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    Home » Recipes » Soups

    Greek Lemon Chicken Orzo Soup

    Modified: Jun 8, 2024 · Published: Sep 18, 2023 by Lucy · This post may contain affiliate links · 4 Comments

    Jump to Recipe
    A thick creamy soup filled with shredded chicken and vegetables.

    My comforting, creamy Greek lemon chicken orzo soup is a quick and nourishing family dinner, on the table in just 35 minutes.

    Serve this satisfying soup by itself, or with crusty bread for the easiest fuss-free meal.

    Side view of creamy chicken orzo soup in a bowl.

    This easy Greek lemon orzo soup is creamy from the eggs (there's no cream in it!), is flavoured with zesty lemon, and packed with chicken and vegetables.

    Based on the traditional Greek egg and lemon soup, Avgolemono, I have replaced the rice with Orzo, a small rice shaped pasta that is delicious in a pasta salad as well as soups. It makes this lemon orzo chicken soup thick and filling, and if your family is anything like mine, a pasta dinner is always popular!

    You cannot beat a bowl of comforting soup to warm you up on a cold winters day, especially a bowl of nutritious chicken soup. From chicken and rice soup to healthy creamy chicken and vegetables soup, creamy chicken and mushroom soup, roast pumpkin soup or chicken, corn and noodle soup; it is without doubt, the perfect winter food.

    Close up of a spoonful of lemon orzo soup.

    Why You're Going To Love This Recipe

    • Quick and easy recipe - by using cooked chicken, this Greek orzo soup is on the table in just 35 minutes and makes a delicious easy mid-week dinner for those busy evenings.
    • Budget friendly - made with basic and inexpensive ingredients, this is a nourishing and filling economical meal.
    • Use up leftover chicken - this lemon orzo chicken soup recipe is a perfect option for a no-fuss weeknight dinner, using leftover cooked or BBQ rotisserie chicken.
    • Family friendly - using kid friendly ingredients like chicken and pasta means this soup is always a hit with younger family members.

    What You Need

    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.

    • Olive oil.
    • Minced garlic - or 1 garlic clove, crushed.
    • Brown onion - or yellow onion.
    • Carrot - this inexpensive vegetable is available all year round and adds a sweetness to the soup - as well as extra veggies!
    • Liquid chicken stock - a good quality, shop-bought liquid stock is convenient to use. Or make up the stock from powdered stock according to the directions.
    • Orzo pasta - often called risoni in Australia.
    • Eggs - I use size large eggs (approximately 55g each). Use room temperature eggs.
    • Lemon juice - I recommend using fresh lemon juice in this recipe, from approx 2-3 lemons.
    • Chicken - cooked and shredded chicken. Greek lemon chicken orzo soup is a great recipe for using leftover cooked chicken, leftover BBQ chicken, or rotisserie chicken.
    • Baby spinach leaves - if you don't have baby spinach leaves you can substitute with roughly chopped regular spinach.
    Ingredients needed to make the orzo soup weighed and measured out.

    Equipment Required

    • Large saucepan;
    • Bowl and fork - for whisking the eggs.

    Step By Step Instructions

    It takes just 15 minutes and a few simple steps to prepare this creamy orzo chicken soup.

    Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

    Step 1 - Sauté The Vegetables

    Add the olive oil to a large pot and sauté 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). 

    Onion and carrot sautéing in a pan.

    Step 2 - Add The Chicken Stock And Orzo

    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). 

    Chicken stock and orzo added to the pan.

    Step 3 - Whisk The Eggs

    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 to the egg mixture, whisking constantly.

    Tip: Adding some stock to the egg mix will stop them from scrambling when added to the soup.

    Eggs whisked with a fork in a bowl.

    Step 4 - Add The Shredded Chicken And Spinach

    Stir the chicken and spinach through the soup and cook for 2 minutes. 

    Shredded chicken and baby spinach added to the saucepan.

    Step 5 - Add The Eggs

    Reduce soup to a low temperature and very slowly add the egg mixture while stirring. 

    Cook on a low heat for 2 minutes or until the soup is creamy and slightly thickened. 

    Tip: Do not boil once the eggs have been added.

    Whisked eggs with lemon juice added to the soup.

