Easy Greek Lemon Chicken Soup with Orzo Recipe

Introduction

This Easy Greek Lemon Chicken Soup with Orzo is a comforting and bright dish perfect for cozy dinners. Packed with tender chicken, fragrant lemon, and delicate orzo pasta, it brings warmth and freshness to the table in just about 35 minutes.

Ingredients

• 1 lb boneless skinless chicken breasts
• 3/4 cup orzo pasta (about 120 g)
• 6 cups chicken broth (1.4 liters)
• 2 medium lemons, zested and juiced
• 3 cloves garlic, minced
• 2 tablespoons extra-virgin olive oil (30 ml)
• 1/4 cup fresh dill or parsley, chopped (15 g)
• 1 small yellow onion, finely chopped
• Salt and pepper to taste (about 1 teaspoon salt)
• Optional: 1 large egg yolk

Instructions

1. Step 1: Heat 2 tablespoons of olive oil over medium heat in a large pot. Add the finely chopped onion and cook for 3-4 minutes until translucent and sweet-smelling.
2. Step 2: Add the minced garlic and cook for another minute, stirring constantly to avoid browning.
3. Step 3: Add the whole chicken breasts to the pot and pour in the chicken broth. Bring to a gentle boil, then reduce heat to medium-low and simmer for about 10 minutes until the chicken is cooked through (internal temperature 165°F / 74°C).
4. Step 4: Remove the chicken breasts and set aside to cool slightly. Add the orzo to the simmering broth and cook for 8-10 minutes until al dente.
5. Step 5: While the orzo cooks, shred the chicken using two forks or fingers. Return the shredded chicken to the pot once the orzo is done.
6. Step 6: Stir in the lemon zest, lemon juice, and chopped dill or parsley. Taste and adjust salt and pepper as needed.
7. Step 7: Optional: To temper the egg yolk, whisk it in a small bowl. Slowly ladle about 1 cup of hot soup broth into the yolk while whisking constantly. Pour this mixture back into the pot and heat on low for 2-3 minutes without boiling to avoid curdling.
8. Step 8: Ladle soup into bowls, garnish with extra fresh herbs or a drizzle of olive oil if desired, and serve hot.

Tips & Variations

• For a creamier texture, use the optional egg yolk to enrich the soup, but be careful not to let it boil after adding it to prevent curdling.
• Swap dill for fresh parsley or a mix of both to suit your flavor preference.
• Use vegetable broth instead of chicken broth for a lighter, vegetarian-friendly version (omit the chicken accordingly).
• Add chopped vegetables like carrots or celery with the onions for extra nutrition and flavor.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently over medium-low heat to avoid overcooking the chicken or orzo. You may need to add a splash of broth or water if the soup thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-cooked chicken for this soup?

Yes, you can use cooked or rotisserie chicken. Add it to the broth along with the orzo in step 4 instead of cooking raw chicken in the broth.

What can I substitute for orzo pasta?

If you don’t have orzo, small pasta shapes like acini di pepe, ditalini, or even broken spaghetti pieces will work well in this soup.

Easy Greek Lemon Chicken Soup with Orzo Recipe

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★★★★★

4.9 from 85 reviews

• Author: Matteo
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Low Fat

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Description

This Easy Greek Lemon Chicken Soup with Orzo is a warm and comforting dish perfect for cozy dinners. Made with tender chicken breasts simmered in flavorful chicken broth, brightened with fresh lemon zest and juice, and enriched with delicate orzo pasta and fresh herbs. A traditional touch includes an optional egg yolk tempering for a creamy texture without cream. Ready in just 35 minutes and serving 4, it’s a delightful bowl of nourishing Greek-inspired comfort.

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Ingredients

Scale 1x2x3x

Protein & Broth

• 1 lb boneless skinless chicken breasts
• 6 cups chicken broth (1.4 liters)

Pasta

• 3/4 cup orzo pasta (about 120 g)

Produce & Herbs

• 2 medium lemons, zested and juiced
• 3 cloves garlic, minced
• 1 small yellow onion, finely chopped
• 1/4 cup fresh dill or parsley, chopped (15 g)

Oils & Seasonings

• 2 tablespoons extra-virgin olive oil (30 ml)
• Salt and pepper to taste (about 1 teaspoon salt)

Optional

• 1 large egg yolk

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Instructions

1. Sauté Onion: Heat 2 tablespoons of olive oil over medium heat in a large pot. Add the finely chopped onion and cook for 3-4 minutes until translucent and sweet-smelling.
2. Add Garlic: Add the minced garlic and cook for another minute, stirring constantly to avoid browning.
3. Cook Chicken: Add the whole chicken breasts to the pot and pour in the chicken broth. Bring to a gentle boil, then reduce heat to medium-low and simmer for about 10 minutes until chicken is cooked through (internal temperature 165°F / 74°C).
4. Remove Chicken & Cook Orzo: Remove the chicken breasts and set aside to cool slightly. Add the orzo to the simmering broth and cook for 8-10 minutes until al dente.
5. Shred Chicken: While the orzo cooks, shred the chicken using two forks or fingers. Return the shredded chicken to the pot once the orzo is done.
6. Add Flavorings: Stir in the lemon zest, lemon juice, and chopped dill or parsley. Taste and adjust salt and pepper as needed.
7. Temper Egg Yolk (Optional): To temper the egg yolk, whisk it in a small bowl. Slowly ladle about 1 cup of hot soup broth into the yolk while whisking constantly. Pour this mixture back into the pot and heat on low for 2-3 minutes without boiling to avoid curdling.
8. Serve: Ladle soup into bowls, garnish with extra fresh herbs or a drizzle of olive oil if desired, and serve hot.

Notes

• Ensure the chicken is fully cooked to an internal temperature of 165°F (74°C) for safety.
• The egg yolk tempering is optional but adds a silky texture to the soup; avoid boiling after adding the tempered yolk to prevent curdling.
• Fresh herbs like dill or parsley provide the authentic Greek flavor; choose your preferred herb or a mix of both.
• Adjust the amount of lemon juice to taste if you prefer a more or less tangy broth.
• Orzo cooks quickly; do not overcook to avoid mushy pasta in the soup.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Greek

Keywords: Greek chicken soup, lemon chicken soup, orzo soup, easy soup recipe, cozy dinner, healthy soup, lemon orzo soup, Mediterranean cuisine