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Lemon Chicken Orzo Soup

Lemon chicken orzo soup with bright lemon-herb broth and tender orzo is simmered in one pot for a comforting Mediterranean main dish. Choose classic lemon seasoning or avgolemono-style egg-lemon thickening for a silky texture.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Mediterranean
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Chicken breast
  • 1.5 lb chicken breast Use boneless, skinless for quick shredding.
Orzo and vegetables
  • 1 cup orzo pasta Cook until tender, 8–9 minutes.
  • 3 carrots Slice for even simmering.
  • 3 celery Slice for quick softening.
  • 1 onion Dice finely so it melts into the broth.
  • 4 cloves garlic Minced for best flavor.
Broth and lemon
  • 8 cup chicken broth Use hot broth for steady simmering.
  • 1 container fresh lemon juice Use freshly squeezed for brighter flavor.
  • 2 tbsp lemon zest Zest before juicing.
  • 2 tbsp olive oil Used for sautéing the vegetables.
Greens and herbs
  • 2 cup baby spinach Add at the end so it stays vibrant.
  • 2 tbsp fresh dill Stir in last for fresh aroma.
  • 1 tsp dried thyme Adds a warm Mediterranean note.
Avgolemono option
  • 2 eggs Optional for egg-lemon (avgolemono) style; temper with hot broth.
Seasoning
  • 0.25 salt and pepper Season to taste at the end.

Equipment

  • 1 Dutch oven

Method
 

Sauté the vegetables
  1. Heat the olive oil in a large pot over medium heat, then add the onion, carrots, and celery and cook for 5 minutes until they begin to soften and smell fragrant.
  2. Add the garlic and dried thyme and cook for 1 minute, stirring constantly so the garlic doesn’t brown.
Simmer the chicken
  1. Pour in the chicken broth and add the chicken breast, then simmer for 18 minutes until the chicken is cooked through and tender.
  2. Remove the chicken from the pot and shred it, then return the shredded chicken to the broth.
Cook the orzo
  1. Add the orzo to the pot and simmer for 8-9 minutes, stirring occasionally, until the orzo is tender.
Finish with lemon and choose style
  1. If making avgolemono style, whisk the eggs with the lemon juice, then slowly ladle hot broth into the eggs while whisking, and stir the mixture back into the pot.
  2. If making regular style, stir in the lemon juice and lemon zest directly into the soup.
  3. Add the baby spinach and fresh dill, then season with salt and pepper to taste and stir until the spinach wilts.

Notes

For the smoothest avgolemono texture, keep the broth hot but not boiling when tempering the eggs, and ladle in broth slowly while whisking. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently (avoid hard boiling to prevent curdling). Freezing is not recommended for the egg-lemon style, but you can freeze the soup if you skip the eggs and add lemon at reheat. For a lighter option, use skinless chicken breast and increase spinach slightly for more volume with fewer calories.