nutrition

Find it online: https://yumdrizzle.com/chicken-orzo-soup-lemon-quick-easy/