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Lemon Chicken Orzo Soup

Lemon chicken orzo soup with a bright lemon-herb broth and tender orzo pasta, simmered until the chicken is ready to shred. Optional avgolemono egg-lemon thickening creates a silky finish with a gentle tang.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Mediterranean
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Chicken and base
  • 1.5 lb chicken breast Shred after simmering.
  • 2 eggs Optional, for avgolemono style only.
  • 8 cup chicken broth Keep hot for ladling into eggs (avgolemono) or for regular simmer.
  • 2 tbsp olive oil Used to sauté vegetables.
  • 1 cup orzo pasta Cook until tender after returning chicken to the pot.
  • 3 carrots Sliced.
  • 3 celery Sliced.
  • 1 onion Diced.
  • 4 garlic Minced.
Lemon-herb flavoring
  • 1 tbsp fresh lemon juice Portion for avgolemono whisking and/or final flavor.
  • 2 tbsp lemon zest Zest for both regular and avgolemono style.
  • 1 tsp dried thyme Adds warm herbal notes to the broth.
  • 2 cup baby spinach Add at the end so it stays bright green.
  • 2 tbsp fresh dill Chopped; add with spinach for fresh finish.
  • 0.33 cup fresh lemon juice Use the remaining lemon juice called for in the recipe.
  • salt and pepper To taste.

Equipment

  • 1 Dutch oven

Method
 

Sauté vegetables
  1. Heat the olive oil in a large pot over medium heat, then sauté the onion, carrots, and celery for 5 minutes until softened and glossy.
  2. Stir in the garlic and dried thyme and cook for 1 minute until fragrant, with no browning.
Simmer chicken
  1. Pour in the chicken broth, add the chicken breast, and bring to a simmer for 18 minutes until the chicken is cooked through and the broth is flavorful.
  2. Remove the chicken from the pot, shred it, and return the shredded chicken back into the simmering broth.
Cook orzo
  1. Add the orzo to the pot and simmer for 8-9 minutes until tender, stirring occasionally so it doesn’t stick.
Finish with lemon method
  1. For avgolemono style, whisk the eggs with the lemon juice, then slowly ladle about 1-2 cups of hot broth into the eggs while whisking, and stir the mixture back into the pot.
  2. For regular style, stir in the lemon juice and lemon zest directly into the soup.
Add greens and herbs
  1. Stir in the baby spinach and cook just until wilted, about 1-2 minutes, then add the chopped dill.
  2. Season with salt and pepper to taste, and serve while the broth is hot and fragrant.

Notes

Pro tip: If you choose avgolemono, make sure the broth is hot and ladle it in slowly while whisking so the eggs don’t scramble. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently to avoid breaking the texture. Freezing is not recommended for the egg-lemon style, but the regular version can be frozen up to 2 months. For a dairy-free option, skip any dairy additions (none are used here) and rely on the lemon zest and dill for brightness.