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 My Greek Lemon Chicken Soup
- Bright lemon flavor that makes every spoonful fresh and vibrant.
- Creamy texture without using cream.
- Made with everyday ingredients that are easy to find.
- A complete one-pot meal that's perfect for lunch or dinner.
There are days when a bowl of chicken soup sounds perfect, but I want something with a little more flavor than the classic version. That's usually when I make this Greek lemon chicken soup. The lemon and dill completely change the character of the broth. If you enjoy this kind of comforting chicken meal, my Chicken Noodle Soup from Scratch is another simple recipe to keep nearby.
What I enjoy most about this recipe is the balance between comfort and freshness. The chicken and orzo make it satisfying, while the lemon keeps the broth bright and light. It's the kind of soup that feels just as welcome on a chilly evening as it does when you want something simple without being heavy. For more Mediterranean-style flavors, I'd also serve it with Tzatziki Sauce or make Greek Lemon Chicken and Potatoes another night.
Why This Greek Lemon Chicken Soup Is Different
Many chicken soups rely on cream for richness, but this Greek lemon chicken soup gets its silky texture from a combination of egg yolks and fresh lemon juice. The technique creates a broth that feels rich while still tasting bright and fresh. The addition of orzo makes the soup more filling, while fresh dill adds another layer of flavor that works beautifully with the lemon and chicken.
Unlike heavier soups, this recipe stays light enough for any time of year. It's comforting during colder months, but the citrus flavor also makes it a great choice when you want something fresh and satisfying.
Key Ingredients in Greek Lemon Chicken Soup With Orzo
You'll find the exact measurements in the recipe card, but here's a closer look at key ingredients and why I use them.
- Vegetables & Aromatics: I use onion, carrot, celery, and garlic to build a simple but flavorful base. They soften into the broth and give the soup that homemade chicken soup taste.
- Olive Oil & Seasoning: Extra-virgin olive oil helps cook the vegetables gently, while salt and black pepper keep the flavor balanced from the beginning.
- Chicken Broth, Bay Leaves & Chicken: I use chicken broth, bay leaves, and chicken breasts to create a rich, comforting soup base. The chicken cooks directly in the broth, which keeps it tender and adds more flavor.
- Orzo, Lemon, Egg Yolks & Dill: Orzo makes the soup more filling, while lemon juice and egg yolks create that silky Greek-style broth. Fresh dill finishes the soup with a bright, fresh flavor.
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. Build the Vegetable Base: Sauté the onion with salt for 2-3 minutes, then add the carrots and celery and cook for 4-5 minutes until soft. Stir in the garlic and pepper for 1-2 minutes.
2. Simmer the Soup: Pour in the chicken broth, add the bay leaves and chicken breasts, then bring to a boil. Lower the heat and simmer for 15 minutes.
3. Cook the Orzo and Shred the Chicken: Remove the chicken and shred it with two forks. Add the orzo to the simmering soup and cook for 6-8 minutes, then return the shredded chicken to the pot.
4. Finish with the Lemon-Egg Mixture: Whisk the egg yolks and lemon juice, then slowly warm the mixture with a few spoonfuls of hot broth. Stir it into the soup on low heat for 2 minutes without boiling, remove the bay leaves, adjust seasoning, and finish with fresh dill.
Tips for A Silky, Fresh Greek Lemon Chicken Soup
Let The Soup Rest For A Few Minutes: I like letting the soup sit for 5 minutes before serving. It gives the flavors time to settle and helps the broth develop a smoother texture.
Shred The Chicken While It's Warm: The chicken is much easier to shred straight after removing it from the pot. Waiting too long can make it harder to pull apart evenly.
Save Extra Broth For Leftovers: I often keep a little extra chicken broth on hand. The orzo continues to absorb liquid in the fridge, and a splash of broth brings the soup back to the perfect consistency when reheating.
Commonly Asked Questions
Avgolemono is a traditional Greek soup made with chicken, rice, egg, and lemon, creating a creamy, tangy broth.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. The orzo will absorb some of the broth as it sits, so add a splash of chicken broth when reheating.
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What to Serve with Greek Lemon Chicken Soup
I like serving this Greek lemon chicken soup with crusty ciabatta, a simple tomato burrata salad, or hummus with warm pita. A small Mediterranean spread on the side makes it feel complete without overwhelming the soup.
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Recipe
Greek Lemon Chicken Soup Recipe With Orzo
Ingredients
- 1 medium yellow onion - chopped
- 2 tablespoon extra virgin olive oil
- ½ teaspoon salt
- 1 medium carrot - chopped
- 2 celery stalk - chopped
- 3 cloves garlic - minced
- ¼ teaspoon freshly ground black pepper
- 1½ l chicken broth
- 2 bay leaves
- 2 boneless, skinless chicken breasts
- 150 g orzo pasta
- 2 large egg yolks
- 2 tablespoon fresh lemon juice
- Fresh dill - chopped
Instructions
- Heat 2 tablespoons (30 ml) extra-virgin olive oil in a large pot over medium heat. Add 1 chopped yellow onion and ½ teaspoon salt, then sauté for 2-3 minutes. Stir in 1 chopped carrot and 2 chopped celery stalks, cooking for another 4-5 minutes until the vegetables begin to soften. Add 3 minced garlic cloves and ¼ teaspoon freshly ground black pepper, then cook for 1-2 minutes more until fragrant.
- Pour in 6¼ cups (1.5 L) chicken broth and add 2 bay leaves and 2 boneless, skinless chicken breasts. Bring to a boil, then reduce the heat to a simmer. Cook for about 15 minutes.
- Remove the chicken from the pot and shred the cooked chicken breasts into bite-sized pieces using two forks.
- Add 5.3 ounces (150 g) orzo pasta to the simmering soup and cook for 6-8 minutes, or until tender. Stir occasionally to prevent the orzo from sticking. While the orzo cooks, whisk 2 large egg yolks and 2 tablespoons (30 ml) fresh lemon juice in a small bowl until smooth and creamy.
- Slowly ladle a few spoonfuls of the hot broth into the egg-lemon mixture, whisking constantly to prevent curdling. Continue until the egg mixture is warmed. Add the shredded chicken back into the soup and stir.
- Slowly pour the egg-lemon mixture back into the soup while stirring continuously. Cook on low heat for another 2 minutes, allowing it to thicken slightly. Do not boil after adding the egg mixture.
- 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.
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.