This Greek Lemon Orzo Chicken Soup is like a warm hug in a bowl! It’s packed with tender chicken, bright lemon flavor, and fluffy orzo pasta, making it super comforting.
On those chilly days, this soup truly shines. I love how quick and easy it is to whip up, and that zesty kick from the lemon leaves me smiling every time! 🍋
Ingredients & Substitutions
Olive Oil: This adds a nice rich flavor. If you’re out, vegetable or avocado oil can work just as well. I enjoy using extra virgin olive oil for its taste!
Chicken Broth: Low-sodium broth keeps the soup from getting too salty. Homemade broth is great if you have it, but store-bought works just fine. You could also use vegetable broth for a lighter version.
Shredded Chicken: Rotisserie chicken is my go-to for convenience, but you can easily poach your own chicken. For a vegetarian option, consider using beans or chickpeas instead.
Orzo Pasta: The tiny rice-shaped pasta is traditional here. If you can’t find it, you can substitute with other small pasta types like ditalini or even rice. Just adjust the cooking time as necessary.
Lemon Juice: Fresh lemon juice is essential for that bright flavor. Bottled juice can work in a pinch, but fresh is so much better! Using Meyer lemons adds a sweeter touch.
How Do I Properly Temper Eggs for the Soup?
Tempering eggs is essential to creating that creamy texture without scrambling them. Here’s how you can do it safely:
- While the orzo cooks, whisk the eggs and lemon juice together in a separate bowl.
- Gradually add about 1 cup of the hot soup broth to the egg-lemon mixture while whisking vigorously.
- This step warms the eggs slowly. Once combined, you can pour this mixture back into the soup pot while stirring continuously to keep it smooth.
Remember, heating gently after adding the eggs will help avoid curdling while making a creamy soup! Enjoy making this lovely dish!
Greek Lemon Orzo Chicken Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2-3 garlic cloves, minced
- 3 medium carrots, sliced
- 6 cups chicken broth (preferably low sodium)
- 2 cups cooked shredded chicken (rotisserie or poached)
- 3/4 cup orzo pasta
- 2 large eggs
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1-2 lemon slices, for garnish
- 1/4 cup fresh parsley, chopped
- 1 teaspoon dried oregano
- Salt and black pepper, to taste
How Much Time Will You Need?
This comforting soup takes about 15 minutes to prepare and about 30 minutes to cook. So, all in all, you’re looking at about 45 minutes from start to finish. Perfect for an easy weeknight dinner!
Step-by-Step Instructions:
1. Sauté the Base:
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the finely chopped onion and sauté for about 3-4 minutes, or until it becomes softened and translucent. This is where the magic begins!
2. Add Veggies:
Next, stir in the minced garlic and sliced carrots. Cook for another 2-3 minutes while stirring frequently. The garlic will smell amazing!
3. Bring to a Boil:
Pour in the chicken broth and bring the mixture to a boil. Once it’s bubbling, it’s time to add the chicken!
4. Simmering Flavors:
Add the cooked shredded chicken and dried oregano. Lower the heat and let it simmer for 10 minutes. This allows all the flavors to come together beautifully.
5. Cook the Orzo:
Now, add the orzo to the pot. Let it cook for about 8-10 minutes until the pasta is tender but not mushy. Stir occasionally to keep it from sticking.
6. Prepare the Egg-Lemon Mixture:
While the orzo is cooking, whisk the eggs and fresh lemon juice together in a separate bowl until smooth. This will give your soup a lovely creamy texture!
7. Temper the Eggs:
To avoid scrambling the eggs, slowly add about 1 cup of the hot soup broth into the bowl with the egg mixture while whisking vigorously. This step warms the eggs gently.
8. Combine Back in the Pot:
Carefully pour the tempered egg-lemon mixture back into the soup pot while stirring continuously. You’re doing great!
9. Final Heat:
Gently heat the soup for another 2-3 minutes, being careful not to bring it to a boil. This will help the soup become thick and creamy.
10. Season to Taste:
Now, season your soup with salt and black pepper to taste. Give it a little stir and take a quick taste to see if it needs any more seasoning.
11. Serve and Enjoy:
ladle the soup into bowls and garnish with fresh parsley and lemon slices. Serve it hot and enjoy those comforting, bright flavors!
This Greek Lemon Orzo Chicken Soup is sure to warm your heart and soul—enjoy every last spoonful! 🍲
Can I Use Another Type of Pasta?
Absolutely! If you can’t find orzo, you can substitute with other small pasta shapes like ditalini or even small rice. Just be sure to adjust the cooking time based on what you choose, as some pasta types may require longer or shorter cooking times.
Can I Make This Soup Ahead of Time?
Yes, you can prepare the soup ahead of time! However, add the orzo and egg-lemon mixture just before serving to avoid soggy pasta and a curdled texture. The soup can be stored in the fridge for up to 3 days. Reheat gently on the stove before serving.
How Do I Store Leftover Soup?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm it on the stovetop over low heat or in the microwave, taking care not to boil it, which may affect the texture.
Can I Make This Soup Vegetarian?
Yes, to make a vegetarian version, simply replace the chicken broth with vegetable broth, skip the chicken, and add extra veggies or beans for protein. The soup will still be flavorful and satisfying!
