There’s something magical about a steaming bowl of Greek lemon chicken orzo soup on a chilly day. This avgolemono-inspired recipe combines tender chunks of chicken, plump orzo pasta, and a silky, lemony broth that will transport your taste buds straight to a sun-drenched Mediterranean taverna. The secret lies in the perfect balance between bright citrus notes and comforting warmth – creating a soup that’s both refreshing and deeply satisfying. Whether you’re fighting off a cold or simply craving something nourishing, this lemony Greek chicken soup delivers warmth in every spoonful.
What makes this soup truly special is the velvety texture created by the egg-lemon mixture that’s carefully tempered and stirred into the broth. This traditional Greek technique transforms an ordinary chicken soup into something extraordinary – rich and silky without a drop of cream. The orzo pasta adds a pleasing texture, absorbing the flavors of the broth while maintaining just the right amount of chewiness. Finished with fresh herbs and a drizzle of olive oil, this Greek lemon chicken orzo soup is sophisticated enough for guests yet simple enough for a weeknight dinner. Best of all, it comes together in just 30 minutes!
I first discovered this soup during a trip to Greece years ago, and I’ve been perfecting my version ever since. While traditional avgolemono soup has ancient roots in Greek cuisine, this recipe adds a few modern touches that make it easier to prepare without sacrificing any of the authentic flavor. The combination of tender chicken, hearty orzo, and bright lemon creates a bowl of sunshine that works year-round – warming in winter and refreshing in summer.
What you’ll love about this recipe is how versatile it can be. Make it heartier by adding more vegetables like carrots and celery, or lighten it up by using less orzo. The soup reheats beautifully (with a few special tricks I’ll share), making it perfect for meal prep. Plus, it’s naturally protein-rich and satisfying without being heavy – the epitome of healthy Mediterranean eating in a bowl.
Lemony Greek Chicken and Orzo Soup
Ingredients
- 2 tablespoons extra virgin olive oil, plus more for serving
- 1 large onion, finely diced
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 teaspoon dried oregano
- 8 cups chicken broth (preferably low-sodium)
- 1 bay leaf
- 1 pound boneless, skinless chicken breasts
- 1 cup orzo pasta, uncooked
- 3 large eggs
- Juice of 3 lemons (about ⅓ cup), plus zest of 1 lemon
- ¼ cup fresh dill, chopped, plus more for garnish
- ¼ cup fresh parsley, chopped
- Salt and freshly ground black pepper, to taste
- Lemon slices, for serving
Instructions
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Heat the olive oil in a large Dutch oven or heavy pot over medium heat. Add the diced onion and cook until translucent, about 4-5 minutes. Add the garlic and cook for another 30 seconds until fragrant.
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Add the carrots and celery to the pot and cook for 3-4 minutes until they begin to soften. Stir in the dried oregano.
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Pour in the chicken broth and add the bay leaf. Bring the mixture to a boil, then reduce to a simmer. Add the whole chicken breasts and cook until they reach an internal temperature of 165°F (74°C), about 15-20 minutes.
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Remove the chicken from the pot and set aside. Once cool enough to handle, shred the chicken into bite-sized pieces.
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Bring the broth back to a boil and add the orzo. Cook until the orzo is al dente, about 7-8 minutes, or according to package instructions.
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While the orzo cooks, prepare the egg-lemon mixture (avgolemono). In a medium bowl, whisk the eggs until frothy. Slowly add the lemon juice while continuing to whisk.
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Once the orzo is cooked, reduce the heat to low. Ladle about 1 cup of the hot broth into a measuring cup. Very slowly pour the hot broth into the egg-lemon mixture while whisking constantly to temper the eggs (this prevents them from scrambling).
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Slowly pour the tempered egg-lemon mixture back into the pot, stirring constantly. The soup will immediately turn a creamy, pale yellow color and thicken slightly.
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Add the shredded chicken back to the pot. Stir in the fresh dill, parsley, and lemon zest. Season with salt and pepper to taste. Remove the bay leaf.
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Ladle the soup into bowls and garnish with additional fresh dill, a drizzle of olive oil, and lemon slices if desired. Serve immediately with crusty bread.
The key to perfect avgolemono soup is properly tempering the egg-lemon mixture. Take your time with this step – pour the hot broth into the eggs very slowly while whisking constantly. This gradual process raises the temperature of the eggs without cooking them, resulting in that signature silky texture rather than scrambled eggs in your soup. If you’re nervous about this step, you can also use a blender to combine the eggs and lemon juice, which makes the tempering process more foolproof.
When reheating this soup, the egg-lemon mixture can sometimes separate or break, leading to a less smooth texture. To prevent this, reheat gently over low heat and never bring it to a boil. For best results, you can also reserve some of the broth and chicken without the egg-lemon mixture if you plan to have leftovers, then add fresh avgolemono when reheating. This ensures your soup maintains that silky, velvety texture even days later.
For a heartier variation, try adding a handful of baby spinach or kale during the last few minutes of cooking – the greens will wilt perfectly into the hot soup while adding extra nutrition. You can also substitute rice for the orzo if you prefer, or use leftover rotisserie chicken instead of cooking raw chicken breasts. For a vegetarian version, omit the chicken and use vegetable broth, adding some white beans for protein. No matter how you customize it, the bright lemon flavor and comforting warmth remain the stars of this delightful Greek soup.
This Lemony Greek Chicken and Orzo Soup is truly the embodiment of Mediterranean comfort food – simple, nourishing ingredients transformed into something greater than the sum of its parts. The combination of tender chicken, perfectly cooked orzo, and that distinctive silky, lemony broth creates a memorable meal that will have everyone asking for seconds. Whether you’re looking to warm up on a cold day, nourish yourself when feeling under the weather, or simply enjoy a taste of Greek sunshine at your dinner table, this avgolemono-inspired soup delivers in every spoonful. Yiamas! (That’s “cheers” in Greek!)
Nutrition Information
- Protein: 25g
- Carbohydrates: 26g
- Fat: 9g
- Fiber: 2g
- Sodium: 640mg