Lemon Chicken Orzo Soup: Authentic Greek

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We’re at that time of year when it is still FREEZING a lot of the time here in Idaho, but we’re longing for Spring and bright, fresh foods. This Greek Lemon Chicken Orzo Soup is hearty and will warm you right up while also bringing in some sunshine with the bright lemon and fresh dill flavors. This is an authentic recipe that uses egg yolks to thicken the soup and add creaminess without the addition of cream. It is packed with veggies and protein and is a perfectly healthy dinner option.

Ingredients for Lemon Chicken Orzo Soup:

• 1 tbsp. extra virgin olive oil
• 2 tbsp. butter
• 1 pound boneless skinless chicken breast, thawed uncooked
• one yellow onion, diced
• 1 1/2 cups celery, diced
• 1 1/2 cups carrots, diced
• 6 cloves garlic, minced, about 3 tsp.
• 10 cups chicken broth
• zest and juice of 2 lemons
• 1 tsp. basil
• 1 tsp. thyme
• 3 egg yolks
• 1 cup orzo, uncooked
• 1/4 cup fresh dill, chopped
• salt and pepper to taste

LET’S MAKE A POT OF SOUP:

Start by adding a tablespoon of extra virgin olive oil to a pot over medium-high heat. Season chicken breasts with salt and pepper on each side and add to the pot. Cook the chicken until just browned on both sides but not cooked through, then remove the chicken to a plate.

Can I use leftover chicken or rotisserie chicken for my Lemon Chicken Orzo Soup?

Absolutely! We love using rotisserie chicken for recipes like this. If you are using chicken that is already cooked, go ahead and skip the chicken cooking and shredding parts. Just cook the veggies, then the Orzo, then add the shredded chicken at the end to heat it up.

VEGGIES:

Next, add the butter to the same pot as well as the diced onion, celery, and carrots. Cook while stirring until the veggies are slightly softened. Scoot the veggies to the side of the pot and add the minced garlic to the center and cook for another minute.

LIQUID:

Next, you will add the broth and seasonings to the pot. We LOVE the flavor of Better Than Bouillon and the convenience of having it in the fridge ready to use, but you can use any broth you have.

COOK THAT CHICKEN:

Add the chicken back to the pot, along with any drippings, and bring the pot to a boil. Cook until chicken is just cooked through and reaches an internal temperature of 165 degrees Fahrenheit. Remove to a bowl to shred.

PASTA TIME:

With the soup still at a boil, add the dry Orzo pasta to the pot and cook for 8 minutes. While the Orzo is doing its thing, you can shred your chicken with a couple of forks.

PRO TIP:

Shredding meat is my LEAST favorite cooking task. Throw the chicken in your stand mixer and slowly mix for a few seconds with the paddle attachment and it shreds like a dream. Best hack ever!

PUTTING IT ALL TOGETHER:

Once the Orzo has cooked for 8 minutes and is al dente, add the shredded chicken back to the pot.

TIME FOR THE MAGIC:

The secret ingredient in this Authentic Greek Lemon Chicken Orzo Soup is egg yolks! They add extra heartiness and make the soup so creamy. In a bowl, add the 3 egg yolks, lemon juice, and lemon zest and stir together. Take a cup or so of the broth from the soup and once it’s not too hot, slowly pour it into the bowl of egg and lemon, while stirring, to temper the eggs.

Next, slowly pour the egg mixture into the pot of soup.

FINAL TOUCH FOR YOUR LEMON CHICKEN ORZO SOUP:

Last, but not least, you will add fresh dill to the soup. If you don’t have fresh dill, the soup will still be yummy, but the dill adds extra freshness and another level of flavor to the soup. We also love the bright color it adds.

LET’S EAT THIS DELICIOUS LEMON CHICKEN ORZO SOUP:

We love to serve this soup up with some crusty bread. Our Rustic No-Knead Rosemary Parmesan Bread is a favorite! If you want something even more simple, try our No-Knead Artisan Rustic Bread. And if you want a REALLY happy family, go try Grandma Coco’s Monkey Bread!

I hope you absolutely LOVE this Lemon Chicken Orzo Soup the way my family does and that it makes a regular appearance on your table.

Check out a few of our other FAVORITE soup recipes:

• Creamy Chicken Noodle Soup
• Wild Rice Mushroom Soup-Instant Pot
• Instant Pot Creamy Butternut Squash Soup
• Instant Pot Mixed Bean Soup with beef and veggies
• Tasty Taco Soup-Instant Pot

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Authentic Greek Lemon Chicken Orzo Soup

Yield: 10 servings

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Lemon Chicken Orzo Soup is hearty, bright, and refreshing. The broth is thickened with egg yolks and is so smooth and creamy. Packed with protein and veggies, this soup is a healthy dinner.

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Ingredients

• 1 tbsp. extra virgin olive oil
• 2 tbsp. butter
• 1 pound boneless skinless chicken breast, thawed uncooked
• one yellow onion, diced
• 1 1/2 cups celery, diced
• 1 1/2 cups carrots, diced
• 6 cloves garlic, minced, about 3 tsp.
• 10 cups chicken broth
• zest and juice of 2 lemons
• 1 tsp. basil
• 1 tsp. thyme
• 3 egg yolks
• 1 cup orzo, uncooked
• 1/4 cup fresh dill, chopped

Instructions

1. Add extra virgin olive oil to a pot over medium/high heat and add the chicken breasts, sprinkled with salt and pepper on each side.
2. Cook chicken until browned on each side, but not cooked through. Remove to a plate.
3. To the same pot add the butter, onion, celery, and carrots. Cook for just a few minutes.
4. Add the garlic to the center of the pot and cook for one more minute.
5. Pour in the chicken broth and add seasonings.
6. Return the chicken to the pot and bring it to a boil. Cook until cooked through and the internal temperature reads 165 degrees Fahrenheit. Remove the chicken to a bowl to shred.
7. With the soup still at a boil, add the Orzo and boil for 8 minutes.
8. White the pasta is cooking, shred the chicken.
9. Return the shredded chicken to the pot and turn off the heat.
10. Add 3 egg yolks to a bowl along with the lemon juice and zest and stir together.
11. Remove one cup of broth from the pot, and once cooled slightly, slowly pour it into the egg mixture while stirring to temper the eggs.
12. Slowly pour the egg mixture into the soup.
13. Add the fresh dill and stir.
14. Serve hot.

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