Lemony Orzo Chicken Soup

To try

Servings: 6 · $4/serving · Active: 15 min · Total: 40 min ·

30-minutechickencandidateto-try

Notes

Added by Thursday candidate discovery from validated source list (Gimme Some Oven); untried to-try option selected as a cozy 40-minute soup with rotisserie-friendly chicken and simple leftovers.
Imported from structured recipe metadata on 2026-09-24T09:01:46-04:00.
Image saved locally at /images/lemony-orzo-chicken-soup.jpg.

Quantity	Unit	Item	Section	Pantry?
2	tablespoons	olive oil	Canned vegetables/pickles/olives/beans/condiments/dressings/salad toppings/rice/bread crumbs	yes
1	medium	yellow onion (diced)	Produce	no
2	medium	carrots (diced)	Canned vegetables/pickles/olives/beans/condiments/dressings/salad toppings/rice/bread crumbs	no
2	ribs	celery (diced)	Canned vegetables/pickles/olives/beans/condiments/dressings/salad toppings/rice/bread crumbs	no
4	cloves	garlic (minced)	Produce	no
1/4	teaspoon	crushed red pepper flakes (or more/less to taste)	Baking/flour/cake mixes/sweeteners/spices/oils/canned fruit/baking nuts	yes
8	cups	chicken stock	Canned soup/broth/crackers	no
1		bay leaf	Canned vegetables/pickles/olives/beans/condiments/dressings/salad toppings/rice/bread crumbs	no
3/4	cup	uncooked orzo	Canned vegetables/pickles/olives/beans/condiments/dressings/salad toppings/rice/bread crumbs	no
3	cups	cooked shredded chicken (rotisserie works great)	Meat & Seafood	no
		fine sea salt and freshly-ground black pepper	Baking/flour/cake mixes/sweeteners/spices/oils/canned fruit/baking nuts	yes
2	large	eggs	Canned vegetables/pickles/olives/beans/condiments/dressings/salad toppings/rice/bread crumbs	no
1/2	cup	fresh lemon juice (about 2 large lemons) (plus more to taste)	Wine and beverages	no
2	tablespoons	chopped fresh dill	Canned vegetables/pickles/olives/beans/condiments/dressings/salad toppings/rice/bread crumbs	no
2	tablespoons	chopped fresh parsley	Produce	no
		extra lemon wedges (optional)	Produce	no

Sauté the vegetables. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and sauté for 5–6 minutes, until softened. Stir in the garlic and crushed red pepper flakes and cook for 1 minute until fragrant.
Simmer the soup. Add the chicken broth and bay leaf and bring to a boil. Stir in the orzo, then reduce heat to medium-low and simmer for 8–10 minutes, stirring occasionally, until the orzo is just tender.
Add the chicken. Stir in the shredded chicken and season with salt and pepper. Reduce heat to low and keep the soup hot but not simmering.
Prepare the avgolemono. In a medium bowl, whisk the eggs until smooth. Whisk in the lemon juice. While whisking constantly with one hand, very slowly ladle about 1½ cups of the hot broth with your other hand into the egg mixture to gently temper it.
Finish the soup. Slowly pour the tempered egg-lemon mixture back into the pot, stirring constantly. Cook over low heat for 2–3 minutes, until the soup is silky and lightly thickened. Do not let it boil.
Finish and serve. Remove the bay leaf. Stir in the fresh dill and parsley. Taste and adjust seasoning with more lemon juice, salt, and pepper as needed. Serve warm, topped with extra herbs, black pepper, and lemon wedges if you’d like, and enjoy!