Lemon Chicken Orzo Soup

Lemon Chicken Orzo Soup With Mediterranean Citrus Seasoning

Bright, cozy, and full of flavor, this Lemon Chicken Orzo Soup is a comforting classic with our Mediterranean Citrus Seasoning for a fresh, lemon-forward twist. Seasoned from the very first step and finished with lemon and egg yolks for added protein, it’s the kind of soup you’ll want on repeat. (Serves 4-6 people)

Ingredients:

• 1-2 tablepoons Mediterranean Citrus Seasoning

• 1-2 tablespoons olive oil

• 1 large onion, diced

• 2-3 large carrots, diced

• 3–4 celery stalks, diced

• 3–4 garlic cloves, finely chopped

• 3 chicken breasts (about 18 oz total)

• 8–9 cups chicken stock

• 1 cup orzo

• Juice of 1½ lemons

• 3 egg yolks

• Fresh dill, chopped (optional)

Instructions:

1. Heat the olive oil in a large stock pot or Dutch oven over medium heat. Add the onion, carrot, celery, and Mediterranean Citrus Seasoning. Cook for 8–10 minutes, stirring occasionally, until the vegetables are softened and the seasoning is fragrant and well incorporated.

2. Add the garlic and cook for 1 minute more. Add the chicken breasts and chicken stock. Bring the soup to a boil, then reduce the heat to medium-low, cover, and simmer for 15 minutes.

3. Remove the chicken breasts from the pot and set aside. Add the orzo to the soup and continue cooking for about 10 minutes, until the orzo is tender.

4. While the orzo cooks, shred the chicken using two forks. Once the orzo is nearly done, return the shredded chicken to the pot.

5. In a small bowl, whisk together the egg yolks and lemon juice until smooth. While gently stirring the soup, slowly pour the egg-lemon mixture into the pot in a steady stream. Continue stirring so the mixture blends evenly into the broth. Cook gently for about 5 minutes, making sure the soup does not boil.

6. Stir in fresh dill if using. Taste and adjust with additional Mediterranean Citrus Seasoning if needed. Serve warm, with extra dill on top if desired.

Suggested Wine Pairings:

• Crisp Sauvignon Blanc: The bright acidity and citrus notes mirror the lemon in the soup and keep the pairing light and refreshing without overpowering the delicate broth.

• Dry Pinot Grigio: Clean, subtle, and easy-drinking, a dry Pinot Grigio enhances the Mediterranean flavors while letting the herbs and citrus shine.

Tips:

• Season the Vegetables First: Adding the Mediterranean Citrus Seasoning at the same time as the vegetables allows the flavor to bloom and cook into the base of the soup, giving you a deeper, more balanced citrus-herb flavor throughout.

• Don’t Overcook the Chicken: Removing the chicken before adding the orzo keeps it tender and juicy. Shred it while the pasta cooks, then add it back at the end so it warms through without becoming tough.

• Add the Egg-Lemon Mixture Slowly: Pour the egg and lemon mixture into the soup in a slow, steady stream while stirring continuously. This helps it blend smoothly into the broth, adding richness and protein without curdling or forming egg pieces.