There is something deeply comforting about a pot of lemony chicken soup simmering on the stove. This Lemon Chicken Orzo Soup Recipe is light yet satisfying, cozy but bright, and naturally creamy thanks to the classic Greek avgolemono method in which whisked eggs and fresh lemon transform the broth into something silky and rich, without a drop of cream.
If you love soups that feel nourishing without being heavy, this one is a keeper. The orzo adds just enough body, the eggs create that signature velvety texture, and the lemon brings everything to life. It’s simple, timeless, and the kind of recipe you’ll come back to again and again.
Tip: Just be sure not to scramble the eggs! Follow the instructions to “temper” the eggs before adding them in. It’s easier than it sounds.
Why You’ll Love This Soup
- Naturally creamy thanks to eggs without using dairy
- Light, lemony, and comforting at the same time
- High protein and filling without feeling heavy
- Made with everyday ingredients you probably already have
Lemon Chicken Orzo Soup Ingredients
For the Soup
- Extra virgin olive oil: Adds richness and softens the vegetables
- Carrots: Cut into rounds. Adds body and sweetness.
- Celery: Diced into pieces
- White or yellow onion: Diced and adds the aromatic base
- Garlic: Minced small for warmth and flavor
- Kosher salt and black pepper: for balance
- Lemon zest: to brighten the entire pot
- Ground turmeric: for warmth and color
- Dill: You can use fresh or dried dill
- Chicken stock: I love homemade chicken stock, but you can use your favorite store-bought brand.
- Boneless skinless chicken breast: For a boost of lean protein
- Bay leaves: For subtle depth of flavor
- Parmesan rind optional: For extra savory richness
- Dry orzo: To make the soup filling and satisfying
For the Avgolemono Finish
- Eggs: To create the creamy texture
- Fresh lemon juice: For brightness and tang
(See the printable recipe card below for the full list of ingredients)
How to Make Lemon Chicken Orzo Soup
- Sauté the vegetables: Heat the olive oil in a large pot over medium heat. Add the carrots, celery, and onion and cook for 5 to 7 minutes until softened. Stir in the garlic and cook for about 30 seconds just until fragrant.
- Build the soup: Add the salt, pepper, lemon zest, turmeric, and dill. Stir to coat the vegetables. Pour in the chicken stock, then add the chicken breasts, bay leaves, and Parmesan rind if using.
- Simmer: Bring the soup to a gentle boil, then reduce to a simmer. Cook for 15 to 18 minutes until the chicken is cooked through.
- Shred the chicken: Remove the chicken from the pot and shred it with two forks. Return it to the soup and discard the bay leaves and Parmesan rind.
- Cook the orzo: Stir in the orzo and simmer for 8 to 10 minutes until tender but not mushy.
- Temper the eggs: In a medium bowl, whisk the eggs until smooth. Slowly whisk in the lemon juice. Using a ladle, gradually add 1 to 1½ cups of hot broth from the soup into the egg lemon mixture, whisking constantly. This gently warms the eggs and prevents them from scrambling.
- Finish the soup: Remove the pot from heat. Slowly pour the tempered egg mixture back into the soup, stirring gently. The soup will turn creamy and slightly thicker right away. Do not return the soup to a boil after adding the eggs.
- Taste and adjust seasoning with more salt, pepper, or lemon juice as needed.
Tips & Variations
- For extra lemon flavor, add more lemon juice at the end to taste
- To make it gluten free, swap the orzo for rice or a gluten free pasta of your choice
- Fresh parsley can be used if you do not have dill
- The soup thickens as it sits, so add a splash of broth when reheating if needed.
Description
This Lemon Chicken Orzo Soup is cozy, light, and naturally creamy without using any cream. Inspired by the classic Greek “avgolemono” technique, eggs create a silky texture while fresh lemon keeps the broth bright and comforting. It’s the kind of nourishing soup you’ll want to make on repeat all season long.
For the Soup
For the Avgolemono Finish
- Sauté the vegetables: Heat the olive oil in a large pot over medium heat. Add the carrots, celery, and onion and cook for 5 to 7 minutes until softened. Stir in the garlic and cook for about 30 seconds just until fragrant.
- Build the soup: Add the salt, pepper, lemon zest, turmeric, and dill. Stir to coat the vegetables. Pour in the chicken stock, then add the chicken breasts, bay leaves, and Parmesan rind, if using.
- Simmer: Bring the soup to a gentle boil, then reduce to a simmer. Cook for 15 to 18 minutes until the chicken is poached and cooked through. Simmering rather than boiling the chicken keeps it tender.
- Shred the chicken: Remove the chicken from the pot and shred it with two forks. Return it to the soup and discard the bay leaves and Parmesan rind.
- Cook the orzo: Stir in the orzo and simmer for 8 to 10 minutes until tender but not mushy.
- Temper the eggs: In a medium bowl, whisk the eggs until smooth. Slowly whisk in the lemon juice. Using a ladle, gradually add 1 to 1½ cups of hot broth from the soup to the egg-lemon mixture, whisking constantly. This gently warms the eggs without scrambling them (aka tempers the eggs).
- Finish the soup: Remove the pot from the heat. Slowly pour the tempered egg mixture back into the soup, stirring continuously and gently. The soup will turn creamy and slightly thicker right away. Do not return the soup to a boil after adding the eggs.
- Taste and adjust seasoning with more salt, pepper, or lemon juice as needed.
Notes
The soup will thicken as it sits. Add a splash of broth when reheating.
For a gluten-free option, substitute rice or gluten-free pasta for the orzo.
For a dairy-free version, omit the Parmesan rind.
Fresh parsley can be used in place of dill if desired.
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