Why Make This Recipe
Spring Lemon Chicken Orzo Soup is the perfect dish for a light, refreshing meal. It brings a burst of flavor with its bright lemon and tender chicken, making it an ideal choice for warmer days. This soup is easy to make and uses simple ingredients that you likely have at home. Plus, it’s a comforting way to enjoy nutrient-rich vegetables.
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 1/2 cups orzo
- 1/2 cup frozen or fresh chopped spinach
- 2 tablespoons avocado or olive oil
- 1 large lemon
- 3 eggs at room temperature
- 1 tablespoon 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, 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 in the juice of one lemon, being careful to remove any seeds.
- Take a cup of the broth from the simmering soup and gradually whisk it into the egg mixture. This step tempers the eggs and prevents them from curdling when added to 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 the soup hot, garnished with lemon wedges for a zesty kick. It pairs well with crusty bread or a simple salad to make a complete meal. Enjoy it as a light lunch or dinner option.
How to Store Spring Lemon Chicken Orzo Soup
To store any leftovers, let the soup cool down to room temperature. Then, transfer it to an airtight container and keep it in the refrigerator for up to 3 days. You can also freeze it for up to 2 months. Just be aware that the orzo may become softer after freezing and reheating.
Tips to Make Spring Lemon Chicken Orzo Soup
- For added flavor, try using homemade chicken broth if you have it.
- Adjust the amount of lemon juice to suit your taste preference—more for a tangy flavor or less if you prefer it milder.
- Feel free to add other vegetables like peas or corn for extra nutrition and variety.
Variation
You can make this soup even heartier by adding other proteins like shrimp or tofu. Additionally, swapping orzo for rice or quinoa can change the texture and flavor while still keeping it delicious.
FAQs
Q: Can I use uncooked chicken?
A: Yes, you can use uncooked chicken. Just add it to the broth at the beginning and let it cook through before shredding.
Q: Can I make this soup vegan?
A: Absolutely! You can substitute the chicken with chickpeas or lentils, use vegetable broth, and replace the eggs with silken tofu blended with a little lemon juice.
Q: How can I make this soup gluten-free?
A: To make this soup gluten-free, substitute orzo with gluten-free pasta or use rice instead. Make sure to check that the chicken broth is also gluten-free.
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, 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 in the juice of one lemon, being careful to remove any seeds.
- Take a cup of the broth from the simmering soup and gradually whisk it into the egg mixture to temper the eggs.
- 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.