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Lemon Chicken Orzo Soup

Lemon chicken orzo soup with a bright lemon-herb broth and tender orzo is simmered until silky and cozy. The stovetop method includes sautéed aromatics, shredded chicken, and an optional Greek egg-lemon (avgolemono) finish for extra creaminess.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Mediterranean
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb chicken breast Use boneless, skinless for quick shredding.
Pasta and Vegetables
  • 1 cup orzo pasta Cook until tender in the simmering broth.
  • 3 carrots Slice for even softening.
  • 3 celery Slice for even softening.
  • 1 onion Dice finely so it melts into the broth.
  • 4 cloves garlic Minced for aromatic depth.
Broth and Flavor
  • 8 cup chicken broth Keep enough volume for the simmer and cooking the orzo.
  • 1 tbsp fresh lemon juice Measure the full amount as 1/3 cup total; used for regular or avgolemono.
  • 2 tbsp lemon zest Added near the end for bright aroma.
  • 2 tbsp olive oil For sautéing the vegetables.
  • 2 tbsp fresh dill Chopped and added at the end.
  • 1 tsp dried thyme Added with garlic for a warm herbal note.
Greens
  • 2 cup baby spinach Stir in until just wilted.
Optional Avgolemono
  • 2 eggs Optional for Greek egg-lemon/avgolemono style; tempered with hot broth.
Seasoning
  • 0.25 salt and pepper To taste; season after adding spinach and dill.

Equipment

  • 1 Dutch oven

Method
 

Sauté the vegetables
  1. Heat the olive oil in a large pot over medium heat, then sauté the onion, carrots, and celery for 5 minutes until softened and fragrant.
  2. Add the garlic and dried thyme, then cook for 1 minute until aromatic, stirring to prevent browning.
Simmer with chicken
  1. Pour in the chicken broth and add the chicken breast, then simmer for 18 minutes until the chicken is cooked through.
  2. Remove the chicken from the pot and shred it, then return the shredded chicken back to the simmering broth.
Cook the orzo
  1. Stir in the orzo, then simmer for 8-9 minutes until tender, stirring occasionally so it cooks evenly.
Finish with lemon (choose one method)
  1. For avgolemono style: whisk the eggs with the fresh lemon juice, then slowly ladle in a cup of hot broth while whisking continuously to temper the eggs.
  2. Stir the tempered egg-lemon mixture back into the pot, then keep the soup at a gentle simmer so it thickens slightly without scrambling.
  3. For regular style: stir in the fresh lemon juice and lemon zest, then adjust seasoning to keep the broth bright.
Add greens and herbs
  1. Stir in the baby spinach and cook until just wilted.
  2. Add the fresh dill, then season with salt and pepper to taste and serve while hot, with extra dill and lemon zest if desired.

Notes

Pro tip: For avgolemono, temper the eggs slowly with hot broth while whisking so the soup turns creamy instead of curdled. Store leftovers in the fridge up to 3 days; reheat gently over low heat. Freezing is not recommended for avgolemono-style soup because eggs can separate when thawed. If you want a lighter option, use low-sodium broth and reduce added salt since the lemon will still keep the flavor vivid.