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Lemon Chicken Orzo Soup

Lemon chicken orzo soup with tender orzo and bright lemon-herb broth—simmered until the flavors meld and the chicken is shredded into every spoonful. Optional avgolemono technique makes the broth lightly silky when you temper the eggs.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Mediterranean
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Chicken breast
  • 1.5 lb chicken breast Use boneless, skinless for fastest shredding.
Orzo soup base
  • 1 cup orzo pasta Cook until tender but not mushy.
  • 3 carrots Slice into thin rounds for even cooking.
  • 3 celery Slice for quicker tenderness.
  • 1 onion Dice small so it melts into the broth.
  • 4 clove garlic Minced for a fragrant sauté.
  • 8 cup chicken broth Hot broth helps build flavor quickly.
  • 0.33 cup lemon juice Fresh lemon juice gives the best brightness.
  • 2 tbsp lemon zest Use zest plus juice; avoid the bitter pith.
  • 2 tbsp olive oil For sautéing vegetables.
  • 2 cup baby spinach Add at the end so it stays vibrant.
  • 2 tbsp fresh dill Add after cooking for peak aroma.
  • 1 tsp dried thyme Stabilizes the herb flavor during simmering.
  • 2 eggs Optional for avgolemono egg-lemon style; see method in instructions.
  • salt and pepper Season to taste at the end.

Equipment

  • 1 Dutch oven

Method
 

Sauté the vegetables
  1. Heat the olive oil in a large Dutch oven over medium heat, then add the onion, carrots, and celery and sauté for 5 minutes, stirring occasionally until slightly softened.
  2. Add the garlic and dried thyme and cook for 1 minute, stirring constantly until fragrant.
Simmer with chicken
  1. Pour in the chicken broth and add the chicken breast, then simmer for 18 minutes until the chicken is cooked through.
  2. Remove the chicken from the pot, shred it, and return the shredded chicken to the broth.
Cook the orzo
  1. Add the orzo to the pot and cook for 8-9 minutes, stirring occasionally, until tender.
Lemon method (choose one)
  1. For avgolemono style, whisk the eggs with the lemon juice until smooth, then slowly ladle hot broth into the eggs while whisking, and stir the mixture back into the pot to warm through.
  2. For regular style, simply stir in the lemon juice and lemon zest, letting them distribute through the broth.
Finish and season
  1. Add the baby spinach and simmer for 1-2 minutes until just wilted, then turn off the heat.
  2. Stir in the fresh dill and season with salt and pepper to taste.

Notes

Pro tip: if you choose avgolemono, temper the eggs gradually with hot broth to prevent scrambling; warm the soup gently after adding them. Store leftovers in the fridge up to 3 days (reheat slowly). Freezing: not recommended for avgolemono style, but you can freeze the regular version without eggs for up to 2 months. Dietary swap: use gluten-free orzo to keep the same soup vibe if avoiding wheat.