    Season Greek lemon chicken orzo soup with salt and pepper and serve.

    Lemon chicken orzo soup served in a bowl.

    Expert Tips

    • Using eggs adds a creaminess to the soup as it thickens, something flour cannot do.
    • Adding hot stock to the whisked eggs before adding the eggs to the soup will help stop the eggs from scrambling when added to the soup in the pan.
    • Don't bring the soup back to the boil once the eggs have been added, just heat it gently over a low heat.
    • To make Greek lemon chicken orzo soup gluten free, use rice instead or rizoni/orzo.
    • Store any leftover cooled soup in the fridge for up to 2 days. Stir as you gently reheat the soup to stop it from separating.
    • Freezing - you can freeze Greek lemon chicken orzo soup for up to 3 months, thaw in the fridge overnight or gently reheat directly from frozen.

    FAQs

    Can I make this Greek lemon soup with rice?

    Absolutely! Just swap the orzo for rice and cook according to the instructions on the packet.

    How to I stop my eggs from cooking and scrambling when adding to the soup?

    Adding hot stock to the whisked eggs before adding the eggs to the soup will help stop the eggs from scrambling when added to the soup in the pan.
    And once the eggs have been added, keep the soup on a low heat - do not boil.

    Thick chicken orzo soup served in a bowl with a spoon.

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    If your family is like mine, an easy chicken dinner recipe is always...well, a winner! Here are some more of our favourite chicken recipes that are always popular.

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    WANT EVEN MORE DELICIOUS RECIPES? Subscribe to my newsletter or follow along on Facebook or Instagram. And if you love baking, then please come and join my Facebook cooking club group or subscribe to my YouTube channel. 

    An overhead shot of a bowl of chicken, orzo, lemon spinach and carrot soup.

    Greek Lemon Chicken Orzo Soup

    A healthy and nutritious flavour-packed Greek Lemon Chicken Orzo Soup recipe! Also known as Avgolemono soup, this classic Greek recipe is so simple to make.
    5 from 2 votes
    Print Pin Rate
    Course: Soup
    Cuisine: Greek
    Prep Time: 15 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 35 minutes minutes
    Servings: 8 serves
    Calories: 255kcal
    Author: Lucy - Bake Play Smile

    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

    RECIPE NOTES AND TIPS
    • Using eggs adds a creaminess to the soup as it thickens, something flour cannot do.
    • Adding hot stock to the whisked eggs before adding the eggs to the soup will help stop the eggs from scrambling when added to the soup in the pan.
    • Don't bring the soup back to the boil once the eggs have been added, heat it gently over a low heat.
    • To make this soup gluten free, use rice instead or rizoni / orzo.
    • Store any leftover cooled soup in the fridge for up to 2 days. Stir as you reheat the soup to stop it from seperating.
    • Freezing - you can freeze this soup for up to 3 months, thaw in the fridge overnight or reheat directly from frozen.

    Nutrition

    Calories: 255kcal | Carbohydrates: 25g | Protein: 20g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 96mg | Sodium: 429mg | Potassium: 598mg | Fiber: 1g | Sugar: 6g | Vitamin A: 2439IU | Vitamin C: 12mg | Calcium: 41mg | Iron: 2mg
    Did you try this recipe?Mention @BakePlaySmileBlog or tag #BakePlaySmile!

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    Comments

    1. Leanne says

      June 06, 2024 at 3:41 pm

      Sounds tasty and ready to make, but is it 2L or 4 cups? (4 cups is only 1L)

      Reply
      • Lucy says

        June 08, 2024 at 2:48 am

        My apologies! It is 2ltr (I have updated the typo)

        Reply
      • Leanne says

        July 19, 2024 at 5:21 pm

        5 stars
        Delicious! I was worried I would scramble the eggs, but total success with the clear instructions. Will make again.

        Reply
        • Lucy says

          July 20, 2024 at 1:32 am

          Yay! I'm so happy to hear that!

          Reply
    5 from 2 votes (1 rating without comment)

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    I’m Lucy! A mum, a wife, a food blogger and a lover of all things to do with food! I love creating delicious, no-fuss Thermomix and conventional recipes the whole family will love. Classic baking favourites, lunch box snacks, quick and easy family dinners and more!

    More about me →

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