Description
Lemon Orzo Soup is a comforting and flavorful dish perfect for chilly days or when you need a warm, soothing meal. This Greek-inspired soup features tender orzo pasta in a light, lemony broth with vegetables and optional chicken. The addition of egg-lemon mixture creates a velvety texture that is both satisfying and refreshing.
Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 6 cups low-sodium chicken or vegetable broth
- 3/4 cup uncooked orzo pasta
- 2 cups cooked and shredded chicken (optional)
- 2 large eggs
- 1/3 cup fresh lemon juice (about 2 lemons)
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- 2 tablespoons chopped fresh dill or parsley for garnish
Instructions
1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook until softened, about 5 minutes. Add garlic and cook for 1 more minute.
2. Pour in the broth and bring to a boil. Add orzo and cook for 8–10 minutes, until tender, stirring occasionally.
3. If using chicken, add and warm through. In a bowl, whisk eggs and lemon juice. Slowly add hot broth to temper the eggs. Stir the mixture into the pot. Heat on low until slightly thickened, about 1–2 minutes. Do not boil.
4. Season with oregano, salt, and pepper. Ladle into bowls and garnish with dill or parsley. Serve warm.
Notes
For a vegetarian option, omit chicken and use vegetable broth.
This soup thickens when refrigerated; add extra broth or water when reheating.