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Easy One-Pot Lemon Chicken Orzo Soup

Close-up of a white bowl filled with amazing chicken orzo soup, featuring shredded chicken and topped with fresh parsley.
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This one-pot lemon chicken orzo soup delivers bright, comforting flavor quickly. It is a simple, satisfying meal perfect for weeknight dinners when you need comfort food fast.

Ingredients

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  • 2 tablespoons olive oil
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 medium yellow onion, diced
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 3 cloves garlic, minced
  • 6 cups low-sodium chicken broth
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1 cup orzo pasta
  • 1/2 cup fresh lemon juice (about 2 lemons)
  • 1/4 cup fresh parsley, chopped
  • Salt and black pepper to taste
  • 2 large eggs (for Avgolemono thickening)

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Season the chicken pieces with salt and pepper. Add chicken to the pot and cook until lightly browned on all sides, about 5 minutes. Remove chicken and set aside.
  2. Add the diced onion, carrots, and celery to the same pot. Cook, stirring occasionally, until vegetables soften, about 5 to 7 minutes.
  3. Stir in the minced garlic, oregano, and thyme. Cook for 1 minute until fragrant.
  4. Pour in the chicken broth. Bring the mixture to a boil, then reduce heat to a simmer. Add the orzo pasta. Cook according to package directions, usually 8 to 10 minutes, until the orzo is tender.
  5. Return the cooked chicken to the pot. Simmer for 2 minutes to heat through.
  6. Prepare the egg-lemon mixture (Avgolemono): In a medium bowl, whisk the 2 eggs until smooth. Slowly whisk in the fresh lemon juice.
  7. Temper the eggs: Remove the pot from the heat. Ladle about 1 cup of the hot broth from the soup into the egg-lemon mixture while whisking constantly. This prevents the eggs from scrambling.
  8. Slowly pour the tempered egg-lemon mixture back into the soup pot, stirring gently but continuously until fully incorporated. Do not return the soup to a boil after adding the egg mixture.
  9. Stir in the fresh parsley. Taste the soup and adjust seasoning with more salt, pepper, or lemon juice if needed.
  10. Serve this soul soothing soup immediately.

Notes

  • For a creamy chicken soup texture without eggs, stir in 1/2 cup heavy cream or half-and-half during the last 5 minutes of cooking.
  • If you use pre-cooked rotisserie chicken, shred it and add it back in step 4 when the orzo is nearly done. This makes it a 30 minute meal.
  • This recipe is excellent for meal prep; the orzo will absorb liquid as it cools. Add a splash of extra broth when reheating.

Nutrition

Find it online: https://fooddexterity.com/chicken-orzo-soup-quick-lemon-comfort/