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Lemon Chicken Orzo Soup
Lemon chicken orzo soup has a lightly thickened egg-lemon finish around chicken, vegetables and small pasta. Dill provides a fresh aroma. Tempering the egg mixture allows a smooth texture without visible scrambled egg.
Home Cook View
Follow the measured ingredients, numbered method, substitutions, safety notes and cooking mode below.
Professional Kitchen View
Standard Yield5 servings
Professional Chef Notes
Use pasteurised egg yolks and measure lemon juice because fruit sizes vary. Orzo is pasta and usually contains wheat. Wash leek layers thoroughly to remove grit before slicing.
Cook chicken safely and orzo to the desired bite. Gradually whisk hot broth into the egg-lemon mixture before returning it to the pan. Warm the finished soup to at least 71°C as stated, controlling heat to avoid a rolling boil.
Egg flecks indicate sudden heat exposure or insufficient stirring during tempering. Over-thick soup may contain pasta that absorbed more broth while standing. Add lemon gradually after checking the full balance.
About This Recipe
Lemon chicken orzo soup has a lightly thickened egg-lemon finish around chicken, vegetables and small pasta. Dill provides a fresh aroma. Tempering the egg mixture allows a smooth texture without visible scrambled egg.
Before You Start
1. Read firstRead every step once before switching on the cooker.
2. MeasureWeigh and prepare all ingredients in the order listed.
3. Control heatLow means a gentle bubble, medium cooks steadily, and high is for quick browning.
4. Check donenessUse the texture, timing and safe-temperature checks written in the method.
Equipment
- ✓ Soup saucepan
- ✓ Knife and board
- ✓ Ladle
- ✓ Food thermometer
Ingredients
Easy Step-by-Step Method
Complete one numbered step before moving to the next. Keep the heat and timing exactly as written.
- Preparation: Sear seasoned chicken thighs in olive oil until lightly coloured, add leek, carrot and celery, and soften 5 minutes.
- Flavour base: Add stock and poach chicken gently until it reaches 74°C; remove, rest and shred.
- Main cook: Bring broth to a steady simmer, add orzo and cook until one minute short of al dente.
- Simmer and check: Whisk egg yolks with lemon juice, then temper with three ladles of hot broth while whisking continuously.
- Texture and balance: Lower heat, return the lemon mixture, chicken and zest; stir over gentle heat until the soup reaches at least 71°C and is lightly silky, without a rolling boil.
- Finish and serve: Fold in dill, season with white pepper and serve as soon as the orzo is tender.
Chef Notes & Tips
After adding egg and lemon, boiling can curdle the soup. Keep it below a simmer and serve promptly.
Ingredient choices: Use pasteurised egg yolks and measure lemon juice because fruit sizes vary. Orzo is pasta and usually contains wheat. Wash leek layers thoroughly to remove grit before slicing.
Cooking control: Cook chicken safely and orzo to the desired bite. Gradually whisk hot broth into the egg-lemon mixture before returning it to the pan. Warm the finished soup to at least 71°C as stated, controlling heat to avoid a rolling boil.
If something goes wrong: Egg flecks indicate sudden heat exposure or insufficient stirring during tempering. Over-thick soup may contain pasta that absorbed more broth while standing. Add lemon gradually after checking the full balance.
Ingredient Substitutions
- ↔ For an egg-free version omit yolks and thicken with 10 g cornflour; rice may replace orzo.
Food Safety & Doneness
Keep raw poultry separate from ready-to-eat food and do not wash it. Check the thickest flesh and any stuffing reach at least 74°C with a food thermometer; colour and timing alone are not reliable. Use pasteurised eggs for the egg-lemon finish and warm the finished soup to at least 71°C without a rolling boil.
Serving & Plating
Serve promptly with dill and a little zest. Stir gently between ladles so the chicken and pasta remain evenly distributed.
Storage
Refrigerate promptly in shallow covered containers at 4°C or below and use within 3 days. Reheat only the portion needed to at least 74°C throughout. Discard food left unrefrigerated for more than 2 hours, or 1 hour above 32°C.
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