Growing up, my family had this wonderful tradition of gathering around the kitchen table for a cozy supper, and Chicken Lemon Orzo Soup often took center stage. This recipe has been passed down with love, and every spoonful brings back memories of laughter and stories shared across generations.
I remember the first time my grandma taught me how to make this soup. I was a curious little helper, eager to learn her secrets. We’d chop onions and carrots together, and she’d tell me that good food, just like good stories, starts with a strong foundation. Carrots, onions, and celery—she called them the holy trinity of soup. This simple trio would fill our house with an inviting aroma, beckoning everyone to the kitchen.
The magic, she said, was in the blend of fresh lemon and dill. It’s not just a matter of taste; it’s like a spring breeze after a long winter. Every time I squeeze the lemon, I can almost hear her voice saying, “Just a little sunshine in your bowl,” and it never fails to lift my spirits.
Life is hectic, isn’t it? Between work, family, and everything in between, finding time to make a hearty meal can feel like a struggle. That’s why this soup is just perfect. It’s quick, easy, and doesn’t demand perfection—just enthusiasm. Plus, it’s flexible! Whether you’re serving a full house or just enjoying a quiet night in, this dish makes a satisfying meal.
Give this classic Chicken Lemon Orzo Soup a try; gather your loved ones and make your own cherished memories. Share your story with me in the comments; I’d love to hear how this recipe fits into your life.
How to Make Chicken Lemon Orzo Soup
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Ingredients:
- 1 tablespoon extra virgin olive oil
- 1 medium onion, chopped
- 1 medium carrot, chopped
- 2-3 stalks of celery, chopped
- 2-3 cloves of garlic, minced
- 2 bay leaves
- 2 chicken breasts (about 12 oz / 350 g total)
- 6 cups chicken broth
- 3/4 cup orzo pasta
- Juice of 1 large lemon
- 2 egg yolks
- A handful of fresh dill
- Salt and freshly ground black pepper, to taste
Directions:
- Start by heating the olive oil in a large pot over medium heat. Once the oil’s shimmering, add the chopped onions, carrots, and celery. Let them sweat and soften for about 8-10 minutes.
- Add the minced garlic to the pot, allowing it to cook for another minute before incorporating the bay leaves, chicken breasts, and chicken broth.
- Raise the heat to bring the mixture to a boil. Once boiling, lower the heat and cover, letting it all simmer for 15 minutes to meld those flavors together.
- Remove the chicken breasts and bay leaves. Stir in the orzo pasta, cooking until al dente—about 10 minutes should do it.
- While the orzo is cooking, shred the chicken using two forks and add the shredded chicken back into the soup.
- In a separate bowl, beat the egg yolks and lemon juice together. Gradually add a ladle or two of hot soup broth to this mixture to temper it, then incorporate it back into the pot, stirring well. Let the soup cook for an additional 5 minutes.
- Examine the seasoning, adding salt and pepper as necessary. Stir in fresh dill just before serving for a burst of color and fragrance.
Customizing Chicken Lemon Orzo Soup: Alternative Ingredients
If you’re missing some ingredients, don’t worry. You can easily substitute brown rice for orzo if you prefer a gluten-free option. For a lighter taste, swap chicken breasts with turkey or leave out the meat for a vegetarian version, adding white beans instead. Adjust the herbs by using parsley in place of dill for a fresh twist.
Best Ways to Store Chicken Lemon Orzo Soup Leftover
To keep your soup fresh, store leftovers in an airtight container in the fridge for up to 3 days. If you’d like to freeze it, leave out the orzo and add fresh pasta when reheating. This prevents the pasta from turning mushy. Make sure to cool the soup completely before sealing and freezing.
Perfect Pairings for Chicken Lemon Orzo Soup
The bright, tangy flavors of this soup pair beautifully with a simple green salad tossed in a light vinaigrette. For a more robust meal, consider serving it with crusty bread or garlic toast. A crisp white wine like Sauvignon Blanc complements the lemon notes wonderfully.
