Lemon Chicken Soup with Orzo
Total Time
45 minutes
Prep Time
15 minutes
Cook Time
30 minutes
Rating
4.7 out of 5 stars
(523)
Ingredients
6 servings
- 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
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Preparation
Chef’s 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 beans or another vegetarian protein in place of the chicken.