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Greek Chicken Soup with Lemon and Orzo

Greek Chicken Soup with Lemon and Orzo

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Why You’ll Love This Recipe

Greek Chicken Soup with Lemon and Orzo, also known as “Avgolemono,” is a comforting Mediterranean classic that combines tender chicken, creamy egg-lemon broth, and delicate orzo pasta. It’s both hearty and refreshing, with a tangy citrus twist that brightens up every spoonful. Perfect for chilly evenings or when you need a cozy meal with vibrant flavor.

ingredients

Greek Chicken Soup with Lemon and Orzo this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

chicken breasts or thighs (boneless, skinless)chicken brothorzo pastalarge eggsfresh lemons (juice and zest)carrotonioncelerygarlicolive oilsaltnutmeg (optional)black pepperfresh dill or parsley (for garnish)

directions

In a large pot, heat olive oil over medium heat. Add diced onion, carrots, and celery, sautéing until softened.

Add the garlic and cook for another minute until fragrant.

Pour in the chicken broth and add the chicken pieces. Bring to a boil, then reduce heat and simmer for 20–25 minutes or until chicken is cooked through.

Remove the chicken from the pot, shred it with forks, and return it to the soup.

Stir in the orzo and cook until tender, about 8–10 minutes.

In a separate bowl, whisk the eggs with lemon juice and a little hot broth to temper the mixture.

Slowly pour the egg-lemon mixture back into the soup, stirring constantly to avoid curdling.

Add salt, pepper, and a pinch of nutmeg if using. Simmer on low for another 2–3 minutes (do not boil).

Taste and adjust seasoning if needed, then garnish with fresh dill or parsley before serving.

Servings and timing

This recipe serves 4–6 people.Preparation time: 10 minutesCooking time: 35 minutesTotal time: 45 minutes

Variations

Use rice instead of orzo for a gluten-free option.

Add spinach or kale for extra greens and nutrients.

Use rotisserie chicken to save time.

Add a bit of feta cheese for a salty, creamy element.

Swap dill for mint for a different herbaceous finish.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat gently over medium-low heat, stirring constantly to prevent curdling.If the soup thickens too much, add a bit of water or broth to loosen.

Greek Chicken Soup with Lemon and Orzo

FAQs

What is Avgolemono?

Avgolemono is a traditional Greek soup made with eggs, lemon juice, and broth, often thickened with rice or orzo.

Can I make it dairy-free?

Yes, this soup contains no dairy products—it’s naturally creamy thanks to the eggs.

Why does the soup need to be tempered?

Tempering the egg-lemon mixture helps prevent it from scrambling when added to the hot soup.

Can I freeze this soup?

It’s best enjoyed fresh, as freezing may cause the egg mixture to separate.

Can I make it vegetarian?

Yes, use vegetable broth and omit the chicken. Add chickpeas for protein.

Is it kid-friendly?

Yes, it has a bright flavor and comforting texture that kids usually enjoy.

What if I don’t have orzo?

You can substitute any small pasta shape, like ditalini or pastina.

How can I make it richer?

Add a knob of butter at the end or use homemade chicken stock for deeper flavor.

Conclusion

Greek Chicken Soup with Lemon and Orzo is a soulful, tangy dish that combines comfort and brightness in every spoonful. Whether you’re under the weather or simply craving something satisfying and flavorful, this timeless Greek favorite will warm both your body and spirit.

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Greek Chicken Soup with Lemon and Orzo

Greek Chicken Soup with Lemon and Orzo

  • Author: simplemealsbykim
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Greek
  • Diet: Low Fat
Print Recipe

Description

A comforting and zesty Greek chicken soup made with tender chicken, orzo pasta, and a bright lemon flavor. Perfect for a light yet hearty meal.

Ingredients

  • 1 lb boneless, skinless chicken breasts
  • 8 cups chicken broth
  • 3/4 cup orzo pasta
  • 2 large eggs
  • 1/3 cup fresh lemon juice (about 2 lemons)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 carrot, diced
  • 1 celery stalk, diced
  • Salt and pepper to taste
  • Fresh dill or parsley for garnish (optional)

Instructions

  1. In a large pot, heat olive oil over medium heat. Add onion, garlic, carrot, and celery. Cook until vegetables are soft, about 5 minutes.
  2. Add chicken breasts and chicken broth to the pot. Bring to a boil, then reduce heat and simmer until chicken is cooked through, about 20 minutes.
  3. Remove chicken from the pot, shred it using two forks, and set aside.
  4. Stir in orzo and cook until al dente, about 8-10 minutes.
  5. In a small bowl, whisk together eggs and lemon juice.
  6. Slowly add 1 cup of hot broth to the egg-lemon mixture, whisking constantly to temper the eggs.
  7. Gradually stir the tempered mixture back into the soup, stirring constantly. Do not let the soup boil.
  8. Return the shredded chicken to the pot and heat through.
  9. Season with salt and pepper to taste.
  10. Garnish with fresh dill or parsley if desired, and serve warm.

Notes

  • Tempering the eggs prevents them from curdling when added to the soup.
  • You can use rotisserie chicken to save time.
  • For extra lemon flavor, add a bit of lemon zest.