Rotisserie chicken, orzo, and vegetables mingle in a bright, lemony broth in this lemon chicken orzo soup. It’s an easy, flavorful recipe that brings warmth and brightness to cold, dreary days.
It’s soup season — the perfect time to pull out a large pot and make something comforting. This lemon chicken orzo soup is a favorite for chilly evenings because it’s quick to prepare, packed with wholesome ingredients, and brightened with fresh lemon and dill.
The base is simple: shredded rotisserie chicken, carrots, onion, garlic, and orzo simmered in chicken stock. Eggs and lemon juice are whisked together and tempered into the soup to create a silky, slightly thickened broth similar to a classic Greek avgolemono, except this version uses orzo in place of rice. Fresh spinach and dill finish the soup for color and herbal lift.
Bright and lemony chicken orzo soup
This lemon chicken orzo soup elevates classic chicken noodle with citrus and herb notes. Orzo cooks quickly and gives the soup a pleasing texture without long simmering. The lemon and dill brighten each spoonful, making this a great pick for when you want something cozy but lively.
How to make lemon chicken orzo soup
This straightforward soup comes together in about 40 minutes and is well suited for weeknights. Prep your ingredients first, then follow the steps below for a comforting meal.
Ingredients you’ll need
To make this lemon chicken orzo soup for about six servings, gather:
- 2 tablespoons olive oil
- 4 carrots, peeled and cut into ¼-inch-thick coins
- 1 medium yellow onion, peeled and diced
- 3 cloves garlic, minced
- 8 cups chicken stock
- 1 1/2 cups uncooked orzo
- 3 large eggs
- ½ cup freshly squeezed lemon juice
- Meat from 1 rotisserie chicken (about 4 cups), shredded or chopped
- 2 packed cups fresh spinach
- 2 tablespoons fresh dill, roughly chopped
- Salt and pepper, to taste
Rotisserie chicken is a convenient shortcut, but any cooked shredded chicken (about 4 cups) works. If you prefer, swap one or two carrots for diced celery. The eggs do not make the soup taste like eggs — they create a smooth, luxurious broth when tempered with hot stock.
Method
1. In a large pot or 6-quart Dutch oven set over medium heat, warm the olive oil. Add the carrots and diced onion with a pinch of salt. Cook, stirring occasionally, until the onion is soft and translucent, about 8 minutes.
2. Add the minced garlic and cook for 1 minute, then pour in the chicken stock and bring to a simmer.
3. Once simmering, add the orzo and continue to simmer, stirring occasionally, for 8–9 minutes or until the orzo is nearly tender.
4. While the orzo cooks, whisk the eggs and lemon juice together in a bowl or large measuring cup. When the orzo is almost done, temper the egg mixture by slowly whisking in about ½ cup of the hot stock until the mixture is warm and smooth.
5. Pour the tempered egg-lemon mixture into the pot, stirring constantly to combine. Add the shredded chicken and let the soup simmer gently for about 5 minutes to heat through.
6. Stir in the spinach and chopped dill until the spinach wilts. Taste and adjust seasoning with salt and pepper before serving.
Make-ahead and storage tips
This soup reheats well. If preparing ahead, you can leave the spinach out and add it just before serving for a fresher texture. For freezing, omit the orzo and spinach; orzo tends to absorb broth and become mushy after freezing and thawing.
To reheat frozen soup, bring it to a simmer, add the uncooked orzo, and cook until tender (about 10 minutes). Stir in fresh spinach right before serving.
Lemon Chicken Orzo Soup
Equipment
-
6-quart Dutch Oven
Ingredients
- 2 tablespoons olive oil
- 4 carrots peeled and cut into ¼-inch-thick coins
- 1 medium yellow onion peeled and diced
- 3 cloves garlic minced
- 8 cups chicken stock
- 1 ½ cups uncooked orzo
- 3 large eggs
- ½ cup freshly squeezed lemon juice
- Meat from 1 rotisserie chicken about 4 cups
- 2 packed cups fresh spinach
- 2 tablespoons fresh dill roughly chopped
- Salt and pepper to taste
Instructions
-
Place a large pot or Dutch oven over medium heat. Add the olive oil, carrots, and onions with a pinch of salt. Cook, stirring occasionally, for about 8 minutes, or until the onion is soft and translucent.
-
Add the garlic and cook for 1 minute, then add the chicken stock and bring to a simmer.
-
Once simmering, add the orzo and continue simmering, stirring occasionally, for 8–9 minutes or until the orzo is nearly cooked through.
-
While the orzo cooks, whisk together the eggs and lemon juice. Temper the egg mixture by slowly whisking in about ½ cup of hot stock, then pour the tempered mixture into the soup, stirring constantly.
-
Add the shredded chicken and simmer gently for about 5 minutes to heat through.
-
Stir in the spinach and dill until the spinach wilts. Taste and adjust salt and pepper before serving.
Notes
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.