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.)
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.
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.
Check out all our great soup recipes and toddler dinner ideas!
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.
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.
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.)
Servings 6
Serving Size one small bowl
* 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: 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.)
Brad (the Dad) is the founder and Chief Recipe Officer of New Dad's Kitchen. His own cooking/feeding journey started humbly during his son's infancy, preparing and managing his son's bottle intake in order to support his wife; it has since blossomed into a full-on passion to feed his child and family delicious and healthy meals that can satisfy both a toddler and his very tired parents.
