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Bright Mediterranean Lemon Chicken Soup with Orzo

A close-up of a white bowl filled with bright yellow Mediterranean lemon chicken soup, featuring shredded chicken, carrots, orzo pasta, and fresh dill.
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Make this vibrant lemon chicken soup with orzo for a light yet satisfying meal perfect for a spring evening. This recipe delivers authentic flavor with minimal effort.

Ingredients

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  • 6 cups low sodium chicken broth
  • 2 boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 cup orzo pasta
  • 1 large carrot, diced
  • 1 celery stalk, diced
  • 1/2 cup chopped yellow onion
  • 2 large eggs
  • 1/2 cup fresh lemon juice (about 3 lemons)
  • 1/4 cup chopped fresh dill
  • 2 tablespoons olive oil
  • Salt and black pepper to taste

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrot, and celery. Cook until softened, about 5 minutes.
  2. Add the chicken broth and the chicken pieces to the pot. Bring the mixture to a boil, then reduce heat and simmer until the chicken is cooked through, about 10 minutes.
  3. Add the orzo pasta to the simmering broth. Cook according to package directions, usually 8-10 minutes, until al dente.
  4. While the orzo cooks, prepare the avgolemono base. In a medium bowl, whisk the eggs until light and frothy. Slowly whisk in the fresh lemon juice until fully combined.
  5. Temper the egg mixture: Ladle about 1 cup of the hot broth from the soup into the egg mixture while whisking constantly. This prevents the eggs from scrambling.
  6. Slowly pour the tempered egg mixture back into the soup pot, stirring constantly over low heat. Do not allow the soup to boil after adding the eggs. Heat gently until the soup thickens slightly.
  7. Remove the pot from the heat. Stir in the fresh dill. Season with salt and pepper to your preference.
  8. Serve this healthy spring soup immediately in aesthetic soup bowls.

Notes

  • For the brightest flavor, use freshly squeezed lemon juice.
  • If you prefer shredded chicken, cook the breasts whole, remove them, shred them, and return them to the pot before tempering the eggs.
  • This recipe makes a great Greek lemon chicken soup orzo variation.

Nutrition

Find it online: https://onedishuniverse.com/mediterranean-lemon-chicken-soup/