Lemon Chicken Orzo Soup

January 8th, 2013


Last weekend Patrick and I went to see the Book of Mormon on Broadway. It was our Christmas present to each other. We were already SO excited to see this play and in addition, his brother’s girlfriend Fia offered to get us an upgrade to artist seating. eep! It was a wonderful weekend and now it’s time to nurse the terrible colds we’ve had over the past week. Damn you Januaryyy.


  • 4 teaspoons olive oil
  • 8 ounces boneless, skinless chicken breast halves, cut into small chunks
  • 1 medium onion, diced (about 1 cup)*
  • 2 stalks celery, diced (about 3/4 cup)*
  • 1 medium carrot, diced (about 3/4 cup)*
  • 2 teaspoons chopped fresh thyme
  • 6 cups low-sodium chicken broth
  • 1 cup orzo (preferably whole wheat)
  • 2 large eggs
  • 3 tablespoons fresh lemon juice
  • Freshly ground black pepper and salt to taste

*OR 2 ½ cups of mirepoix pre-diced from the supermarket


  1. Heat 2 teaspoons of the oil in a soup pot over medium-high heat. Season the chicken with the salt, add it to the pot, and cook, stirring, a few times, until just cooked through, about 5 minutes. Transfer the chicken to a dish and set aside.
  2. Add the remaining 2 teaspoons oil to the pot. Add the onion, celery, carrot, and thyme and cook, stirring, over medium-high heat until the vegetables are tender, about 5 minutes. Add 5 cups of the broth and bring to a boil. Add the orzo and let simmer until tender, about 8 minutes. Turn the heat down to low to keep the soup hot but not boiling.
  3. Warm the remaining 1 cup broth in a small saucepan until it is hot but not boiling. In a medium bowl, beat the eggs. Gradually whisk the lemon juice into the eggs. Then gradually add the hot broth to the egg-lemon mixture, whisking all the while. Add the mixture to the soup, stirring well until the soup is thickened. Do not let the soup come to a boil. Add the cooked chicken to the soup. Season with salt and pepper and serve.






Recipe Source: Laura’s Sweet Spot


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