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Greek Lemon Chicken Orzo Soup

A creamy, comforting Greek-style soup featuring tender chicken, orzo pasta, and fresh vegetables in a silky, egg-thickened lemon broth.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Dinner, Lunch, Soup
Cuisine: Greek, Mediterranean
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 2 tbsp olive oil
  • 1 onion diced
  • 2 carrots sliced rounds
  • 2 stalks celery chopped
  • 3 cloves garlic minced
  • 8 cups chicken broth low sodium
  • 1 cup orzo pasta uncooked
  • 2 cups cooked chicken shredded
Egg-Lemon Mixture (Avgolemono)
  • 3 large eggs room temperature
  • 0.5 cup lemon juice freshly squeezed
  • 1 tbsp lemon zest
  • 0.33 cup fresh dill chopped

Equipment

  • Dutch oven or large pot
  • Whisk
  • Ladle
  • Chef's knife

Method
 

  1. Heat olive oil in a large pot over medium heat. Sauté onion, carrots, and celery until softened (5-7 mins).
  2. Add minced garlic and cook for 1 minute until fragrant.
  3. Pour in chicken broth and bring to a boil. Reduce heat to a simmer.
  4. Stir in uncooked orzo and simmer for 8-10 minutes until al dente.
  5. Lower heat to minimum. Stir in shredded chicken to warm through.
  6. In a bowl, whisk eggs and lemon juice until frothy.
  7. Temper the eggs: Slowly ladle 1 cup of hot broth into the egg mixture while whisking constantly to prevent curdling.
  8. Pour the warmed egg mixture back into the soup pot. Cook on low for 3-5 mins until thickened (do not boil).
  9. Remove from heat. Stir in lemon zest and fresh dill. Season with salt and pepper.

Notes

If reheating, add a splash of water or broth as the orzo will absorb liquid over time. Serve with crusty bread.