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A white bowl of lemon chicken orzo soup with shredded chicken, orzo pasta, carrot pieces, lemon slices, and chopped parsley, with lemons and parsley in the background.

Lemon Chicken Orzo Soup

A bright, comforting Mediterranean-inspired Lemon Chicken Orzo Soup with tender chicken, fresh lemon, and orzo pasta perfect for weeknights or lifting spirits on gloomy days.
5 from 1 vote
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Course: Main Course, Soup
Cuisine: Greek-inspired, Mediterranean
Keyword: Creamy lemon chicken orzo soup, Healthy lemon chicken orzo soup, Lemon chicken orzo soup Barefoot Contessa, Lemon chicken orzo soup Greek, Lemon chicken orzo soup Half baked harvest, Lemon Chicken Orzo Soup Pioneer Woman, Lemon chicken orzo soup recipe, Lemon chicken orzo soup with egg
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6
Calories: 320kcal
Cost: $18

Equipment

  • 1 Large soup pot or Dutch oven —
  • 1 Sharp chef’s knife —
  • 1 Cutting board —
  • 1 Wooden spoon —
  • 1 Ladle —
  • 1set Measuring cups & spoons —

Ingredients

  • 1 lb Boneless chicken breasts or thighs - cut into bite-sized pieces
  • 1 cup Orzo pasta - —
  • 8 cups Chicken broth - low-sodium preferred
  • 2 Fresh lemons - juiced
  • 1 medium Yellow onion - diced
  • 2 Celery stalks - diced
  • 2 Carrots - diced
  • 3 cloves Garlic - minced
  • 2 tablespoon Olive oil - —
  • 2 Bay leaves - —
  • 2 tablespoon Fresh dill - chopped
  • 2 tablespoon Fresh parsley - chopped
  • 2 tablespoon Butter - —
  • ½ cup Heavy cream - or half and half
  • 2 Egg yolks beaten
  • — Salt and pepper - to taste
  • 1 teaspoon White wine vinegar - optional for brightness

Instructions

  • Gather, measure, and prepare all vegetables, chicken, and flavoring components before starting the soup.
    A wooden cutting board with prepped ingredients including diced raw chicken, chopped carrots, diced red onion, celery sticks, garlic cloves, half a lemon, a bowl of orzo, olive oil, and fresh dill.
  • Sear chicken pieces in olive oil until cooked through, then set aside for later.
    A sauté pan of diced onions, celery, and carrots cooking with browned chicken pieces and fresh thyme sprigs in olive oil.
  • Sauté onions, celery, and carrots until softened, then add garlic and chicken broth with bay leaves.
    A pot of chicken orzo soup simmering with bay leaves, diced carrots, celery, shredded chicken, and orzo pasta in a clear broth.
  • Stir in orzo pasta and simmer until tender, returning chicken to the pot with fresh herbs.
  • Temper cream and egg yolks with hot broth, stir in lemon juice off heat, then serve hot.
    A rustic brown bowl of creamy lemon chicken orzo soup topped with shredded chicken, fresh dill, lemon slices, and a drizzle of olive oil, with lemons and herbs in the background.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 400g | Calories: 320kcal (16%) | Carbohydrates: 28g (9%) | Protein: 25g (50%) | Fat: 13g (20%) | Saturated Fat: 5g (31%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 105mg (35%) | Sodium: 720mg (31%) | Potassium: 620mg (18%) | Fiber: 3g (13%) | Sugar: 4g (4%) | Vitamin A: 6800IU (136%) | Vitamin C: 14mg (17%) | Calcium: 75mg (8%)
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