Description
This Creamy Greek Lemon Chicken Soup with Orzo is a comforting and vibrant twist on traditional avgolemono. Featuring tender chicken, silky eggs, bright lemon, and orzo pasta in a smooth, velvety broth, this light yet hearty soup is perfect for cool days or cozy dinners. Naturally dairy-free and easy to make in under 40 minutes, it’s a Mediterranean-inspired dish you’ll crave all year long.
Ingredients
- Cooked chicken breast or rotisserie chicken, shredded
- Chicken broth
- Orzo pasta
- Eggs
- Fresh lemon juice
- Onion, finely chopped
- Carrots, diced
- Olive oil
- Garlic, minced
- Salt and pepper, to taste
- Fresh dill or parsley (optional, for garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onion and carrots until softened, about 5–6 minutes.
- Add garlic and cook for 1 minute, until fragrant.
- Pour in chicken broth and bring to a gentle boil.
- Stir in orzo and cook until tender, 8–10 minutes, stirring occasionally.
- In a bowl, whisk eggs and lemon juice until smooth.
- Temper the egg mixture by slowly adding 1 cup of hot broth while whisking constantly.
- Slowly stir the tempered mixture back into the pot over low heat to avoid curdling.
- Add shredded chicken, season with salt and pepper, and let heat through for a few minutes.
- Garnish with fresh herbs if desired, and serve immediately.
Notes
- Variations:
- Rice instead of orzo: Use white or brown rice for a different texture.
- Vegetarian: Use vegetable broth and chickpeas or white beans.
- Extra creamy: Blend part of the soup before adding egg-lemon mixture.
- Lemony twist: Add more lemon juice for a brighter flavor.
- Add greens: Stir in spinach or kale at the end for nutrition and color.
- Storage/Reheating: Store in the fridge for up to 3 days. Reheat gently over low heat. Avoid boiling, as it may separate the egg-lemon base. Add a splash of broth or water if thickened.
