Fighting words: of the many, many takes on chicken soup out there, we think those done in the Greek avgolemono style–that is, a lemon-y chicken orzo soup–might just be the best. It’s creamy; it’s tangy. It’s familiar; it feels as substantial as it is comforting. If your child is sick, cold, or just downright frosty to the average weeknight dinner, it’s hard to improve on this warm bowl of soul, which has all the elements you need for a complete meal–meat, grains, vegetables–and can be on the table in twenty minutes.
In our seemingly endless quest to enhance the nutrition of everything we serve our child, we’ve made two nutritionally significant but taste-wise subtle changes to the classic recipe: we’ve subbed in orzo, which has much more protein than the usual rice; we’ve added a vegetable to the mix–in this case, carrots. Sauteed’ and simmered throughout the cooking process, the carrots take on the same texture as the pasta, which is to say soft–if your child likes fishing for pieces of carrot in canned chicken noodle soup, he/she will enjoy doing the same with these orange nubbins; if he/she doesn’t, rest assured the carrots are so soft and small your child won’t even know they are there. (Note: to make a more classic version of this dish, with rice and no carrots, see the “Adapt” section for instructions on how to modify.)
Ingredients Overview
This creamy lemon chicken orzo soup relies on a short list of simple ingredients that work together to create its signature creamy, tangy broth. Orzo pasta replaces traditional rice, giving the soup a slightly higher protein content and a soft, toddler-friendly texture. Carrots blend right into the dish once pulsed and sautéed, while chicken, garlic, lemon, eggs, and herbs round out the soup with plenty of savory flavor and brightness.
Steps Summary
- Pulse carrots in a food processor and prep the scallion and chicken.
- Sauté carrots and orzo in butter until the orzo becomes lightly golden.
- Simmer the orzo mixture with water until the pasta cooks and absorbs the liquid.
- Warm the chicken broth with scallions, garlic, lemon zest, and seasoning in a separate pot.
- Whisk eggs with lemon juice, then slowly temper with warm broth to create the classic avgolemono base.
- Combine the orzo, broth mixture, egg-lemon sauce, and chicken, then gently heat until the soup becomes silky and creamy.
- Finish with oregano and adjust seasoning to taste before serving.
FAQ
What makes creamy lemon chicken orzo soup creamy without using cream?
The signature texture comes from the egg-lemon mixture (avgolemono). When tempered with warm broth and stirred into the soup, it thickens the liquid into a naturally silky broth without adding heavy cream.
Is this creamy lemon chicken orzo soup good for toddlers?
Yes. The orzo and carrots become very soft during cooking, the chicken is easy to shred into small pieces, and the broth is mild but flavorful. It’s a comforting option for picky eaters or kids who prefer simple, cozy meals.
Can I make creamy lemon chicken orzo soup with rice instead of orzo?
Absolutely. Rice is the traditional base for avgolemono. Cook the rice the same way as the orzo, then follow the egg-lemon step to achieve the same creamy texture.
So I pour hot broth into a bowl of raw eggs?
Sort of. Tempering is the key. Slowly whisk warm broth into the egg-lemon mixture before adding it to the pot. This gradually raises the egg temperature and allows it to thicken the soup instead of cooking into curds.
Does creamy lemon chicken orzo soup store well?
Yes, though the orzo will continue absorbing broth as it sits. When reheating leftovers, add a splash of broth or water to loosen the soup back to your preferred consistency.
Recipe Links
- Chicken and Rice Soup (Lugaw) – Another deeply comforting chicken soup that’s perfect for sick days, cold nights, or picky eaters who want something warm and gentle.
- Squash Lentil Soup for Toddlers – Creamy red lentils and roasted squash create a naturally thick, nourishing soup packed with vegetables and protein.
- “Everything” Soup – True to its name, and similar to this page’s recipe, this soup has it all: gnocchi, meatballs, vegetables, and more.
- Creamy Pumpkin Pastina for Kids – This cozy pasta dish sits somewhere between risotto and soup, making it a natural pairing if you want to lean into the same soft, comforting textures toddlers love.
- Cheesy Orzo with Broccoli – If your child enjoys the pasta texture in this creamy lemon chicken orzo soup, this cheesy broccoli orzo is a natural next recipe to try.
Check out all our great soup recipes and toddler dinner ideas!
Easy, Creamy Lemon Chicken Orzo Soup (Avgolemono)
Description
This creamy lemon chicken orzo soup adapts classic Greek avgolemono into a fast, family-friendly weeknight meal. Tender chicken, soft orzo, and a silky egg-lemon broth make a comforting bowl that’s especially great for toddlers and picky eaters.
Ingredients
Instructions
Prep, Cook, Assemble
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In a blender or food processor, pulse the carrots until fully chopped up. Chop the green portion of the scallion into small pieces. Cube or shred the chicken into bite-sized pieces.
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Heat the butter in a pot set to Medium; once melted, add the pulsed carrots and orzo and cook, stirring frequently, until the orzo is golden, roughly 3 minutes. Add a spoonful of garlic and two pinches of salt; cook for another minute, continuing to stir frequently.
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Add three cups of water to the pot and increase the temperature to Medium HIgh; bring contents of the pot to a boil, then reduce to a simmer. Cook orzo until all water evaporates, roughly 10-15 minutes. Set pot aside.
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In a separate pot, add in the chicken broth, cut scallions, the other spoonful of garlic, and a pinch each of salt and pepper; zest the lemon into the broth. Heat pot to Medium Low and cook for five minutes.
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In a small bowl, blend the eggs. Juice the lemon into the bowl; combine. Add ⅓ cup of the chicken broth mixture to the egg-lemon mixture and keep stirring until fully mixed .
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Pour the chicken broth and the egg-lemon-broth mixtures into the pot with the orzo; add chicken pieces and stir to combine. Turn on heat to Medium Low and cook until warmed through, roughly 5 minutes.
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Sprinkle oregano all over, then taste the broth to determine if additional salt, lemon, or seasoning is needed.
Serve
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The dish should need nothing more than an additional squeeze of lemon or two, but a little parmesan cheese or a few spinach leaves won’t hurt. Serve in a bowl, with as little or as much broth as your child prefers.
Adapt
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To make the dish less soupy, cut the amount of broth to three cups for a stew-like thickness or two cups for a risotto-like chicken and rice dish. If you want to use rice instead of orzo, cook the rice the same way as the orzo; once cooked, add roughly half of it to a blender along with the eggs, lemon juice, and ⅓ cup of chicken broth. Blend until creamy, then pour into rice pot and continue as instructed. (To get a similarly thick and creamy texture when using orzo, blend three egg yolks instead of two full eggs.)
Nutrition Facts
Servings 6
Serving Size one small bowl
- Amount Per Serving
- Calories 275kcal
- % Daily Value *
- Total Fat 12g19%
- Potassium 425mg13%
- Total Carbohydrate 21g8%
- Dietary Fiber 2g8%
- Protein 20g40%
- Vitamin A 3000 IU
- Vitamin C 18 mg
- Calcium 55 mg
- Iron 2 mg
- Vitamin B6 0.6 mg
- Vitamin B12 0.6 mcg
- Phosphorus 190 mg
- Magnesium 30 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Note: If working with uncooked chicken breast(s), do this: heat the chicken broth mixture at Medium High until it reaches a boil; once roiling, add breast(s), turn off heat, and cover. Allow breasts to sit in liquid for roughly 12 minutes, then remove from the pot. Once cool, slice or shred into bite-sized pieces. (Note: if a little pink at center don’t worry: it’s going back to the pot for a few minutes, so will finish cooking at the end.)
