This Greek lemon chicken soup combines tender chicken, orzo, fresh lemon juice, and a silky broth for a comforting meal that's simple to make. The bright lemon flavor and fresh dill give it a lighter feel than many traditional chicken soups while still being satisfying enough for lunch or dinner.
Why You'll Love This Greek Lemon Chicken Soup
- One-pot cooking: The vegetables, chicken, and orzo cook in the same pot, so there is no separate pan of pasta to drain.
- A satisfying bowl: Chicken, pasta, and vegetables make this substantial enough to serve as a main course.
- An adjustable finish: Taste the soup after adding the egg-lemon mixture, then adjust the lemon and seasoning to suit.
There are days when I want chicken soup with a little more lemon and herbs, and this is the version I make. The chicken and orzo make it satisfying, while the dill gives the broth a fresh finish. It's a change from my chicken noodle soup, which I turn to for a more classic bowl, or my Mediterranean chickpea and chicken soup when I feel like chickpeas instead of pasta.
What I enjoy most is how the egg-lemon mixture changes the broth. I add it gently over low heat, and the soup takes on a silky texture without needing cream. That balance of richness and lemon is also what I like about my creamy lemon chickpea soup. For another dinner with the same chicken-and-lemon pairing, I make Greek lemon chicken and potatoes.
Key Ingredients in Greek Lemon Chicken Soup With Orzo
The recipe card below includes the full ingredient list and measurements.
- Chicken breasts and broth: Boneless, skinless breasts cook directly in reduced-sodium chicken broth. Using reduced-sodium broth leaves more room to adjust the seasoning at the end.
- Build the vegetable base with onion, carrot, celery, and garlic: These add sweetness, savory flavor, and small pieces of vegetables throughout the soup. Olive oil helps them soften, while bay leaves add aroma during simmering.
- Dry orzo: This small pasta adds substance and cooks in the broth after the chicken is removed. It continues absorbing liquid as the soup stands.
- Finish with egg yolks, lemon juice, and dill: The yolks add body, lemon provides acidity, and dill brings a fresh herbal finish. Gradually warming the yolks helps them blend into the hot br
How to Make Greek Lemon Chicken Soup
You can find the complete printable recipe with measurements below, but for now, here's a quick overview of how it goes:
1. Soften the vegetables: Cook the onion with olive oil and salt, then add the carrot and celery. Stir in the garlic and black pepper once the vegetables begin to soften.
2. Simmer the chicken: Add the broth, bay leaves, and chicken breasts. Bring to a boil, reduce the heat, and cover. Simmer until the chicken is cooked through, then transfer it to a plate.
3. Cook the orzo: Stir the orzo into the simmering broth and cook until tender, stirring occasionally. Shred the chicken while the pasta cooks, then return it to the pot.
4. Add the egg-lemon finish: Whisk the yolks with lemon juice and gradually whisk in hot broth to warm them. Stir the mixture into the soup over low heat without boiling. Remove the bay leaves, add dill, adjust the seasoning, and rest briefly before serving.
Tips for a Silky Broth
- Check the chicken before shredding: Breast thickness affects cooking time. Use a thermometer in the thickest part; the chicken should reach 165°F (74°C).
- Warm the yolks gradually: Add hot broth a little at a time while whisking continuously. Pouring the cold egg mixture straight into the pot can leave small pieces of cooked egg in the soup.
- Keep the final heat low: Once the egg-lemon mixture is added, stir gently and avoid boiling. The broth only needs to thicken slightly.
- Watch the orzo's texture: Start checking toward the end of the stated cooking time. The pasta should be tender, and it will continue absorbing broth during the rest.
Storage and Reheating
Refrigerate leftovers promptly in an airtight container for up to 3 days. The orzo absorbs some of the broth during storage, so the soup will be thicker the next day.
Reheat gently in a saucepan, adding a splash of reduced-sodium chicken broth as needed. Stir regularly and heat until the soup reaches 165°F (74°C), without bringing it to a boil.
What to Serve with Greek Lemon Chicken Soup
Serve with homemade ciabatta for dipping into the broth or a tomato burrata salad on the side. For a small sharing plate, add hummus without tahini and warm pita.
Try These Soup Recipes Next!
Get my new cookbook!
Get your copy of the book with easy, fresh, and tried-and-true Mediterranean Recipes from the Author and founder of Vargasavour Recipes, Estefania.
Recipe
Greek Lemon Chicken Soup With Orzo
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion - chopped
- ½ teaspoon salt
- 1 medium carrot - chopped
- 2 celery stalks - chopped
- 3 garlic cloves - minced
- ¼ teaspoon freshly ground black pepper
- 1.5 l reduced-sodium chicken broth
- 2 bay leaves
- 2 boneless, skinless chicken breasts - approximately 1 lb/500 g total
- 150 g dry orzo pasta
- 2 large egg yolks
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh dill - chopped
Instructions
- Heat 2 tablespoons extra virgin olive oil in a large pot over medium heat. Add 1 medium yellow onion, chopped, and ½ teaspoon salt, then cook for 2-3 minutes. Add 1 medium carrot, chopped, and 2 celery stalks, chopped, and cook for another 4-5 minutes, until beginning to soften. Stir in 3 garlic cloves, minced, and ¼ teaspoon freshly ground black pepper and cook for 1-2 minutes, until fragrant.
- Pour in 1.5 l reduced-sodium chicken broth. Add 2 bay leaves and 2 boneless, skinless chicken breasts, approximately 1 lb/500 g total. Bring to a boil, reduce the heat, cover, and simmer for about 15 minutes, until the thickest part of the chicken reaches 74 °C.
- Transfer the chicken to a plate. Add 150 g dry orzo pasta to the simmering broth and cook for 6-8 minutes, or until tender, stirring occasionally. Meanwhile, shred the chicken with two forks, then return it to the pot.
- Whisk 2 large egg yolks with 2 tablespoons fresh lemon juice in a bowl. Gradually add hot broth from the pot, a little at a time, whisking continuously until the egg-lemon mixture is warm and smooth. Add the shredded chicken back into the soup and stir.
- Reduce the heat to low. Slowly pour the warmed egg-lemon mixture into the soup while stirring continuously. Cook gently for 2 minutes, until the broth thickens slightly. Do not let it boil.
- Remove the bay leaves, then taste and adjust with more salt, pepper, or lemon juice if needed. Stir in 2 tablespoons fresh dill, chopped, and serve hot with your favorite bread.Remove the pot from the heat and discard the bay leaves. Stir in 2 tablespoons fresh dill, then taste and adjust the salt, pepper, or lemon juice if needed. Let the soup rest for 5 minutes before serving.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Sandra says
his Greek lemon chicken soup is the ultimate comfort food. The broth is so flavorful and the lemon adds a bright, refreshing twist. I will definitely be making this again and again.