Lemon chicken orzo soup is the sunny cousin of classic chicken noodle soup. Small rice-shaped pasta, tender chicken and spinach float in a broth brightened with plenty of fresh lemon and dill. It feels light and fresh, yet it is filling enough for dinner.
Inspired by Greek avgolemono
In Greece, avgolemono is a beloved chicken and rice or orzo soup thickened with eggs and lemon. This simpler version keeps the bright lemon flavor without the egg step, and you can add it if you like; see the tip below for the traditional silky finish.
What is orzo?
Orzo means barley in Italian, but it is actually a small pasta shaped like large grains of rice. It cooks quickly, about 8 minutes, and gives the soup a pleasant body. You can find it next to the other pasta shapes.
Add the lemon at the end
Lemon juice loses its fresh taste and can turn bitter when it boils. Turning off the heat before stirring it in keeps the soup bright. The zest adds an aromatic lemon flavor that juice alone cannot give.
The traditional egg-lemon finish
For a creamy avgolemono-style soup, whisk 2 eggs with the lemon juice in a bowl. Slowly whisk in two ladles of hot broth to warm the eggs, then stir the mixture back into the pot off the heat. The soup turns silky and pale yellow without any cream.
Keep the orzo from soaking up the broth
Like all pasta, orzo keeps drinking liquid. For leftovers, cook it separately and add it to each bowl, or simply add more broth when reheating.
Fresh herbs
Dill is classic and pairs perfectly with lemon. Parsley, mint or basil also work. Dried dill can be used in a pinch: add one teaspoon with the broth.
Make it with leftover chicken
Skip the poaching step and add 3 cups of shredded rotisserie or roast chicken with the spinach. The soup is ready in about 25 minutes.
Serving ideas
Serve with warm pita, a Greek salad or crusty bread. For a heartier chicken bowl, try our chicken and wild rice soup; for something with more spice, the chicken tortilla soup.
Storing and freezing
Keep for up to 4 days in the fridge. Freeze the soup without orzo and spinach for up to 3 months and add them when reheating.
How many lemons?
Lemons vary in size and juiciness. Start with the juice of two, taste, then add more until the broth tastes bright but still savory. A good rule is about a third of a cup of juice for eight cups of broth. Roll the lemons on the counter before cutting to get more juice.
Feta or Parmesan?
Crumbled feta adds a salty, tangy Greek touch, while grated Parmesan makes the soup more Italian. Both melt slightly into the hot broth. A few Kalamata olives on the side complete the Mediterranean feel.
Add white beans
A can of rinsed cannellini or great northern beans makes the soup heartier and adds protein and fiber. Stir them in with the spinach so they just heat through.
Good for colds
Warm lemony broth, garlic and tender chicken make this a favorite for sick days. It is gentle on the stomach and the steam feels wonderful when you are congested.
Frequently asked questions
Can I use bottled lemon juice?
Fresh lemons taste much better here. Bottled juice can taste flat or slightly bitter.
Can I make it gluten-free?
Yes. Use rice or a gluten-free orzo instead of regular orzo.
Can I use chicken thighs?
Yes. Simmer them for about 20 minutes, until tender, before shredding.
