Greek Orzo and Chicken Soup

This Greek Orzo and Chicken Soup is a delicious and lighter take on a classic comfort food, packed with flavor.

Whether you’re battling chilly weather or simply craving a new and delicious chicken soup, this recipe is perfect. It’s warm, comforting, and incredibly flavorful.

Ingredients

Chicken broth
Fresh dill
Orzo pasta
Eggs
Freshly squeezed lemon juice
Shredded carrot
Salt and freshly ground black pepper
Shredded, cooked chicken

How to Make Greek Orzo and Chicken Soup

Bring the broth and dill to a boil in a large saucepan. Add the orzo, reduce heat, and simmer for 5 minutes, or until the orzo is slightly tender. Remove from heat.
Combine the eggs and lemon juice in a blender and process until smooth. Ladle 1 cup of broth from the pan (leaving out the orzo) and, with the blender on, slowly add the broth, processing until smooth.
Add the carrot, salt, pepper, and chicken to the pan. Bring to a simmer over medium-low heat and cook for 5 minutes, or until the orzo is tender. Reduce heat to low. Slowly stir in the egg mixture and cook for 30 seconds, stirring constantly (do not boil).

What Makes This Soup “Greek”?

This soup is inspired by the classic Greek Avgolemono Lemon Chicken Soup. While it might not be strictly authentic, it captures the essence of Greek flavors with lemon, dill, and the characteristic egg thickening at the end.

What is Orzo and Where Can You Find It?

Orzo is a small, rice-shaped pasta found in the pasta section of most grocery stores. White rice can also be used as a substitute. Both orzo and rice are common in Greek Lemon Chicken Soup recipes.

A light and flavorful Greek-inspired soup with tender chicken, bright lemon, and orzo pasta. Perfect for a cozy meal!

Time Required

Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes

Servings

Makes 4 servings (2 cups per serving)

Ingredients

6 cups fat-free, low-sodium chicken broth
1 teaspoon finely chopped fresh dill
1 cup uncooked orzo pasta (or sub cauliflower rice for a low-carb version)
4 large eggs
⅓ cup freshly squeezed lemon juice
1 cup shredded carrot
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
8 ounces shredded cooked chicken (such as from a roasted chicken)

Instructions

Boil the Broth – In a large saucepan, bring the chicken broth and dill to a boil. Add the orzo, reduce the heat, and simmer for about 5 minutes until the orzo is slightly tender. Remove from heat.
Prepare the Egg Mixture – In a blender, combine eggs and lemon juice, blending until smooth.
Temper the Eggs – Remove 1 cup of hot broth (without orzo) from the pot. Slowly pour the hot broth into the blender while blending, ensuring the eggs don’t scramble. Blend until smooth.
Finish Cooking – Add shredded carrot, salt, pepper, and chicken to the saucepan. Simmer over medium-low heat for about 5 minutes until the orzo is fully tender. Reduce the heat to low.
Incorporate the Egg Mixture – Slowly stir the blended egg mixture into the soup, stirring constantly for 30 seconds. Do not let the soup boil. Serve warm.

Notes

Low-Carb Option – Substitute orzo with cauliflower rice.
Gluten-Free – Use cauliflower rice and ensure your broth and chicken are gluten-free.
Storage – Store in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid overcooking the eggs.