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Easy Lemon Chicken Orzo Soup for Weeknight Comfort

A close-up of a bowl of creamy chicken orzo soup, featuring shredded chicken and topped generously with fresh chopped parsley.
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Make this bright, comforting Lemon Chicken Orzo Soup in one pot. Using shredded chicken speeds up the process, delivering a satisfying, flavorful meal perfect for busy weeknights or when you need a cozy dish.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 6 cups low-sodium chicken broth
  • 1 cup orzo pasta
  • 2 cups cooked, shredded chicken (rotisserie works well)
  • 1/4 cup fresh lemon juice
  • 1 teaspoon lemon zest
  • 1/2 teaspoon dried dill
  • Salt and black pepper to taste
  • 2 large eggs
  • 1/4 cup fresh parsley, chopped (for garnish)

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Cook for 5 to 7 minutes until the vegetables soften.
  2. Add the minced garlic and cook for 1 minute until fragrant.
  3. Pour in the chicken broth. Bring the mixture to a boil, then stir in the orzo pasta. Reduce the heat to a simmer, cover, and cook for 8 to 10 minutes, or until the orzo is nearly tender.
  4. Stir in the shredded chicken, lemon juice, lemon zest, and dried dill. Season with salt and pepper. Let the soup heat through for 2 minutes.
  5. In a small bowl, whisk the two eggs until smooth. Temper the eggs by slowly whisking about 1 cup of the hot soup broth into the eggs. This prevents the eggs from scrambling.
  6. Slowly pour the tempered egg mixture back into the pot while constantly stirring the soup. Cook over low heat for 1 to 2 minutes, stirring gently, until the broth thickens slightly. Do not let the soup boil after adding the eggs.
  7. Remove the pot from the heat. Taste and adjust seasoning if needed.
  8. Ladle the soup into bowls and garnish with fresh parsley before serving.

Notes

  • For a creamy but light finish, the egg-lemon (avgolemono) method used here creates a velvety texture without heavy cream.
  • This soup is excellent for meal prep; store leftovers in an airtight container in the refrigerator for up to 4 days.
  • If you do not have rotisserie chicken, cook 1 pound of chicken breasts in the broth until done, then shred and return to the pot.

Nutrition

Find it online: https://miameal.com/chicken-orzo-soup-easy-lemon-40-minutes/