Cooking Tips: Avoid These Mistakes When Making Chicken Lemon Orzo Soup
Be cautious when adding the egg-lemon mixture—if the soup is too hot, it may curdle. Always temper the eggs with a bit of hot broth first. To enhance flavors, toast the orzo before adding it to the soup. Lastly, fresh dill should be added just before serving to maintain its aroma.
Seasonal Twists for Chicken Lemon Orzo Soup
This soup adapts beautifully to seasonal changes. In winter, add root vegetables like parsnips or sweet potatoes for warmth. Spring brings fresh asparagus, while summer’s bounty of zucchini can be a vibrant addition. In autumn, enhance your soup with roasted pumpkin or squash cubes.
FAQs:
Can I make this soup in advance?
Yes, you can definitely make Chicken Lemon Orzo Soup in advance. Prepare it without the orzo and refrigerate it for up to three days. When you’re ready to serve, simply reheat the soup and add orzo pasta, allowing it to cook until tender. This way, the pasta retains its texture without turning mushy.
What can I use as a lemon replacement?
If you’re out of lemons, you can substitute it with lime juice or apple cider vinegar for a similar tart flavor. Lemon zest can also add an additional depth of flavor if you have lemons but need more juice. Adjust the quantity to taste as these alternatives can vary in acidity.
Can I use boneless, skinless chicken thighs?
Absolutely! Boneless, skinless chicken thighs can replace chicken breasts. Thighs may take slightly longer to cook but offer a richer taste and a more tender texture. Ensure they reach the proper internal temperature before shredding them to integrate back into your soup.
How can I thicken the soup?
If you prefer a thicker texture, try adding a slurry of cornstarch and water to the broth before adding the egg-lemon mixture. Cook the soup for a few more minutes until it thickens to your desired consistency. Alternatively, you can also add pureed cooked vegetables for a thicker base.
What herbs work well if I don’t have dill?
If you don’t have dill, fresh parsley or thyme are excellent alternatives that pair well with the lemony profile of the soup. Basil can introduce an interesting twist, and oregano offers a Mediterranean flavor. Experiment with herbs based on your preference to suit your palate.
Is there a vegetarian version of this soup?
Yes, to make a vegetarian version, substitute chicken broth with vegetable broth and omit chicken. You can add chickpeas or white beans for protein. Ensure you adjust seasoning and spices as needed to maintain a hearty and flavorful vegetarian soup that retains its satisfying quality.
Lemon Dill Chicken Orzo Soup
Equipment
- Dutch oven or large pot
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 medium onion chopped
- 1 medium carrot chopped
- 2-3 stalks celery chopped
- 2-3 cloves garlic minced
- 2 leaves bay leaves
- 2 breasts chicken (about 12 oz / 350 g total)
- 6 cups chicken broth
- 3/4 cup orzo pasta
- 1 large lemon Juice of
- 2 yolks egg
- a handful fresh dill
- to taste salt and freshly ground black pepper
Instructions
- Prepare all ingredients by chopping the vegetables and mincing the garlic.
- In a large pot or Dutch oven, heat the olive oil over medium heat. Sauté the chopped onion, carrot, and celery for 8 to 10 minutes until they soften.
- Add the minced garlic and cook for an additional minute. Next, incorporate the bay leaves, chicken breasts, and chicken broth.
- Bring the mixture to a boil, then reduce to a simmer over medium-low heat. Cover and let it simmer for 15 minutes.
- Remove the chicken breasts and bay leaves carefully. Stir in the orzo pasta and cook for 10 minutes.
- While the orzo is cooking, shred the chicken using two forks and add the chicken back into the pot.
- In a small bowl, whisk together the egg yolks and lemon juice. To temper the mixture, add a couple of ladles of hot soup into the egg-lemon blend, mixing thoroughly. Then, return this mixture back to the pot and let it cook for an additional 5 minutes.
- Finally, add the fresh dill, and season with salt and pepper to taste. Serve the soup hot, garnishing with extra dill if desired.
