Iemon Chicken Orzo Soup With Egg

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Before we dive into the details of crafting the ultimate lemon chicken orzo soup with egg, let’s think about pairings. You’re in for a treat, my friend, as this dish plays well with a variety of sides. Consider a crusty bread, perfect for sopping up the luscious broth.

A fresh Greek salad could offer a crisp counterpoint with its juicy tomatoes and tangy feta. Personally, I love to serve it alongside a lightly grilled asparagus—the charred tips give an earthy depth without muddying the brightness of the soup. Whoever said soup couldn’t be the life of the party never met this delightful number.

It’s a crisp evening, and the need for something comforting and hearty yet not overly heavy kicks in. That’s where lemon chicken orzo soup with egg strolls in, like an old friend who knows just what you need. This soup brings warmth, zest, and a touch of nostalgia. So, what makes this dish stand out? Let’s embark on this culinary journey, shall we?

Table of Contents

What Is Lemon Chicken Orzo Soup With Egg?

At its core, lemon chicken orzo soup with egg is a savory medley of shredded chicken, orzo pasta, fresh vegetables, zesty lemon, and eggs that are whisked into the broth to create a velvety texture. It straddles the line between robust and refreshingly light, making it an all-season star. Think of it as comfort food with a punch of elegance.

Why This Recipe Works

Let’s break down why this recipe is a winner in both flavor and ease of preparation:

Balanced Flavors: The tangy lemon offsets the rich chicken broth perfectly, while the orzo lends a satisfying chew.

Nutritional Value: Loaded with protein, vitamins, and healthy fats, this soup doesn’t just warm your heart; it fuels your body.

Versatility: You can easily swap ingredients based on what you have on hand. No rotisserie chicken? Poach some chicken breasts. No spinach? Kale works just fine.

Quick and Easy Preparation: From prep to table, you can have this dish ready in under an hour. Perfect for a busy weekday dinner or a relaxed weekend meal.

Ingredients You’ll Need To Make This Dish

8–10 cups chicken stock: This is the backbone of your soup. Homemade is best, but store-bought works too.
1 tablespoon extra virgin olive oil: Adds a mild richness.
1 cup whole grain orzo: Nutty and chewy, it’s a perfect match for the broth.
3 cups shredded cooked chicken (preferably rotisserie): The richness of rotisserie chicken adds depth.
3 large eggs: They’re the secret to that creamy texture.
Juice from 3–4 lemons (approximately 1/2 cup): Adds that irreplaceable zing.
A handful of fresh baby spinach: For a nutritious boost.
3 carrots, peeled and chopped: Adds natural sweetness.
1/2 onion, finely diced: For a base layer of flavor.
3 cloves garlic, finely minced: Because what’s a soup without garlic?
1/2 cup diced celery: Adds a crisp texture.
1 teaspoon of dried thyme: Herbaceous balance.
1 1/2 teaspoons sea salt: Enhances all the flavors.
Generous amount of freshly ground black pepper: Adds a warming kick.
A generous handful of fresh dill: Fresh and aromatic to finish it off.

How To Make This Lemon Chicken Orzo Soup With Egg?

Step 1: Sauté the veggies

First, grab your largest soup pot. Drizzle in the extra virgin olive oil and set it over medium heat. Toss in the chopped carrots, diced onion, and minced garlic. Sauté these for about 5-7 minutes until they’re soft and fragrant, stirring occasionally to avoid burning. The house is going to smell amazing—guaranteed.

Step 2: Introduce the chicken stock

Pour in the chicken stock and bring it to a gentle boil. This step is crucial for melding all those savory, foundational flavors. And remember, if you’re using store-bought stock, no one needs to know; it’s our little secret.

Step 3: Add the orzo

Once the pot is bubbling softly, introduce the orzo. Stir it occasionally to keep it from sticking to the bottom. Let it cook for 8-10 minutes until it’s al dente. The orzo will absorb the rich, savory stock, turning into tiny, flavor-bomb pillows.

Step 4: Incorporate the chicken

Add in the shredded rotisserie chicken and reduce the heat to low. Stir well to combine. The warmth will allow the chicken to meld beautifully with the other ingredients.

Step 5: Prepare the egg mixture

Now, in a separate bowl, whisk together the eggs and lemon juice. Here’s the magic trick: Slowly ladle some hot broth into the egg mixture while continuously whisking. This ‘tempering’ method prevents the eggs from scrambling when they’re added to the soup, instead resulting in a luscious, creamy texture.

Step 6: Combine and finish

Gradually pour the tempered egg mixture into the pot, stirring constantly. The soup will transform before your eyes, taking on a beautiful, creamy consistency. Toss in the fresh baby spinach, dried thyme, sea salt, black pepper, and fresh dill. Give it a final stir and let it simmer for another 2-3 minutes.

Tips & Tricks

Use Fresh Lemon Juice: The bottled stuff just won’t cut it. Fresh juice brings a vibrant zing that elevates the entire dish.
Temper the Eggs Properly: Whisk a small amount of hot broth into the eggs first to avoid curdling and ensure a silky finish.
Don’t Overcook the Orzo: Cook it just until al dente. It’ll soften more in the hot broth.
Rotisserie Chicken Shortcut: Save time with rotisserie chicken. It’s juicy and flavorful without the work.
Add Greens Last: Spinach or kale should be stirred in at the end to keep them bright and tender.

Nutrition Information

How Do You Store The Leftovers?

Leftovers? Rare, but if you do have them, here’s what you do:

Fridge: Store in an airtight container. It keeps fresh for up to 3 days. When reheating, do so on a low heat to maintain that creamy consistency.
Freezer: Freeze in individual portions for up to 2 months. Just be aware that the orzo might get a bit mushy when thawed.

What Sides Would Complement Lemon Chicken Orzo Soup With Egg?

Crusty Bread: Perfect for soaking up the delicious broth without overpowering its delicate flavors.

Greek Salad: The crispness of cucumbers and the tang of feta cheese will cut through the richness of the soup.

Lightly Grilled Asparagus: Adds a smoky, earthy depth that pairs nicely with the lemony broth.

What Alternatives Can You Use For The Ingredients If They Are Not Present In Your Kitchen?

No Orzo? Use Ditalini or Small Pasta Shells: They’re bite-sized and absorb the flavors well.

Out of Fresh Spinach? Substitute with Kale: Kale stands up well to the heat and adds extra nutrients.

No Rotisserie Chicken? Use Poached or Grilled Chicken Breasts: Just shred them finely to integrate well into the soup.

Can’t Find Fresh Dill? Use 1 teaspoon Dried Dill: It adds a similar flavor complexity, albeit less fresh.

Lemon Chicken Orzo Soup With Egg

It’s a crisp evening, and the need for something comforting and hearty yet not overly heavy kicks in.

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Prep Time 15

Cook Time 30

Total Time 45

Course Soup

Cuisine American

Servings Servings

Calories 337 kcal

Equipment

Largest soup pot
Separate bowl

Ingredients

8 –10 cups chicken stock
1 tablespoon extra virgin olive oil
1 cup whole grain orzo
3 cups shredded cooked chicken preferably rotisserie
3 large eggs
Juice from 3–4 lemons approximately 1/2 cup
A handful of fresh baby spinach
3 carrots peeled and chopped
1/2 onion finely diced
3 cloves garlic finely minced
1/2 cup diced celery
1 teaspoon of dried thyme
1 1/2 teaspoons sea salt
Generous amount of freshly ground black pepper
A generous handful of fresh dill