Go Back

Lemon Chicken Orzo Soup

Lemon chicken orzo soup with a bright, golden broth and tender orzo cooked right in the pot for a cozy Mediterranean-style main. Optional avgolemono (Greek egg-lemon) method creates a silkier, lightly thickened finish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Mediterranean
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Chicken breast
  • 1.5 lb chicken breast Cut into bite-size pieces for even simmering, or keep whole and shred after cooking.
Orzo pasta
  • 1 cup orzo pasta Add after the chicken is returned to the pot so it cooks in the same broth.
Carrots
  • 3 carrots Slice for steady tenderness in the sauté step.
Celery
  • 3 celery Slice for even cooking alongside the carrots and onion.
Onion
  • 1 onion Dice small so it dissolves into the broth.
Garlic
  • 4 cloves garlic Minced for quick, fragrant sautéing.
Chicken broth
  • 8 cups chicken broth Use hot or warm if possible to keep simmer time on track.
Lemon juice
  • 0.33 cup fresh lemon juice Used for regular lemon flavor and for avgolemono tempering.
Lemon zest
  • 2 tbsp lemon zest Zest goes in for regular style; keep it for finishing in both styles if desired.
Olive oil
  • 2 tbsp olive oil For sautéing aromatics and building the broth base.
Baby spinach
  • 2 cups baby spinach Add at the end to wilt without overcooking.
Fresh dill
  • 2 tbsp fresh dill Chop and stir in at the end for bright herb flavor.
Dried thyme
  • 1 tsp dried thyme Adds a Mediterranean herbal note during the garlic step.
Eggs (optional)
  • 2 eggs Optional for avgolemono style; omit for regular lemon style.
Salt and pepper
  • 1 salt and pepper Add to taste at the end after spinach wilts.

Equipment

  • 1 Dutch oven

Method
 

Sauté the soup base
  1. Heat 2 tablespoons olive oil in a large pot over medium heat, then sauté the onion, carrots, and celery for 5 minutes until softened and glossy.
  2. Add the minced garlic and dried thyme and cook for 1 minute, stirring until fragrant.
Simmer the chicken
  1. Pour in 8 cups chicken broth, add the chicken breast, and 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. Stir in 1 cup orzo pasta and simmer for 8-9 minutes until tender, stirring occasionally to prevent sticking.
Finish with avgolemono or regular style
  1. For avgolemono style, whisk 2 eggs with the 1/3 cup fresh lemon juice; slowly ladle hot broth into the eggs while whisking, then stir the egg-lemon mixture back into the pot.
  2. For regular style, stir in the 1/3 cup fresh lemon juice and 2 tablespoons lemon zest directly into the simmering soup.
Season and serve
  1. Add the baby spinach and cook just until wilted, then stir in the chopped fresh dill.
  2. Season with salt and pepper to taste and serve hot.

Notes

Pro tip: If using avgolemono, keep whisking while tempering so the eggs don’t scramble—then stir back gently over low heat. Store leftovers in an airtight container in the fridge for up to 3 days; freeze only the soup without eggs if you want the best texture (up to 2 months). For a lighter swap, use reduced-sodium chicken broth and add an extra squeeze of lemon to keep the flavor bright.