Easy Lemon Chicken Orzo Soup Recipe

Prep: 20 mins

Cook: 30 mins

Total: 50 mins

Servings: 2 servings

ratings

Nutrition Facts (per serving)
877	Calories
44g	Fat
74g	Carbs
51g	Protein

Nutrition Facts
Servings: 2
Amount per serving
Calories	877
% Daily Value*
Total Fat 44g	56%
Saturated Fat 6g	32%
Cholesterol 340mg	113%
Sodium 1611mg	70%
Total Carbohydrate 74g	27%
Dietary Fiber 17g	60%
Total Sugars 13g
Protein 51g
Vitamin C 84mg	420%
Calcium 547mg	42%
Iron 8mg	46%
Potassium 1417mg	30%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

If you are looking for a hearty but not heavy supper, one that is healthy but is also quick to cook, look no further. This chicken orzo soup laden with vegetables, chicken, and pasta offers a nourishing and tasty one-dish meal. It may be called soup, but it is so much more.

Though there probably won't be much leftover, this soup is even delicious served cold the next day as the orzo continues to soak up the liquid and becomes more of a pasta dish.

Featured Video

1 large free-range chicken breast
Salt (to taste)
Ground pepper (to taste)
4 tablespoons vegetable oil, divided
1 large carrot, finely diced
1 medium onion, finely sliced
1 stalk celery, finely diced
3 cups chicken stock
1 cup orzo
2 egg yolks
2 tablespoons water
1 tablespoon freshly squeezed lemon juice
3 kale leaves
3 spring green or collard green leaves
1 handful fresh parsley leaves
Lemon zest, garnish

Gather the ingredients.

The Spruce / Elaine Lemm
Generously season the chicken breast with salt and pepper. Heat 2 tablespoons of the oil in a griddle or skillet over high. Add the chicken breast, then reduce the heat to medium and cook for 5 minutes on one side. Flip and cook for 5 minutes on the other side. Remove from the heat and let rest.

The Spruce / Elaine Lemm
Heat the remaining 2 tablespoons oil in a sauté pan or skillet over medium. Add the carrots, onions, and celery. Cook for 10 minutes until the vegetables are softened but not browned, stirring occasionally. If the vegetables start to brown, reduce the heat.

The Spruce / Elaine Lemm
Add the chicken stock to the skillet and bring to a gentle boil. Add the chicken and poach for 5 minutes.

The Spruce / Elaine Lemm
Remove the chicken and set aside to cool completely. Increase the heat to medium-high so that the stock is boiling a little more quickly. Stir in the orzo and continue to cook for 6 to 8 minutes or until the orzo is al dente, tender but not too soft.

The Spruce / Elaine Lemm
Beat the egg yolks and water in a small bowl, then gradually whisk in the lemon juice. Season with a pinch of salt and pepper. Increase the heat of the soup to a steady boil, then very slowly stir in the egg mixture. Reduce the heat and cook gently for 5 minutes (avoid any boiling at this point or the egg may curdle).

The Spruce / Elaine Lemm
While the soup is cooking, use 2 forks to coarsely pull the cooled chicken breast into chunky pieces.

The Spruce / Elaine Lemm
Finely shred or cut the kale, spring greens, and parsley.

The Spruce / Elaine Lemm
Gently stir the shredded chicken, kale, greens, and half of the parsley into the soup. Cook for 5 minutes or until the greens are wilted.

The Spruce / Elaine Lemm
Serve immediately in warmed bowls. Garnish with the remaining parsley and lemon zest.

The Spruce / Elaine Lemm