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Creamy Greek Lemon Chicken Soup with Orzo

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A comforting and refreshing Greek-inspired soup featuring tender chicken, orzo pasta, and a creamy lemon-egg broth that is perfect for cozy dinners.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 1 lb/450 g), cooked and shredded or diced
  • 6 cups (1.4 L) low-sodium chicken broth
  • 3/4 cup (120 g) orzo pasta
  • 2 large eggs, room temperature
  • 1/4 cup (60 ml) freshly squeezed lemon juice
  • 2 cloves garlic, minced
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons fresh dill or parsley, chopped
  • Salt and pepper to taste
  • Optional: 1/2 cup chopped carrots or celery
  • Optional: 1/4 cup cream or Greek yogurt

Instructions

  1. Place chicken breasts in a large soup pot and cover with chicken broth. Bring to a gentle boil, then reduce heat and simmer for about 15 minutes until cooked through (internal temp 165°F/74°C). Remove chicken, shred or dice, and set aside. Keep broth simmering.
  2. In a small pan, heat olive oil over medium heat. Add minced garlic and cook for 1–2 minutes until fragrant but not browned. Add garlic and olive oil to the simmering broth.
  3. Add orzo to the simmering broth and cook uncovered for 7–9 minutes until tender but still slightly firm, stirring occasionally.
  4. While orzo cooks, whisk eggs and fresh lemon juice together in a medium bowl until frothy and well combined.
  5. Slowly ladle about 1 cup (240 ml) of hot broth into the egg-lemon mixture while whisking vigorously to temper the eggs.
  6. Gradually pour the tempered egg mixture back into the pot, stirring constantly. Keep heat low and do not boil after adding eggs. Heat gently for 3–4 minutes until thickened and creamy.
  7. Stir shredded chicken back into the soup. Add chopped fresh dill or parsley, and season with salt and pepper to taste. If desired, stir in a splash of cream or Greek yogurt for extra richness.
  8. Ladle soup into bowls and garnish with fresh herbs and a wedge of lemon.

Notes

Temper the eggs by slowly whisking hot broth into the egg-lemon mixture before adding to the soup to avoid curdling. Use fresh lemon juice for best flavor. Do not boil soup after adding eggs. If soup thickens too much after resting, add warm broth or water to loosen before reheating.

Nutrition

Keywords: Greek lemon chicken soup, creamy chicken soup, avgolemono soup, orzo soup, comfort food, lemon chicken soup, easy chicken soup

Find it online: https://lucydishes.com/creamy-greek-lemon-chicken-soup-with-orzo-easy-homemade-comfort-recipe/