Name: Lemon Chicken Orzo Soup
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8
Cuisine: American
Ingredients: 1 tablespoon olive oil; 3 carrots, peeled and sliced; 1/4-1/2 onion, diced; 3 cloves garlic, minced; 8 cups chicken broth; 1 cup uncooked orzo; 3 cups chicken, cooked and shredded; 3 eggs; Juice of 3-4 lemons (about 1/2 cup); 1/2-1 cup fresh spinach, roughly chopped; 1 1/2 teaspoon salt; Freshly ground pepper, to taste; 2-3 tablespoons fresh dill, chopped

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LEMON CHICKEN ORZO SOUP – This fresh and tangy soup consists of chicken, carrots, orzo pasta and spinach in a creamy lemon and dill enhanced broth.

Spring in Colorado can be tricky. It might snow. It might be 85 degrees. It might snow in the morning and be 85 degrees by that afternoon. And even when the weather is really nice, the evenings can still be fairly cool.

That’s where Lemon Chicken Orzo Soup comes in. It’s perfect for those weeks where the weather is still chilly, but also warm enough that heavy, hearty soups are a bit too much.

The fresh lemon and dill make for a delightful soup. I would recommend adding the dill a bit at a time, tasting to insure it’s to your liking. And possibly serve some chopped dill on the side in case anyone is a super fan of the herb.

Lemon Chicken Orzo Soup becomes creamy by using eggs. It’s a much healthier way to add cream to a soup. You’ll just want to be sure to add the eggs carefully and according to directions, otherwise you may end up with bits of cooked egg in the soup.

Random side note… orzo is now my new favorite pasta to use in soup. The small size keeps the slurping to a minimum. Brilliant!

Here’s what you need to make Lemon Chicken Orzo Soup…

Olive oil
Carrots
Onion
Garlic
Chicken broth
Orzo
Chicken
Eggs
Fresh lemon juice
Fresh spinach
Salt
Freshly ground pepper
Fresh dill

Lemon Chicken Orzo Soup

Yield: 8 servings

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

LEMON CHICKEN ORZO SOUP - This fresh and tangy soup consists of chicken, carrots, orzo pasta and spinach in a creamy lemon and dill enhanced broth.

Ingredients

1 tablespoon olive oil
3 carrots, peeled and sliced
1/4-1/2 onion, diced
3 cloves garlic, minced
8 cups chicken broth
1 cup uncooked orzo
3 cups chicken, cooked and shredded
3 eggs
Juice of 3-4 lemons (about 1/2 cup)
1/2-1 cup fresh spinach, roughly chopped
1 1/2 teaspoon salt
Freshly ground pepper, to taste
2-3 tablespoons fresh dill, chopped

Instructions

In a large soup pot, heat the olive oil.
Add the carrots, onion, and garlic.
Cook for a few minutes, until tender and fragrant.
Add the chicken broth, bring to a simmer.
Add the orzo, cook for 8-10 minutes.
Add the chicken, stir to combine.
Remove soup from heat.
In a small bowl, whisk the eggs with the lemon juice.
Temper the eggs and lemon juice mixture by adding about 1/2 cup of the soup, pouring slowly and whisking constantly.
Add the egg mixture to the soup, pouring at a slow drizzle and whisking quickly.
Add the spinach, salt, pepper and dill (to taste).

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 314Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 122mgSodium: 1416mgCarbohydrates: 33gFiber: 3gSugar: 8gProtein: 21g

Nutritional information is provided as a courtesy and is only an estimate.