Lemon Chicken Orzo Soup
Rotisserie chicken, orzo, and veggies are paired with a bright, lemony broth in this lemon chicken orzo soup. This easy soup will add a bit of brightness to a cold, dreary day.
Servings 6
Ingredients
- 2 tablespoons olive oil
- 4 carrots peeled and cut into ¼-inch-thick coins
- 1 medium yellow onion peeled and diced
- 3 cloves garlic minced
- 8 cups chicken stock
- 1 ½ cups uncooked orzo
- 3 large eggs
- ½ cup freshly squeezed lemon juice
- Meat from 1 rotisserie chicken about 4 cups
- 2 packed cups fresh spinach
- 2 tablespoons fresh dill roughly chopped
- Salt and pepper to taste
Instructions
- Place a large pot or dutch oven over medium heat. Add the olive oil, carrots, and onions with a pinch of salt. Stir to combine and cook, stirring occasionally, for about 8 minutes, or until the onion is soft and translucent.
- Add the garlic and cook for about 1 more minute; add the chicken stock. Bring to a simmer.
- Once simmering, add the orzo. Continue simmering, stirring occasionally, for 8-9 minutes or until the orzo is nearly cooked through.
- While the orzo cooks, whisk together the eggs and lemon juice in a bowl or measuring cup. Once the orzo is nearly done, slowly drizzle about ½ cup of the hot stock into the egg mixture, whisking to combine.
- Pour the egg mixture into the soup pot, stirring well to combine. Add the chicken and let the soup simmer over low heat for about another 5 minutes.
- Add the spinach and dill. Taste and add salt and pepper as needed before serving.
Notes
If you prefer a thinner soup, feel free to add 1-2 additional cups of stock when you add the chicken.