Name: Creamy Lemon Chicken Soup with Orzo
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 1 tablespoon olive oil; 1 cup celery (diced (2 stalks)); 1 cup carrots (peeled and diced (1 large or two medium carrots)); 1 cup yellow onion (diced (half an onion)); 2 fat garlic cloves (chopped); 8 cups low-sodium chicken broth; 1 cup whole wheat orzo; 3 cups shredded chicken breast (I use rotisserie); 2 eggs; 1/2 cup fresh lemon juice (about three lemons); 2 cups baby spinach (roughly chopped); 2 tablespoons fresh dill (chopped); Salt and pepper to taste

This light and easy lemon chicken orzo soup is bright, healthy, and ready in just 30 minutes! Made with shredded chicken, fresh vegetables, plenty of dill, and a squeeze of lemon, it gets its creamy, silky broth from a couple of eggs — no cream or butter needed. Packed with protein and perfect for meal prep, this cozy soup is ideal for a quick weeknight dinner or a nourishing lunch.

Bowl of lemon chicken soup with a lemon wedge on top.

This lemon chicken orzo soup is everything you want in a fresh, cozy, protein-packed meal it’s light yet hearty, simple yet full of fresh flavor, and nourishing without feeling heavy. It’s like my classic chicken noodle soup got a glow up; and tastes like sunshine and cozy hug both jumped right into a bowl. The orzo adds the perfect tender bite, while the eggs create a silky broth that feels rich and satisfying, all without any cream or butter.

I love making this on those in-between days when it’s not quite winter anymore, but still too chilly to fully embrace salads and smoothies. It’s the kind of soup that feels both nourishing and energizing with a burst of brightness. Oh, and did I mention that its also insanely delicious!? Yep! It’s SO good.

Ingredients you’ll need

This lemon orzo chicken soup recipe is filled with simple, healthy, everyday ingredients. Here’s a note on the key ingredients that make this soup shine:

Bowls with shredded chicken, spinach, celery, carrots, onion, and orzo.

Make it your own! Swaps & Variations:

Make it vegetarian: This one is for all of my plant based friends! Swap the chicken for canned chickpeas or white beans and use vegetable broth instead of chicken broth.
Use rice instead of orzo: Orzo is a tiny rice shaped pasta. But if you don’t east gluten, you can swap in some brown or white rice work. I suggest cooking it on the side and then add it to the bottom of the bowl before serving.
Change the greens: Try baby kale or chopped Swiss chard in place of the spinach. Really andy light leafy green will be delicious.
Go egg-free: I teetsed this recipe bother with and without the eggs in the broth. Persoanlly, I love the rich velvety texture the eggs create but the soup is equally delicious without them. If you skip the eggs, you get a bright lemony broth that is a but lighter but every bit as delicious.
Flavor booster: While this soup is delightful just the way it is, my Italian heritage can’t resist Parmesan, lol. If you happen to have a Parmesan rind in the cheese drawer – toss it in – you wont be disappointed.

How to make lemon chicken soup with orzo

Start this recipe by heating olive oil in a large soup pot over medium heat. Add celery, carrots, onion, garlic, and a fat pinch of salt. Sauté for 8-10 minutes, or until the vegetables are fragrant and tender. Add the broth and bring to a simmer.

Sautéing carrots, onion and celery in a large pot. — Sauté the veggies.

Adding broth to sautéed veggies. — Sauté the veggies.

Next, stir in the orzo. Continue to simmer for 6-8 minutes, stirring periodically, until the orzo is al dente. Stir in the chicken and remove from the heat.

Using a wooden spoon to stir a broth soup. — Stir in the orzo.

Stirring chicken into a lemon orzo soup. — Stir in the orzo.

Whisk the eggs and lemon juice in a spouted cup or small bowl. Slowly whisk in a scoop of the soup mixture into the egg mixture, going very slowly to ensure the eggs don’t scramble. Next, SLOWLY add your warmed egg mixture back to the soup pot, stirring constantly, until smooth and creamy.

Pouring soup into egg mixture. — Slowly add the soup to the whisked egg.

Stirring lemon chicken soup with orzo. — Slowly add the soup to the whisked egg.

Finish by stirring in your spinach, salt, pepper, and dill, and adjust seasonings to taste. Serve and enjoy!

Lemon chicken soup with orzo in a large soup pot with a wooden spoon.

Serving suggestions

This lemon chicken soup with orzo is plenty filling, so I like to keep it simple with a slice of crusty bread. Sourdough is my favorite with this dish.
For a soup and salad combo, try my easy Greek salad, a healthy Caesar salad or mixed greens with my homemade creamy balsamic dressing.

How to store and freeze this soup

To store: Keep leftover soup in an airtight container in the fridge for up to 4–5 days. Reheat on the stove or in the microwave. If the orzo thickens the soup as it sits, just add a splash of broth to loosen it up.

To freeze: Let the soup cool completely, then transfer to a freezer-safe container. For best results, freeze without the orzo to avoid it getting mushy. Freeze for up to 2 months. When ready to eat, thaw in the fridge, reheat, and stir in freshly cooked orzo if needed.

Two bowls of lemon chicken soup near fresh dill and dry orzo.

WATCH & LEARN! LEMON CHICKEN SOUP WITH ORZO VIDEO

Thanks so much for reading! If you make this recipe, I would love you to give it a ★ rating below. Follow me on YouTube, Instagram, and Facebook for more healthy food inspiration. Cheers!

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5 from 2 votes

Creamy Lemon Chicken Soup with Orzo

This light and easy lemon chicken orzo soup is bright, healthy, and ready in just 30 minutes! Layered with shredded chicken, fresh vegetables, lemon juice, and plenty of dill, this recipe utilizes a couple of eggs to create a light, creamy broth without using any cream or butter. It's packed with protein and perfect for a quick weeknight meal, as well as great for meal prep.

Course: soup + stew + chili

Cuisine: American

Diet: Low Fat

Author: Dani Spies

Prep Time5

Cook Time25

Total Time30

Servings: servings

Calories: 332kcal

Ingredients

1 tablespoon olive oil
1 cup celery diced (2 stalks)
1 cup carrots peeled and diced (1 large or two medium carrots)
1 cup yellow onion diced (half an onion)
2 fat garlic cloves chopped
8 cups low-sodium chicken broth
1 cup whole wheat orzo
3 cups shredded chicken breast I use rotisserie
2 eggs
1/2 cup fresh lemon juice about three lemons
2 cups baby spinach roughly chopped
2 tablespoons fresh dill chopped
Salt and pepper to taste

Instructions

Heat olive oil in a large soup pot (5.5 quarts) over medium heat. Add celery, carrots, onion, garlic, and a fat pinch of salt. Sauté for 8-10 minutes, or until the vegetables are fragrant and tender.
Add the broth and bring to a simmer.
Stir in the orzo. Continue to simmer for 6-8 minutes, stirring periodically, until the orzo is al dente.
Stir in the chicken and remove from the heat.
Whisk the eggs and lemon juice in a spouted cup or small bowl. Slowly whisk in a scoop of the soup mixture into the egg mixture, going very slowly to ensure the eggs don’t scramble.
Next, SLOWLY add your warmed egg mixture back to the soup pot, stirring constantly, until smooth and creamy. Finish by stirring in your spinach, salt, pepper, and dill, and adjust seasonings to taste. Serve and enjoy!

Nutrition