Greek Lemon Chicken & Orzo Soup

A wooden bowl filled with creamy yellow soup, garnished with chopped green herbs and lemon slices, set on a rustic wooden table with bread and whole lemons around it.

Our Coziest Favorite

If there’s one soup that everyone asks for again and again, it’s this Greek Lemon Chicken & Orzo Soup. It’s bright, cozy, and so comforting — truly like a warm hug in a bowl.

I love how it’s light yet satisfying, with tender chicken, orzo, fresh spinach, and that perfect zing of lemon. Every spoonful feels homemade and special, which is why it’s become such a favorite around here.

And the best part? It’s one of those recipes that’s just as easy to whip up for a weeknight dinner as it is to serve to company. Make a big batch — it disappears fast — and don’t be surprised when everyone asks for the recipe.

Next time you need a feel-good dinner, try this one. I promise it will warm you up and put a smile on your face. 

Happy cooking! 

Tracey

Greek Lemon Chicken & Orzo Soup Recipe

The Little Shop of Olive Oils
Servings

5

Prep Time

15 minutes

Cook Time

35 minutes

Calories

353

Cuisine

Mediterranean

Category

Soups

This Greek Lemon Chicken Orzo Soup is bright, cozy, and full of fresh flavor with tender chicken, delicate orzo, and a vibrant lemon finish. Light yet satisfying, it’s a comforting Mediterranean-inspired soup that’s perfect for weeknights, meal prep, or anytime you want something warm and nourishing.
Greek Lemon Chicken & Orzo Soup Recipe at The Little Shop of Olive Oils

Ingredients

  • 2 tablespoons Lemon Olive Oil 
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 8 cups chicken broth
  • 2 boneless, skinless chicken breasts (about 1 lb.)
  • 1 cup uncooked orzo pasta
  • 3 large eggs
  • Juice of 3 lemons
  • 1 tablespoon lemon zest
  • 2 cups fresh spinach, roughly chopped
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley, chopped (for garnish)
  • Lemon slices (for garnish)

Directions

  1. In a large pot, heat the EVOO over medium heat.
  2. Add the chopped onion and sauté until translucent, about 3-4 minutes.
  3. Add the minced garlic and cook for another 1-2 minutes, or until fragrant.
  4. Add the chicken broth to the pot and bring to a boil.
  5. Add the chicken breasts, reduce the heat to medium-low, and let them simmer until they are cooked through, about 15-20 minutes.
  6. Once cooked, transfer the chicken breasts to a plate and let them cool.
  7. Once cooled, shred the chicken with a fork. Increase the heat to bring the broth back to a boil.
  8. Add the orzo pasta to the pot and cook according to the package instructions, or until al dente.
  9. In a separate bowl, whisk together the eggs until well beaten.
  10. Gradually whisk in the lemon juice until fully combined.
  11. Slowly add a ladle of the hot broth to the egg-lemon mixture while continuously whisking (to temper the eggs).
  12. Repeat with one or two more ladles of hot broth.
  13. Gradually stir the tempered egg-lemon mixture back into the pot with the soup.
  14. Add the shredded chicken and lemon zest and stir well.
  15. Add the chopped spinach and continue to cook for another 2-3 minutes, until the spinach is wilted.
  16. Season with salt and freshly ground black pepper to taste.
  17. Garnish with fresh parsley and lemon slices.
  18. Serve immediately, preferably with crusty bread on the side.

54 comments

This was absolutely delicious. The best soup I’ve ever made. I’m thinking I would add orzo after it’s cooked since it absorbed a lot of the liquid. So easy to follow the recipe. Thank you for sharing your recipe!

Meg •

Looks delicious please send the recipe 🥰

Fran Tufts •

Love it it is a gift from heaven thank you so much

Ygladys •

This a soup that one of my nurses at dialysis makes. She describes it to me so I had to look it up. I will be making this

Charlene Behanna •

Delicious, but I would not classify it as “soup” – more like an over-moist casserole. Maybe by adding 4 more cups of chicken broth? Anybody?

Jan Plyler •

What is EVOO ?

Smith •

Nutritional breakdown?

Deb •

This soup was fantastic. Reminds me of Avgolemono soup, which I order every time I’m not feeling well. We both really enjoyed.

Abigail C. •

Anxious to make this soup.

Judith Hicks •

Pucker up. This is VERY lemony

Joanne Santoro •
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