This bright and tasty Greek Lemon Orzo Chicken Soup is a hug in a bowl! It’s full of tender chicken, soft orzo pasta, and fresh lemon flavor that lightens up your day.
Honestly, who doesn’t love a warm soup? I love how it’s quick to prepare and perfect for chilly nights. Just a sprinkle of parsley on top makes it feel fancy! 🥣
Key Ingredients & Substitutions
Olive Oil: This adds richness to the soup. If you’re out, you can substitute with avocado oil or butter for a slightly different flavor.
Orzo Pasta: Orzo is small and cooks quickly, but if you don’t have it on hand, other small pastas like ditalini or even rice work well too.
Chicken: Boneless, skinless chicken breasts are ideal, but thighs can provide more flavor. Rotisserie chicken works in a pinch—just shred and add at the end!
Lemon Juice: Fresh lemon juice gives this soup its zing. If you don’t have fresh lemons, bottled lemon juice will do, but fresh is always best!
How Do You Temper Eggs for Smooth Soup?
Tempering eggs is key for a creamy texture without scrambling them. To do this, follow these steps:
- In a medium bowl, whisk eggs and lemon juice until combined.
- Take a ladle of hot soup broth and slowly pour it into the egg mixture while continuously whisking. This gradually warms the eggs.
- Once mixed, slowly add this tempered mixture back into the soup pot, stirring constantly. Remember, don’t let the soup boil after adding the egg mixture!
This technique keeps your soup smooth and fluffy, just perfect for a comforting meal!
How to Make Greek Lemon Orzo Chicken Soup
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 medium carrots, peeled and sliced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 8 cups chicken broth (preferably homemade or low sodium)
- 1 1/2 cups orzo pasta
- 2 boneless, skinless chicken breasts
- 3 large eggs
- 1/3 cup fresh lemon juice (about 2 lemons)
- 2 teaspoons dried oregano
- Salt and freshly ground black pepper, to taste
For Garnish:
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh chives, chopped
How Much Time Will You Need?
This delicious Greek Lemon Orzo Chicken Soup takes about 15 minutes to prep and about 30 minutes to cook. So, in total, you’ll need about 45 minutes before you can start enjoying this comforting dish!
Step-by-Step Instructions:
1. Sauté the Veggies:
In a large pot, heat the olive oil over medium heat. Add the diced onion, sliced carrots, and diced celery. Cook, stirring occasionally, until the vegetables are tender, about 5-7 minutes. It’s all about bringing out those flavors!
2. Flavor It Up:
Add the minced garlic and dried oregano to the pot, cooking for another minute until everything smells amazing. Garlic is key for that fragrant flavor!
3. Make the Soup Base:
Pour in the chicken broth and bring it all to a boil. This is where you start to build the lovely soup base!
4. Cook the Chicken:
Carefully add the chicken breasts to the boiling broth. Reduce the heat to a gentle simmer and cook until the chicken is fully cooked, about 15-20 minutes. You want it cooked through, so it’s safe to eat!
5. Add the Orzo:
Once the chicken is done, take it out of the pot and set it aside to cool slightly. While it cools, add the orzo pasta to the pot and cook until tender, about 8-10 minutes. Orzo will soak up that delicious broth!
6. Shred the Chicken:
Shred or cut the chicken into bite-sized pieces. Return the chicken to the pot to join all the other lovely ingredients.
7. Whisk the Egg and Lemon Mixture:
In a medium bowl, whisk together the eggs and fresh lemon juice until well combined. This will give your soup that creamy texture.
8. Temper the Eggs:
Now carefully ladle about 1 cup of the hot soup broth into the egg-lemon mixture while whisking continuously. This step is important to prevent the eggs from scrambling. Then slowly pour this mixture back into the pot, stirring constantly as you go. Remember, keep it gentle—don’t let the soup boil!
9. Season to Taste:
Season your soup with salt and freshly ground black pepper to taste. Taste as you go to get it just right!
10. Serve and Enjoy:
Serve the hot soup in bowls, garnished with chopped parsley and chives. Sit back and enjoy the fresh, comforting flavors of your homemade Greek Lemon Orzo Chicken Soup!
Perfect for cozy nights, this soup will warm you right up!
Can I Use Rotisserie Chicken for This Soup?
Absolutely! Using rotisserie chicken is a great time-saver. Just shred the chicken and add it to the soup towards the end of cooking to warm it through, skipping the cooking step for the raw chicken.
Can I Make This Soup Ahead of Time?
Yes, you can prepare the soup ahead of time! Cook it completely, then let it cool before refrigerating. It’s best enjoyed within 3 days. Reheat gently on the stove before serving, and if the orzo has absorbed too much broth, feel free to add a splash of water or broth to loosen it up.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. For longer storage, freeze the soup in portions for up to 3 months. Just make sure to leave out the eggs if you plan to freeze it, as they may not hold up well during freezing and reheating.
Can I Adjust the Lemon Flavor?
Definitely! If you prefer a more subtle lemon flavor, start with half the lemon juice and add more to taste. Lemon is key in this dish, but you can adjust it based on your preference.
