If you have a soft spot for bright, comforting flavors that warm you from the inside out, let me introduce you to my absolute favorite cozy meal: the Greek Chicken Soup with Lemon and Orzo Recipe. This soup is the perfect harmony of tender chicken, zesty lemon, and delicate orzo pasta, all swimming in a fragrant broth loaded with fresh herbs. It’s a timeless Greek classic that not only nourishes your body but also wraps you in a big, flavorful hug. Whether it’s chilly weather or you’re simply craving something homemade and wholesome, this recipe delivers that authentic Mediterranean magic right from your pot to your bowl.
Ingredients You’ll Need
This Greek Chicken Soup with Lemon and Orzo Recipe shines because of its straightforward yet thoughtfully chosen ingredients. Each element plays a crucial role in building layers of flavor, texture, and vibrant color that make this dish truly special.
- 4 boneless skinless chicken breasts: The lean protein backbone that absorbs the citrusy broth beautifully.
- 1 tablespoon olive oil: Adds richness and helps soften the aromatics for a flavorful base.
- 1 medium onion, diced: Provides subtle sweetness and depth.
- 2 cloves garlic, minced: Boosts flavor with its warm, savory notes.
- 1 carrot, peeled and diced: Adds natural sweetness and tender texture.
- 2 celery stalks, diced: Brings an aromatic crunch and balances the sweetness.
- 6 cups chicken broth: The soul of the soup, delivering savory richness.
- 1 1/2 cups water: Keeps the broth light and well-balanced.
- 1 cup orzo pasta: Small pasta pearls that soak up the lemony broth perfectly.
- 1 teaspoon dried oregano: Imparts a classic Greek herbaceous flavor.
- 1 teaspoon salt: Enhances all the natural flavors.
- 1/2 teaspoon black pepper: Adds just the right touch of spice.
- 1/4 teaspoon red pepper flakes: Gives a mild warmth without overpowering.
- 3 large eggs: Essential for the luscious lemon-egg emulsion called avgolemono.
- 1/4 cup fresh lemon juice: The star ingredient, adding bright tang and freshness.
- 1 tablespoon lemon zest: Intensifies the lemon flavor with aromatic oils.
- 1/4 cup fresh parsley, chopped: Adds a pop of color and fresh herbal notes.
- 1/4 cup fresh dill, chopped: Adds that signature Greek herbal touch and refreshing aroma.
How to Make Greek Chicken Soup with Lemon and Orzo Recipe
Step 1: Sauté the Aromatics
Start by heating the olive oil in a large pot over medium heat. Then, toss in the diced onion and cook it gently until it turns translucent and soft, about 4 to 5 minutes. This soft base is crucial as it builds the gentle sweetness that complements the soup.
Step 2: Add Garlic, Carrot, and Celery
Next, stir in the minced garlic, cooking for just about a minute to release its powerful aroma without burning it. Follow with diced carrot and celery, cooking everything together for 5 minutes. These veggies add body and sweetness that balance the lemon’s sharpness wonderfully.
Step 3: Simmer the Broth and Chicken
Pour the chicken broth and water into the pot and bring everything to a rapid boil. Once boiling, reduce the heat and carefully add the chicken breasts. Let them simmer gently for 20 to 25 minutes until fully cooked through and tender. This method infuses the broth with rich chicken flavor.
Step 4: Cook the Orzo and Crisp Seasonings
Remove the chicken breasts temporarily and add orzo pasta along with oregano, salt, black pepper, and red pepper flakes to the pot. The orzo cooks quickly in the flavorful broth for about 8 to 10 minutes, absorbing the savory liquid and thickening the soup body.
Step 5: Shred Chicken and Return to Pot
While the orzo simmers, shred the cooked chicken into bite-sized pieces using two forks. This creates tender morsels that distribute evenly throughout the soup. Add this shredded chicken back into the pot, stirring so every spoonful has some chicken goodness.
Step 6: Prepare the Lemon-Egg Mixture
In a separate bowl, whisk together the eggs, fresh lemon juice, and lemon zest until perfectly smooth. This lemon-egg mixture will give the soup its signature velvety texture and tangy brightness, creating what is traditionally known as avgolemono.
Step 7: Temper and Combine the Mixture
Slowly ladle a small amount of hot broth into the egg-lemon mixture, whisking constantly. This crucial step tempers the eggs so they don’t scramble. Gradually add more broth while whisking, then pour the warmed mixture back into the soup pot, stirring continuously to combine seamlessly.
Step 8: Finish and Season
Turn the heat to medium and stir the soup for 2 to 3 minutes to allow it to thicken slightly. Remove the pot from heat and fold in fresh parsley and dill for a burst of herbal freshness. Taste your soup and adjust salt, pepper, or lemon juice according to your preference.
How to Serve Greek Chicken Soup with Lemon and Orzo Recipe
Garnishes
This soup loves a final flourish. Sprinkle extra chopped parsley or dill right before serving for a fresh visual and herbal note that instantly awakens the senses. A few thin lemon slices on top add a charming touch and invite guests to add more citrus brightness.
Side Dishes
Serve alongside warm pita bread or crusty artisan bread to soak up every last drop of that luscious broth. A light Greek salad with cucumbers, tomatoes, olives, and feta cheese pairs beautifully for a balanced meal that’s fresh and satisfying.
Creative Ways to Present
For dinner parties, serve the soup in rustic bowls with a drizzle of good olive oil on top. Add a small wedge of lemon on the side so your guests can customize their tang. You can also ladle it into mini bread bowls for a playful, edible presentation.
Make Ahead and Storage
Storing Leftovers
Allow the soup to cool completely, then transfer it to an airtight container. Refrigerate for up to 3 days. Keep in mind that orzo continues to absorb broth, so the soup may thicken; stir in a splash of broth or water when reheating to restore the perfect consistency.
