Lemon Chicken Orzo Soup
This lemon chicken orzo soup is a comforting dish brimming with tender chicken, vibrant veggies, and bright lemon flavors. It's a healthy and hearty homemade orzo soup perfect for any day!
Equipment
- Large pot
- Wooden spoon
- Whisk
- Ladle
- Cutting board
- Knife
- Mixing bowl
Ingredients
- 2 cups cooked and shredded rotisserie chicken
- 1 medium onion, diced (about 1 cup)
- 1 cup diced carrots
- 1 cup diced celery
- 8 cups chicken broth
- 1.5 cups orzo
- 0.5 cup frozen or fresh chopped spinach
- 2 tablespoons avocado or olive oil
- 1 large lemon (juice and zest)
- 3 large eggs
- 1 tablespoon fresh or dried dill
- Salt and pepper to taste
Instructions
- Heat the oil in a large pot over medium heat. Sauté the onions, carrots, and celery for 5-7 minutes until softened and fragrant.
- Add the chicken broth and bring it to a boil. Lower the heat to medium and simmer for 10 minutes, or until the vegetables are fully tender.
- Stir in the shredded chicken and orzo. Cook for an additional 10 minutes, stirring occasionally to prevent sticking.
- In a separate bowl, whisk together the eggs and the juice of one lemon. Slowly ladle one cup of hot broth into the egg mixture while whisking to temper.
- Gradually add a second cup of broth to the eggs, whisking continuously to create a smooth consistency.
- Reduce the heat to low and stir the spinach into the soup. Add the tempered egg mixture, stirring constantly to prevent curdling. Season with salt, pepper, and dill.
- Turn off the heat and allow the soup to sit for 5 minutes. Finish with fresh lemon zest or a squeeze of lemon juice. Serve warm with lemon wedges on the side.
Notes
For a gluten-free version, substitute orzo with gluten-free pasta or quinoa, and avoid orzo before freezing this soup to keep its texture intact.