Craving something cozy but light? This Spring Lemon Chicken Orzo Soup Recipe is sunshine in a bowl — creamy, zesty, and so much better than anything you’d grab at Panera. Made with silky egg-tempered broth, tender orzo, and a serious squeeze of lemon, it’s the soup that’ll have everyone asking for the recipe before they’ve even finished their bowl.
There’s this particular kind of gray-sky March afternoon where you just need soup — but not the heavy, stick-to-your-ribs kind. You need something that tastes like spring is already here, even when it absolutely isn’t.
That’s exactly when I started making this Spring Lemon Chicken Orzo Soup, and honestly? It’s become one of my most-requested recipes. It’s got that creamy, velvety broth from a clever little egg trick (more on that in a sec), plenty of tender chicken, and a hit of bright lemon that makes the whole thing taste alive.
Think of it as a warm hug with a citrus twist. And yes, it’s way better than the How to Make Panera Lemon Chicken Orzo Soup version — no shade, Panera, but this homemade one is just it.
Table of Contents
What Makes This Soup So Special
This isn’t your average chicken soup situation. The real magic here comes from a Greek cooking technique called avgolemono — you whisk eggs and lemon juice together, temper them with hot broth, then stir the whole thing back into the soup.
The result is a broth that’s silky, slightly creamy, and packed with bright lemon flavor without a single drop of heavy cream. It’s a Cream of Chicken Lemon Orzo Soup texture without the cream — wild, right?
The orzo soaks up all that lemony goodness, and the spinach adds a pop of color and freshness that just screams spring. Plus, rotisserie chicken means this comes together fast enough for a weeknight dinner. Win, win, win.
Spring Lemon Chicken Orzo Soup
Equipment
- Large pot
- Whisk
- Ladle
- Mixing bowl
Ingredients
Soup Base
- 2 cups cooked shredded rotisserie chicken or 2 cooked chicken breasts
- 1 medium onion diced
- 1 cup carrots diced
- 1 cup celery diced
- ½ cup spinach frozen or fresh, chopped
- 8 cups chicken broth
- 1 ½ cups orzo
- 2 tbsp avocado oil or olive oil
- 1 tbsp dill fresh or dried
- salt and pepper to taste
Egg Lemon Mixture
- 3 eggs room temperature
- 1 large lemon juiced
Instructions
- Heat oil in a large pot over medium heat. Add diced onion, carrots, and celery and sauté for 5–7 minutes until softened and translucent.
- Pour in chicken broth and bring to a boil. Reduce heat and simmer for about 10 minutes until vegetables are tender.
- Add shredded chicken and orzo. Cook for about 10 minutes, stirring occasionally, until the orzo is tender.
- In a mixing bowl, whisk the eggs until frothy. Add fresh lemon juice and whisk to combine.
- Slowly ladle about 1–2 cups of hot broth into the egg-lemon mixture while whisking constantly to temper the eggs.
- Stir spinach and dill into the soup and season with salt and pepper to taste.
- Remove the pot from heat. Slowly pour the tempered egg mixture back into the soup while stirring continuously until fully incorporated and creamy.
- Ladle into bowls and serve with lemon wedges and fresh dill if desired.
Notes
Ingredients
Here’s everything you’ll need. I’ve grouped them so it’s easy to grab things as you go.
| Category | Ingredient |
|---|---|
| Protein | 2 cups cooked and shredded rotisserie chicken (or about 2 chicken breasts, cooked and shredded/diced) |
| Vegetables | 1 medium onion, diced (about 1 cup) |
| 1 cup diced carrots | |
| 1 cup diced celery | |
| ½ cup frozen or fresh chopped spinach | |
| Broth & Pasta | 8 cups chicken broth |
| 1½ cups orzo | |
| The Magic Mixture | 3 eggs, at room temperature |
| 1 large lemon (juice only) | |
| Seasonings & Oil | 2 tbsp avocado oil or olive oil |
| 1 tbsp fresh or dried dill | |
| Salt and pepper to taste |
A quick note on the eggs: Room temperature is not optional here. Cold eggs are way more likely to curdle when they hit the hot broth. Just set them out 20–30 minutes before you start cooking and you’re golden.
