Greek Penicillin Soup: Lemon Chicken Orzo Recipe

Greek penicillin soup is a nickname for a comforting Greek-style chicken soup brightened with lemon, herbs, and tender orzo. This version borrows the silky egg-and-lemon finish of avgolemono; it is satisfying, easy to customize, and meant as a delicious meal—not a medicine or cure.

Ingredients

1 tablespoon (15 ml) extra-virgin olive oil
1 medium yellow onion, finely diced (about 150 g)
2 medium carrots, diced (about 150 g)
2 celery ribs, diced (about 100 g)
3 garlic cloves, minced (about 9 g)
1½ pounds (680 g) boneless, skinless chicken thighs
8 cups (1.9 L) low-sodium chicken broth
1 teaspoon (1 g) dried oregano
1 bay leaf
1¼ teaspoons (7 g) fine salt, plus more to taste
¼ teaspoon (0.5 g) freshly ground black pepper
1 cup (170 g) orzo
2 large eggs (about 100 g without shells), at room temperature if possible
⅓ cup (80 ml) freshly squeezed lemon juice, from about 2 lemons
1 teaspoon finely grated lemon zest (about 2 g)
2 tablespoons (6 g) chopped fresh dill, plus extra for serving
2 tablespoons (8 g) chopped fresh flat-leaf parsley, optional

Instructions

Prepare the vegetables. Dice the onion, carrots, and celery into small, even pieces so they soften at about the same rate. Mince the garlic and set it aside. Pat the chicken dry with paper towels; this helps it cook evenly and keeps excess moisture from diluting the broth.
Soften the aromatics. Warm the olive oil in a large, heavy soup pot over medium heat. Add the onion, carrots, celery, salt, and pepper. Cook for 7 to 8 minutes, stirring occasionally, until the onion is translucent and the carrots are beginning to soften. Stir in the garlic and oregano and cook for 30 seconds, just until fragrant; avoid browning the garlic.
Poach the chicken. Add the chicken thighs, broth, and bay leaf. Bring the broth to a gentle simmer, then lower the heat so it bubbles lightly rather than boiling hard. Cover partly and cook for about 20 minutes, turning the thighs once if they are not fully submerged. Check the thickest part of each thigh with a food thermometer: USDA FSIS guidance sets the safe minimum internal temperature for poultry at 165°F (74°C). If needed, continue simmering and check again.
Shred the chicken and cook the orzo. Transfer the cooked chicken to a plate and remove the bay leaf from the pot. Stir in the orzo and simmer according to its package directions, usually 8 to 10 minutes, until just tender. Meanwhile, use two forks to shred the chicken into bite-size pieces. Keep the soup at a gentle simmer and stir the orzo now and then so it does not settle and stick to the bottom.
Whisk the lemon and eggs. In a medium heatproof bowl, whisk the eggs until smooth, then whisk in the lemon juice and zest. Slowly ladle about 1½ cups (355 ml) of hot broth into the egg mixture, a little at a time, whisking constantly. Adding the broth gradually warms the eggs without scrambling them. Take your time; pouring it in all at once can leave you with streaks of cooked egg.
Finish the soup gently. Return the shredded chicken to the pot. Reduce the heat to low and slowly pour in the tempered egg-and-lemon mixture while stirring. Warm the soup gently, stirring, until a food thermometer reads at least 160°F (71°C), the USDA FSIS safe minimum for egg dishes. Do not let it boil, which can make the egg-lemon broth curdle. Stir in the dill and parsley, taste, and adjust the salt, pepper, or lemon. Serve while hot.

Tips

Keep the finish smooth. Tempering means gradually whisking hot broth into the eggs before they go into the pot. Use a ladle and add the broth in several small pours while whisking continuously. Once the eggs are in the soup, low heat and steady stirring are more useful than rushing the temperature up.
Choose broth with the salt level in mind. Low-sodium broth gives you more control, especially since brands vary. If using regular salted broth, start with ½ teaspoon (3 g) salt in the pot and season again at the end.
Use fresh lemon for the clearest flavor. Bottled juice can taste less vivid in a soup where lemon is central. If fresh dill is unavailable, use 2 teaspoons (about 1 g) dried dill, or finish with extra parsley; the flavor will be a little less fragrant but still pleasant.
Do not overcook the orzo. It continues absorbing broth after the heat is off, and especially during storage. Stop cooking when it is just tender, not soft. If the soup thickens before serving, loosen it with a splash of warm broth or water.

