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.

Irresistible Greek Lemon Chicken & Orzo Soup in 40 Minutes

Name: Greek Lemon Chicken & Orzo Soup Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Greek
Ingredients: 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)

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

Scale

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)

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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