Let’s talk about comfort food goals, shall we? This Greek Lemon Chicken & Orzo Soup is everything you want in a cozy meal it’s rich and hearty yet light and zippy, like a burst of sunshine on a rainy day. We’re talking about tender chunks of chicken, perfectly cooked orzo, and a lemony broth that’s silky smooth thanks to a little magic trick (aka whisked eggs don’t worry, I’ll walk you through it). This soup is inspired by the traditional Greek Avgolemono, and trust me, it tastes like it came straight from a cozy taverna in the heart of Athens. Whether you’re battling the winter blues, craving a nourishing meal, or just want to impress your taste buds, this one’s about to be your new obsession.
Table of Contents
Why You’ll Love Greek Lemon Chicken & Orzo Soup
- Total flavor bomb – Bright lemon, savory chicken, and fresh herbs create a symphony of flavors in every spoonful.
- Creamy without cream – Thanks to the egg-lemon mixture, you get that luscious, velvety broth without a drop of dairy.
- One pot wonder – Less mess, less stress, and more time to actually enjoy your meal.
- Great for leftovers – This soup tastes even better the next day. The flavors deepen and mellow into something seriously special.
- Soothing and nourishing – Perfect when you’re feeling under the weather or just need a little TLC in a bowl.
Ingredients
(Psst…ingredient measurements are listed in the recipe card below!)
- Chicken breast or thighs – Choose your favorite. Thighs bring more flavor and stay juicy, while breasts are leaner and just as satisfying.
- Orzo pasta – This tiny pasta brings a silky, almost risotto-like texture to the soup. It soaks up all that lemony broth and makes each bite extra cozy.
- Fresh lemon juice + zest – The lemon is the star here. It brightens the whole dish and adds that signature tangy kick.
- Yellow onion – A base layer of savory sweetness that brings depth to the broth.
- Garlic – A few cloves add warmth and earthiness, making everything taste richer.
- Carrots – Slightly sweet and colorful, they balance the tanginess of the lemon.
- Celery – Classic soup veggie for crunch and flavor this is the trio that makes your kitchen smell amazing.
- Chicken broth – Use a good-quality broth for best flavor. Homemade? Even better. It’s the canvas for everything else.
- Eggs – Whisked and tempered to create that creamy, luxurious texture without cream.
- Olive oil – Used for sautéing, adding richness and that signature Mediterranean touch.
- Fresh dill or parsley – Optional, but a sprinkle of herbs at the end makes everything feel fresh and vibrant.
- Salt & pepper – Essential for seasoning. Adjust to your taste start small, then build it up.
Note: Full ingredient list with measurements can be found in the recipe card right below this article!
How to Make Greek Lemon Chicken & Orzo Soup
- Sauté your aromatics: In a large pot, heat olive oil over medium heat. Add chopped onion, carrots, and celery. Cook until everything is soft and fragrant your kitchen will start to smell amazing.
- Garlic time: Stir in the garlic and cook for about 1 minute. Don’t let it burn! Just enough to wake up its flavor.
- Chicken + broth: Add your chicken pieces and pour in the broth. Bring it to a gentle boil, then lower the heat and let it simmer until the chicken is cooked through and tender (about 15–20 mins, depending on size).
- Shred & return: Remove the chicken from the pot, shred it with two forks, and stir it back into the soup. This is where it gets hearty and satisfying.
- Orzo in: Add your orzo straight into the pot and let it cook until al dente about 8–10 minutes. Stir occasionally so it doesn’t stick to the bottom.
- The lemon-egg magic: In a separate bowl, whisk the eggs until smooth, then slowly whisk in the fresh lemon juice. Now comes the tempering. Ladle a bit of hot broth into the egg mixture slowly, whisking constantly to avoid scrambling the eggs.
- Creamy finish: Slowly pour the tempered egg mixture back into the soup, stirring gently. The broth will turn silky and slightly thickened it’s like magic.
- Season to taste: Add salt, pepper, and a little extra lemon if you’re feeling bold. Finish with chopped fresh dill or parsley if desired.
Pro Tips for Making the Recipe
- Go slow when tempering – This is key for that dreamy, creamy broth. Whisk non-stop and add broth gradually.
- Use leftover chicken – Rotisserie chicken? Leftovers from roast night? Totally works. Just add it in when the orzo goes in.
- Don’t overcook the orzo – It keeps soaking up broth even after the soup is done. Cook until just tender, then serve.
- Lemon zest is your friend – Add a little zest at the end for a fresh, fragrant burst that lifts the whole soup.
How to Serve
Ladle this beauty into big bowls, top with fresh herbs, and maybe a drizzle of olive oil if you’re feeling extra. Serve with warm, crusty bread (because carbs + soup = heaven) or a side of roasted veggies. Pair it with a light Greek salad or even grilled halloumi if you want to go all-out Mediterranean. Oh, and don’t forget a glass of crisp white wine like Sauvignon Blanc or Pinot Grigio chef’s kiss.
