Introduction

Oh, friends, if you are looking for a soup that is a literal hug in a bowl but also bright, zesty, and light, this is it! This Greek Lemon Chicken Orzo Soup is my absolute go-to when I’m feeling chilly or just need something nourishing. Imagine a silky, rich broth, made creamy without any heavy cream, bursting with bright lemon, tender shredded chicken, and tiny, comforting orzo pasta. It’s one of those perfect Lemon Chicken Soup recipes that strikes the most beautiful balance between a healthy, “plats healthy” meal and pure, cozy, “Abendessen Rezepte” (evening recipes) comfort. It’s so fast and easy for a busy night.

Serving Versatility

This Chicken Orzo Soup is a true one-pot wonder, hearty enough to be a complete meal all on its own. Just ladle it into a big, cozy bowl! It’s also a fantastic, elegant first course for a larger Greek-style dinner.

Full Recipe Section

The Coziest Greek Lemon Chicken Orzo Soup

Prep time: 10 minutes Cook time: 25 minutes Total time: 35 minutes Servings: 6 Calories: Approximately 410 kcal per serving

Ingredients:

• 1 tablespoon olive oil
• 1 medium yellow onion, finely chopped
• 2 carrots, peeled and finely chopped
• 2 celery stalks, finely chopped
• 3 cloves garlic, minced
• 8 cups low-sodium chicken broth
• 1 lb boneless, skinless chicken breasts
• 1 cup orzo, uncooked
• 3 large eggs
• 1/2 cup fresh lemon juice (from 2-3 lemons)
• 1/4 cup fresh dill, chopped (or parsley)
• Salt and black pepper to taste

Instructions:

1. Sauté Aromatics: Heat the olive oil in a large Dutch oven or soup pot over medium heat. Add the onion, carrots, and celery. Sauté for 5-7 minutes, until softened. Add the minced garlic and cook for 1 more minute until fragrant.
2. Simmer Chicken: Pour in the chicken broth, scraping up any browned bits. Add the whole chicken breasts, salt, and pepper. Bring to a boil, then reduce the heat to a simmer. Cover and cook for 15-20 minutes, or until the chicken is cooked through.
3. Cook Orzo: Carefully remove the cooked chicken to a cutting board. Add the uncooked orzo to the simmering broth and cook according to package directions (usually 8-10 minutes), until al dente.
4. Shred Chicken: While the orzo cooks, shred the chicken using two forks. Add the shredded chicken back into the pot with the orzo.
5. Temper Eggs (The Secret!): In a medium-sized bowl, whisk the 3 eggs and the fresh lemon juice together until pale and frothy.
6. Slowly Add Broth: This is the most important step! Turn the heat on the soup pot to low. While whisking the egg-lemon mixture constantly, slowly ladle in about 1-2 cups of the hot broth from the pot. This gently warms the eggs so they don’t scramble.
7. Finish Soup: Once the egg mixture is warm, slowly pour the tempered mixture back into the soup pot, stirring constantly. Continue to stir over low heat for 1-2 minutes until the soup thickens slightly. DO NOT LET IT BOIL!
8. Serve: Turn off the heat. Stir in the fresh dill. Taste and adjust with more salt, pepper, or lemon juice if needed. Serve immediately.

Why You’ll Love This Recipe

• So Fast & Easy: This whole pot of cozy soup comes together in about 35 minutes.
• Budget-Friendly Comfort: Uses simple, affordable ingredients like chicken, orzo, and lemons.
• Big, Cozy Flavor: The Greek Lemon Chicken flavor is so bright and savory, while the broth is rich and velvety.
• Healthy & Nourishing: It’s packed with lean protein (chicken), and it’s creamy without any heavy cream! It’s a perfect “plats healthy” meal.
• So Customizable: You can add a few big handfuls of fresh spinach at the very end or use leftover rotisserie chicken to make it even faster!

Cultural or Cooking Technique Note (Optional)

This Lemon Chicken Orzo Soup is a classic Greek soup, traditionally called Avgolemono (av-go-LEM-ono). The name literally means “egg-lemon”! The magic of this soup is the technique of tempering. We slowly whisk hot broth into a mixture of beaten eggs and lemon juice. This gently cooks the eggs, preventing them from scrambling, and turns them into a rich, velvety thickener for the soup. It’s the secret to that amazing creamy texture with zero cream!

Serving Suggestions

1. With Crusty Bread: A big, warm, crusty loaf of bread or pita is an absolute must for dipping.
2. With a Greek Salad: Make it a “soup and salad” night with a simple Greek salad on the side.
3. Extra Toppings: Serve with a bowl of crumbled feta cheese, more fresh dill, and a good crack of black pepper.
4. With Feta: A sprinkle of salty, crumbled feta on top is a delicious, briny contrast.

Pro Tips for Success

• TEMPER SLOWLY! This is the #1 rule. You must add the hot broth to the eggs very slowly, one ladle at a time, whisking constantly.
• OFF THE HEAT! When you add the tempered egg-lemon mixture back into the soup pot, make sure the heat is on low or completely off.
• DO NOT BOIL! Once the egg mixture is in, do not let the soup boil again, or the eggs will curdle and scramble.
• Use Fresh Lemon: Fresh lemon juice (and a little zest if you like!) is non-negotiable for that bright, authentic flavor.

Storage & Reheating

• Storage: Store leftovers in an airtight container in the fridge for up to 3 days. The orzo will continue to absorb the broth, so the soup will thicken significantly.
• Reheating: Reheat gently in a pot on the stovetop over low heat, stirring often. Do not let it boil. You will likely need to add a splash of water or extra chicken broth to loosen it and bring it back to a soupy consistency.

Closing Paragraph

I am so excited for you to try this Greek Lemon Chicken Orzo Soup! It’s such a cozy, bright, and satisfying meal that tastes like liquid gold. I hope it becomes a new favorite in your home for chilly nights. If you try it, please leave a comment and a rating below!

🎀 Final Thoughts

This is my “I feel a cold coming on” soup. It’s my “it’s rainy and I need a hug” soup. That bright lemon and rich broth just make me feel so good. It’s pure, liquid sunshine in a bowl!