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Easy Stovetop Lemon Chicken Orzo Soup

A close-up of a white bowl filled with creamy lemon chicken orzo soup, topped with shredded chicken and fresh parsley.
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Make this bright and comforting lemon chicken orzo soup on the stovetop for a simple, satisfying weeknight meal. It has a fresh lemon flavor and tender chicken.

Ingredients

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  • 6 cups low sodium chicken broth
  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1 cup orzo pasta
  • 2 cups cooked, shredded chicken (rotisserie chicken works well)
  • 1/4 cup fresh lemon juice (about 2 lemons)
  • 2 large eggs
  • 1/4 cup all-purpose flour
  • Salt and black pepper to taste
  • Fresh parsley, chopped, for garnish

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook until the vegetables soften, about 5 to 7 minutes.
  2. Stir in the dried thyme and oregano. Cook for 1 minute until fragrant.
  3. Pour in the chicken broth and bring the mixture to a boil. Once boiling, add the orzo pasta. Reduce the heat to a simmer and cook according to the orzo package directions, usually about 8 to 10 minutes, until the pasta is tender.
  4. While the orzo cooks, prepare the lemon-egg mixture (avgolemono base). In a medium bowl, whisk together the eggs and flour until smooth. Slowly whisk in the fresh lemon juice.
  5. Temper the egg mixture: Ladle about 1 cup of the hot broth from the simmering soup into the egg mixture while whisking constantly. This warms the eggs without scrambling them.
  6. Slowly pour the tempered egg mixture back into the pot of soup, stirring constantly over low heat. Do not let the soup boil after adding the egg mixture, or it may curdle. Cook for 2 minutes until the broth thickens slightly.
  7. Stir in the cooked, shredded chicken. Heat through for about 2 minutes.
  8. Taste the soup and season generously with salt and pepper. Add more lemon juice if you desire a tangier flavor.
  9. Serve the soup hot, garnished with fresh chopped parsley.

Notes

  • For the best texture, use fresh lemon juice rather than bottled.
  • If you prefer a creamier texture without using eggs, you can skip step 4 and 5 and instead stir in 1/2 cup of heavy cream or half-and-half during the last 5 minutes of cooking.
  • To achieve the perfect bright and tangy flavor, taste the broth before serving and add lemon juice a teaspoon at a time until it reaches your preferred balance.

Nutrition

Find it online: https://devourdish.com/lemon-chicken-orzo-soup/