Lemon Chicken Orzo Soup is a bright, comforting dish—think cozy chicken soup with a fresh citrus twist and tender pasta. Here’s a simple, delicious version you can make at home:
🥣 Ingredients
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2–3 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 6 cups chicken broth
- 1 cup cooked, shredded chicken (rotisserie works great)
- ¾ cup orzo pasta
- Juice of 1–2 lemons (to taste)
- 1 tsp lemon zest (optional, but adds great flavor)
- Salt & black pepper, to taste
- 2 tbsp fresh parsley, chopped
- Optional: 1–2 eggs (for a Greek-style creamy texture)
🍲 Instructions
- Sauté the base
Heat olive oil in a large pot. Add onion, carrots, and celery. Cook 5–6 minutes until softened. Add garlic and cook 1 more minute. - Add broth & chicken
Pour in chicken broth and bring to a boil. Add shredded chicken. - Cook the orzo
Stir in orzo and simmer for 8–10 minutes until tender. - Add lemon
Reduce heat. Stir in lemon juice and zest. Season with salt and pepper. - Optional creamy step (avgolemono-style)
- Beat eggs in a bowl.
- Slowly whisk in a ladle of hot soup (to temper).
- Stir the mixture back into the pot (low heat, don’t boil).
- Finish & serve
Add fresh parsley and adjust lemon/salt to taste.
💡 Tips
- Add spinach or kale for extra greens.
- Use leftover roast chicken for deeper flavor.
- For extra richness, stir in a little butter at the end.
If you want, I can show you a restaurant-style creamy version or a quick 20-minute shortcut recipe.
