Make this quick, one-pot lemon chicken orzo soup for a bright, citrusy, and nourishing meal that fits the Mediterranean diet.
Author:emilyharrison
Prep Time:15 min
Cook Time:30 min
Total Time:45 min
Yield:4 servings 1x
Category:Soup
Method:Stovetop
Cuisine:Mediterranean
Diet:Low Fat
Ingredients
Scale
1 tablespoon olive oil
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1 medium yellow onion, chopped
2 carrots, peeled and sliced
2 celery stalks, sliced
6 cups low-sodium chicken broth
1/2 cup orzo pasta
1/4 cup fresh lemon juice (about 2 lemons)
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 cup chopped fresh dill
1/4 cup chopped fresh parsley
Salt and black pepper to taste
2 large eggs
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chicken pieces and cook until lightly browned on all sides, about 5 minutes. Remove the chicken and set it aside.
Add the chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables soften, about 7 minutes.
Pour in the chicken broth. Bring the mixture to a boil.
Stir in the orzo pasta, oregano, and thyme. Reduce the heat and simmer for 10 minutes, or until the orzo is nearly tender.
Return the browned chicken to the pot. Simmer for 5 more minutes, until the chicken is cooked through.
In a small bowl, whisk the eggs vigorously. Slowly temper the eggs by whisking in about 1 cup of the hot soup broth, one ladleful at a time.
Reduce the heat to low. Slowly pour the tempered egg mixture back into the soup while stirring constantly. Do not let the soup boil after adding the eggs, or they will curdle.
Remove the pot from the heat. Stir in the fresh lemon juice, dill, and parsley. Season with salt and pepper to your taste.
Serve the healthy spring soup immediately.
Notes
For a richer flavor, use homemade chicken broth.
If you prefer a thicker soup, add 1/4 cup more orzo and cook until tender.
This recipe is a great example of mediterranean diet recipes for a quick weeknight soup.