What is orzo pasta made of?

Orzo pasta is typically made from durum wheat semolina. It's a small, rice-shaped pasta that's popular in soups, salads, and side dishes.

What does orzo pasta taste like?

Orzo has a mild, slightly nutty flavor. Its small size and smooth texture make it versatile for absorbing flavors in soups and sauces.

Is orzo pasta healthy?

Orzo can be a healthy addition to your diet. It provides carbohydrates for energy, and when made from whole wheat, it offers fiber and other nutrients. However, it should be consumed in moderation as part of a balanced diet.

Can I use regular pasta instead of orzo?

Yes, you can substitute other small pasta shapes like ditalini or small elbow macaroni for orzo. Keep in mind that cooking times may vary slightly.

How do you keep orzo from getting mushy in soup?

To prevent mushy orzo, cook it separately from the soup until al dente. Then, add it to the soup just before serving. Alternatively, you can undercook the orzo slightly when adding it to the soup, allowing it to finish cooking without becoming overcooked.

What is lemon chicken orzo soup good for?

Lemon chicken orzo soup is a comforting and nutritious meal. It's packed with protein from the chicken, carbohydrates from the orzo, and vitamins from the lemon and vegetables. It's especially good for a light lunch or dinner, or when you're feeling under the weather.

Lemon Chicken Orzo Soup: The Cozy, One-Pot Dinner You Crave 2026

Lemon Chicken Orzo Soup

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This bright and comforting soup is inspired by the classic Greek avgolemono. It features tender chicken, hearty orzo pasta, and a silky, creamy texture achieved with an egg-lemon liaison, all made in one pot for a nourishing and easy meal.

Author: Harmony
Prep Time: 15min
Cook Time: 30min
Total Time: 45min
Yield: 6 servings 1x
Category: Dinner
Method: simmering
Cuisine: Greek-inspired

Ingredients

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2 tablespoons olive oil or butter
1 medium yellow onion, diced
3 medium carrots, peeled and diced
3 celery stalks, diced
4 cloves garlic, minced
1 teaspoon dried thyme (or 1 tablespoon fresh)
1 bay leaf
8 cups (64 oz) low-sodium chicken broth
1 lb boneless, skinless chicken breasts or thighs
1 cup uncooked orzo pasta
2 large eggs
Juice of 2 large lemons (about 1/3 to 1/2 cup)
Zest of 1 lemon
1/3 cup finely chopped fresh parsley
Salt and freshly ground black pepper to taste

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Instructions

In a large Dutch oven or pot, heat olive oil over medium heat. Add onion, carrots, and celery with a pinch of salt. Cook for 6-8 minutes until softened.
Add garlic, thyme, and bay leaf. Cook for 1 minute until fragrant.
Pour in chicken broth and add the whole chicken. Bring to a gentle boil, then reduce to a simmer. Cook uncovered for 15-18 minutes until chicken is cooked through.
Remove chicken to a plate. Add orzo to the simmering broth and cook for 7-9 minutes until al dente.
Shred the chicken using two forks.
In a medium bowl, whisk eggs until frothy. While whisking constantly, slowly drizzle in the lemon juice.
Once orzo is cooked, reduce heat to low. Take a ladleful of hot broth and slowly stream it into the egg-lemon mixture while whisking vigorously. Repeat with a second ladleful.
Slowly pour the tempered egg-lemon mixture back into the pot, stirring constantly. Do not let boil.
Remove pot from heat. Stir in shredded chicken, lemon zest, and parsley. Season generously with salt and pepper. Remove bay leaf before serving.

Notes

To prevent scrambled eggs, always temper the mixture with hot broth. The orzo will continue to absorb liquid; add a splash of broth when reheating leftovers. For a shortcut, use pre-cooked rotisserie chicken.

Nutrition

Serving Size: 6
Calories: 320
Sugar: 5
Sodium: 450
Fat: 10
Saturated Fat: 2
Unsaturated Fat: 6
Trans Fat: 0
Carbohydrates: 30
Fiber: 3
Protein: 28
Cholesterol: 120

Find it online: https://harmonymeal.com/lemon-chicken-orzo-soup/