Greek Lemon Chicken & Orzo Soup

Greek Lemon Chicken & Orzo Soup Recipe

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.

Author

The Little Shop of Olive Oils

Prep Time

15 minutes

Cook Time

35 minutes

Servings

5

Category

Soups

Cuisine

Mediterranean

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.