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Lemon Chicken Orzo Soup

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A spin off the traditional Greek egg-lemon soup, this lemon chicken orzo soup comes together in under 20 minutes and is great for prepping ahead. Leftovers make a great lunch!

Garnishing lemon chicken orzo soup.

There is nothing more comforting than a bowl of chicken soup. Warm, creamy broth, that makes you feel full, but not bloated. Simple ingredients that cook up into a delicious meal quickly. That’s what my Lemon Chicken Orzo Soup is all about.


  • Chicken broth: Low-sodium chicken broth is still super flavorful and a great broth for any soup.
  • Orzo: Also known as risoni, it’s a short cut pasta that resembles a grain of rice.
  • Cornstarch: Pretty much tasteless, it helps to thicken the soup as well as helps the eggs to blend without curdling.
  • Lemon juice: Zesty, bright flavor that brings freshness to your bowl.
  • Eggs: Thickens the broth and adds a creamy consistency and added protein.
  • Chicken breast: Low in fat and high in protein, chicken is affordable, moist, and delicious in this comfort soup.

How to Make Lemon Chicken Orzo Soup

Adding orzo to boiling chicken broth

Start your soup by bringing the chicken broth to a boil, remove about 1 cup of hot broth and set aside. Add the orzo, and season with salt and pepper. Let it simmer for 15 minutes until pasta is tender.

Creating corn starch slurry.

While pasta simmers, start your cornstarch slurry. Add the cornstarch slowly to the hot broth you have set aside, and whisk until fully incorporated.

Whisking in lemon juice in a bowl

Next, slowly whisk in the lemon juice to the slurry.

Whisking egg in a bowl

Finish the slurry by slowly whisking in the egg to the hot broth mixture, allowing the eggs to slowly raise in temperature so they don’t scramble or curdle.

Pouring egg and broth mixture into pot

Slowly add your egg/broth mixture back into the large pot with the orzo, and stir until soup thickens.

Adding chicken to a pot

Add the shredded or cubed chicken to the pot.

Stirring everything together and seasoning

Stir together until chicken is warmed through, and season with additional salt and pepper as needed.

Lemon chicken orzo soup

Serve warm and garnish with green onion, if desired.

Easy Substitutions

  • Make it gluten free. Switch the orzo out for rice to make the soup gluten free.
  • Add more veggies. You could add celery, carrots, onions, or potatoes to this soup.
  • Make it vegetarian. While removing the egg and making this dish vegan drastically changes the flavor, you can swap the chicken out for tofu or seitan.

Frequently Asked Questions:

How do I store the leftovers?

Kept in an air-tight container, this soup will keep for up to 4 days in the fridge.

How does this differ from traditional Greek egg-lemon soup?

My recipe is simplified, using fewer ingredients and fewer eggs.

What should I serve with this soup?

My family likes to eat a simple Greek salad with this soup for an easy dinner.

Lemon chicken orzo soup.

More Soups to Love

Liz enjoying lemon chicken orzo soup.

Whether you need a simple dinner, or a delicious lunch made ahead, this Lemon Chicken Orzo Soup is perfect.

Your spoon is waiting.

Lemon chicken orzo soup

Lemon Chicken Orzo Soup

4.85 stars average
A spin off the traditional Greek egg-lemon soup, this lemon chicken orzo soup comes together in under 20 minutes and is great for prepping ahead. Leftovers make a great lunch!
PREP: 5 mins
COOK: 15 mins
TOTAL: 20 mins
Servings: 4


  • 6 cups low-sodium chicken broth
  • 1 cup orzo (uncooked)
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 tablespoon cornstarch
  • ¼ cup lemon juice
  • 2 large eggs (whisked)
  • 8 ounces shredded cooked chicken breast (such as rotisserie)
  • 1 bundle green onions (optional garnish)


  • In a large soup pot, bring chicken broth to a boil. Add orzo, salt and pepper and simmer until pasta is tender, about 15 minutes.
  • Remove one cup of the broth from the pot and pour into a medium bowl. Add corn starch and whisk until dissolved. Pour in lemon juice and whisk once more.
  • To temper the eggs, slowly add the whisked eggs to the broth/cornstarch/lemon juice mixture. Whisk constantly so that the eggs gradually come to temperature. Continue until all of the eggs are fully incorporated.
  • Pour the warmed egg/broth mixture back into the large soup pot and stir until mixture begins to thicken, about 5 minutes. Add shredded chicken breasts and cook until heated through. Check for seasoning and adjust accordingly. Serve warm.


Serving: 2cupsCalories: 337kcalCarbohydrates: 35gProtein: 29gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 136mgSodium: 478mgPotassium: 570mgFiber: 1gSugar: 2gVitamin A: 160IUVitamin C: 6mgCalcium: 45mgIron: 2mg

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Liz DellaCroce

Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families. Click Here To Subscribe to my newsletter:


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