Creamy Lemon Chicken Soup with Orzo

Bowl of lemon chicken soup with a lemon wedge on top.

5 from 3 votes

Creamy Lemon Chicken Soup with Orzo

This light and easy lemon chicken orzo soup is bright, healthy, and ready in just 30 minutes! Layered with shredded chicken, fresh vegetables, lemon juice, and plenty of dill, this recipe utilizes a couple of eggs to create a light, creamy broth without using any cream or butter. It's packed with protein and perfect for a quick weeknight meal, as well as great for meal prep.

Prep Time5

Cook Time25

Total Time30

Course: soup + stew + chili

Cuisine: American

Diet: Low Fat

Servings: servings

Calories: 332kcal

Author: Dani Spies

Ingredients

1 tablespoon olive oil
1 cup celery diced (2 stalks)
1 cup carrots peeled and diced (1 large or two medium carrots)
1 cup yellow onion diced (half an onion)
2 fat garlic cloves chopped
8 cups low-sodium chicken broth
1 cup whole wheat orzo
3 cups shredded chicken breast I use rotisserie
2 eggs
1/2 cup fresh lemon juice about three lemons
2 cups baby spinach roughly chopped
2 tablespoons fresh dill chopped
Salt and pepper to taste

Instructions

Heat olive oil in a large soup pot (5.5 quarts) over medium heat. Add celery, carrots, onion, garlic, and a fat pinch of salt. Sauté for 8-10 minutes, or until the vegetables are fragrant and tender.
Add the broth and bring to a simmer.
Stir in the orzo. Continue to simmer for 6-8 minutes, stirring periodically, until the orzo is al dente.
Stir in the chicken and remove from the heat.
Whisk the eggs and lemon juice in a spouted cup or small bowl. Slowly whisk in a scoop of the soup mixture into the egg mixture, going very slowly to ensure the eggs don’t scramble.
Next, SLOWLY add your warmed egg mixture back to the soup pot, stirring constantly, until smooth and creamy. Finish by stirring in your spinach, salt, pepper, and dill, and adjust seasonings to taste. Serve and enjoy!

Video

Nutrition