Why You’ll Love This this Greek-Style Lemon Chicken Orzo Soup
This Greek-style lemon chicken orzo soup delivers that perfect balance of creamy richness and bright, tangy flavor that makes you wonder why you ever bothered with regular chicken noodle.
The tender orzo pasta practically melts in your mouth while the lemony egg mixture creates this silky, restaurant-quality broth that tastes way more impressive than the simple ingredients would suggest.
With juicy chicken pieces and that gorgeous golden color from the lemon zest, it’s comfort food that feels fancy enough for company but easy enough for a Tuesday night when you’re too tired to think straight.
Ingredients List
This Greek-style lemon chicken orzo soup comes together with just a handful of simple ingredients that you probably already have hanging around your kitchen.
- 8 cups chicken stock
- 3/4 cup orzo pasta
- 1/2 lb boneless skinless chicken breast, cut crosswise into 1/4-inch thick pieces
- 3 eggs
- 1/3 cup fresh lemon juice
- 1 tablespoon grated lemon zest
- Salt and white pepper
- 2 tablespoons finely chopped parsley
A Few Things to Keep in Mind:
- This soup packs a decent protein punch with the chicken and eggs, making it pretty filling without being too heavy
- The orzo adds those satisfying carbs, but you could easily swap in whole wheat orzo if you want to sneak in some extra fiber
- Fresh lemon juice is way better than the bottled stuff here, trust me on this one
- White pepper keeps the soup looking clean and golden, but regular black pepper works fine if that’s what you’ve got
- The chicken stock is doing most of the heavy lifting flavor-wise, so go for low-sodium if you’re watching your salt intake
Step by Step Directions
Making this Greek-style lemon chicken orzo soup is straightforward and takes about 25 minutes from start to finish.
- Bring 8 cups chicken stock to a boil in a large saucepan, then reduce heat to medium-low.
- Add 3/4 cup orzo pasta and cook revealed for 15-20 minutes until tender.
- Add 1/2 lb sliced chicken breast (cut into 1/4-inch pieces) during the last 5 minutes of pasta cooking time.
- Whisk together 3 eggs, 1/3 cup fresh lemon juice, and 1 tablespoon lemon zest in a separate bowl.
- Temper the egg mixture by slowly whisking in one ladle of hot stock to prevent curdling.
- Reduce heat to low and slowly stir the tempered egg mixture back into the soup while stirring constantly.
- Season with salt and white pepper to taste and let the soup thicken slightly.
- Garnish with 2 tablespoons chopped fresh parsley before serving.
For frequent soup makers, a professional stand mixer can help efficiently whisk egg mixtures and prepare larger batches of this comforting dish.
Substitutions and Variations
- Use lime instead of lemon for a slightly different citrus twist, though I won’t lie, it changes the whole atmosphere of the dish.
- Make it heartier by adding diced potatoes along with the orzo – just remember they’ll need the full cooking time, so toss them in with the pasta.
- Go dairy-free by skipping the egg mixture entirely and just adding extra lemon juice and zest at the end, though you’ll miss that silky texture the eggs create.
Additional Things to Serve With This Dish
This soup practically begs for some crusty bread to soak up every last drop of that lemony broth.
- Warm pita bread or naan – because to be frank, you’re going to want something to chase down those final spoonfuls, and store-bought is perfectly fine when you’re already making soup from scratch.
- Simple Greek salad with cucumbers, tomatoes, and feta – the cool, crisp vegetables play beautifully against the warm, comforting soup, plus it keeps the Mediterranean theme going strong.
- Garlic bread or focaccia – I mean, if you’re going for comfort food, why not go all the way? The garlic won’t compete with the lemon, just adds another layer of flavor.
- Roasted vegetables like zucchini, bell peppers, or eggplant – they’ll soak up some of that lemon flavor if you drizzle any leftover broth over them, which is never a bad thing.
- A light white wine or sparkling water with lemon – something bright and clean that won’t overpower the delicate chicken and orzo situation you’ve got going on.
Cooking Tips & Tricks (Chef’s Notes)
Let me share the little secrets that’ll make your soup sing instead of just, well, existing in a bowl.
- Don’t rush the egg tempering – I know it feels tedious, but if you dump cold eggs straight into hot soup, you’ll end up with lemony scrambled egg soup, which sounds way worse than it actually tastes, but still.
- Use room temperature eggs because they’ll blend more smoothly with the lemon juice, and cold eggs from the fridge are just asking for lumpy trouble when they hit that hot broth.
- Keep stirring constantly once you add the egg mixture – this isn’t the time to check your phone or let the cat out, because that creamy texture depends on constant motion.
- Fresh lemon juice only, please – bottled lemon juice tastes like sadness mixed with preservatives, and your soup deserves better than that.
- Cut your chicken pieces evenly so they all cook at the same rate, because nobody wants to bite into a piece that’s still doing its chicken impression.
- Taste as you go with the salt and pepper, since chicken stock varies wildly in sodium content, and some brands are basically salt water with chicken rumors.
- Serve immediately while it’s still creamy and hot – this soup doesn’t really hold well, and reheated egg-thickened soups can get a bit temperamental about their texture.
Nutritional Facts
This comforting Greek-inspired soup packs impressive nutritional value alongside its bright, satisfying flavors.
- High-quality protein from chicken breast provides all essential amino acids for muscle maintenance and repair, with about 15-20 grams per serving.
- Complex carbohydrates from orzo pasta deliver sustained energy without the blood sugar spikes of refined grains.
- Vitamin C powerhouse thanks to fresh lemon juice and zest, supporting immune function and iron absorption.
- Complete protein boost from eggs adds additional amino acids plus choline for brain health.
- Low in saturated fat when made with quality chicken stock, making it heart-friendly comfort food.
- Naturally gluten-containing due to orzo pasta, but can be modified with gluten-free alternatives.
- Moderate sodium content that varies considerably based on your chicken stock choice – homemade stock keeps it lower.
- Rich in B vitamins from both chicken and eggs, supporting energy metabolism and nervous system function.
- Approximately 280-320 calories per serving depending on portion size and stock sodium content.
- Good source of selenium from chicken, acting as an antioxidant to protect cells from damage.
- Minimal processed ingredients means you’re getting nutrition from whole food sources rather than additives.
Fun “Did You Know?”
Beyond its impressive nutritional profile, this beloved soup carries fascinating stories that connect ancient Greek culinary wisdom to your modern kitchen.
Did you know that avgolemono, the traditional Greek egg-lemon sauce technique I’ve used here, dates back to Byzantine times? Ancient Greeks believed lemon’s acidity could ward off illness, making this soup a medicinal remedy before it became comfort food.
The tempering method I’ve described prevents the eggs from scrambling—a culinary technique that’s remained unchanged for centuries.
Orzo, meaning “barley” in Italian, actually resembles rice grains and was originally created to mimic this ancient Greek staple.
