This lemon chicken soup with orzo is cozy, bright, and surprisingly creamy… with no cream at all. The broth turns silky thanks to a simple egg-and-lemon trick (it’s easier than it sounds!). You’ll get tender bites of chicken pieces, soft orzo, sweet carrots, and fresh dill in every spoonful.
A Cozy Soup That Tastes Like Sunshine
When you want comfort food but also want something fresh, lemon chicken soup with orzo is the move. It’s warm and soothing, but the lemon keeps it lively. This is the kind of soup that becomes a reader favorite fast—once you make it, you’ll want it on repeat.
The standout “secret” is tempering eggs with lemon juice, then whisking it into the soup off the heat. It makes the broth creamy and velvety without dairy. Trust me, don’t skip this step.
Why You’ll Love This Lemon Chicken Soup with Orzo
- Ultimate comfort food: Warm, cozy, and perfect for chilly nights or sniffly days.
- Creamy without cream: The egg-lemon mixture gives a silky texture without heavy dairy.
- Easy weeknight dinner: One pot, simple ingredients, big payoff.
- Meal prep friendly: Leftovers reheat well (just add a splash of broth).
- Bright and fresh: Lemon and dill keep it from tasting heavy.
- Family-friendly: Mild, familiar flavors with a fun pasta bite.
Ingredients for Lemon Chicken Soup with Orzo
Soup Base
- Olive oil (1 tablespoon): For softening the veggies and building flavor.
- Carrots (3, peeled and diced): Adds sweetness and color.
- Onion (1/2, diced): The savory base. Use yellow or white.
- Garlic (3 cloves, minced): Adds depth—don’t let it burn.
- Chicken broth (8–10 cups): Use 8 cups for thicker soup; 10 cups for more broth. Low-sodium is best so you can control salt.
Pasta + Protein
- Orzo pasta (1 cup): Cooks right in the pot for an easy one-pot meal. Pearl couscous can work, but it needs a bit longer.
- Cooked chicken pieces (about 3 cups, shredded): Rotisserie chicken is a perfect shortcut. You can also use leftovers.
Creamy Lemon Finish
- Eggs (3): The magic for creamy broth.
- Lemon juice (about 1/2 cup, from 3–4 lemons): Bright, tangy flavor that makes the whole soup sing.
- Fresh spinach (1 packed cup or a big handful): Wilts in at the end for an easy veggie boost.
- Fresh dill (start with 2–3 tablespoons chopped): Classic finishing herb—add more if you love it.
- Salt (1 1/2 teaspoons) + black pepper: Season to taste.
Helpful aside: The orzo will soak up broth as it sits. That’s normal—just thin leftovers with extra broth when reheating.
How to Make Lemon Chicken Soup with Orzo
- 1. Sauté the base: Heat a large soup pot over medium heat. Add olive oil, then add carrots, onion, and garlic. Cook about 10 minutes, stirring often, until the veggies are soft and the kitchen smells amazing. (If the garlic starts browning, turn the heat down.)
- 2. Simmer with orzo: Pour in 8–10 cups broth and bring to a gentle simmer. Stir in the orzo and cook until it’s tender, about 7–9 minutes (check your package). Stir in the cooked chicken pieces, then remove the pot from the heat.
- 3. Whisk the creamy lemon: In a bowl, whisk the eggs and lemon juice until smooth. Slowly ladle in 1–2 scoops of hot soup while whisking constantly. This warms the eggs so they don’t scramble.
- 4. Stir it in slowly: With the soup pot off the heat, slowly pour the warmed egg-lemon mixture back into the pot while stirring constantly, until the broth looks creamy and silky.
- 5. Finish with greens and herbs: Stir in spinach until wilted, then add dill, salt, and lots of black pepper. Taste and adjust—more lemon for brightness, more salt for depth, more dill for that fresh pop.
- 6. Serve: Ladle into bowls and add extra pepper and a squeeze of lemon if you want.
Tips for Perfect Lemon Chicken Soup with Orzo
- Temper the eggs: Add hot soup slowly while whisking so the eggs stay smooth and creamy.
- Take it off the heat: Stir the egg-lemon mixture in when the soup isn’t boiling.
- Watch the orzo: It can overcook if it sits too long—keep it just tender.
- Control thickness: Use 8 cups broth for thicker soup; 10 cups for more broth.
- Brighten at the end: A fresh squeeze of lemon right before serving is chef’s-kiss.
Variations & Substitutions
- Make it vegetarian: Swap chicken for white beans and use veggie broth.
- Add more veggies: Celery, zucchini, or peas are great here.
- Swap herbs: Parsley works if you don’t love dill.
- Spice it up: Add crushed red pepper flakes or a dash of hot sauce.
- Meal prep hack: Cook orzo separately and add it to bowls, so leftovers stay brothy.
Make-Ahead & Freezing
- Fridge: Store in an airtight container for 3–4 days.
- Reheat: Warm gently on the stove or microwave. Add a splash of broth or water as needed.
- Freeze: Best texture if you freeze the soup without orzo, then cook pasta fresh when serving.
Serving Suggestions & Pairings
- Crusty bread or warm pita for dipping
- Simple green salad with lemony vinaigrette
- Roasted vegetables for an easy weeknight dinner
Reader Review: I didn’t think soup could taste this creamy without cream, but WOW. The lemon makes it so fresh, and everyone went back for seconds.
If you make this lemon chicken soup with orzo, leave a rating and a comment, and share how you’d customize it. Extra lemon or extra dill?