Description

This comforting Lemon Chicken Soup is a bright and flavorful dish perfect for any season. Tender shredded chicken is simmered with aromatic vegetables and herbs in a savory chicken broth, then combined with orzo pasta and finished with a smooth, tangy lemon and egg mixture that gives the soup a velvety texture. Garnished with fresh parsley, this soup offers a delightful balance of hearty and refreshing flavors in every spoonful.

Ingredients

Scale

Soup Base

1 tablespoon olive oil
1 large onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
2 cloves garlic, minced
8 cups chicken broth (low sodium)
1 pound boneless, skinless chicken breasts
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper (or to taste)

Pasta

1 cup orzo pasta (or rice, if preferred)

Finishing Touches

1/2 cup fresh lemon juice (from about 2-3 lemons)
2 eggs
Fresh parsley, chopped (for garnish)

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Instructions

Sauté the Vegetables: Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes, or until the vegetables are softened and the onion is translucent.
Add Garlic: Add the minced garlic and cook for another minute, stirring frequently until fragrant but not burnt.
Add Broth and Chicken: Pour in the chicken broth, then add the chicken breasts along with dried thyme and rosemary. Season with salt and pepper. Bring the mixture to a gentle simmer.
Cook the Chicken: Reduce heat to low, cover the pot, and simmer for 20-25 minutes until the chicken is thoroughly cooked and easily shredded with a fork.
Remove and Shred the Chicken: Carefully take the chicken breasts out of the pot and shred them into bite-sized pieces using two forks. Set aside.
Add Orzo: Stir the orzo into the simmering soup and cook according to package instructions, about 8-10 minutes, until tender.
Whisk Eggs and Lemon Juice: In a separate medium bowl, whisk the eggs until light and frothy, then gradually whisk in the fresh lemon juice until well combined.
Temper the Egg Mixture: Slowly drizzle approximately 1 cup of the hot broth from the soup into the egg-lemon mixture while whisking constantly to prevent curdling.
Add to Soup: Gradually pour the tempered egg and lemon mixture back into the soup, stirring continuously. Avoid boiling the soup after this step to maintain a smooth texture.
Add Chicken Back: Stir the shredded chicken back into the soup to combine evenly.
Heat Through: Warm the soup gently for an additional 1-2 minutes without bringing it to a boil.
Garnish and Serve: Ladle the hot soup into bowls, garnish with freshly chopped parsley, and serve immediately.

Notes

You can substitute orzo with rice if preferred for a gluten-free option.
Use low sodium chicken broth to better control the saltiness of the soup.
Do not boil the soup after adding the egg-lemon mixture to prevent curdling.
If lemons are not in season, fresh bottled lemon juice can be used but fresh is best for bright flavor.
Leftover soup can be refrigerated for up to 3 days or frozen for up to 1 month.
For extra flavor, add a bay leaf while simmering the broth and remove before serving.