Serving Suggestions

Ladle the soup into warm bowls and finish with a pinch of fresh dill, a little black pepper, and a thin lemon wedge for anyone who wants a sharper citrus note. Crusty bread is useful for soaking up the lemony broth; warm pita or a simple piece of toast also works. For a fuller meal, serve it with a Greek-style salad of cucumber, tomato, olives, and feta, or with a plate of roasted vegetables. Because the soup already contains chicken, vegetables, and pasta, a light side is usually enough.

Set extra lemon wedges on the table rather than adding a large amount of juice to the whole pot at once. Lemon intensity varies, and a bowl can be adjusted individually without making leftovers too tart. If serving several people, give the soup a gentle stir before ladling so the chicken and orzo are distributed evenly.

Variations

Use rice instead of orzo: For a gluten-free version, replace the orzo with ¾ cup (140 g) long-grain white rice. Add it with the broth and simmer until tender, usually about 15 to 18 minutes, checking the package timing. Rice releases starch differently, so the soup may be a little less pasta-like and may need extra broth. Check that any packaged broth is labeled gluten-free if that matters for your meal.

Make it with leftover chicken: Skip the raw thighs and use about 3 cups (420 g) cooked, shredded chicken. Simmer the vegetables and broth for 12 to 15 minutes, cook the orzo in the broth, and stir in the cooked chicken to warm through before adding the tempered egg mixture. This shortens the cooking time, but do not skip the thermometer check for the finished egg mixture.

Adjust the herbs: Dill gives the soup a fresh, distinctive finish, while parsley is milder. Use one or the other if that is what you have, or add a small amount of chopped fresh mint for a different herbal note. For a more traditional avgolemono-inspired texture, leave out the orzo and serve the lemon-egg broth with chicken and rice instead. Greek households and recipes vary, so these are useful options rather than rules.

Make the broth more substantial: Stir in a handful of baby spinach during the last minute of cooking, just long enough for it to wilt. You can also add a little more carrot or celery, but avoid loading the pot with extra vegetables without increasing the broth; too many additions can leave the soup crowded and thick.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking in a covered, shallow container. The soup keeps for 3 to 4 days in the refrigerator. The orzo will absorb broth as it sits, so the chilled soup may look much thicker than it did in the pot. Add a little water or chicken broth when reheating, then warm it on the stove over medium-low heat, stirring often, until leftovers reach 165°F (74°C). Avoid a vigorous boil, which can make the egg-lemon texture less smooth.

For longer storage, freezing is possible, but the orzo can become soft and the egg-lemon finish may separate slightly after thawing. For the best texture, freeze the chicken-and-vegetable broth before adding the orzo and egg-lemon mixture, for up to 2 to 3 months. Thaw it overnight in the refrigerator, bring it to a simmer, cook fresh orzo in the broth, and finish with freshly tempered eggs and lemon. If freezing fully finished portions, use freezer-safe containers and expect a less silky result.

Frequently Asked Questions

Why is it called Greek penicillin soup?

“Greek penicillin soup” is an informal nickname for lemony Greek-style chicken soup, often inspired by avgolemono, the Greek egg-and-lemon soup technique. The name is playful; the dish is food, not a medicine or a treatment. This recipe pairs that bright, creamy-tasting broth with chicken, vegetables, and orzo.

Is this the same as avgolemono soup?

It uses the defining avgolemono-style finish: eggs and lemon are whisked together, tempered with hot broth, then stirred into the soup. Avgolemono can refer to a sauce or soup, and recipes vary in their grains, herbs, and thickness. This version includes chicken and orzo, so it is one home-style interpretation rather than a single definitive formula.

Can I make the soup without eggs?

Yes. Leave out the eggs and tempering step, then add the lemon juice and zest directly to the pot after the chicken and orzo are cooked. The broth will be clear and lighter rather than silky. You can add another tablespoon or two of lemon to taste, but add it gradually so it does not overpower the soup.

How do I stop the egg from scrambling?

Whisk the eggs smoothly with the lemon, then add hot broth in small portions while whisking without stopping. Lower the soup to low heat before pouring in the tempered mixture, stir as you pour, and avoid boiling it afterward. If your pot is very hot, take it off the burner briefly while you stir in the eggs, then return it to low heat to reach the safe temperature.

Can I make Greek penicillin soup ahead?

Yes, but for the best texture, prepare the broth, vegetables, and chicken ahead and refrigerate them for up to 3 to 4 days. Reheat the base, cook the orzo in it, and make the egg-lemon finish just before serving. If the soup is already fully assembled, it is still fine to reheat; expect softer pasta and stir frequently as it warms.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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