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Chicken Soup Lemon Orzo recipe, served and ready to eat, easy homemade dinner
Joe Rooney

Spring Chicken Soup Lemon Orzo Comforting Fresh Homemade

This Spring Chicken Soup Lemon Orzo is a fresh, vibrant, and comforting bowl perfect for an easy dinner or weeknight dinner. Packed with lemony brightness and creamy texture without any cream, it makes a fantastic family dinner and a delightful lemon chicken soup with wholesome orzo.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 hearty servings
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 3 carrots, peeled and diced
  • half of an onion, diced
  • 3 cloves garlic, minced
  • 8–10 cups chicken broth
  • 1 cup whole wheat orzo
  • 3-ish cups cooked chicken (I use shredded rotisserie chicken)
  • 3 eggs
  • juice of 3–4 lemons (about 1/2 cup)
  • a handful of fresh spinach
  • 1 1/2 teaspoons salt
  • lots of freshly ground pepper
  • as much fresh dill as you can handle

Method
 

  1. Warm a large soup pot over medium heat and pour in the olive oil.
  2. Add diced carrots, onion, and minced garlic to the pot and cook until they soften and release their aroma, about 10 minutes, taking care not to let the garlic brown.
  3. Pour in the chicken broth and bring everything to a gentle simmer.
  4. Stir in the whole wheat orzo and let it cook for several minutes until it becomes tender.
  5. Mix in the shredded cooked chicken and then remove the pot from heat.
  6. In a small bowl, beat together the eggs and freshly squeezed lemon juice.
  7. Gradually ladle warm soup into the egg and lemon mixture to temper it, stirring gently.
  8. Slowly pour the tempered egg mixture back into the soup pot, stirring continuously and steadily to create a smooth, creamy texture without curdling.
  9. Finally, fold in fresh spinach, season with salt and plenty of black pepper, and add as much fresh dill as desired.
  10. Taste and adjust seasoning before serving.

Notes

  • For a soup with more chunks, use 8 cups of broth; for a thinner broth, use up to 10 cups. Leftovers are tasty, though the orzo absorbs liquid over time—add extra broth or water when reheating as needed. To avoid scrambling the eggs, make sure the soup isn’t too hot before adding the egg mixture; cool it down faster by stirring in a few ice cubes. You can easily make this recipe vegetarian by swapping the chicken for white beans or another plant-based protein.