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–+ servings
Lemon Chicken Orzo Soup

Lemon Chicken Orzo Soup: A Cozy Bowl for Chilly Days

Lemon Chicken Orzo Soup is a comforting and zesty dish perfect for warming your soul on chilly days.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowl
Course: Soups
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil substitute with butter for a different flavor profile
  • 1 cup Carrots substitute with celery if preferred
  • 1 medium Yellow Onion use scallions for a milder alternative
  • 3 cloves Garlic or garlic powder, reduce the amount
  • 6 cups Chicken Stock substitute with low-sodium stock to control salt levels
For the Pasta and Chicken
  • 1 cup Uncooked Orzo substitute with ditalini or gluten-free pasta if needed
  • 2 cups Shredded Rotisserie Chicken freshly cooked chicken works well
For the Creaminess and Flavor
  • 2 large Eggs no substitute recommended, use cornstarch for a vegan option
  • 1 large Freshly Squeezed Lemon Juice substitute bottled lemon juice in a pinch
For the Nutrients and Garnish
  • 2 cups Fresh Spinach substitute kale for a sturdier texture
  • 2 tablespoons Fresh Dill substitute with parsley if unavailable
  • to taste Salt
  • to taste Pepper

Equipment

  • large pot

Method
 

Step‑by‑Step Instructions
  1. Heat olive oil in a large pot over medium heat. Add diced onion and sliced carrots, season with a pinch of salt. Sauté for about 8 minutes until onions are soft.
  2. Stir in minced garlic and cook for an additional minute. Pour in chicken stock and bring the mixture to a gentle simmer over medium-high heat.
  3. Add uncooked orzo to the pot. Stir well and allow the soup to simmer for about 8-9 minutes until orzo is nearly cooked through.
  4. Whisk together eggs and lemon juice in a separate bowl. Gradually ladle hot stock into the egg mixture while whisking constantly to temper the eggs.
  5. Pour the tempered egg mixture back into the soup pot while stirring gently. Add shredded rotisserie chicken and let simmer for another 5 minutes.
  6. Add fresh spinach and chopped dill to the pot. Stir until spinach wilts and adjust seasoning with salt and pepper before serving warm.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 150mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 3gVitamin A: 2500IUVitamin C: 30mgCalcium: 100mgIron: 2mg

Notes

Add fresh greens at the end to maintain their vibrant color and nutrients. Store in an airtight container in the refrigerator for up to 3 days.

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