Greek lemon orzo soup is a comforting chicken soup brightened with lemon and finished with a silky egg-and-lemon broth, a style related to Greek avgolemono. Orzo makes it hearty enough for dinner, while fresh dill and lemon keep each spoonful lively; Greek households and recipes vary, and this version is an easy one-pot take.
Ingredients
- 1 tablespoon (15 ml) extra-virgin olive oil
- 1 medium yellow onion, finely diced, about 1 cup (150 g)
- 2 medium carrots, peeled and diced, about 1 cup (130 g)
- 2 celery ribs, diced, about ¾ cup (90 g)
- 3 garlic cloves, finely chopped, about 1 tablespoon (9 g)
- 1½ pounds (680 g) boneless, skinless chicken thighs
- 8 cups (1.9 L) low-sodium chicken broth
- 1 bay leaf
- 1 teaspoon (2 g) dried oregano
- 1½ teaspoons (9 g) kosher salt, plus more to taste
- ½ teaspoon (1 g) freshly ground black pepper
- 1 cup (170 g) dry orzo
- 2 large eggs, about 100 g without shells
- 2 medium lemons, finely zested and juiced, yielding about 6 tablespoons (90 ml) juice
- 2 tablespoons (6 g) chopped fresh dill, plus extra for serving
Instructions
- Prepare the vegetables. Dice the onion, carrots, and celery, chop the garlic, zest the lemons, then squeeze and strain their juice. Keep the lemon juice separate from the zest. Measure the orzo and dill so they are ready when the soup is simmering.
- Soften the aromatics. Heat the olive oil in a large heavy pot or Dutch oven over medium heat. Add the onion, carrot, and celery and cook for about 5 minutes, stirring occasionally, until the onion looks translucent and the vegetables begin to soften. Stir in the garlic and cook for 1 minute, just until fragrant; avoid browning it, which can give the broth a bitter edge.
- Simmer the chicken. Add the chicken thighs, broth, bay leaf, oregano, salt, and pepper. Bring the liquid to a gentle boil, then lower the heat to maintain a steady simmer. Cook uncovered 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: the USDA FSIS safe minimum internal temperature for poultry is 165°F (74°C). If a piece has not reached that temperature, continue simmering and check again.
- Shred the chicken. Transfer the cooked chicken to a plate and let it rest for about 5 minutes, keeping the pot at a low simmer. Remove and discard the bay leaf. Shred the chicken into bite-size pieces with two forks, or cut it into small chunks, then set it aside. If the vegetables are still firmer than you like, let them simmer in the broth while you shred.
- Cook the orzo. Stir the orzo into the simmering broth and cook for about 8 minutes, or until just tender, stirring every minute or two so it does not settle and stick. Check the package directions because brands differ slightly. Return the shredded chicken to the pot for the final minute, then turn the heat to low. The pasta will continue absorbing broth as it sits, so aim for tender with a little bite rather than very soft.
- Temper the eggs and lemon. In a medium bowl, whisk the eggs until completely blended, then whisk in the lemon juice. Slowly ladle about 1½ cups (360 ml) of hot broth into the eggs in a thin stream, whisking continuously. This gradual warming helps prevent the eggs from turning into curds when they meet the hot soup. The mixture should feel warm and look smooth.
- Finish the soup safely. While stirring the pot, pour in the warmed egg-and-lemon mixture. Keep the heat low and stir for about 3 minutes, without letting the soup boil. Check the soup with a food thermometer and heat it to 160°F (71°C), the USDA FSIS safe minimum temperature for egg dishes. Take it off the heat as soon as it reaches that temperature. Stir in the lemon zest and chopped dill, taste, and adjust the salt, pepper, or lemon juice.
- Rest briefly and serve. Let the soup stand for 2 minutes so the broth settles, then ladle it into warm bowls. The broth thickens as the orzo absorbs liquid; stir in a splash of hot broth or water if it becomes thicker than you prefer.
Tips
- Temper patiently. Add the hot broth to the eggs gradually while whisking rather than pouring the eggs straight into the pot. If the soup is bubbling hard, remove it from the heat for a minute before adding the tempered mixture, then return it to low heat for the thermometer check.
- Keep an eye on the orzo. Stir it regularly and begin checking a minute before the package’s suggested time. It can go from pleasantly tender to mushy quickly, especially if the soup sits on a hot burner after the pasta is cooked.
- Use fresh lemon for the finish. Bottled juice can work in a pinch, but it often tastes less fragrant and more sharply acidic. If using it, start with less, taste after adding the dill, and add more only as needed. Lemon zest contributes aroma without making the broth overly sour.
- Choose broth with salt in mind. Low-sodium broth makes it easier to season the finished soup, especially because brands vary in saltiness. If using regular broth, begin with less added salt and adjust at the end.
