Lemon Chicken Orzo Soup
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!
Servings 4
Calories 337kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
Serving: 2cups | Calories: 337kcal | Carbohydrates: 35g | Protein: 29g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 136mg | Sodium: 478mg | Potassium: 570mg | Fiber: 1g | Sugar: 2g | Vitamin A: 160IU | Vitamin C: 6mg | Calcium: 45mg | Iron: 2mg
