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13Ingredients
45Minutes
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Ingredients
US|METRIC
6 SERVINGS
- 1 Tbsp. olive oil
- 3 carrots (peeled and diced)
- 1/2 onion (diced)
- 3 cloves garlic (minced)
- 10 cups chicken broth
- 1 cup whole wheat orzo (DeLallo)
- 3 cooked chicken (ish cups, I use shredded rotisserie chicken)
- 3 eggs
- 4 lemons (about 1/2 cup)
- 1 handful fresh spinach
- 1 1/2 tsp. salt
- freshly ground pepper (lots of)
- fresh dill (as much, as you can handle)
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Reviews(30)
Kathy Val 2 months ago
I'm always looking for ways to use our crop of lemons so this one caught my eye. I marinated and roasted the chicken breasts first, then shredded to use them in the soup. I just don't care for poached chicken that much. And, my dill had gone bad so used freeze dried dill which was fine. Its a very good - hearty soup and I loved it! My HB had seconds also.
Edith Paley 2 months ago
This soup came out delicious, I cooked the chicken thighs to make the broth and then followed this recipe. The soup came out perfect and so delicious.
Renee Maxwell a year ago
So good! I’d let the soup sit off heat for 10 minutes, I followed the recipe and still got a bit of scrambled eggs (less than a tsp) but it was super hot when I slowly poured in the eggs/lemon juice
Rose 2 years ago
Take it from a Greek! lol This soup is absolutely delish! It’s a bit different then the soup (Avgolemono) I grew up with but it’s still has that same great flavor! I’ve made it for friends and family that had Covid and they say it saved them lol
Satya Emanuel 2 years ago
Yummy, but next time I will use chicken thighs instead of breasts for the meat.
Nina Dershem 2 years ago
Very good but maybe go light with the lemon juice. It had a tart taste from the lemon juice but the flavor was great. I also had to sauté for more than 10 minutes to get everything soft and tender.
Parker 3 years ago
Yummly Awesome! I followed the recipe but added better than bouillon. Who makes chicken soup without better than bouillon? The first time I made it it was too much lemon so I cut the lemon juice in half. Since I cut the recipe in half, I only used 2 tbsps of lemon juice. It was perfect Sooooo good! Glad I made a big pot for leftovers.
Anastasios Dres 3 years ago
I’ve made the soup multiple times and it’s one of my family’s favorite soups hands-down great recipe.
Kate Sandman 3 years ago
UPDATE: On day 2 I reheated the soup, adding chicken Better than Bouillion, which made all the difference!! Now I could give it 3.5 stars.
I used Vite Ramen instead of rice or noodles and dry dill vs fresh. Otherwise I stuck to the recipe. Taste was very one note and not distinctively lemon or dill like I had hoped. I think bigger chunks of carrots and maybe parsnips would have made it better. I won’t make it again.
Sonia C 3 years ago
Delicious! Very creamy. Would adjust the pasta to broth ratio for your desired thickness/consistency. Super quick and easy weeknight dinner with leftover rotisserie chicken.
Matt C. 3 years ago
Great soup and easy to make! I originally rated 4 stars, but came back to change it to 5 stars, as it was that much better the next day. I might make it in the summer, let it chill overnight in the fridge, and serve it cold the next day😁
Tomas 4 years ago
This is one of my favorite soups on this site love how the lemon and the chicken works together and I always add more veggies to my soup. I usually leave out the Orzo
John Lewis 4 years ago
Loved it but only used a little dried dill. To many other good flavors to over power it with dill. And it would just raise the price of the soup. I will make it again.
Stephanie 4 years ago
Turned out Great!
my family loved it I added some extra vegetables and omitted the eggs.