This Lemon Chicken Soup with Orzo is a deliciously fresh and filling dinner, made creamy without any cream thanks to a special ingredient! It’s perfect with rice, orzo, pasta, or quinoa, and while it’s not quite a traditional avgolemono soup, it’s just as tasty.

This vibrant lemon chicken soup is the ultimate remedy for the winter blues—the perfect way to brighten up those chilly, gray January and February days. Plus, it’s quick to make, bringing warmth and brightness to your table in just minutes!

Lemon Chicken Soup with Orzo

Ingredients

1 tablespoon olive oil
3 carrots, peeled and diced
half of an onion, diced
3 cloves garlic, minced
8–10 cups chicken broth
1 cup whole wheat orzo
3-ish cups cooked chicken (I use shredded rotisserie chicken)
3 eggs
juice of 3–4 lemons (about 1/2 cup)
a handful of fresh spinach
1 1/2 teaspoons salt
lots of freshly ground pepper
as much fresh dill as you can handle

Instructions

Let’s Get Cooking!

Please leave a star rating and comment to let us know how you liked this recipe!

Notes

Broth: If you like a chunkier soup, go for 8 cups of broth. If you like a more brothy soup, go for 10 cups.
Leftovers: This works great as leftovers. The orzo likes to soak up that moisture, so you might just have to thin it out a bit as you reheat.
Eggs: If you add your egg mixture to the soup when it’s too hot, the eggs will scramble! It’s gross. Don’t do that. To help your soup cool down more quickly in preparation for the egg mixture, you can stir in a few ice cubes.
Vegetarian: You could easily make this vegetarian by using white be

Let us know if you liked this recipe. Try the other recipe categories as well!

Ingredients

Instructions

Let’s Get Cooking!

Notes

Share this:

Related posts: