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–+ servings

Lemon Chicken Orzo Soup

A comforting Greek-inspired soup that combines tangy lemon, tender chicken, and hearty orzo, perfect for chilly evenings or gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Greek, Mediterranean
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 lb chicken breast, shredded You can substitute with cooked rotisserie chicken.
  • 1 cup orzo pasta Whole wheat orzo can be used for a nutty flavor.
  • 4 cups chicken broth Use good-quality broth for the best taste.
  • 2 cups water
  • 1 lemon, zested and juiced Add lemon zest just before serving for extra flavor.
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 cup heavy cream Can substitute with coconut milk or Greek yogurt.
  • 2 large eggs Whisked together with lemon juice and cream.
  • 1 cup fresh spinach or dill (optional) Other herbs like basil or parsley can be used.
  • to taste Salt and pepper Season to your preference.
  • to taste Feta cheese for garnish Crumbled on top.

Method
 

Cooking the Soup
  1. In a large pot, bring the chicken broth and water to a gentle boil.
  2. Once bubbling, add the shredded chicken, orzo, minced garlic, and oregano. Cook until the orzo is al dente, about 10-12 minutes.
  3. Whisk together the eggs, lemon juice, and heavy cream in a mixing bowl.
  4. Slowly add a ladle of hot soup to the eggs while whisking vigorously to temper the mixture.
  5. Gradually whisk the tempered egg mixture back into the soup, stirring smoothly to blend the flavors.
  6. Stir in the lemon zest and season generously with salt and pepper.
  7. If using spinach or dill, add it now and let cook for an additional 2-3 minutes until wilted.
  8. Serve the soup hot, garnished with crumbled feta cheese.

Nutrition

Serving: 1gCalories: 320kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 7gSodium: 600mgFiber: 2gSugar: 1g

Notes

To enhance your dining experience, pair with warm crusty bread or a light Greek salad. For meal prep, store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat with added water or broth if necessary.

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