Lemon Chicken Soup With Orzo

"Ellie Krieger, The Food You Crave. 1 ½ cup serving = 280 calories"
photo by Linky photo by Linky
photo by Linky
photo by lilj199608mg photo by lilj199608mg
photo by Karen Elizabeth photo by Karen Elizabeth
photo by Julie Bs Hive photo by Julie Bs Hive
Ready In:
1hr 25mins




  • Heat 2 teaspoons oil in a pot over med-high heat; season the chicken with salt and add it to the pot; cook/stir occasionally, until just cooked through, about 5 minutes; transfer the chicken to a dish; set aside.
  • Add the remaining 2 teaspoons oil to the pot; add in onions, celery, carrot, and thyme; cook/stir over med-high heat until the vegetables are tender, about 5 minutes.
  • Add in 5 cups broth and bring to a boil; add in orzo and let simmer until tender, about 8 minutes.
  • Decrease heat to low to keep the soup hot, but not boiling.
  • Warm the remaining 1 cup broth in a small pan until it is hot, but not boiling.
  • In a bowl, beat the eggs; gradually whisk the lemon juice into the eggs; then gradually add the hot broth to the lemon-egg mixture, whisking all the while.
  • Add the mixture to the soup, stirring well until the soup is thickened.
  • Do not let the soup come to a boil; add in cooked chicken; season to taste with salt and pepper; serve.

Questions & Replies

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  1. Oh my goodness! This recipe is to die for...I added the rind and juice of one entire big lemon...because we love lemon anything in this house. I used one large carton of organic chicken stock and one heaping spoonful of better than bouillon vegetable stock and around 8 cups of water. I used a rotiserie chicken from the grocery store removed the skin threw those into the broth as well as the bag of chicken drippings that you always have when you take the chicken out of the bag. I added poultry seasoning and fresh parsley let it simmer taking out 2 cups of the broth and the chicken skins. Then whisked 2 eggs into a bowl and then whisked in the broth then whisked that into the pot,brought it to a boil added the orzo. When orzo was almost done i turned heat to 2. I then added the diced up chicken. Oh my gosh..this recipe is beyond delicious..it is almost refreshing..you dont feel heavy but you feel satisfied. Okay, put it this way..we all were done each having more than one bowl..and we were talking about how good it was and we all looked at one another and made a mad dash for the kitchen. Thank you for this recipe whoever the good soup fairy is..delightful. Will I be making this again...it will be on our table every week and when winter comes ill just serve it with some fresh rolls and a Mediterranean salad with feta and garlic olive oil red wine vinagrette.
  2. The soup is absolutely outstanding!!! I followed the recipe exactly, with one exception. I really like lemons, so I added another Tablespoon of lemon juice after tasting it. I will definitely be making this again!
  3. Yummy soup! Reminds me of Greek A....o soup (can't spell). I subbed ground turkey breast for the chicken and rice for the orzo just because I had to use them up. I'll do it "right" next time! The flavor remained the same, just a little different texture!
  4. I love this soup, I put a little soup base in for extra flavor, it is easy and my customers LOVE it! The orzo stays much better than rice. Great flavor, Great soup!
  5. I loved it! Will add a little more lemon next time.


  1. I added a couple cloves of diced garlic, zest of one lemon and a handful of fresh julienned spinach. Next time I may add a bay leaf.



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