Lemon Chicken Soup With Orzo Recipe

Name: Lemon Chicken Soup With Orzo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 teaspoons olive oil; 8 ounces boneless skinless chicken breast halves, cut into small chunks; salt (to taste); 1 medium onion, diced (about 1 1/2 c.); 2 stalks celery, diced (about 1/2 c.); 1 medium carrot, diced (about 1/2 c.); 2 teaspoons chopped fresh thyme (or 1/2 t. dried); 6 cups low sodium chicken broth; 1 cup orzo pasta, preferably whole wheat; 2 large eggs; 3 tablespoons fresh lemon juice; fresh ground black pepper, to taste

Servings: persons

4 teaspoons olive oil
8 ounces boneless skinless chicken breast halves, cut into small chunks
salt (to taste)
1 medium onion, diced (about 1 1/2 c.)
2 stalks celery, diced (about 1/2 c.)
1 medium carrot, diced (about 1/2 c.)
2 teaspoons chopped fresh thyme (or 1/2 t. dried)
6 cups low sodium chicken broth
1 cup orzo pasta, preferably whole wheat
2 large eggs
3 tablespoons fresh lemon juice
fresh ground black pepper, to taste

1
Heat 2 teaspoons oil in a pot over med-high heat; season the chicken with salt and add it to the pot; cook/stir occasionally, until just cooked through, about 5 minutes; transfer the chicken to a dish; set aside.
2
Add the remaining 2 teaspoons oil to the pot; add in onions, celery, carrot, and thyme; cook/stir over med-high heat until the vegetables are tender, about 5 minutes.
3
Add in 5 cups broth and bring to a boil; add in orzo and let simmer until tender, about 8 minutes.
4
Decrease heat to low to keep the soup hot, but not boiling.
5
Warm the remaining 1 cup broth in a small pan until it is hot, but not boiling.
6
In a bowl, beat the eggs; gradually whisk the lemon juice into the eggs; then gradually add the hot broth to the lemon-egg mixture, whisking all the while.
7
Add the mixture to the soup, stirring well until the soup is thickened.
8
Do not let the soup come to a boil; add in cooked chicken; season to taste with salt and pepper; serve.

1056

kcal

Calories

Fat

Carbs

145

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 teaspoons olive oil, 8 ounces boneless skinless chicken breast halves, cut into small chunks, salt (to taste), 1 medium onion, diced (about 1 1/2 c.), and more.

Yes, Lemon Chicken Soup With Orzo falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lemon Chicken Soup With Orzo

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions