Greek Chicken Soup with Lemon and Orzo

The magic of on the stove, a comforting aroma fills the air—a blend of ,, and that chicken goodness that a broth can deliver. It’s a big, cozy hug in a bowl. tangy brightness bright such the, by the the tender chicken a that or cooks, it all those wonderful a hug in a. I love how lemon’s acidity dances with richness of the goodness sym flavors that’re, and enjoy me the youits.’s citrusy, making you home no celebration of simple ingredients.

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I most aroma as the broth simmered away. My kids were immediately drawn in by the scent, and we spent the evening cozying up with bowls of this soup while chatting about our day. It’s one of those dishes that instantly makes you feel at home, no matter what’s going on around you. And with the ease of preparation, you’ll find yourself reaching for it time and time again, whether it’s a weeknight dinner or a dish to impress guests on a chilly evening.

Key Ingredients in Greek Chicken Soup with Lemon and Orzo

Each ingredient in this soup plays an essential role, coming together to create a balance of flavors that is both comforting and vibrant. From the rich, hearty base to the bright citrus notes, each bite brings you closer to the heart of Greek cuisine.

• Chicken
  The star of the dish, chicken adds a rich, savory depth to the broth. As it simmers, it becomes tender and juicy, providing the foundation for the soup’s nourishing qualities. Plus, the shredded chicken offers a satisfying bite that pairs beautifully with the orzo.
• Lemon
  Fresh lemon brightens up the entire dish with its zesty acidity. It cuts through the richness of the broth and infuses the soup with a refreshing, citrusy punch that lifts the flavors to a new level of comfort and warmth. A generous squeeze at the end adds an extra layer of tang.
• Orzo
  These tiny, rice-shaped pasta pieces are perfect for soaking up the flavorful broth. Orzo provides texture and heartiness, giving the soup a satisfying, comforting quality. It’s the perfect base that holds the other ingredients together without overpowering them.
• Garlic
  Aromatic and earthy, garlic is a must in this recipe. Its mild heat and savory depth bring a touch of warmth to the broth, creating a backdrop for the other flavors to shine. Garlic helps to elevate the chicken’s natural richness.
• Onion
  Sweet and slightly caramelized as it cooks, onion adds layers of flavor to the broth. It softens as it simmers, infusing the soup with a deep, savory undertone that balances the bright notes from the lemon.
• Olive Oil
  A good splash of extra virgin olive oil rounds out the soup, offering richness and smoothness to the broth. Its fruity, slightly peppery taste adds another layer of depth, reminiscent of the Mediterranean flavors that inspire this dish.
• Fresh Dill
  Dill is an essential herb in Greek cuisine, and here it adds a fresh, slightly tangy note that complements the lemon. It brings a hint of brightness and complexity to the soup, tying the flavors together with a light, herbaceous finish.
• Carrots
  Carrots offer a touch of natural sweetness that contrasts beautifully with the soup’s savory elements. They soften as they cook, adding both texture and a gentle sweetness that balances the tang of the lemon and the richness of the chicken.
• Celery
  Celery contributes a subtle crunch and a fresh, clean flavor that pairs well with the other vegetables. It helps to round out the vegetable base, adding a light, herbal note that makes the broth feel more complex and refreshing.

How to Make Greek Chicken Soup with Lemon and Orzo

Serving Suggestions for Greek Chicken Soup with Lemon and Orzo

1. Pair with warm, crusty bread.
There’s nothing better than dipping a slice of freshly baked bread into your bowl of this soup. The crusty exterior and soft interior are perfect for soaking up that flavorful broth, and the bread adds a little extra heartiness to the meal. Maybe even slather on some butter for an indulgent touch!

2. Top with a dollop of Greek yogurt.
For a creamy twist, add a spoonful of Greek yogurt right before serving. It’ll add a cool, tangy contrast to the warm soup, balancing the richness of the chicken and the brightness of the lemon. Plus, it ties in beautifully with the Mediterranean flavors.

3. Serve with a crisp side salad.
A fresh, crunchy salad with a light vinaigrette can be the perfect complement to the soup’s cozy warmth. Think something simple like mixed greens, cucumber, and a handful of olives—light and refreshing, with just the right amount of briny tang to make your taste buds sing!

Each of these little touches elevates the dish, making it feel like a special meal, perfect for sharing with loved ones.

How to Store Greek Chicken Soup with Lemon and Orzo

If you’re lucky enough to have leftovers, storing this soup is a breeze! First, let the soup cool down to room temperature before you stash it away. If you’re planning to enjoy it within the next few days, simply transfer it into an airtight container and pop it into the fridge. The soup will stay fresh for up to 3-4 days, and when you’re ready to dive back in, just reheat it gently on the stove. Be sure to stir occasionally as the orzo may absorb some of the broth and get a little thicker, but you can always add a splash of water or broth to bring it back to its soupy glory.

