Description

This Lemon Chicken Orzo Soup is cozy, light, and naturally creamy without using any cream. Inspired by the classic Greek “avgolemono” technique, eggs create a silky texture while fresh lemon keeps the broth bright and comforting. It’s the kind of nourishing soup you’ll want to make on repeat all season long.

Ingredients

Units

For the Soup

2 tablespoons extra virgin olive oil
3 large carrots, chopped into 1/2 inch pieces or rounds
2 celery stalks, chopped
1 small white or yellow onion, diced
4 to 5 cloves garlic, minced
2 teaspoons kosher salt or fine sea salt
1/2 teaspoon freshly cracked black pepper
Zest of 1 lemon
1 tablespoon ground turmeric
1 tablespoon fresh dill or 1 teaspoon dried
8 cups chicken stock or 4 cups stock plus 4 cups water
1 pound boneless skinless chicken breast
2 bay leaves
Optional: 1 small Parmesan rind for flavor
3/4 cup dry orzo

For the Avgolemono Finish

3 large eggs
Juice of 3 lemons, to taste

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Instructions

Sauté the vegetables: Heat the olive oil in a large pot over medium heat. Add the carrots, celery, and onion and cook for 5 to 7 minutes until softened. Stir in the garlic and cook for about 30 seconds just until fragrant.
Build the soup: Add the salt, pepper, lemon zest, turmeric, and dill. Stir to coat the vegetables. Pour in the chicken stock, then add the chicken breasts, bay leaves, and Parmesan rind, if using.
Simmer: Bring the soup to a gentle boil, then reduce to a simmer. Cook for 15 to 18 minutes until the chicken is poached and cooked through. Simmering rather than boiling the chicken keeps it tender.
Shred the chicken: Remove the chicken from the pot and shred it with two forks. Return it to the soup and discard the bay leaves and Parmesan rind.
Cook the orzo: Stir in the orzo and simmer for 8 to 10 minutes until tender but not mushy.
Temper the eggs: In a medium bowl, whisk the eggs until smooth. Slowly whisk in the lemon juice. Using a ladle, gradually add 1 to 1½ cups of hot broth from the soup to the egg-lemon mixture, whisking constantly. This gently warms the eggs without scrambling them (aka tempers the eggs).
Finish the soup: Remove the pot from the heat. Slowly pour the tempered egg mixture back into the soup, stirring continuously and gently. The soup will turn creamy and slightly thicker right away. Do not return the soup to a boil after adding the eggs.
Taste and adjust seasoning with more salt, pepper, or lemon juice as needed.

Notes

The soup will thicken as it sits. Add a splash of broth when reheating.

For a gluten-free option, substitute rice or gluten-free pasta for the orzo.

For a dairy-free version, omit the Parmesan rind.

Fresh parsley can be used in place of dill if desired.