Creamy Lemon Orzo Chicken Soup
This Creamy Lemon Orzo Chicken Soup is like a warm hug in a bowl—bright, comforting, and full of fresh flavor.
Inspired by classic Greek avgolemono soup, it combines simple ingredients like shredded chicken, orzo pasta, and lemon with a rich, silky egg-thickened broth.
Why You’ll Love This Recipe:
Light yet comforting – It’s creamy without any cream!
Zesty and fresh – Thanks to lemon juice and zest.
Protein-packed – With shredded rotisserie chicken and eggs.
Quick to make – Perfect for weeknights or cozy weekends.
Great for leftovers – Even tastier the next day!
Key Ingredients:
Fresh lemon juice & zest – Adds brightness and zing.
Eggs + egg yolks – Create that creamy, velvety texture naturally.
Orzo pasta – A small, rice-shaped pasta that makes the soup feel hearty.
Shredded chicken – Use rotisserie or leftovers to keep things easy.
Dill and rosemary – For an herby, aromatic finish.
Creamy Lemon Orzo Chicken Soup
Ingredients:
1 tablespoon butter
1 tablespoon olive oil
1 medium onion, finely diced
2 medium carrots, peeled and diced small
4 garlic cloves, finely minced
1 tablespoon fresh rosemary, finely chopped
10 cups low-sodium chicken broth (plus extra if needed)
1 1/2 teaspoons kosher salt (adjust to taste)
3/4 cup orzo pasta
3 large eggs
2 large egg yolks
3 tablespoons fresh lemon juice (zest the lemon first)
2 cups shredded rotisserie or leftover chicken
1/4 cup fresh dill, finely chopped
Zest of 1 medium lemon
Freshly ground black pepper, to taste
Dill sprigs and lemon slices, for garnish
Instructions:
1. Sauté the Veggies
Heat a large soup pot or Dutch oven over medium heat.
Add the butter and olive oil and let the butter melt.
Toss in the diced onion and carrots, and cook for about 3–4 minutes until the onions are soft and translucent.
Stir in the garlic and chopped rosemary, cooking for just 30 seconds until everything smells amazing.
2. Add Broth & Cook the Orzo
Pour in the chicken broth and stir in the salt.
Bring everything to a boil, then lower the heat and let it simmer for 10 minutes.
Add the orzo pasta and cook for another 8–10 minutes, until the pasta is tender. Once done, remove the pot from the heat.
3. Temper the Eggs (so they don’t scramble!)
In a medium bowl, whisk together the eggs, egg yolks, and lemon juice until smooth.
Take a ladle of hot broth (about 1 cup) and slowly pour it into the egg mixture while whisking non-stop.
Do this 1–2 more times until the eggs are warm—this keeps them from scrambling in the soup.
4. Thicken the Soup
Put the pot back on medium-low heat.
Slowly drizzle in the egg mixture while stirring constantly.
Cook the soup for about 5 minutes, just until it thickens slightly.
Don’t let it boil.
5. Finish It Up
Stir in the shredded chicken, fresh dill, and lemon zest.
If the soup feels too thick, add a little extra broth to loosen it up.
6. Season & Serve
Taste and adjust seasoning with more salt, pepper, or lemon juice if needed.
Ladle into bowls and top with extra dill and lemon slices if you like. Serve warm and cozy!
Notes:
Don’t skip tempering the eggs — It’s essential to prevent scrambling and achieve that creamy texture.
Drain excess oil from rotisserie chicken if it’s too greasy before adding.
Adjust consistency with extra broth if it thickens too much while cooling.
Lemon flavor will deepen over time – Taste before adding more at the end.
Nutrition Information
Yields: 6 | Per Serving
Calories: 310 | Protein: 23g | Carbohydrates: 20g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 170mg | Sodium: 580mg | Fiber: 2g | Sugars: 3g
Kitchen Equipment Needed:
Large soup pot or Dutch oven
Sharp knife and cutting board
Whisk
Ladle
Medium mixing bowl
Measuring cups and spoons
Recipe Swaps & Variations:
Swap orzo for small pasta like ditalini or pearl couscous.
Use fresh herbs like thyme or parsley if dill isn’t your favorite.
Make it vegetarian by using veggie broth and skipping the chicken.
Add greens like spinach or kale at the end for extra nutrients.
Make it creamier by stirring in a splash of cream or half-and-half.
How to Store Leftovers:
Store cooled soup in an airtight container in the refrigerator for up to 3–4 days.
Reheat gently on the stove over low heat—don’t let it boil or the eggs may curdle.
If soup thickens too much, add a splash of broth or water to loosen it.
Food & Drink Pairings:
Serve with crusty sourdough bread or garlic pita wedges.
Pair with a light white wine like Sauvignon Blanc or Pinot Grigio.
Enjoy with a side of Greek salad or simple cucumber-dill salad.
Frequently Asked Questions:
Can I use cooked chicken breast instead of rotisserie?
Absolutely! Any pre-cooked, shredded chicken works well here.
Can I freeze this soup?
It’s not ideal to freeze due to the egg-based broth—it may separate or curdle upon reheating.
Is this soup gluten-free?
Not as written, but you can substitute gluten-free pasta or rice for orzo.
What if I don’t like dill?
Feel free to swap in fresh parsley, thyme, or basil based on your taste.
Can I make this ahead of time?
Yes, and it tastes even better the next day.
Just reheat slowly and stir gently to maintain creaminess.
Why do I need to temper the eggs?
Tempering prevents the eggs from scrambling when added to hot broth, ensuring a smooth, creamy soup.
How do I know when the orzo is done?
It should be tender but not mushy—taste it after 8 minutes to check.
What’s the best way to zest a lemon?
Use a microplane or fine grater, and only zest the bright yellow part—avoid the bitter white pith.
Can I use boxed broth instead of homemade?
Yes! Just choose a low-sodium variety so you can control the salt level.
What happens if my soup boils after adding the eggs?
Boiling can cause the eggs to curdle.
Keep the heat low and stir constantly after adding the egg mixture.