There's something so comforting about a big bowl of Greek Lemon Chicken Orzo Soup - it's tangy, creamy, nourishing and ready in just 35 minutes. Perfect for busy weeknights, this wholesome family favourite is like a hug in a bowl.
If you love my creamy cauliflower soup or chicken and vegetable soup, then this one definitely deserves a spot in your meal plan.
Delicious! I was worried I would scramble the eggs, but total success with the clear instructions. Will make again!
- Leanne
Also known as Avgolemono soup, this traditional Greek recipe is made with a simple combination of chicken, lemon, eggs and broth. The eggs are whisked and gently tempered with hot stock before being stirred through, giving the soup a luxuriously creamy (yet dairy-free) texture without needing cream or flour. Added to orzo pasta (risoni), fresh lemon juice, tender chicken and spinach, and you've got a quick, healthy and nourishing dinner that the whole family will love.
This recipe has become one of our favourite weeknight soups - right up there with my Chicken Noodle Soup, Potato and Leek Soup and Roasted Pumpkin Soup. It's hearty without being heavy, budget-friendly, and naturally packed with protein and veggies.
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Why You're Going To Love This Recipe
- ⏱️ Quick & easy - on the table in just 35 minutes.
- 🥗 Nutritious - packed with protein, veggies and leafy greens.
- 🍋 Bright & zesty - fresh lemon adds the perfect flavour punch.
- 👨👩👧👦 Family-friendly - loved by adults and kids alike.
- ❄️ Freezer-friendly - make a batch and stash some away for busy nights.
Soup Ingredients
This comforting Greek lemon chicken orzo soup is made from just a handful of basic ingredients.
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Lemon juice - fresh juice is highly recommended. Bottled lemon juice just won't give the same brightness.
- Chicken stock - use a good quality liquid stock, or even homemade, for the best flavour.
- Eggs - the secret to that creamy, silky finish without cream.
- Orzo (risoni) pasta - a tiny pasta that cooks quickly; don't overcook or it will absorb too much liquid.
- Cooked chicken - leftover roast chicken, poached chicken breast, or chicken thighs work perfectly.
Variations
- Gluten-free option - swap the orzo for rice or quinoa.
- Extra veggies - stir through zucchini, celery, peas or corn for more goodness.
- Creamier version - add a splash of cream just before serving if you prefer it extra rich.
- Herby twist - finish with fresh herbs such as dill, parsley or thyme for extra flavour. Or try adding some finely grated lemon zest to give extra zing!
How To Make Greek Lemon Chicken Orzo Soup
Follow these quick steps and you'll be ladling up a bowl of creamy Greek lemon chicken soup in no time. The ultimate comfort food!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Sauté the base - Heat olive oil in a large pot on the stovetop, then cook garlic, onion and carrot until softened (about 3 minutes).
- Add stock & pasta - Pour in the chicken stock, bring to the boil, then add the orzo. Cook until just al dente.
- Make the egg-lemon mixture - In a bowl, whisk eggs and lemon juice together. Slowly add a ladle of hot chicken broth to the eggs while whisking constantly. This gives the soup a creamy texture while avoiding the egg mixture from scrambling when added to the soup. Set aside.
- Add chicken and spinach - Stir the cooked and shredded chicken and spinach into the pot and bring to a simmer.
- Thicken & serve - Reduce to medium-low heat and slowly add the egg mixture to the hot broth while stirring. Gently stir for 2 minutes until creamy and slightly thickened. Do not allow to boil. Season and serve immediately.
Recipe Tips
- Use fresh lemon juice - it makes all the difference in flavour.
- Always combine the eggs with hot stock first to stop them from scrambling when added to the soup.
- Don't boil the soup after adding the eggs - gentle heat is key to keeping it silky.
- If the soup thickens too much on standing, just add a little extra stock or water when reheating.
- For meal prep: cook the base soup, then add the spinach just before serving so it stays fresh and green.
- Leftovers can be stored in the fridge for up to 2 days. Reheat gently on the stove while stirring.
- Freezer friendly: freeze cooled soup in airtight containers for up to 3 months. Thaw overnight in the fridge or reheat gently from frozen.
Greek Lemon Chicken Orzo Soup FAQs
Yes! White rice or brown rice are both great gluten-free options, but allow a little extra cooking time.
Absolutely. You can make the base of the soup in advance, leaving the spinach to be added later. Store in the fridge for 2 days or freeze in portions for up to 3 months. Add a little extra stock when reheating as the orzo will soak up the liquid, and add the spinach leaves just prior to serving to keep them fresh and green.
Preferably, as freshly squeezed lemon juice gives the soup its signature bright, tangy flavour. Bottled lemon juice won't have quite the same zesty flavour.
Leftover roast chicken, BBQ rotisserie chicken or poached chicken breast all work beautifully.
Orzo tends to keep soaking up the broth. Simply add more a little hot stock or water when reheating to loosen the consistency.
More Healthy Soup Recipes
Here are some other family-favourite soups you might also like:
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Greek Lemon Chicken Orzo Soup
Ingredients
- 1 tbs olive oil
- 1 teaspoon minced garlic or 1 garlic clove, minced
- 1 brown onion finely diced
- 1 carrot peeled and diced
- 2 lt (8 cups) liquid chicken stock
- 140 g (¾ cup) orzo pasta (risoni)
- 3 eggs
- 120 ml lemon juice freshly squeezed (approx 2-3 lemons)
- 350 g cooked and shredded chicken
- 90 g (3 cups) baby spinach leaves
Instructions
- Add the olive oil to a large pot and saute the garlic, onion and carrot over medium heat on the stove-top. Continue stirring until the onion has softened and is translucent (approximately 3 minutes).
- Add the liquid chicken stock and bring to a boil. Once boiling, add the orzo (risoni) pasta and cook, covered, according to the packet directions (but minus a minute from the recommended time).
- While the pasta is cooking, whisk the eggs in a bowl. Add the lemon juice and mix through. Slowly add a large scoop of the hot liquid stock, whisking constantly. Note: this will stop the eggs from scrambling when added to the soup.
- Stir the chicken and spinach through the soup and cook for 2 minutes.
- Reduce to a low temperature and very slowly add the egg mixture while stirring.
- Cook for 2 minutes or until the soup is creamy and slightly thickened.
- Season with salt and pepper and serve.
Notes
- Use fresh lemon juice, if possible - it does make a difference in flavour.
- Always combine the eggs with a little hot stock first - to stop them from scrambling when added to the soup.
- Don't boil the soup after adding the eggs - gentle heat is key to keeping it silky and to stop the eggs from separating.
- If the soup thickens too much on standing - just add a little extra stock or water when reheating.
- For meal prep - cook the base soup, then add the spinach just before serving so it stays fresh and green.
- Leftovers can be stored in the fridge for up to 2 days. Reheat gently on the stove while stirring.
- Freezer friendly - freeze cooled soup in airtight containers for up to 3 months. Thaw overnight in the fridge or reheat gently from frozen.
Leanne says
Sounds tasty and ready to make, but is it 2L or 4 cups? (4 cups is only 1L)
Lucy says
My apologies! It is 2ltr (I have updated the typo)
Leanne says
Delicious! I was worried I would scramble the eggs, but total success with the clear instructions. Will make again.
Lucy says
Yay! I'm so happy to hear that!