Chicken Orzo Yogurt Soup
This silky, tangy Chicken Orzo Yogurt Soup combines tender shredded chicken, tiny pasta, and a velvety yogurt finish for the ultimate comfort meal! One spoonful of this Mediterranean-inspired dish will warm you from the inside out, bringing cozy satisfaction with every bite.
Why We Love This Chicken Orzo Yogurt Soup Recipe
When the weather turns chilly or you’re feeling under the weather, nothing satisfies quite like a bowl of homemade chicken soup. This isn’t your standard chicken noodle, though—the addition of creamy yogurt, bright lemon, and fresh dill makes this soup so much more flavorful with a gorgeous, silky broth!
Plus, this soup has the perfect balance of flavors and textures: the richness of the chicken broth, the slight chew of the orzo, the protein-packed shredded chicken, all brought together with a tangy yogurt mixture that adds remarkable depth. It’s simple enough for a weeknight meal but interesting enough to serve to guests!
Ingredients You Need
- Chicken: Use chicken legs or thighs here. Dark meat is preferred for its richer flavor and tenderness, and the bones also contribute to a more flavorful broth than boneless cuts would provide.
- Orzo Pasta: This rice-shaped pasta adds the perfect bite and absorbs the flavors of the broth beautifully. It’s also kid-friendly!
- Egg: Acts as a stabilizer for the yogurt and helps create the silky texture! To make sure the egg doesn’t cook quickly and turn into scrambled eggs, you will have to temper it. This means adding a little bit of the hot broth from the soup into the egg and yogurt mixture before adding the mixture to the soup!
- Plain Yogurt: Provides creaminess and tanginess. Full-fat Greek yogurt works best, but any plain yogurt will do.
- Lemon: Adds brightness and helps cut through the richness. Fresh is important—bottled lemon juice won’t provide the same clean flavor.
- Dill: Pairs well with the yogurt and lemon!
- Salt & Pepper: Season you chicken orzo soup to taste.
- Turmeric: Provides a subtle earthy flavor and a beautiful golden hue to the soup. It also pairs wonderfully with yogurt and has anti-inflammatory properties!
How to Make Easy Chicken Orzo Yogurt Soup
- Poach the Chicken: In a large pot, add the chicken and cover with about 6 cups of water. Bring to a boil. Skim the foam that rises to the surface. Then reduce heat to low and simmer for 45 minutes, or until the chicken is tender.
- Shred: Remove the chicken from the pot and set aside to cool slightly. Once cool enough to handle, shred the meat and discard the bones.
- Add Salt & Pepper to Broth: Season broth and bring back to a simmer.
- Add Pasta: Add the orzo pasta and shredded chicken. Cook for about 10 minutes, or until tender.
- Mix Yogurt Mixture: In a bowl, whisk the egg, yogurt, and lemon juice until smooth. Season with turmeric.
- Temper the Yogurt Mixture: To prevent curdling, slowly add a ladleful of hot broth to the yogurt mixture while whisking constantly. Repeat with another ladleful, then slowly pour the warmed yogurt mixture into the soup, stirring continuously.
- Add Dill: Stir in the fresh dill and let the soup simmer for 5 more minutes on low heat. Adjust seasoning as needed. This soup can be reheated without worrying that the egg would curdle.
- Serve & Enjoy: Ladle into bowls and serve warm. Enjoy this comforting, creamy soup!
Tips for Success
- Don’t forget to temper. The technique of tempering the yogurt mixture is crucial to prevent curdling. Always whisk constantly while adding hot broth to the yogurt mixture, and be patient with this step.
- Since the broth is the foundation of this creamy chicken orzo soup, take the time to skim the foam during the initial boiling phase. This results in a clearer, more flavorful broth.
- Keep an eye on the orzo as it cooks—it can quickly go from perfectly al dente to mushy. Aim for just tender with a slight bite!
- Unlike many cream-based soups, this yogurt-based soup reheats beautifully without curdling thanks to the egg stabilization. Still, gentle reheating is recommended and add a splash of water or broth if needed!
Serving Suggestions
This lemon chicken orzo soup recipe is substantial enough to be a complete meal on its own, especially when served with a chunk of crusty bread for dipping.
The soup also pairs wonderfully with warm pita bread or a side of roasted vegetables. For a special touch, offer extra lemon wedges and a small bowl of additional fresh dill!
Frequently Asked Questions
Yes, though the soup won’t be quite as flavorful. If using breasts, reduce the initial simmering time to about 30 minutes to prevent the meat from becoming too dry.
This typically happens when the yogurt is added too quickly to hot liquid or if the heat is too high. Remember to temper the yogurt gradually with hot broth before adding it back to the pot, and keep the heat low after adding.
You can use other small pasta shapes like stelline or acini di pepe as great alternatives, though cooking times may vary. If you need a gluten-free chicken orzo yogurt soup, use a gluten-free orzo or rice instead. If you use rice, you might have to add extra water!
More Recipes to Try
- Mushroom Soup with Acini di Pepe
- Creamy Pesto Pastina
- Acini di Pepe Tabbouleh Salad
- Gnocchi Au Poivre
Chicken Orzo Yogurt Soup
Ingredients
- 1 lb chicken legs or thighs
- 1 cup orzo pasta
- 1 egg
- 1 cup plain yogurt
- juice from one lemon
- 1 tbsp fresh dill
- 1 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp turmeric
Instructions
- In a large pot, add the chicken and cover with about 6 cups of water. Bring to a boil. Skim the foam that rises to the surface. Then reduce heat to low and simmer for 45 minutes, or until the chicken is tender.
- Remove the chicken from the pot and set aside to cool slightly. Once cool enough to handle, shred the meat and discard the bones.
- Season broth and bring back to a simmer.
- Add the orzo pasta and shredded chicken. Cook for about 10 minutes, or until tender.
- In a bowl, whisk the egg, yogurt, and lemon juice until smooth. Season with turmeric.
- To prevent curdling, slowly add a ladleful of hot broth to the yogurt mixture while whisking constantly. Repeat with another ladleful, then slowly pour the warmed yogurt mixture into the soup, stirring continuously.
- Stir in the fresh dill and let the soup simmer for 5 more minutes on low heat. Adjust seasoning as needed. This soup can be reheated without worrying that the egg would curdle.
- Ladle into bowls and serve warm. Enjoy this comforting, creamy soup!