Creamy Lemon Chicken Orzo Soup – Cozy Comfort with a Bright Twist!
When life calls for a bowl of comfort, this Lemon Chicken Orzo Soup delivers—big time! It’s everything you love about classic chicken soup but with a zesty lemon kick and a silky, creamy texture that’s magically made without a drop of cream.
Packed with tender shredded chicken, hearty orzo, and fresh spinach, this soup is light yet satisfying—the kind of meal that hugs you from the inside out. And the best part? It’s ready in just 45 minutes with simple, wholesome ingredients you probably already have on hand.
One spoonful, and you’ll see why this soup is a total game-changer. Let’s make it
Creamy Lemon Chicken Orzo Soup
A comforting, zesty chicken soup with a creamy texture—without any cream! This nourishing dish is packed with flavor and comes together in under an hour. Inspired by Cooking Light.
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Servings: 6 hearty bowls
Calories: 340kcal
Ingredients
- 1 tbsp olive oil
- 3 carrots, peeled and diced
- ½ onion, diced
- 3 cloves garlic, minced
- 8–10 cups chicken broth (adjust for preferred consistency)
- 1 cup whole wheat orzo
- 3 cups cooked, shredded chicken (rotisserie works great!)
- 3 eggs
- Juice of 3–4 lemons (about ½ cup)
- 1 handful fresh spinach
- 1½ tsp salt
- Freshly ground black pepper, to taste
- Fresh dill, as much as you love
Instructions
- Sauté the VegetablesHeat a large soup pot over medium heat. Add the olive oil, followed by the carrots, onion, and garlic. Sauté for about 10 minutes until fragrant and tender. Be careful not to burn the garlic.
- Cook the OrzoPour in the broth and bring to a gentle simmer. Stir in the orzo and let it cook until softened. Add the shredded chicken and remove from heat.
- Temper the EggsIn a small bowl, whisk together the eggs and lemon juice. To prevent scrambling, slowly add a ladleful of hot soup to the egg mixture while whisking constantly. Gradually stir the warmed egg mixture back into the soup, stirring continuously until the soup becomes silky and creamy.
- Finish with FreshnessStir in the spinach, salt, pepper, and fresh dill. Taste and adjust seasonings as needed.
Notes
- Broth Consistency: Use 8 cups for a thicker soup or 10 cups for a brothier version.
- Reheating Leftovers: The orzo will absorb liquid as it sits, so add extra broth or water when reheating.
- Egg Safety Tip: If the soup is too hot, the eggs will scramble. Stir in a few ice cubes to cool it slightly before adding the egg mixture.
- Make It Vegetarian: Swap the chicken for white beans or another plant-based protein.
Nutrition
Calories: 340kcal | Carbohydrates: 23g | Protein: 32g | Fat: 16g | Cholesterol: 159mg | Sodium: 1932mg | Potassium: 490mg | Sugar: 5g | Iron: 3mg
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