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Lemon Chicken Orzo Soup

A one-pot lemon chicken orzo soup with shredded chicken, carrots, spinach and fresh dill in a silky egg-lemon broth. About 34g of protein per bowl.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Dinner, Soup
Cuisine Greek, Mediterranean
Servings 6 bowls
Calories 345 kcal

Ingredients
  

  • 1 tbsp extra-virgin olive oil
  • 1 medium yellow onion finely diced
  • 3 medium carrots sliced into 1/4-inch rounds
  • 3 stalks celery finely diced
  • 4 cloves garlic minced
  • 1 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 6 cups low-sodium halal chicken broth
  • 1 1/2 lbs boneless skinless halal chicken breasts
  • 1 cup dry orzo pasta
  • 2 large eggs room temperature
  • 1/3 cup fresh lemon juice from 2 lemons
  • 3 cups baby spinach packed
  • 1/4 cup fresh dill chopped
  • 1/4 cup fresh parsley chopped

Instructions
 

  • Heat the olive oil in a 5 to 6-quart Dutch oven over medium heat. Add the onion, carrots, celery, salt and pepper and cook 5 to 6 minutes until soft. Add the garlic, oregano and thyme and stir for 60 seconds.
  • Pour in the broth and add the chicken breasts. Bring to a gentle boil, reduce to medium-low, cover and simmer 15 to 18 minutes, until the chicken reaches 165°F (74°C).
  • Move the chicken to a board, rest 5 minutes and shred. Bring the broth back to a simmer, add the orzo and cook uncovered 8 to 10 minutes, stirring the bottom every 2 minutes.
  • Whisk the eggs and lemon juice for 60 seconds. Turn the pot to low. Slowly whisk about 1 1/2 cups of hot broth into the eggs in a thin stream.
  • Pour the egg mixture into the pot while stirring and cook on low for 60 to 90 seconds, until silky. Do not let it boil.
  • Turn off the heat. Stir in the shredded chicken, spinach, dill and parsley for 60 seconds until the spinach wilts. Adjust salt and lemon and serve.

Notes

Never let the soup boil after adding the eggs. The orzo thickens the soup in the fridge, so add a splash of water or broth when reheating. Refrigerate up to 4 days. Use halal chicken and halal chicken broth.
Keyword chicken orzo soup, greek lemon chicken soup, lemon chicken orzo soup