Hey there! I’m so excited to share one of my absolute favorite soup recipes with you: Lemon Chicken Orzo Soup. This isn’t just any soup; it’s a bowl of pure comfort and sunshine, perfect for those days when you need a little pick-me-up or a cozy night in14.
Why You’ll Love This Soup
- Quick and Easy: This recipe is designed for busy weeknights. It’s ready in under an hour!34
- Healthy and Wholesome: Packed with veggies, lean protein, and the goodness of chicken broth, it’s a meal you can feel good about25.
- Bright and Flavorful: The lemon adds a zesty twist that elevates the whole dish, making it incredibly satisfying24.
- Versatile: Easy to customize with your favorite veggies and herbs2.
Quick Facts
- Prep time: 10 minutes
- Cook time: 30 minutes
- Servings: 6
Ingredients You’ll Need
- 2 tablespoons olive oil4
- 4 carrots, peeled and cut into ¼-inch-thick coins4
- 1 medium yellow onion, peeled and diced4
- 3 cloves garlic, minced4
- 8 cups chicken stock34
- 1 ½ cups uncooked orzo4
- 3 large eggs4
- ½ cup freshly squeezed lemon juice4
- Meat from 1 rotisserie chicken (about 4 cups)4
- 2 packed cups fresh spinach4
- 2 tablespoons fresh dill, roughly chopped4
- Salt and pepper to taste4
Let’s Get Cooking!
- Sauté the Veggies: Place a large pot or Dutch oven over medium heat. Add the olive oil, carrots, and onions with a pinch of salt. Cook, stirring occasionally, for about 8 minutes, or until the onion is soft and translucent24.
- Add Garlic and Simmer: Add the garlic and cook for about 1 more minute; add the chicken stock. Bring to a simmer4.
- Cook the Orzo: Once simmering, add the orzo. Continue simmering, stirring occasionally, for 8-9 minutes or until the orzo is nearly cooked through4.
- Prepare the Lemon-Egg Mixture: While the orzo cooks, whisk together the eggs and lemon juice in a bowl or measuring cup. Once the orzo is nearly done, slowly drizzle about ½ cup of the hot stock into the egg mixture, whisking to combine. This is called tempering, and it prevents the eggs from scrambling4.
- Combine and Simmer: Pour the egg mixture into the soup pot, stirring well to combine. Add the chicken and let the soup simmer over low heat for about another 5 minutes4.
- Add Spinach and Dill: Add the spinach and dill. Taste and add salt and pepper as needed before serving4.
Serving Suggestions
- Crusty Bread: A slice of crusty bread is perfect for dipping into the flavorful broth2.
- Side Salad: A light side salad complements the soup beautifully.
- Lemon Wedges: Serve with extra lemon wedges for an extra burst of citrus2.
Tips for Customization
- Veggies: Feel free to add other veggies like celery, zucchini, or peas2.
- Herbs: Experiment with different herbs such as thyme, oregano, or rosemary2.
- Protein: Use shredded turkey or chickpeas instead of chicken2.
- Spice: Add a pinch of red pepper flakes for a little heat2.
Nutritional Information (Per Serving, approximate)
- Calories: 350
- Protein: 30g
- Fat: 15g
- Carbohydrates: 25g
FAQs
Can I use cooked chicken?Yes! Rotisserie chicken is a great shortcut. Add it in step 5 to heat through4.
Can I freeze this soup?It’s best enjoyed fresh, as the orzo can get a bit mushy when frozen. If you do freeze it, undercook the orzo slightly.
Can I make it ahead of time?Absolutely! The flavors meld together even more as it sits. Store in the refrigerator for up to 3 days.
Can I make this soup vegetarian?Yes, you can substitute the chicken with chickpeas or white beans, and use vegetable broth instead of chicken broth.