Serving Suggestions
Serve the soup hot in deep bowls, with extra chopped dill, a little lemon zest, and freshly ground black pepper on top. A lemon wedge lets each person adjust the acidity at the table, but taste the soup before adding more: the egg-lemon broth should be bright without tasting harsh. Warm crusty bread or pita is useful for soaking up the broth, and a simple green salad with cucumber, tomatoes, and a light vinaigrette makes a fresh contrast.
For a more substantial meal, offer olives, sliced cucumbers, or a small plate of feta alongside the soup. Keep strongly seasoned or very salty accompaniments modest so they do not overwhelm the delicate lemon and dill. If serving a crowd, bring the pot to the table soon after finishing it; prolonged holding makes the orzo swell and the soup noticeably thicker.
Variations
Make it vegetarian: Replace the chicken broth with vegetable broth and omit the chicken. Add a 15-ounce (425 g) can of drained white beans near the end of the orzo’s cooking time for a heartier bowl. The result will not have the same chicken flavor, but the lemon, dill, and creamy egg finish still make a satisfying soup.
Use rice instead of orzo: Substitute ¾ cup (150 g) short- or medium-grain rice for the orzo. Add it after the broth reaches a simmer and cook until tender according to the rice package, usually about 15 to 20 minutes; check the chicken temperature as directed before shredding. Rice absorbs liquid too, so serve promptly or loosen leftovers with broth.
Change the herbs: Dill gives the soup a fresh, distinctive finish. If you do not have it, use 2 tablespoons (6 g) chopped flat-leaf parsley or 1 tablespoon (3 g) chopped mint. Parsley tastes milder, while mint brings a more pronounced herbal note. Add either just before serving.
Make it without eggs: Leave out the eggs and lemon-egg tempering, then stir lemon juice and zest into the finished broth. It will be a clear, brighter-tasting chicken soup rather than the gently creamy avgolemono-style version. Start with about 4 tablespoons (60 ml) lemon juice and adjust to taste.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking in shallow, airtight containers. The soup keeps for 3 to 4 days in the refrigerator. Orzo continues to absorb broth as it chills, so the next day’s portion may be much thicker; add a little water or chicken broth when reheating. Reheat on the stove over medium-low heat, stirring often, until the soup reaches 165°F (74°C), as measured with a food thermometer. Reheat only the portion you plan to eat, and do not let the egg-thickened soup boil vigorously.
For freezing, the best texture comes from freezing the chicken-and-vegetable broth before adding the orzo and egg-lemon mixture. Cool it promptly, freeze in airtight containers, and use within about 2 months for best quality. Thaw in the refrigerator, bring the broth to a simmer, cook fresh orzo in it, and finish with freshly tempered eggs and lemon. Fully finished soup can also be frozen, but the orzo may soften and the egg-enriched broth may separate slightly; stir gently as it reheats.
Frequently Asked Questions
Is Greek lemon orzo soup the same as avgolemono?
Avgolemono refers to the Greek egg-and-lemon mixture used to enrich soups and sauces. This recipe uses that lemony, gently thickened finish with chicken and orzo, so it is an avgolemono-style soup. Other versions use rice, omit pasta, or have different proportions of egg and lemon.
Can I use chicken breast instead of thighs?
Yes. Use about 1½ pounds (680 g) boneless, skinless chicken breast and check the thickest part with a thermometer; poultry must reach 165°F (74°C). Breast can dry out if simmered longer than necessary, so remove each piece as soon as it reaches the safe temperature. Shred it and return it to the soup near the end.
Why did my egg-lemon broth curdle?
Eggs are more likely to curdle if they are added cold to very hot soup or if the finished soup boils. Whisk hot broth into the eggs gradually, pour the warmed mixture back into the pot while stirring, and heat gently to 160°F (71°C). If a few small flecks appear, the soup is still edible, though its texture will be less silky.
Can I make the soup ahead?
Yes, but for the best pasta texture, cook the chicken and vegetables in the broth ahead and refrigerate that base. When ready to serve, bring it to a simmer, cook the orzo, and make the egg-lemon finish fresh. If you make the complete soup ahead, expect the pasta to absorb more broth; add liquid as needed while reheating to 165°F (74°C).
Can I use a different pasta shape?
Small pasta such as acini di pepe, ditalini, or small shells can replace orzo. Use the same dry volume as a starting point, but follow the package cooking time and check early. Larger shapes may need more broth and are less spoon-friendly, so keep the pieces small and stir often to prevent sticking.
How can I make the soup more or less lemony?
For a gentler flavor, begin with 4 tablespoons (60 ml) lemon juice and add more after the egg mixture is stirred in. For a brighter soup, use all 6 tablespoons (90 ml) and finish with extra zest. Juice varies from lemon to lemon, so tasting before the final adjustment is more reliable than adding extra juice automatically.
Related
- Greek Chicken Soup with Lemon and Egg (Avgolemono)
- Greek Chicken Noodle Soup with Lemon and Dill
- Greek Chicken Orzo Soup with Lemon, Dill, and Vegetables
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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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