why make this recipe
Spring Lemon Chicken Orzo Soup is a bright and refreshing dish perfect for warmer days. It combines tender chicken, hearty orzo pasta, and healthy vegetables in a light broth. The zingy flavor of lemon adds a delightful twist, making this soup feel vibrant and uplifting. Not only is it delicious, but it is also quick to prepare, making it a great choice for busy weeknight dinners or a satisfying lunch. Plus, it is packed with nutrients, ensuring you feel good while enjoying it.
how to make Spring Lemon Chicken Orzo Soup
Ingredients:
- 2 cups cooked and shredded rotisserie chicken (or about 2 chicken breasts cooked and shredded/diced)
- 1 medium onion, diced (about 1 cup)
- 1 cup diced carrots
- 1 cup diced celery
- 8 cups chicken broth
- 1 ½ cups orzo
- ½ cup frozen or fresh chopped spinach
- 2 tbs avocado or olive oil
- 1 large lemon
- 3 eggs at room temperature
- 1 tbs fresh or dried dill
- Salt and pepper to taste
Directions:
Heat oil in a large pot and sauté onions, carrots, and celery until softened.
Add the chicken broth. Let the broth come to a boil and then turn down to medium heat until the vegetables are cooked through.
Next, add the chicken and orzo pasta. Continue to cook at medium heat for 10 minutes.
While the soup is cooking, whisk the 3 eggs in a medium or large bowl until blended. Whisk into the eggs the juice of one lemon, being careful to remove any seeds.
Next, take a cup of the broth from the simmering soup and gradually whisk the broth into the egg mixture. (Note: This tempers the eggs and prevents them from curdling in the hot soup.) Continue to slowly add broth until you’ve reached approximately two cups.
Stir the spinach and seasoning into the soup. If using frozen spinach, cook until warmed through.
Remove the soup from heat. Slowly pour the egg and broth mixture into the pot while stirring constantly to prevent egg curdles.
Serve in a bowl with lemon wedges.
how to serve Spring Lemon Chicken Orzo Soup
Serve this soup warm in bowls. You can garnish each bowl with fresh lemon wedges and a sprinkle of dill for added flavor and presentation. This makes the soup not only tasty but also visually appealing.
how to store Spring Lemon Chicken Orzo Soup
Allow the soup to cool completely before storing it in an airtight container. You can keep it in the refrigerator for up to three days. If you want to store it longer, consider freezing it. Make sure to leave some space in the container, as the soup will expand when frozen. It can be stored in the freezer for up to three months.
tips to make Spring Lemon Chicken Orzo Soup
- For added flavor, consider using homemade chicken broth instead of store-bought.
- Adjust the amount of lemon juice to suit your taste; some may prefer a stronger lemon flavor.
- Feel free to add more vegetables, like zucchini or peas, for extra nutrients and color.
variation
You can easily switch up the protein by using leftover turkey instead of chicken. For a vegetarian version, replace the chicken broth with vegetable broth and omit the chicken.
FAQs
Can I use other types of pasta instead of orzo?
Yes, other small pasta shapes like ditalini or small shells would work well in this soup.
Can I make this soup ahead of time?
Yes, you can prepare the soup in advance. However, it is best not to add the egg mixture until you are ready to serve to avoid curdling.
Is this soup gluten-free?
To make the soup gluten-free, use gluten-free pasta and ensure the chicken broth is gluten-free as well.
Spring Lemon Chicken Orzo Soup
Ingredients
Method
- Heat oil in a large pot and sauté onions, carrots, and celery until softened.
- Add the chicken broth. Let the broth come to a boil and then turn down to medium heat until the vegetables are cooked through.
- Next, add the chicken and orzo pasta. Continue to cook at medium heat for 10 minutes.
- While the soup is cooking, whisk the 3 eggs in a medium or large bowl until blended. Whisk into the eggs the juice of one lemon, being careful to remove any seeds.
- Take a cup of the broth from the simmering soup and gradually whisk the broth into the egg mixture. Continue to slowly add broth until you’ve reached approximately two cups.
- Stir the spinach and seasoning into the soup. If using frozen spinach, cook until warmed through.
- Remove the soup from heat. Slowly pour the egg and broth mixture into the pot while stirring constantly to prevent egg curdles.
- Serve in a bowl with lemon wedges.