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Easy Lemon Chicken Orzo Soup

A close-up of a white bowl filled with vibrant chicken orzo soup, featuring chunks of chicken, carrots, and fresh parsley.
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This one-pot Lemon Chicken Orzo Soup delivers bright, comforting flavor and is ready fast, making it a perfect weeknight dinner solution.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 medium yellow onion, diced
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 3 cloves garlic, minced
  • 6 cups low-sodium chicken broth
  • 1 cup orzo pasta
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • Salt and black pepper to taste
  • 1/4 cup fresh lemon juice (about 1 large lemon)
  • 1 large egg
  • 1 tablespoon fresh parsley, chopped for garnish

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken pieces and cook until lightly browned on all sides, about 5 minutes. Remove the chicken and set it aside.
  2. Add the diced onion, carrots, and celery to the same pot. Sauté until the vegetables soften, about 5 to 7 minutes.
  3. Stir in the minced garlic and cook for 1 minute until fragrant.
  4. Pour in the chicken broth, add the oregano and thyme, and bring the mixture to a boil.
  5. Add the orzo pasta and return the soup to a simmer. Cook according to package directions, usually 8 to 10 minutes, until the orzo is tender.
  6. Return the cooked chicken to the pot. Season the soup with salt and pepper. Reduce the heat to low.
  7. In a small bowl, whisk the egg until smooth. Slowly whisk in the fresh lemon juice.
  8. Temper the egg mixture: Ladle about 1 cup of the hot broth from the soup into the egg-lemon mixture while whisking constantly. This prevents the egg from scrambling.
  9. Slowly pour the tempered egg-lemon mixture back into the soup pot while stirring gently. Heat the soup gently for 1 to 2 minutes, but do not let it boil after adding the egg mixture, or it may curdle.
  10. Taste and adjust seasoning if needed. Serve hot, garnished with fresh parsley.

Notes

  • For a quicker preparation, use pre-cooked rotisserie chicken, shredded, and add it back in step 6.
  • If you prefer a creamier texture without using dairy, the egg-lemon mixture (avgolemono style) provides a velvety finish.
  • This soup is excellent for lunch meal prep and reheats well.

Nutrition

Find it online: https://dishicious.com/chicken-orzo-soup-easy-lemon-45-min/