Step-by-Step Instructions
Step 1: Build Your Flavor Base
Heat your oil over medium heat in a large pot — something with plenty of room because this soup is generous. Add the diced onion, carrots, and celery, and sauté for about 5–7 minutes until they soften up and the onion goes a little translucent.
You’ll start to smell that cozy, savory base coming together. Don’t rush this step — those softened veggies make a huge difference in the final depth of flavor.
Tip: I like to add a pinch of salt here to help the veggies release their moisture faster.
Step 2: Add the Broth and Let It Work
Pour in all 8 cups of chicken broth and bring it to a boil. Once it’s boiling, reduce the heat to medium and let it simmer until the vegetables are cooked through — about 10 minutes. The broth will start picking up all those veggie flavors and smelling absolutely incredible.
Step 3: Add Chicken and Orzo
Now toss in the shredded rotisserie chicken and the orzo pasta. Keep the heat at medium and cook for about 10 minutes, stirring occasionally so the orzo doesn’t stick to the bottom. Orzo cooks faster than you’d expect, so keep an eye on it — you want it tender but not mushy.
Tip: The orzo will continue to absorb broth as the soup sits. If you’re making this ahead, slightly undercook it so it doesn’t turn to mush later.
Step 4: Make the Egg-Lemon Magic
This is the step that transforms your soup from “really good chicken soup” to something extraordinary. While the soup is simmering, grab a medium or large bowl and whisk your 3 eggs until they’re fully combined and a little frothy. Squeeze in the juice of one whole lemon — make sure to fish out any seeds. Whisk the lemon juice into the eggs until combined.
“This step is basically the soup’s secret handshake. Don’t skip it.”
Step 5: Temper the Eggs (The Crucial Bit)
Here’s where people sometimes get nervous, but I promise it’s easy once you understand what’s happening. Ladle out about 1 cup of the hot broth from your soup and slowly drizzle it into your egg-lemon mixture while whisking constantly. Then add another cup and keep whisking.
What you’re doing is gradually raising the temperature of the eggs so they don’t scramble when they hit the soup. This is called tempering, and it’s the key to that beautifully creamy, velvety broth you see in a perfect Lemon Orzo Soup in Bowl presentation.
Tip: Go slowly! The broth should be added in a thin, steady stream, not poured in all at once. Your whisking arm will thank you for the workout.
Step 6: Add Spinach and Seasoning
Stir the spinach and dill into the soup. If you’re using frozen spinach, give it a few minutes to warm through completely. Season generously with salt and pepper — lemon soup really benefits from good seasoning, so don’t be shy. Taste as you go.
Step 7: Finish with the Egg Mixture
Remove the pot from the heat — this is important. Once it’s off the burner, slowly pour the tempered egg and broth mixture back into the pot while stirring constantly. Keep stirring as you pour so everything incorporates evenly and you get that gorgeous, creamy texture throughout. Taking the pot off the heat prevents the eggs from curdling once they’re added back in.
Step 8: Serve and Enjoy
Ladle your soup into big, deep bowls and serve with lemon wedges on the side. A little extra dill on top looks beautiful and adds a fresh herby pop. Some crusty bread on the side? Absolutely non-negotiable, in my opinion.
Expert Tips, Variations & Troubleshooting
Getting the Creamiest Broth
The biggest tip for achieving that perfectly silky Cream of Chicken Lemon Orzo Soup texture is patience during the tempering step. Add the hot broth to the eggs very slowly and whisk constantly. If you rush it, you’ll end up with bits of scrambled egg floating around — not the vibe we’re going for.
Also, always take the soup off the heat before stirring in the egg mixture. Even residual bubbling can cause curdling.
Make It Your Own
This recipe is wonderfully flexible. You can swap the rotisserie chicken for leftover turkey (great after the holidays!), or skip the meat entirely and use vegetable broth for a vegetarian version — just up the spinach and add some white beans for protein.
Prefer a heartier soup? Check out this High Protein White Chicken Chili for another filling chicken recipe the whole family will love.
Want to switch up the greens? Baby kale or chopped Swiss chard work beautifully in place of spinach. For a creamier variation, you can stir in a splash of coconut milk after removing the soup from heat.
The Orzo Issue (And How to Fix It)
Orzo continues to absorb liquid as it sits, which means leftovers will be much thicker than when freshly made. This is totally normal! Just add a splash of extra broth when reheating and you’re back in business.