If you’ve got a little more time and want to store it for longer, freezing this soup is also an option. Just make sure the soup is completely cool before pouring it into a freezer-safe container. It’ll last in the freezer for up to 2-3 months, and when you’re craving a bowl, simply thaw it in the fridge overnight and reheat on the stove. The lemony, herby goodness should still shine through, even after a few months in the freezer.

Now, a quick word of caution: The orzo can lose its texture when frozen, so while it still tastes delicious, it might be a bit softer. If you prefer, you can always cook the orzo fresh when you reheat the soup. Either way, you’ll have a comforting meal ready to go with minimal effort.

Conclusion

And there you have it—your new go-to recipe for Greek Chicken Soup with Lemon and Orzo! From the savory depth of the chicken to the zesty brightness of the lemon, this soup is all about balance, comfort, and a little bit of magic in every bite. It’s simple to make, but full of flavor, and it’s sure to become a staple in your kitchen for cozy nights, weeknight dinners, or when you need something special to share with loved ones.

Whether you’re cuddling up with your family, hosting friends, or just treating yourself to a warm bowl of comfort, this soup has got you covered. I’d love to hear how it goes if you try it out—what’s your favorite twist or variation? Or if you need any help along the way, don’t hesitate to reach out. I’m always here to chat!

Happy cooking, and enjoy that delicious bowl of homemade goodness!

Print Recipe

Greek Chicken Soup with Lemon and Orzo

Author: Emily Roberts Courses: Dinner

Difficulty: Intermediate Prep Time 15 mins Cook Time 45 mins Rest Time 10 mins Total Time 1 hr 10 mins

Calories: 400

Description

A warm, comforting bowl of Greek Chicken Soup with Lemon and Orzo is a burst of freshness. Tender chicken, zesty lemon, and soft orzo come together in a savory, aromatic broth, creating the perfect balance of flavors to lift your spirits.

Ingredients

Scale

1/2x 1x 2x 3x

• 4 boneless skinless chicken breasts

• 1 tablespoon olive oil

• 1 medium onion, diced

• 2 cloves garlic, minced

• 1 carrot, peeled and diced

• 2 celery stalks, diced

• 6 cups chicken broth

• 1 1/2 cups water

• 1 cup orzo pasta

• 1 teaspoon dried oregano

• 1 teaspoon salt

• ¹⁄₂ teaspoon black pepper

• ¹⁄₄ teaspoon red pepper flakes

• 3 large eggs

• ¹⁄₄ cup fresh lemon juice

• 1 tablespoon lemon zest

• ¹⁄₄ cup fresh parsley, chopped

• ¹⁄₄ cup fresh dill, chopped

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the diced onion to the pot and sauté it for about 4-5 minutes, or until softened and translucent.
3. Add the minced garlic to the pot and cook for an additional 1 minute, stirring frequently to prevent burning.
4. Add the diced carrot and celery to the pot and cook for another 5 minutes, stirring occasionally.
5. Pour the chicken broth and water into the pot and bring the mixture to a boil over high heat.
6. Once boiling, reduce the heat to medium-low and add the chicken breasts.
7. Simmer the chicken in the broth for 20-25 minutes, or until fully cooked and no longer pink in the center.
8. Remove the chicken breasts from the pot and set them aside to cool slightly.
9. While the chicken is cooling, add the orzo pasta, dried oregano, salt, black pepper, and red pepper flakes to the pot.
10. Continue simmering the soup for about 8-10 minutes, or until the orzo is tender.
11. Shred the cooked chicken into bite-sized pieces using two forks.
12. Return the shredded chicken to the pot and stir to combine.
13. In a separate bowl, whisk together the eggs, fresh lemon juice, and lemon zest until smooth and well-combined.
14. Slowly ladle a small amount of the hot broth into the egg mixture, whisking constantly to temper the eggs.
15. Gradually add more broth, a little at a time, while continuing to whisk the egg mixture.
16. Once the egg mixture is warm, slowly pour it back into the pot, stirring constantly to prevent the eggs from curdling.
17. Increase the heat to medium and continue stirring the soup for 2-3 minutes, allowing it to thicken slightly.
18. Remove the pot from the heat and stir in the fresh parsley and dill.
19. Taste the soup and adjust the seasoning with additional salt, pepper, or lemon juice if needed.
20. Serve the soup hot, garnished with extra parsley or dill if desired.

Note

• To make the soup richer, consider using homemade chicken broth instead of store-bought for a deeper flavor.
• Be cautious when adding the egg mixture to the hot broth, as adding it too quickly or at a high temperature can cause the eggs to scramble.
• For a gluten-free variation, swap the orzo for a gluten-free pasta, rice, or quinoa.
• If you prefer a thicker soup, increase the amount of orzo slightly or add a small amount of cornstarch mixed with cold water during the final cooking step.
• The soup can be stored in the fridge for 3-4 days, but the orzo may absorb liquid, so you may need to add more broth or water when reheating.

Keywords: Greek chicken soup recipe, lemon orzo soup, Greek lemon chicken soup, healthy chicken soup with orzo, Mediterranean chicken soup recipe