Make Ahead and Storage
- Storing Leftovers: Cool the soup completely, then store in an airtight container in the fridge for up to 4 days. The flavors actually get better over time.
- Freezing: Freeze before adding the orzo, as pasta doesn’t freeze well. Just cook orzo fresh when reheating.
- Reheating: Gently warm over low heat, stirring often. Add a splash of broth or water if it’s too thick. Avoid boiling it can curdle the egg mixture.
FAQs
Can I use pre-cooked chicken?
Yes! Rotisserie or leftover chicken works like a charm. Just shred it and stir it in when the orzo is almost done to warm it through.
What if I don’t have orzo?
No worries small pasta like ditalini or even cooked rice works. You could also use quinoa for a protein-packed twist.
How do I prevent the eggs from scrambling?
Tempering is the key! Slowly whisk hot broth into the eggs to gently warm them before adding to the soup. It keeps the texture smooth and creamy.
Can I make this dairy-free and gluten-free?
It’s naturally dairy-free (no cream needed!), and to make it gluten-free, just swap the orzo for gluten-free pasta or rice. Everything else is already good to go.
More Recipes You’ll Love
If you loved this cozy bowl of Greek Lemon Chicken & Orzo Soup, I’ve got a few more comforting dishes you’ll want to try next:
- Looking for another soul-warming dish? Check out this delicious and easy-to-make Shrimp Soup—it’s light, flavorful, and packed with tender shrimp in a savory broth.
- Pasta fan? Don’t miss this comforting Ditalini Recipe—it’s a simple yet satisfying dish that’s perfect for busy weeknights.
- Want to explore even more ways to use ditalini? Dive into the Ultimate Ditalini Pasta Recipe Guide—packed with ideas for soups, salads, and more!
So there you have it Greek Lemon Chicken & Orzo Soup, a bowl full of cozy, citrusy goodness that’s as comforting as it is crave-worthy. Whether you’re curled up on the couch, feeding a hungry crew, or just treating yourself to something special, this soup hits all the right notes. It’s hearty, fresh, and a little bit fancy but still easy enough for a weeknight dinner. Make it once, and I guarantee it’ll have a permanent spot in your recipe rotation. Now go grab that pot and let’s make some soup magic. You’ve got this!
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Greek Lemon Chicken & Orzo Soup Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
This Greek Lemon Chicken & Orzo Soup is comfort food at its finest rich, zesty, and soul-soothing with tender chicken, silky orzo, and a creamy lemon broth that’s surprisingly dairy-free. Inspired by the traditional Greek avgolemono, this one-pot wonder is light yet hearty, making it perfect for cozy nights, meal prep, or when you need a little sunshine in a bowl.
Ingredients
For the Soup
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 medium carrots, sliced
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 1 lb (450g) boneless, skinless chicken breasts or thighs
- 6 cups chicken broth (low sodium preferred)
- ¾ cup orzo pasta
- 2 large eggs
- ¼ cup fresh lemon juice (about 2 lemons)
- 1 teaspoon lemon zest
- Salt, to taste (start with ½ teaspoon)
- Black pepper, to taste (start with ¼ teaspoon)
- 2 tablespoons fresh dill or parsley, chopped (optional, for garnish)
Instructions
Sauté the Vegetables
Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5–7 minutes until softened and fragrant. Stir in garlic and cook for 1 additional minute.Cook the Chicken
Add chicken and chicken broth. Bring to a boil, then reduce to a simmer. Cook for 15–20 minutes or until chicken is cooked through and tender.Shred Chicken and Cook Orzo
Remove the chicken, shred it with two forks, and return it to the pot. Stir in the orzo and cook for 8–10 minutes until al dente.Prepare Egg-Lemon Mixture
In a bowl, whisk eggs until smooth. Slowly whisk in lemon juice until combined.Temper the Eggs
Ladle a small amount of hot broth into the egg-lemon mixture, whisking constantly to temper the eggs. Repeat with 2–3 ladles of broth.Finish the Soup
Slowly stir the tempered egg mixture back into the soup. Simmer gently for 2–3 minutes, without boiling, until broth is creamy.Season and Serve
Stir in lemon zest, salt, and pepper. Garnish with fresh dill or parsley. Serve hot with crusty bread or a side salad.
Notes
- Tempering eggs prevents curdling. Always whisk constantly and add hot broth slowly.
- For best texture, freeze the soup without orzo and add cooked orzo when reheating.
- Swap orzo with rice or quinoa for a gluten-free version.
- Add a bay leaf or a splash of white wine while simmering for extra depth of flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek