Looking for a comforting soup that’s both nourishing and incredibly flavorful? This Greek Lemon Orzo Soup with Chicken is exactly what you need. It’s a bright, lemony twist on traditional chicken soup that combines tender chicken, tiny orzo pasta, and fresh vegetables in a light yet satisfying broth. What I love most about this recipe is how it manages to be both cozy and refreshing at the same time – perfect for any season.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 carrots, sliced
- 3 celery stalks, chopped
- 4 garlic cloves, minced
- 8 cups chicken broth
- 2 cups cooked, shredded chicken
- 1 cup orzo pasta
- 2 large eggs
- 1/3 cup fresh lemon juice (about 2-3 lemons)
- 1 cup fresh spinach (optional)
- 1 tablespoon fresh dill, chopped
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5-7 minutes until vegetables begin to soften.
- Add minced garlic and cook for another minute until fragrant.
- Pour in the chicken broth and bring to a gentle boil. Add the orzo and cook for about 7-8 minutes, or until it’s almost al dente.
- While the orzo cooks, prepare the egg-lemon mixture (avgolemono): In a medium bowl, whisk eggs until light and frothy. Slowly whisk in the lemon juice.
- Here’s the crucial part: Temper the egg mixture by slowly adding about 1 cup of hot broth while continuously whisking. This prevents the eggs from scrambling.
- Reduce heat to low and slowly pour the tempered egg-lemon mixture into the soup, stirring constantly.
- Add the shredded chicken and spinach (if using). Cook for 2-3 minutes until the chicken is heated through and the spinach wilts.
- Stir in fresh dill and season with salt and pepper to taste.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6-8 bowls
Recipe Notes
– When adding the tempered egg mixture, make sure the soup isn’t boiling, or you’ll end up with scrambled eggs in your soup.
– The orzo will continue to absorb liquid as the soup sits. If making ahead, consider cooking the orzo separately and adding it to individual bowls when serving.
– For meal prep, store the soup in an airtight container in the refrigerator for up to 3 days.
– To reheat, warm gently over low heat, stirring occasionally. You may need to add a bit more broth as the orzo will have absorbed some liquid.
– For a lighter version, you can use turkey instead of chicken, or add more vegetables like bell peppers or zucchini.
– Don’t skip the fresh dill – it adds an authentic Greek flavor that really makes this soup special.
Greek Lemon Orzo Soup with Chicken
Ingredients
- 2 tablespoons olive oil
- 1 medium onion diced
- 3 carrots sliced
- 3 celery stalks chopped
- 4 garlic cloves minced
- 8 cups chicken broth
- 2 cups cooked shredded chicken
- 1 cup orzo pasta
- 2 large eggs
- 1/3 cup fresh lemon juice about 2-3 lemons
- 1 cup fresh spinach optional
- 1 tablespoon fresh dill chopped
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5-7 minutes until vegetables begin to soften.
- Add minced garlic and cook for another minute until fragrant.
- Pour in the chicken broth and bring to a gentle boil. Add the orzo and cook for about 7-8 minutes, or until it's almost al dente.
- While the orzo cooks, prepare the egg-lemon mixture (avgolemono): In a medium bowl, whisk eggs until light and frothy. Slowly whisk in the lemon juice.
- Here's the crucial part: Temper the egg mixture by slowly adding about 1 cup of hot broth while continuously whisking. This prevents the eggs from scrambling.
- Reduce heat to low and slowly pour the tempered egg-lemon mixture into the soup, stirring constantly.
- Add the shredded chicken and spinach (if using). Cook for 2-3 minutes until the chicken is heated through and the spinach wilts.
- Stir in fresh dill and season with salt and pepper to taste.
