This Lemon Chicken Soup with Orzo is a comforting twist on the classic Greek avgolemono, a light yet creamy chicken soup made with eggs and a hint of lemon. It’s refreshing, flavorful, and full of Mediterranean charm.

The magic lies in the velvety, creamless broth, created by gently whisking eggs into the warm soup for a silky texture. Bright, fresh, and tangy, it’s a bowl of simple elegance that warms you from the inside out.

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!

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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

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Lemon Chicken Soup with Orzo

Ingredients

Instructions

Let’s Get Cooking!

Notes

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