Gluten-Free Lemon Chicken Orzo Soup is easy to make and satisfying! A velvety broth with chicken and vegetables has all the comfort of chicken noodle soup but with the brightness of lemon and dill.
Finely dice the onion, celery, and carrots. Mince the garlic. Heat large pot or dutch oven over medium-high heat with the olive oil.
Add the onion, celery, and carrots to the pot. Season with salt and pepper. Sauté the vegetables until tender, about 5 minutes.
Once the vegetables are tender, add the white wine and scrape up any bits from the bottom of the pot with a wooden spoon.
Add the chicken, chicken broth, dill, and bay leaves to the pot. Place the lid on the pot and turn the heat medium-low. Allow the soup to simmer until the chicken is cooked through, about 20 minutes. (Check with an instant read thermometer that the chicken has reached 165°F.)
Once cooked, remove the chicken to a plate and add the gluten-free orzo to the soup. Simmer for the amount of time indicated on the package of orzo, usually about 10-11 minutes.
While the orzo cooks, shred the chicken and temper the eggs.
To temper the eggs: Whisk the eggs in a small measuring cup. Then slowly whisk some of the warm broth into the eggs, about ½ cup broth is fine. Set aside.
Once the orzo is tender, add the spinach, juice from half of the lemon, and the shredded chicken to the pot. Stir to wilt the spinach. (Also add the cornstarch mixture during this step if ommiting the eggs. Simmer for a few minutes to thicken slightly, then serve.)
While stirring continuously, slowly drizzle the egg mixture into the soup.
Taste and adjust seasonings, adding more lemon juice, salt, and/or pepper, if desired. Serve and enjoy.
Notes
Don't overdo the lemon. Start with half a lemon and add more according to your tastes.
If you want an extra lemony punch, add the zest from the lemon as well. Use a microplane grater to remove the zest before you cut open the lemon.
Add more broth. If the soup is thicker than you'd like, feel free to add more broth or water to thin it out.
Be sure to temper the eggs properly! The key is to whisk quickly while slowly adding the hot broth to the eggs. Then stir quickly while slowly adding the tempered eggs to the soup.
Egg-Free Substitution: whisk 2 tablespoons cornstarch with 2 tablespoons water, then add to the soup along with the spinach. Allow to simmer gently until the soup has thickened slightly.