Easy Lemon Chicken Orzo Soup Recipe

Name: Lemon Chicken Orzo Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2
Ingredients: 1 large free-range chicken breast; Salt to taste; Ground pepper to taste; 4 tablespoons vegetable oil (divided); 1 large carrot (finely diced); 1 onion (finely sliced); 1 celery stalk (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; Garnish: Lemon zest

Prep: 20 mins

Cook: 30 mins

Total: 50 mins

Servings: 2 servings

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Nutrition Facts (per serving)
811	Calories
42g	Fat
63g	Carbs
45g	Protein

Nutrition Facts
Servings: 2
Amount per serving
Calories	811
% Daily Value*
Total Fat 42g	54%
Saturated Fat 6g	32%
Cholesterol 340mg	113%
Sodium 1001mg	44%
Total Carbohydrate 63g	23%
Dietary Fiber 9g	31%
Total Sugars 12g
Protein 45g
Vitamin C 49mg	247%
Calcium 273mg	21%
Iron 6mg	33%
Potassium 1178mg	25%
*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.

1 large free-range chicken breast
Salt, to taste
Freshly ground black 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, for 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