Greek Lemon Chicken & Orzo Soup
Share
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
Rated 3.2 stars by 73 users
Category
Soups
Cuisine
Mediterranean
Author:
The Little Shop of Olive Oils
Servings
6-8
Prep Time
10-15 minutes
Cook Time
25-35 minutes
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
In a large pot, heat the EVOO over medium heat.
Add the chopped onion and sauté until translucent, about 3-4 minutes.
Add the minced garlic and cook for another 1-2 minutes, or until fragrant.
Add the chicken broth to the pot and bring to a boil.
Add the chicken breasts, reduce the heat to medium-low, and let them simmer until they are cooked through, about 15-20 minutes.
Once cooked, transfer the chicken breasts to a plate and let them cool.
Once cooled, shred the chicken with a fork. Increase the heat to bring the broth back to a boil.
Add the orzo pasta to the pot and cook according to the package instructions, or until al dente.
In a separate bowl, whisk together the eggs until well beaten.
Gradually whisk in the lemon juice until fully combined.
Slowly add a ladle of the hot broth to the egg-lemon mixture while continuously whisking (to temper the eggs).
Repeat with one or two more ladles of hot broth.
Gradually stir the tempered egg-lemon mixture back into the pot with the soup.
Add the shredded chicken and lemon zest and stir well.
Add the chopped spinach and continue to cook for another 2-3 minutes, until the spinach is wilted.
Season with salt and freshly ground black pepper to taste.
Garnish with fresh parsley and lemon slices.
Serve immediately, preferably with crusty bread on the side.
Recipe Note
Estimated per-serving nutrition (assuming 8 servings)
Serving size ~ 1 1/2 cups
Calories: ~ 250 kcal
Protein: ~ 20 g
Fat: ~ 8 g
Carbohydrates: ~ 22 g
Dietary fiber: ~ 2 g
Sugars: ~ 2–3 g
Sodium: ~ 550–650 mg
Cholesterol: ~ 120 mg
48 comments
You can add carrots & celery. YUMMY! ❤️🥣
You can add carrots & celery. YUMMY! ❤️🥣
You can freeze the soup without putting the beaten egg and lemon juice in. When I’m ready to have the soup I add the tempered egg & lemon juice. Best soup ever. Hope this helps. ENJOY! 🥣
Great recipe. I add a little chopped carrot and celery.
Sounds delightful! Can’t wait to try!