Print

Mediterranean Lemon Chicken Soup with Orzo

A close-up of a white bowl filled with rich Mediterranean Lemon Chicken Soup with Orzo, topped with shredded chicken and fresh dill.
Print Recipe

Make this bright and tangy chicken soup featuring tender shredded chicken and orzo pasta in a savory lemon broth.

Ingredients

Scale
  • 6 cups low-sodium chicken broth
  • 1 pound boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 1/2 cup orzo pasta
  • 1/4 cup fresh lemon juice (about 2 lemons)
  • 2 large eggs
  • 1/4 cup chopped fresh dill
  • 2 tablespoons chopped fresh parsley
  • Salt and black pepper to taste

Instructions

  1. Place chicken breasts in a large pot and cover with chicken broth. Bring to a boil, then reduce heat and simmer until chicken is cooked through, about 15 minutes. Remove chicken, reserving the broth. Let chicken cool slightly, then shred it using two forks.
  2. While the chicken cooks, heat olive oil in a separate large pot over medium heat. Add onion, carrots, and celery. Cook until softened, about 5 to 7 minutes. Add garlic and cook for 1 minute more until fragrant.
  3. Pour the reserved chicken broth into the vegetable pot. Bring the mixture to a boil. Add the orzo pasta and cook according to package directions, usually 8 to 10 minutes, until al dente.
  4. In a medium bowl, whisk the eggs until light and frothy. Slowly whisk in the fresh lemon juice. This is your tempering mixture.
  5. Temper the egg mixture: Ladle about 1 cup of the hot soup broth slowly into the egg mixture while whisking constantly. This prevents the eggs from scrambling.
  6. Reduce the heat under the soup to low. Slowly pour the tempered egg mixture back into the soup pot while stirring gently. Do not allow the soup to boil after adding the egg mixture, or it may curdle. Heat through for 2 minutes.
  7. Stir in the shredded chicken, dill, and parsley. Season with salt and pepper to your taste.
  8. Serve immediately, garnished with extra fresh dill or parsley if desired.

Notes

  • To achieve the best lemon flavor without curdling, always temper the eggs slowly with hot broth before adding them back to the main pot.
  • If you prefer a richer flavor, use homemade chicken stock instead of store-bought broth.
  • For a Mediterranean touch, you can add 1/4 cup of pitted Kalamata olives during the last 5 minutes of simmering.

Nutrition

Find it online: https://sundayflavor.com/mediterranean-lemon-chicken-soup-with-orzo/