Greek Lemon Chicken Soup with Orzo is the soup recipe you have been waiting for. It’s hearty but still light enough to enjoy for lunch, and it’s packed with orzo, tangy lemon, juicy chicken, peas, and carrots. Keep this recipe close because you will want to make it regularly.
When you are in the mood for a comforting soup recipe, reach for this one because the flavors are unforgettable. The lemon really gives it a zestiness, and the chicken will help keep you filled up.
This is one of the quickest and easiest soups I’ve ever made. Plus, it’s only 7 ingredients, and you probably have most of them already. Even with its simple ingredients, the flavor is amazing. If you’ve never tried Greek Lemon Chicken Soup, you really need to!
Adding orzo to the chicken soup gives it such a satisfying texture too. Serve it with some crusty bread and a salad, and you’ve got a satisfying meal that’s ready in less than 30 minutes!
INGREDIENTS NEEDED
- Chicken Stock – I like to use chicken stock instead of plain water because it adds flavor. I used homemade slow cooker chicken stock which I love when I want to cook it overnight. Sometimes I also make my bone broth in the Instant Pot.
- Orzo – Eating orzo helps keep you full; plus, if you eat whole wheat orzo, it has fiber and protein.
- Eggs – You’ll need a whole egg as well as two egg yolks. In addition to adding flavor, the eggs also give you a boost of iron, protein, selenium, folate, and more.
- Salt & Pepper – Just a little bit of salt and pepper is all you need to take it from great to extraordinary!
- Fresh Lemon Juice – I highly recommend using fresh lemon juice because it will give you much better results. Skip the bottled stuff this time.
- Cooked Chicken – Adding chicken to the soup is a great way to add even more protein. Plus, it’s low calorie and delicious.
- Peas and Carrots – I like to grab a bag or two of frozen peas and carrots at the store and keep them on hand. They go in so many recipes, like the Greek lemon chicken soup with orzo.
HOW TO MAKE GREEK LEMON CHICKEN SOUP WITH ORZO
1. Pour the chicken stock in a medium-sized pot over medium heat. Once it’s boiling, add in the orzo. Read the directions on the orzo packaging and cook it for 2 minutes less than what it recommends. (this will prevent it from getting mushy)
2. Whisk the egg and the egg yolks along with salt and pepper in a medium bowl. Then sprinkle in the lemon juice and combine.
3. Turn the heat down to low and remove a ladle full of broth and pour it in a steady stream into the bowl of the egg mixture. Whisk constantly while adding the soup to the eggs.
4. Next, pour the egg mixture into the pot in a steady stream, again whisking the entire time.
5. Add in the cooked chicken and let it simmer. Stir frequently and cook for around 4 minutes or until the soup has thickened.
6.. Mix in the frozen peas and carrots and cook for 3-5 minutes or until they are hot.
FAQS ABOUT CHICKEN SOUP WITH ORZO
IS IT OKAY TO USE CHICKEN THIGHS?
Yep! As long as you use cooked chicken, it doesn’t matter if it’s boneless skinless thighs or breasts. As a matter of fact, you can also use rotisserie chicken too. I typically will use the chicken from a whole chicken cooked in the Instant Pot, as it’s so easy to make those for meal prep. I get a whole, organic chicken in my Butcher Box, and I often cook it in the Instant Pot for different dinners and soups like this. (Click here to try Butcher Box and get 10 pounds of free meat in your first box!)
DO I HAVE TO ADD LEMON JUICE?
Well, it is Greek Lemon Chicken Soup. While it’s not required to add lemon juice, I strongly urge you to include it. That is where the Greek chicken soup really gets all that bold and vibrant flavor. Leaving it out would make the chicken soup taste more traditional. I strongly encourage you to use FRESH lemon juice for this.
CAN I ADD DIFFERENT PASTA?
Sure! You can any of your favorite pasta that is short cut. Penne, farfalle, or rigatoni would all work. It’s important to note that if you use any other pasta, you will still need to follow the directions in the recipe, just swap the orzo. Never overcook the pasta, or it will leave you dissatisfied, and it will be too mushy.
Additionally, you could also exchange the orzo for rice. Follow the directions on the rice packaging and cook it in the chicken stock like you would the orzo. Rice is going to take longer to cook depending on the variety you are using. No matter what you use, this recipe is very versatile and works well with other ingredients.
You can also leave the pasta out all together. I did this for my husband Tim, who’s trying to eat less carbs right now. He loved the soup without the orzo!
HOW DO YOU REHEAT CHICKEN SOUP?
I find the best way to reheat the soup is to warm it on the stove-top. It allows it to warm more evenly and doesn’t take a long time. Add it to a pan and heat it with low-medium heat. Stir frequently and serve once it’s hot.
You can also warm it in the microwave too. So, if you are packing the soup for lunch or when you don’t have access to a stove, you can still enjoy it.
If you love soup and are looking for some more recipes, I have several that you are sure to love. Roasted Red Pepper Soup, Vegan Mushroom Wild Rice Soup, Vegetable Lentil Soup, and Cauliflower Soup with Coconut, Turmeric, and Lime are all tasty soups!
Serve this soup with my Greek Cucumber Salad–it’s always a hit.
If you make this recipe, please leave a star rating below! It’s so helpful for other readers to see which recipes are tried and true! I’d also love to see it–share your photo of this dish and tag me on Instagram, and I’ll feature you!Pl
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Greek Lemon Chicken Soup with Orzo
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
The easiest soup ever, this Greek Lemon Soup is ready in a jiffy and the flavor is outstanding.
Ingredients
- 6 cups chicken stock
- 1/2 cup orzo (whole wheat orzo if you can find it)
- 1 large egg + 2 egg yolks* (note 1)
- salt and freshly ground black pepper
- 5 tablespoons fresh lemon juice
- 1 3/4 cups shredded cooked chicken* (note 2)
- 1 1/2 cups frozen peas and carrots
Instructions
- Add the chicken stock to a medium pot and bring to a boil over medium heat. Add the orzo and cook two minutes less than the package instructions direct.
- Meanwhile, whisk the egg, egg yolks, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Add the lemon juice and whisk until combined.
- Reduce the heat to low.Scoop out one ladle of broth and pour it, slowly in a steady stream, into the egg mixture, whisking the entire time. Next, pour the egg mixture into the pot in a steady stream, again whisking the entire time.
- Stir the cooked chicken into the soup and bring it to a simmer. Cook, stirring frequently, until the soup thickens, about 4 minutes.
- Add the peas and carrots and cook until they are warmed throughout, about 3-5 more minutes.
Notes
Note 1: Make sure you follow the instructions and temper (slowly warm) your eggs before adding to the soup. If you skip this, you’ll end up with bits of scrambled eggs in your soup. Very unappealing!
Note 2: You can use rotisserie chicken you buy, or you can use chicken from a whole chicken you cooked.
- Prep Time: 0 minutes
- Cook Time: 20 minutes
- Category: soup recipes
- Method: stop top
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 191
- Sugar: 6 grams
- Fat: 5.7 grams
- Saturated Fat: 1.6 grams
- Trans Fat: 0 grams
- Carbohydrates: 21.7 grams
- Fiber: 0.5 grams
- Protein: 12.2 grams
Recipe adapted from Food Network.
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Thanks for your recipes! My son likes soup in the summer
My favorite soup recipe, love it!