Why You’ll Love This Greek Lemon Chicken Orzo Soup

• It’s the ultimate comfort food with a zesty kick. The classic, soothing base of chicken and broth gets completely transformed by the fresh, tangy lemon. It wakes up your taste buds in the best possible way.
• It’s a complete, satisfying meal in one pot. You’ve got your protein, your carbs, and your veggies all swimming together in a harmonious, delicious broth. No need for sides—though they are nice—this soup truly stands on its own.
• The texture is absolutely dreamy. The orzo cooks right in the broth, thickening it slightly and releasing its starches, while the chicken becomes fall-apart tender. Every spoonful is a perfect little mix of silky broth, soft pasta, and shreddy chicken.
• It’s incredibly versatile and forgiving. Don’t have dill? Try oregano or mint. Want more greens? Spinach wilts in beautifully at the end. This recipe is a wonderful template you can make your own.

Ingredients & Tools

• 2 tbsp olive oil
• 1 large yellow onion, diced
• 3 carrots, peeled and sliced into rounds
• 3 celery stalks, sliced
• 4 cloves garlic, minced
• 1 lb boneless, skinless chicken thighs (or breasts)
• 8 cups good-quality chicken broth
• 2 bay leaves
• 1 cup uncooked orzo pasta
• 1/3 cup fresh lemon juice (about 2 large lemons)
• 2 large eggs, whisked
• 1/4 cup fresh dill, finely chopped
• Kosher salt and freshly ground black pepper, to taste

Tools: A large Dutch oven or heavy-bottomed soup pot, a ladle, a small bowl for tempering the eggs.

The real stars here are the fresh lemon juice and the eggs—they’re what create that distinctive, creamy avgolemono-style sauce that makes this soup so special. Using good-quality broth is also key, as it forms the foundation of the entire dish.

Serves: 6 | Prep Time: 15 minutes | Cook Time: 35 minutes | Total Time: 50 minutes

Before You Start: Tips & Ingredient Notes

• Why chicken thighs? I highly recommend them for soup. They stay incredibly moist and tender during the simmering process, whereas breasts can easily become dry. The extra bit of fat adds wonderful flavor to the broth, too.
• Don’t skip the tempering step. This is the trick to incorporating the eggs without them scrambling. It might sound fancy, but it’s just about slowly warming the eggs with a bit of hot broth before adding them back to the pot. It’s simple, I promise!
• Fresh lemon juice is non-negotiable. The bottled stuff just won’t give you that bright, clean, sunny flavor we’re after. Squeezing a couple of lemons is totally worth it.
• Orzo tends to absorb liquid. The soup will thicken as it sits, especially overnight. If you have leftovers, you’ll likely need to add a splash of broth or water when reheating to bring it back to your desired consistency.

How to Make Greek Lemon Chicken Orzo Soup

Serving Suggestions

Complementary Dishes

• A simple Greek salad — The crisp lettuce, cucumbers, tomatoes, red onion, and briny feta cheese provide a cool, crunchy contrast to the warm, creamy soup.
• Warm, crusty bread for dipping — A loaf of sourdough or some thick slices of grilled ciabatta are essential for sopping up every last drop of that lemony broth.
• Roasted asparagus with lemon zest — This keeps the lemon theme going and adds a lovely, elegant green vegetable side that feels light and springy.

Drinks

• A crisp, dry white wine like Assyrtiko or Sauvignon Blanc — The high acidity and citrus notes in the wine will mirror and enhance the lemony flavors in the soup beautifully.
• Sparkling water with a lemon wedge — For a non-alcoholic option, the bubbles cleanse the palate between bites, making each spoonful taste as bright as the first.
• A light, herbal tea like chamomile or mint — This is especially lovely if you’re enjoying the soup for a light lunch or when you’re feeling under the weather.

Something Sweet

• Baklava — The honey, nuts, and flaky phyllo pastry offer a rich, decadent, and authentically Greek finish that balances the soup’s tanginess perfectly.
• Lemon yogurt cake — Double down on the citrus! A moist, not-too-sweet cake with a lemon glaze feels like a natural and refreshing progression.
• A bowl of fresh berries with a dollop of Greek yogurt — Simple, light, and healthy. The sweetness of the berries is all you need after such a flavorful meal.

Top Mistakes to Avoid

• Mistake: Adding the lemon juice directly to the hot pot without tempering the eggs first. This will almost certainly cause the eggs to scramble, creating stringy, unpleasant bits in your soup instead of a smooth, creamy texture.
• Mistake: Boiling the soup after adding the egg-lemon mixture. Once the avgolemono sauce is in, keep the heat very low. A rolling boil will curdle the eggs. Gentle heat is your friend here.
• Mistake: Overcooking the orzo. Remember, the orzo will continue to soften a bit in the hot broth even after you turn off the heat. Aim for al dente when you taste it, or it can become mushy.
• Mistake: Skipping the step of seasoning the broth before adding the eggs. The eggs and lemon will mellow the saltiness slightly, so make sure your broth is well-seasoned to your liking in step 4.

Expert Tips

• Tip: Zest your lemons before juicing them. Add a teaspoon of lemon zest to the pot along with the dill at the very end. The zest contains powerful citrus oils that will amplify the lemon flavor exponentially.
• Tip: For a richer broth, use homemade chicken stock. If you have the time, a homemade stock made from roasted chicken bones will add a depth of flavor that store-bought broth just can’t match.
• Tip: Want to make it ahead? Hold the orzo and the avgolemono. You can cook the soup with the chicken and vegetables, shred the chicken, and refrigerate. When ready to serve, reheat the base, cook the orzo fresh, and then proceed with the egg-lemon mixture. This prevents the orzo from bloating.
• Tip: Add a Parmesan rind. If you have one stashed in your freezer, toss the rind into the pot when you add the broth. It will melt into the soup, adding a subtle, savory umami richness that’s just incredible.

FAQs

Can I use a different pasta?
You absolutely can! Acini di pepe or even stelline (little stars) would work well as small pasta alternatives. If you use a larger pasta like elbow macaroni, just be aware it will change the broth-to-pasta ratio a bit. You could also use rice, but you’ll need to adjust the cooking time accordingly. For a gluten-free option, a gluten-free orzo or even quinoa would be fantastic substitutes.

How long do leftovers last in the fridge?
Leftovers will keep in an airtight container in the refrigerator for 3-4 days. Remember, the orzo will continue to absorb the broth, so it will become much thicker. When reheating, do so gently over low heat on the stovetop and add a splash of broth or water to thin it out to your desired consistency. Avoid a rolling boil to protect the creamy texture.

Can I freeze this soup?
I don’t recommend freezing this particular soup once the egg-lemon sauce has been added. The dairy-free creamy texture can break and become grainy upon thawing. However, you can freeze the base (the broth, vegetables, and shredded chicken) without the orzo and avgolemono. When ready to eat, thaw, reheat, cook the orzo, and then finish with the lemon-egg mixture.

My soup turned out too lemony. How can I fix it?
It happens! The best way to balance an overly tangy soup is to dilute it a little. Add a bit more plain chicken broth to mellow it out. You can also add a tiny pinch of sugar, which won’t make it taste sweet but will help counteract the sharp acidity. Next time, add the lemon juice gradually, tasting as you go.

Is there a way to make this soup dairy-free/vegan?
It’s tricky to replicate the avgolemono effect, but for a vegan version, you could create a creamy base using blended silken tofu or raw cashews that have been soaked and blended with lemon juice. For the chicken, use chickpeas or a plant-based chicken substitute. The flavor profile will be different, but you can still achieve a creamy, lemony, and satisfying soup.