Sunshine Lemon Chicken Orzo Soup Bowl
This vibrant soup blends the soul-soothing warmth of classic chicken soup with a bright, zesty lemon finish. Tender shredded chicken, orzo pasta, and fresh herbs swim in a luxuriously silky broth, made creamy without any dairy using the classic Greek avgolemono technique.
Equipment
- Large Dutch oven or heavy-bottomed pot
- Chef's knife
- Cutting board
- Medium bowl
- Whisk
- Ladle
- Measuring cups and spoons
- Citrus zester or microplane
- citrus juicer
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 2 medium carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- Zest of 1 lemon
- 8 cups low-sodium chicken broth
- 1 cup uncooked orzo pasta
- 3 cups shredded cooked chicken
- 2 large egg yolks
- ¼ cup fresh lemon juice from 1-2 lemons
- ¼ cup chopped fresh dill, plus more for garnish
- ¼ cup chopped fresh parsley
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper, or to taste
Instructions
- Build the Aromatic Base: Place a large Dutch oven or heavy-bottomed pot over medium heat and add the olive oil. Once shimmering, add the chopped onion, carrots, and celery. Sauté for 6-8 minutes, until softened. Add the minced garlic and lemon zest, and cook for another minute until fragrant.
- Simmer the Broth: Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Bring the mixture to a simmer.
- Cook the Orzo and Chicken: Stir the uncooked orzo into the simmering broth. Cook for 7-9 minutes, or until nearly al dente. Add the shredded chicken and stir to heat through for 2 minutes. Reduce the heat to low.
- Temper the Avgolemono: In a medium bowl, whisk together the egg yolks and fresh lemon juice until smooth. While continuously whisking, slowly ladle about 1-2 cups of the hot broth from the pot into the egg mixture. This gently raises the temperature of the eggs without scrambling them.
- Finish the Soup: Slowly pour the tempered egg mixture back into the soup pot, stirring constantly. The soup will instantly become creamier. Do not let the soup boil after this point. Stir in the chopped fresh dill and parsley, and season with salt and pepper to taste. Serve immediately.
- Garnish and Serve: Ladle the soup into bowls and garnish with extra fresh dill, crumbled feta cheese, or a lemon wedge if desired.
Notes
Variations & Tips:
- Ingredient Swaps: You can use ditalini or another small pasta instead of orzo. For a nutritional boost, stir in a few handfuls of fresh spinach or kale at the end until wilted.
- Level Up: For deeper flavor, add a Parmesan rind to the broth while it simmers (remove before serving). Add a pinch of red pepper flakes with the garlic for a gentle warmth. Garnish with crumbled feta cheese for a salty, briny finish.
- Critical Technique: To avoid scrambled eggs, you must temper them by adding the hot broth very slowly while whisking constantly. Once the egg mixture is added to the pot, do not let the soup boil.
- Leftovers: The orzo will continue to absorb liquid as it sits. For best results with leftovers, consider cooking the orzo separately and adding it to individual bowls upon serving.
- Ingredient Swaps: You can use ditalini or another small pasta instead of orzo. For a nutritional boost, stir in a few handfuls of fresh spinach or kale at the end until wilted.
- Level Up: For deeper flavor, add a Parmesan rind to the broth while it simmers (remove before serving). Add a pinch of red pepper flakes with the garlic for a gentle warmth. Garnish with crumbled feta cheese for a salty, briny finish.
- Critical Technique: To avoid scrambled eggs, you must temper them by adding the hot broth very slowly while whisking constantly. Once the egg mixture is added to the pot, do not let the soup boil.
- Leftovers: The orzo will continue to absorb liquid as it sits. For best results with leftovers, consider cooking the orzo separately and adding it to individual bowls upon serving.