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Easy One-Pot Lemon Chicken Orzo Soup

Close-up of a white bowl filled with amazing chicken orzo soup, featuring shredded chicken and topped with fresh chopped parsley.
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This easy one-pot lemon chicken orzo soup delivers bright, comforting flavor perfect for a weeknight dinner. You get tender chicken, soft orzo, and a zesty broth without spending hours in the kitchen.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 6 cups low-sodium chicken broth
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup orzo pasta
  • 2 cups cooked, shredded chicken (rotisserie works well)
  • 1/4 cup fresh lemon juice (about 1 large lemon)
  • 1 tablespoon lemon zest
  • 2 large eggs
  • 1/4 cup fresh parsley, chopped

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Cook until the vegetables soften, about 5 to 7 minutes.
  2. Add the minced garlic, oregano, thyme, salt, and pepper to the pot. Stir and cook for 1 minute until the garlic smells fragrant.
  3. Pour in the chicken broth. Bring the mixture to a boil.
  4. Stir in the orzo pasta. Reduce the heat to medium-low, cover the pot, and simmer for about 10 minutes, or until the orzo is tender. Stir occasionally to prevent sticking.
  5. Stir in the shredded chicken, lemon juice, and lemon zest. Heat through for 2 minutes. Do not let the soup boil once the lemon juice is added.
  6. In a small bowl, whisk the eggs until they are smooth. Temper the eggs by slowly whisking about 1 cup of the hot soup broth into the eggs. This prevents the eggs from scrambling.
  7. Slowly pour the tempered egg mixture back into the soup pot while constantly stirring the soup. Continue stirring gently over low heat for 1 to 2 minutes until the broth thickens slightly. Do not let the soup boil after adding the egg mixture.
  8. Remove the pot from the heat. Stir in the fresh parsley. Taste and adjust salt and pepper if needed.
  9. Serve your easy chicken orzo soup immediately.

Notes

  • Using pre-cooked or rotisserie chicken makes this a quick chicken orzo soup, ready in about 30 minutes total.
  • For a creamy chicken orzo soup texture without dairy, the egg-lemon mixture (avgolemono style) provides a velvety finish.
  • This recipe is great for meal prep; the orzo will absorb liquid as it sits, so you may need to add a splash of broth when reheating.

Nutrition

Find it online: https://carlacooking.com/easy-one-pot-chicken-orzo-soup/