Ingredients
Equipment
Method
Sauté the vegetables
- Heat olive oil in a large pot over medium heat and sauté onion, carrots, and celery for 5 minutes until the onion turns translucent and the vegetables begin to soften.
- Add garlic and dried thyme and cook for 1 minute, stirring, until fragrant with no dark browning.
Simmer the chicken
- Add chicken broth and chicken to the pot and simmer for 18 minutes, until the chicken is cooked through and flakes easily with gentle pressure.
- Remove the chicken, shred it, and return the shredded chicken to the pot.
Cook the orzo
- Add orzo pasta and cook for 8-9 minutes, stirring occasionally, until the orzo is tender and the broth looks slightly thickened.
Finish with lemon style (choose one)
- For avgolemono style: whisk eggs with fresh lemon juice, then slowly ladle hot broth into the eggs while whisking, keeping the mixture smooth (about 1 cup at a time) before stirring it back into the pot.
- For regular style: stir in fresh lemon juice and lemon zest and simmer briefly just to warm through, without boiling hard.
Add greens and herbs
- Add baby spinach and cook until wilted, about 1-2 minutes, so the soup stays bright green.
- Stir in fresh dill and season with salt and pepper to taste, then serve while hot with lemon zest visible on top if desired.
Notes
Pro tip: if using avgolemono, temper the eggs slowly by ladling in hot broth while whisking so you don’t scramble them—then stir back gently. Refrigerate in an airtight container up to 3 days; freeze yes (up to 2 months), but for best texture add spinach and lemon at reheating time if you can. Dietary swap: for a gluten-free option, use gluten-free orzo and cook it separately if package directions require different timing.