Lemon Chicken Orzo Soup
A comforting and nourishing soup combining lemony brightness, tender chicken, and chewy orzo pasta, perfect for chilly days.
Ingredients
For the soup base
- 2 tablespoons extra virgin olive oil Enhances flavor and adds richness
- 1 small white or yellow onion Provides a sweet and aromatic base
- 2 medium carrots Adds sweetness and color
- 2 stalks celery Contributes a fresh flavor and crunch
- 3 cloves garlic Infuses the soup with savory richness
- 1 teaspoon kosher salt Enhances flavors of all ingredients
- 1/2 teaspoon freshly ground black pepper Adds warmth and bite
- 1 teaspoon dried basil Offers a subtle herbal note
- 1 cup dry orzo pasta Provides a comforting texture
- 2 cups cooked and shredded chicken Adds protein and heartiness
- 6 cups chicken broth Flavorful base for the soup
- 2 large egg yolks Creates a creamy texture
- 1 large lemon Brings bright acidity
- 4 cups fresh baby spinach Introduces vibrant color and nutrition
- to taste fresh herbs For garnish
Instructions
Preparation
- Heat the olive oil in a large Dutch oven or soup pot over medium-high heat until shimmering.
- Add the onions, carrots, and celery, and sauté for 5 minutes, stirring frequently until softened.
- Stir in the minced garlic, salt, pepper, and basil, and sauté for 1 more minute until fragrant.
Cooking
- Incorporate the orzo, shredded chicken, and chicken broth. Bring to a boil, then reduce heat to a simmer.
- Simmer for 10-12 minutes (20 minutes if using rice) until orzo is al dente or rice is fully cooked.
- In a separate bowl, whisk together the egg yolks and lemon juice. Temper this mixture by slowly adding ladles of hot broth while whisking continuously.
- Slowly add the tempered egg yolk mixture to the soup, whisking constantly for a smooth texture.
- Turn off the heat, add the spinach, and stir until just wilted.
- Taste the soup and adjust seasoning with additional salt and lemon juice, if desired.
- Top with fresh herbs if using, and serve hot.
Notes
For enhanced flavor, sauté onions, carrots, and celery until golden. Use high-quality chicken broth for the best results. Serve promptly for best texture.