Description
A comforting lemon chicken orzo soup that is light yet hearty, perfect for any season.
Ingredients
Scale
- 4 cups chicken broth
- 2 cups cooked chicken, shredded or diced
- ½ cup uncooked rice or orzo
- 3 large eggs
- 2 lemons, juiced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- to taste Salt & black pepper
- Optional: fresh dill or parsley for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Add onion and garlic, sauté until soft. Add chicken broth and bring to a gentle boil.
- Stir in rice or orzo and shredded chicken. Simmer for 15–20 minutes until the rice is tender.
- In a bowl, whisk together eggs and lemon juice until smooth.
- Slowly ladle a few spoonfuls of hot broth into the egg-lemon mixture, whisking constantly to avoid curdling.
- Gradually stir the tempered egg mixture back into the pot. Heat gently for 2–3 minutes—do not boil—until the soup thickens slightly. Season with salt and pepper.
- Garnish with fresh dill or parsley. Serve hot with crusty bread.
Notes
- This soup can be made ahead and stored in the refrigerator, but the orzo may absorb some of the broth, so you may need to add more broth when reheating.
- For a richer flavor, consider adding a dash of lemon zest or using homemade chicken broth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 240
- Sugar: 1g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 150mg