Greek Lemon Orzo Chicken Soup

Category:Soups, Stews & Chili

A steaming bowl of Greek Lemon Orzo Chicken Soup garnished with fresh herbs, featuring tender chicken, orzo pasta, and vibrant lemon flavor on a rustic wooden table.

This Greek Lemon Orzo Chicken Soup is a warm hug in a bowl! It’s filled with tender chicken, fluffy orzo pasta, and a zesty lemon flavor that brightens your day.

I love how quick this soup is to whip up. It’s perfect when you need something comforting, yet refreshing. Plus, who doesn’t love a cozy bowl on a chilly day? 🍋🍲

Key Ingredients & Substitutions

Olive Oil: This is perfect for sautéing vegetables and adds a nice depth of flavor. If you’re looking for a substitution, you can use avocado oil or even coconut oil. Keep in mind that olive oil has a distinct taste that enhances the soup!

Chicken Broth: Using low-sodium broth allows you to control the saltiness. You can substitute vegetable broth for a lighter option, but it will change the flavor profile slightly. Homemade broth is also a great choice if you have it on hand.

Orzo Pasta: This tiny pasta is a key part of the dish, giving it a comforting vibe. If you don’t have orzo, try rice or any small pasta like pastina or ditalini. Just adjust cooking times accordingly!

Lemons: Fresh lemons provide that signature Greek flavor. If you’re in a pinch, you can use bottled lemon juice, but fresh is always best for taste. Lime juice can be a fun alternative if you want a twist.

Fresh Parsley: This adds brightness and freshness. If you’re not a parsley fan, dill or cilantro can be good substitutes, adding their own unique flavors to the soup!

How Do You Keep the Eggs from Curdling?

The egg-lemon mixture is what gives the soup its creamy texture without using cream. To prevent curdling, you need to temper the eggs. Here’s how to do it properly:

  • In a bowl, whisk together the eggs, lemon juice, and zest.
  • Slowly add a ladleful of hot broth from the pot into the egg mixture while whisking continuously. This gradually raises the temperature of the eggs.
  • Once mixed, pour this tempered mixture back into the pot while stirring constantly. This helps incorporate the egg without cooking it too fast.

Remember, after adding the eggs, keep the soup at a low heat to avoid boiling—this keeps your soup smooth and creamy!

Greek Lemon Orzo Chicken Soup

Ingredients You’ll Need:

  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 6 cups chicken broth (preferably low sodium)
  • 1 ½ cups cooked chicken breast, shredded or chopped
  • 1 cup orzo pasta
  • 3 large eggs
  • Juice and zest of 2 lemons (about ½ cup juice)
  • Salt and freshly ground black pepper, to taste
  • ¼ cup chopped fresh parsley (plus more for garnish)
  • Lemon slices, for garnish (optional)

How Much Time Will You Need?

This delightful soup takes about 15 minutes to prep, with an additional 25 minutes for cooking. In total, you’ll be enjoying this comforting Greek classic in roughly 40 minutes!

Step-by-Step Instructions:

1. Sauté the Vegetables:

In a large pot, heat the olive oil over medium heat. Add the finely chopped onion, diced carrots, and diced celery. Sauté the mixture for about 5-7 minutes, or until the vegetables are tender. Add the minced garlic and continue to sauté for another 30 seconds, until you get that wonderful aroma.

2. Prepare the Soup Base:

Pour in the chicken broth and bring it to a boil. Once boiling, reduce the heat to a simmer and let it cook for about 10 minutes. This helps all the flavors meld beautifully together.

3. Cook the Orzo:

Add the orzo pasta to the pot. Cook according to the package instructions, which should take about 8-10 minutes, until the orzo is tender but still has a little bite to it (al dente).

4. Whisk the Eggs and Lemon:

While your orzo is cooking, take a separate bowl and whisk together the eggs. Then add the lemon juice and lemon zest, mixing until everything is well combined.

5. Temper the Egg Mixture:

To avoid curdling the eggs, you’ll want to temper them. Gradually add a ladleful of hot broth from your soup into the egg mixture, whisking constantly as you do so. This gently raises the temperature of the eggs without cooking them too quickly.

6. Incorporate the Egg Mixture:

Carefully pour the tempered egg mixture back into the soup pot, stirring continuously to combine. This will create a lovely creamy texture.

7. Add Chicken and Parsley:

Next, stir in the shredded or chopped chicken and chopped parsley. Heat the soup gently for an additional 2-3 minutes. Remember, don’t let it boil after adding the egg mixture to keep everything smooth!

8. Season and Serve:

Finally, season the soup with salt and freshly ground black pepper to taste. Serve hot, garnished with extra chopped parsley and lemon slices if you’d like.

Enjoy this vibrant and comforting Greek classic, perfect for any day! 🍋🍲

Greek Lemon Orzo Chicken Soup

Can I Use Rotisserie Chicken for This Soup?

Absolutely! Rotisserie chicken is a fantastic shortcut; just shred it as per the recipe. It adds great flavor and saves you time!

What Can I Substitute for Orzo Pasta?

If you don’t have orzo, you can use rice, quinoa, or any small pasta shape like ditalini or pastina. Just adjust the cooking time according to the package directions for the alternative pasta or grain!

How Should I Store Leftover Soup?

Store any leftovers in an airtight container in the fridge for up to 3 days. When ready to eat, gently reheat it on the stove over low heat, adding a splash of broth or water if needed to loosen it up.

Can I Make This Soup Vegetarian?

Yes! Simply substitute vegetable broth for the chicken broth and leave out the chicken. You might also want to add more veggies or some white beans for protein and heartiness!

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