Freezing
This soup freezes well if you want to make it well in advance. Freeze in a sturdy container leaving some headspace for expansion. For best results, freeze before adding the lemon-egg mixture and fresh herbs, then add those fresh when reheating.
Reheating
Reheat gently on low heat, stirring slowly to prevent curdling of the eggs. Add a little chicken broth or water if the soup has thickened too much. Avoid boiling once the avgolemono mixture is added to keep the silky texture intact.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs will add a bit more richness and remain extra juicy, which some people prefer. Just make sure to adjust cooking time to ensure they’re fully cooked.
What can I substitute for orzo?
If you don’t have orzo, tiny pasta shapes like acini di pepe or even small macaroni pieces work well. Just be sure to adjust cooking times as different pastas cook at different rates.
Is this soup dairy-free?
Yes, the Greek Chicken Soup with Lemon and Orzo Recipe is naturally dairy-free, making it suitable for those avoiding dairy without losing any creaminess, thanks to the eggs.
Can I make this vegetarian or vegan?
To adapt this soup for vegetarians or vegans, replace chicken broth with vegetable broth, omit the chicken, and consider a vegan egg substitute or silken tofu blended for creaminess. The key lemon flavor will still shine!
What is the best way to get the lemon flavor to stand out?
Using both fresh lemon juice and lemon zest is vital to achieving that vibrant citrus punch. Don’t skimp on either, and add a little extra fresh lemon juice at the end if you want a brighter tang.
Final Thoughts
There is something so wonderfully fulfilling about making and sharing the Greek Chicken Soup with Lemon and Orzo Recipe. Its bright, comforting flavors and hearty ingredients make it a kitchen treasure perfect for any season. I promise, once you try it, this soup will become your go-to recipe for soothing meals filled with sunshine and love. Grab your pot, gather your ingredients, and enjoy every spoonful of this delicious tradition!
Print
Greek Chicken Soup with Lemon and Orzo Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Description
This classic Greek Chicken Soup with Lemon and Orzo is a comforting and flavorful dish combining tender chicken breasts simmered in a savory broth with aromatic herbs, fresh lemon juice, and delicate orzo pasta. The soup is thickened with a traditional egg-lemon mixture called avgolemono, resulting in a creamy, tangy finish that is both nourishing and satisfying. Perfect for a cozy meal or when seeking a wholesome soup with Mediterranean flair.
Ingredients
Chicken and Broth
- 4 boneless skinless chicken breasts
- 1 tablespoon olive oil
- 6 cups chicken broth
- 1 1/2 cups water
Vegetables and Aromatics
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 carrot, peeled and diced
- 2 celery stalks, diced
Seasonings and Pasta
- 1 cup orzo pasta
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
Egg-Lemon Mixture
- 3 large eggs
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
Fresh Herbs
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh dill, chopped
Instructions
- Heat Olive Oil: Warm the olive oil in a large pot over medium heat to prepare for sautéing the vegetables.
- Sauté Onion: Add the diced onion to the pot and cook for 4-5 minutes until softened and translucent, releasing its natural sweetness.
- Add Garlic: Stir in the minced garlic and cook for 1 minute, ensuring it doesn’t burn to maintain its aromatic flavor.
- Add Carrot and Celery: Incorporate the diced carrot and celery, cooking for 5 more minutes while stirring occasionally to develop their flavors.
- Add Broth and Water: Pour in the chicken broth and water, then bring the mixture to a boil over high heat.
- Cook Chicken: Once boiling, lower the heat to medium-low and submerge the chicken breasts, simmering them for 20-25 minutes until fully cooked and no longer pink inside.
- Remove Chicken: Take the cooked chicken breasts out of the pot and let them cool slightly for easier shredding.
- Add Orzo and Seasonings: To the simmering broth, add the orzo pasta, dried oregano, salt, black pepper, and red pepper flakes.
- Simmer Orzo: Cook the soup for another 8-10 minutes until the orzo is tender but not mushy.
- Shred Chicken: Shred the cooled chicken into bite-sized pieces using two forks.
- Return Chicken to Soup: Add the shredded chicken back into the pot and stir well to combine.
- Prepare Egg-Lemon Mixture: In a separate bowl, whisk together the eggs, fresh lemon juice, and lemon zest until smooth and fully incorporated.
- Temper Eggs: Slowly add a small amount of hot broth to the egg mixture while whisking constantly to gradually warm the eggs and prevent curdling.
- Incorporate Egg Mixture: Continue adding broth gradually into the egg mixture, whisking continuously until the mixture is warm.
- Combine Mixture into Soup: Slowly pour the tempered egg mixture into the soup pot while stirring constantly to avoid scrambling the eggs.
- Thicken Soup: Raise the heat to medium and stir the soup for 2-3 minutes, allowing the avgolemono to thicken the broth slightly.
- Add Fresh Herbs: Remove the pot from heat and mix in chopped parsley and dill to bring fresh herbal notes.
- Adjust Seasoning: Taste the soup and add extra salt, pepper, or lemon juice if needed to balance the flavors.
- Serve: Ladle the hot soup into bowls and garnish optionally with additional parsley or dill for a vibrant presentation.
Notes
- To avoid curdling of eggs, temper them slowly by adding hot broth in increments while whisking.
- Use fresh lemon juice and zest for the best bright, tangy flavor that characterizes avgolemono soup.
- Orzo can be substituted with other small pasta shapes if preferred.
- Leftover soup can be refrigerated up to 3 days; reheat gently to preserve texture.
- Adding fresh herbs at the end ensures their flavors stay vibrant and fresh.
