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Creamy Greek Lemon Chicken Orzo Soup

A comforting Greek-inspired soup made with tender chicken, orzo pasta, fresh lemon, and a silky egg-based broth.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Dinner, Soup
Cuisine: Greek, Mediterranean
Calories: 310

Ingredients
  

Soup Base
  • 2 tbsp olive oil
  • 1 onion diced
  • 2 carrots sliced
  • 2 celery stalks diced
  • 3 cloves garlic minced
  • 1.5 lbs chicken breast
  • 8 cups chicken broth
  • 0.75 cup orzo pasta
Avgolemono
  • 3 eggs large
  • 0.33 cup lemon juice fresh
  • 1 tbsp lemon zest
  • 2 tbsp fresh dill chopped

Equipment

  • Large soup pot or Dutch oven
  • Whisk
  • Ladle

Method
 

  1. Heat olive oil in a large pot and sauté onion, carrots, and celery until softened.
  2. Add garlic and cook briefly until fragrant.
  3. Add chicken, broth, seasoning, and simmer until chicken is cooked.
  4. Remove chicken, shred, and set aside.
  5. Add orzo to the broth and cook until tender.
  6. Whisk eggs with lemon juice and zest.
  7. Temper egg mixture with hot broth, then stir back into soup.
  8. Return chicken, add dill, heat gently, and serve.

Notes

Do not boil after adding the egg mixture to prevent curdling.