Chicken Lemon Orzo Soup Recipe

This creamy, bright Greek Chicken Lemon Orzo Soup is made with tender chicken breast, fresh dill, and tempered eggs, ready in just 45 minutes. The rich broth transforms into a velvety sauce the moment you whisk in the lemon-egg mixture. I love how it feels indulgent yet stays surprisingly light.

The Secret To Getting It Right

I used to be terrified of adding eggs to hot soup, fearing I’d end up with egg drop soup instead of a creamy emulsion. The trick I learned is patience; you must slowly whisk hot broth into the eggs before pouring them back into the pot.

This “tempering” process brings the eggs up to temperature gently so they thicken rather than scramble. Once I mastered this simple step, the texture went from stringy to perfectly smooth every single time.

Greek Chicken Lemon Orzo Soup Ingredients

• 1 tbsp olive oil
• 1 yellow onion, diced
• 2 carrots, diced
• 2 stalks celery, diced
• 3 cloves garlic, minced
• 8 cups chicken broth
• 1 lb boneless skinless chicken breasts
• 1 cup uncooked orzo pasta
• 3 large eggs
• 1/3 cup fresh lemon juice (about 2 lemons)
• 1/2 cup fresh dill, chopped
• Salt and black pepper to taste

How To Make Greek Chicken Lemon Orzo Soup

1. Sauté Vegetables: Heat olive oil in a large pot over medium heat, adding onion, carrots, and celery until softened, about 5-7 minutes.
2. Simmer Chicken: Add minced garlic for 1 minute, then pour in chicken broth and add the chicken breasts whole.
3. Cook Chicken: Bring to a boil, reduce heat, and simmer covered for 15-20 minutes until chicken is cooked through.
4. Cook Orzo: Remove chicken to a plate to shred; stir the orzo into the simmering broth and cook uncovered for 8-10 minutes until tender.
5. Temper Eggs: While orzo cooks, whisk eggs and lemon juice in a medium bowl until smooth.
6. Thicken Soup: Slowly ladle 1 cup of hot broth into the egg mixture while whisking constantly, then pour the warmed egg mixture back into the pot.
7. Finish Dish: Stir in the shredded chicken and fresh dill, heating gently for 2 minutes without boiling, then serve immediately.

Recipe Tips

• Watch the heat: Never let the soup boil after adding the egg mixture, or the eggs will curdle and separate.
• Prep the chicken: If you are short on time, use rotisserie chicken and skip the poaching step to save 20 minutes.
• Freshness counts: Bottled lemon juice lacks the zest and brightness needed to cut through the rich egg broth.

What To Serve With Greek Chicken Lemon Orzo Soup

Serve this soup with a slice of crusty sourdough bread to soak up the creamy lemon broth. A crisp Greek salad with feta and olives also balances the warm comfort of the bowl.

How To Store

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent the emulsion from breaking; freezing is not recommended as the orzo becomes mushy.

FAQs

• Can I use rice instead of orzo? Yes, you can substitute arborio or long-grain rice, but adjust the cooking time to ensure the rice is tender.
• Why did my soup curdle? Curdling happens if the soup boils after adding the eggs or if the hot broth was added to the eggs too quickly.
• Is this soup dairy-free? Yes, the creaminess comes entirely from the emulsified eggs, making it naturally dairy-free.

Nutrition

• Calories: 320
• Total Fat: 10g
• Saturated Fat: 3g
• Cholesterol: 185mg
• Sodium: 950mg
• Total Carbohydrate: 28g
• Protein: 28g

Greek Chicken Lemon Orzo Soup

Recipe by Emily Mitchell

Servings

6

servings

Prep time

15

minutes

Cooking time

30

minutes

Total time

45

minutes

Greek Chicken Lemon Orzo Soup features a silky, citrus-infused broth with tender chicken and al dente pasta in 45 minutes. This comforting bowl relies on tempered eggs for creaminess. It is perfect for a light yet filling dinner.

Ingredients

• 1 tbsp olive oil

• 1 yellow onion, diced

• 2 carrots, diced

• 2 stalks celery, diced

• 3 cloves garlic, minced

• 8 cups chicken broth

• 1 lb boneless skinless chicken breasts

• 1 cup uncooked orzo pasta

• 3 large eggs

• 1/3 cup fresh lemon juice (about 2 lemons)

• 1/2 cup fresh dill, chopped

• Salt and black pepper to taste

Directions

• Sauté Vegetables: Heat olive oil in a large pot over medium heat, adding onion, carrots, and celery until softened, about 5-7 minutes.
• Simmer Chicken: Add minced garlic for 1 minute, then pour in chicken broth and add the chicken breasts whole.
• Cook Chicken: Bring to a boil, reduce heat, and simmer covered for 15-20 minutes until chicken is cooked through.
• Cook Orzo: Remove chicken to a plate to shred; stir the orzo into the simmering broth and cook uncovered for 8-10 minutes until tender.
• Temper Eggs: While orzo cooks, whisk eggs and lemon juice in a medium bowl until smooth.
• Thicken Soup: Slowly ladle 1 cup of hot broth into the egg mixture while whisking constantly, then pour the warmed egg mixture back into the pot.
• Finish Dish: Stir in the shredded chicken and fresh dill, heating gently for 2 minutes without boiling, then serve immediately.