Greek lemon chicken soup with orzo is a classic Greek avgolemono made with chicken, egg yolks, lemon, and tender pasta. Creamy, bright, and comforting, it's a soup that feels familiar yet special.
Bright & Creamy Greek Lemon Chicken Soup with Orzo
This recipe keeps the traditional avgolemono method intact, using egg yolks and lemon to create a smooth, velvety broth without cream. The balance is what makes it work: rich but not heavy, fresh without being sharp, and filling enough to serve as a full meal.
I like this version because it comes together in under an hour and uses simple ingredients that build real depth. The orzo gives the soup structure, the chicken keeps it satisfying, and the lemon lifts everything so it never feels flat or overly rich.
Why You'll Love It
- Creamy Without Cream: The classic egg-lemon avgolemono method gives the soup a silky texture without any dairy.
- Comforting Yet Light: Tender chicken, orzo, and fresh lemon make it satisfying without feeling heavy.
- Simple and Reliable: Straightforward ingredients and clear steps make this a soup you can come back to again and again.
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.
- Aromatics & Vegetables: I start with onion, carrot, celery, and garlic to build a naturally sweet, savory base that carries the whole soup.
- Olive Oil, Seasoning & Bay Leaves: Extra virgin olive oil adds richness, while salt, black pepper, and bay leaves give the broth gentle depth without overpowering it.
- Chicken, Broth & Orzo: Chicken breasts and good-quality broth keep the flavor clean, and orzo adds just enough heartiness to turn the soup into a complete meal.
- Egg Yolks, Lemon & Dill (Avgolemono Base): Egg yolks and lemon juice create the creamy avgolemono finish, while fresh dill adds a light, herby freshness at the end.
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. Sauté chopped onion with a sprinkle of salt for 2-3 minutes. Add chopped carrots and celery, and cook for 4-5 minutes until the vegetables are soft.
2. Add minced garlic and pepper, cooking for 1-2 minutes. Pour in chicken broth, add bay leaves and chicken breasts, and bring to a boil. Lower the heat and simmer for 15 minutes to let flavors blend.
3. Take the chicken out of the pot and use two forks to shred it into bite-sized pieces.
4. Add the orzo pasta to the simmering soup and cook for 6-8 minutes, or until it's tender.
5. While the orzo cooks, whisk the egg yolks and lemon juice in a small bowl until the mixture is smooth and creamy.
6. Gradually whisk a few spoonfuls of hot broth into the egg-lemon mixture to warm it without curdling. Add the shredded chicken back to the soup and stir.
7. Slowly stir the egg-lemon mixture into the soup. Cook on low for 2 minutes to thicken, but don't let it boil to avoid scrambling the eggs.
8. Remove the bay leaves, adjust salt, pepper, or lemon juice to taste, then stir in fresh dill. Serve hot with your favorite bread and enjoy!
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.
My Tips for Recipe Success
Temper the Eggs Carefully: I always lower the heat before adding the egg-lemon mixture, and I keep whisking the whole time. If the soup is boiling, the eggs can curdle fast, so I take it slow and keep the heat gentle.
Don't Overcook the Orzo: I add the orzo near the end and watch it closely because it turns soft quickly. As soon as it's tender, I stop cooking, since it keeps absorbing broth and can get too thick if it sits too long.
Storage
Store leftovers in an airtight container for up to 3 days. Add a splash of broth or water when reheating to loosen the soup.
Commonly Asked Questions
Avgolemono is a traditional Greek soup made with chicken, rice, egg, and lemon, creating a creamy, tangy broth.
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Recipe
Greek Lemon Chicken Soup With Orzo
Ingredients
- 1 yellow onion - chopped
- 2 tablespoon extra virgin olive oil
- ½ teaspoon salt
- 1 carrot - chopped
- 2 celery stalk - chopped
- 3 cloves garlic - minced
- ¼ teaspoon freshly ground black pepper
- 1½ l chicken broth
- 2 bay leaves
- 2 chicken breasts
- 150 g orzo
- 2 egg yolks
- 2 tablespoon lemon juice
- fresh dill - chopped
Instructions
- Heat extra virgin olive oil in a large pot over medium heat. Add the chopped onion, season with a pinch of salt, and sauté for 2-3 minutes. Stir in the chopped carrot and celery, cooking for another 4-5 minutes until the vegetables begin to soften. Add the minced garlic and black pepper, then cook for 1-2 minutes more until the mixture becomes fragrant.
- Pour in the chicken broth and add the bay leaves and chicken breasts. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook for about 15 minutes, allowing the flavors to meld together.
- Remove the chicken from the pot and shred the cooked chicken breasts into bite-sized pieces using two forks.
- Add the orzo pasta to the simmering soup and cook for 6-8 minutes or until tender. Stir occasionally to prevent the orzo from sticking to the bottom of the pot. While the orzo is cooking, whisk together the egg yolks and lemon juice in a small bowl, until smooth and creamy.
- Slowly ladle a few spoonfuls of the hot broth from the soup into the egg-lemon (avgolemono) mixture, whisking constantly to prevent the eggs from curdling. Do this until the egg mixture is warmed up. Add the shredded chicken back into the soup and stir to combine.
- Slowly pour the egg-lemon mixture back into the soup while stirring continuously. Continue to cook the soup on low heat for another 2 minutes, allowing it to thicken slightly. Be careful not to bring it to a boil after adding the egg mixture, as it can cause the eggs to scramble.
- Remove the bay leaves, then taste and adjust with a little more salt, pepper, or lemon juice if needed. Stir in the fresh dill, serve the soup hot, and pair it with your favorite bread. Enjoy.
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.