If you over-salted, a squeeze of extra lemon juice can help balance things out. If the soup tastes flat, same solution — more lemon brings everything to life.
Making It Taste Like Panera’s Version
Wondering How to Make Panera Lemon Chicken Orzo Soup at home? This recipe is honestly very close to their signature soup, but arguably better because you control the quality of your ingredients. The key Panera touch is the brightness from fresh lemon and plenty of dill — don’t hold back on either.
Storage, Reheating & No-Waste Ideas
| Storage Method | How Long It Lasts | Notes |
|---|---|---|
| Refrigerator | 3–4 days | Store in an airtight container; orzo will absorb broth |
| Freezer | Up to 2 months | Best to freeze before adding orzo, or freeze with orzo and expect softer texture |
| Room Temperature | Max 2 hours | Don’t leave it sitting out longer due to the egg content |
Reheating: Warm on the stovetop over medium-low heat, adding a splash of broth to loosen it back up. Stir frequently so the bottom doesn’t catch. Microwave works too — heat in 90-second intervals, stirring in between.
No-Waste Tip: Got leftover rotisserie chicken carcass? Simmer it in water with some onion, celery, and carrots for a few hours and you’ve got homemade chicken broth for this very soup. Full circle!
Love one-pan chicken dishes? Don’t miss this One Pan Pineapple Chicken Rice — another weeknight winner.
Nutritional Information
Approximate values per serving (based on 6 servings). These are estimates and will vary based on specific ingredients used.
| Nutrient | Per Serving |
|---|---|
| Calories | ~320 kcal |
| Protein | 26g |
| Carbohydrates | 32g |
| Fat | 9g |
| Fiber | 2g |
| Sodium | ~780mg |
| Sugar | 3g |
Spring Lemon Chicken Orzo Soup Recipe FAQs
Can I use uncooked chicken instead of rotisserie?
Absolutely! Just cook 2 boneless chicken breasts by simmering them directly in the broth in step 2. Once the broth is boiling and the vegetables are nearly done, add the raw chicken, cook through (about 15 minutes), then remove, shred, and add back to the pot. It adds a little extra time but the broth gets even more flavorful.
Why did my eggs curdle?
This usually happens for one of two reasons: the eggs were added to the soup while it was still on the heat, or the hot broth was added to the eggs too quickly. Next time, make sure the soup is completely off the heat before adding the egg mixture, and temper slowly — ladle that hot broth in as a thin, steady drizzle while whisking constantly. A quick fix? Strain the soup if you get a few egg bits, or embrace the rustic look and know it still tastes amazing.
Can I make this Spring Lemon Chicken Orzo Soup ahead of time?
Yes, with one tip: cook the orzo separately and store it apart from the soup. The orzo soaks up a lot of broth overnight and will turn into a thick, starchy situation. Keep the soup and orzo in separate containers, then combine and reheat together, adding extra broth as needed.
Is this soup gluten-free?
Standard orzo is made from wheat, so it’s not gluten-free as written. You can substitute gluten-free orzo or use rice instead — jasmine or basmati work really well. Just adjust the cooking time slightly and use a certified gluten-free broth.
What can I serve with this soup?
Crusty sourdough or a warm baguette is the classic pairing — you need something to soak up that gorgeous lemony broth. A simple green salad is lovely on the side. If you want to keep things light and spring-forward, finish the meal with something fruity like these Strawberry Pie Bars — they’re absolutely dreamy.
Ready to Make It?
There you have it — the only Spring Lemon Chicken Orzo Soup recipe you’ll ever need. It’s bright, comforting, and creamy without being heavy, and it genuinely comes together faster than you’d expect. Whether you’re making it for a cozy dinner for two or a big pot to feed the whole family, this one’s a keeper.
If you try this recipe, I’d absolutely love to know how it went! Drop a comment below and tell me your thoughts. Did you add anything fun? Swap in a different green? Let me know!
And if you loved it (which you will), please save it to Pinterest so others can find it too — it really helps this little food corner of the internet keep going. Happy cooking! 🍋
Looking for more easy, feel-good recipes? You might also love these Homemade Strawberry Brownies for dessert, or this bright and refreshing Strawberry Sorbet to finish off a spring meal perfectly.
