This Greek Lemon Orzo Chicken Soup is a bright and cozy dish that warms you right up. It’s made with juicy chicken, tender orzo pasta, and a refreshing lemon kick!
If you’re like me, you’ll appreciate how quick and easy this soup is to make—just simmer, stir, and enjoy. Serve it with some crusty bread for a comforting meal! 🍋🍲
Key Ingredients & Substitutions
Olive oil: This is essential for sautéing the vegetables. You could swap it with avocado oil or melted butter if you prefer a different flavor.
Orzo pasta: Orzo gives a unique texture to the soup, but if you don’t have it on hand, you can substitute with any small pasta like ditalini or even rice.
Chicken broth: Using low sodium broth is wise to control salt levels. If you’re looking for a vegetarian option, go for vegetable broth instead! It will still give a great flavor.
Cooked chicken: Shredded rotisserie chicken is my go-to for convenience, but you can use leftover roast chicken or even cubed tofu for a vegetarian version.
Lemon juice: Fresh lemon juice brightens the soup wonderfully. Bottled juice works in a pinch—just use it sparingly as it’s more acidic.
What’s the Key to Perfectly Tempering the Eggs?
Tempering the eggs is crucial to get that creamy texture without scrambling them. Here’s how to do it:
- In a bowl, whisk the eggs and lemon juice together until smooth.
- Using a ladle, slowly add about 1 cup of the hot soup broth into the egg mixture while whisking continuously. This helps warm the eggs gradually.
- Once combined, pour the tempered egg mixture back into the pot with the soup while stirring gently. This keeps the eggs from cooking too quickly.
- Then, warm the soup on low heat—not boiling. This helps thicken the soup and adds creaminess!
Getting this step right makes a big difference. Enjoy your soup with this smooth texture! 🌟
Greek Lemon Orzo Chicken Soup
Ingredients You’ll Need:
- For the Soup Base:
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- For the Soup:
- 6 cups chicken broth (preferably low sodium)
- 1 cup orzo pasta
- 2 cups cooked chicken breast, shredded or diced
- For the Egg-Lemon Mixture:
- 3 large eggs
- 1/3 cup fresh lemon juice (about 2 lemons)
- For Garnishing:
- 1 lemon, thinly sliced (for garnish)
- 1/4 cup fresh parsley, chopped
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This delightful soup will take about 15 minutes to prep and around 20-25 minutes to cook. So, you can have a comforting bowl of Greek Lemon Orzo Chicken Soup ready in about 40 minutes!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by heating the olive oil in a large pot over medium heat. Once heated, add in the chopped onion, diced carrots, and diced celery. Sauté these vegetables for about 5-7 minutes, or until they’re softened and the onion is translucent.
2. Add Garlic and Broth:
Next, stir in the minced garlic and cook for another minute or so, until you can smell that delicious aroma. Then pour in the chicken broth and bring everything to a gentle boil.
3. Cook the Orzo:
Once the broth is boiling, add in the orzo pasta. Cook the orzo according to the package instructions, which usually takes about 7-9 minutes, until it’s al dente.
4. Mix in the Chicken:
Reduce the heat to low and gently fold in the cooked chicken pieces. Allow it to warm through, making sure not to let it boil.
5. Prepare the Egg-Lemon Mixture:
In a separate bowl, whisk together the eggs and fresh lemon juice until they’re well combined. This will give the soup its creamy texture and bright flavor.
6. Temper the Eggs:
To avoid scrambling the eggs, slowly ladle about 1 cup of the hot soup broth into the egg-lemon mixture, whisking constantly to combine. This process is called tempering. Then, gradually pour this mix back into the pot while stirring gently to combine.
7. Heat and Season:
Keep the soup on low heat (not boiling) for about 2-3 minutes until it slightly thickens and becomes creamy. Taste and adjust seasoning with salt and freshly ground black pepper as desired.
8. Finish and Serve:
Stir in the chopped fresh parsley for an added burst of flavor and color. Serve the soup hot, topped with a slice of lemon and a sprinkle of extra parsley if you like.
Enjoy this comforting, bright, and flavorful Greek Lemon Orzo Chicken Soup!
Can I Use Frozen Vegetables Instead?
Absolutely! Frozen vegetables can streamline the cooking process. Just add them into the pot when you incorporate the broth, and they should cook through during the simmering time.
How to Store Leftovers?
Once cooled, store leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it on the stovetop or in the microwave, adding a splash of broth or water if it’s too thick.
Can I Make This Soup without Eggs?
Yes! If you prefer not to use eggs, you can skip that step and enjoy a lighter version of the soup. The texture will be different, but the flavor will still be delicious!
What Can I Serve with This Soup?
This soup is perfect on its own, but it pairs wonderfully with crusty bread, a side salad, or even a Greek tzatziki for dipping. Enjoy!
