Healthy Greek Lemony Chicken & Orzo Soup Recipe

I can’t wait to share my Healthy Classic Greek Chicken Avgolemono Soup, built with a silky egg-lemon sauce, homemade chicken stock, generous chicken pieces and plenty of bright lemon, which I call Chicken Avgolemono Soup.

I keep coming back to this Healthy Greek Lemony Chicken & Orzo Soup because it nails bright and soothing at the same time. My version leans into Avgolemono Soup Authentic and feels close to Avgolemono Soup Orzo, where silky broth and a pop of fresh lemon juice make everything taste like it’s doing you good.

Tiny orzo pasta pieces swell into the broth, they give the soup a comforting heft without being heavy, and somehow everyone always wants seconds. It’s simple, honest food that surprises you, not boring, and it’s the kind of bowl I reach for when I need a little reset.

Ingredients

• Chicken breasts or thighs: Lean protein rebuilds muscles, keeps soup hearty, can be shredded for texture.
• Orzo pasta: Small rice shaped pasta gives carbs and comfort, soaks up lemony broth.
• Lemon juice: Bright sour punch, vitamin C, wakes flavors and balances the richness.
• Eggs: Make a silky creamy broth when tempered, add protein and extra richness.
• Low sodium chicken stock: Builds a deep savory base, hydrates and boosts minerals.
• Fresh dill or parsley: Herbs add bright green freshness, herbal lift and lovely aroma.
• Carrots and celery: Sweet carrots and crisp celery add fiber, crunch and subtle sweetness.
• Onion and olive oil: Aromatic base, little fat adds mouthfeel, rounds out the flavor.

Ingredient Quantities

• 8 cups low sodium chicken stock (homemade or store bought)
• 1 lb boneless skinless chicken breasts or thighs about 2 medium
• 1 cup orzo pasta
• 3 large eggs
• 1/3 cup fresh lemon juice about 2 large lemons
• 1 tbsp extra virgin olive oil
• 1 medium yellow onion (about 1 cup)
• 2 medium carrots (about 1 cup)
• 2 stalks celery (about 1 cup)
• 3 cloves garlic (optional)
• 1 bay leaf
• 2 tbsp fresh dill or parsley or a mix
• 1 tsp lemon zest (optional)
• Kosher salt
• Freshly ground black pepper

How to Make this

1. Heat 1 tablespoon olive oil in a large pot over medium heat, add the chopped onion, carrots, celery and garlic (if using) and a pinch of kosher salt and pepper, sauté until soft and smelling great, about 5 to 7 minutes; add the bay leaf.

2. Pour in 8 cups low sodium chicken stock and bring to a gentle simmer, then add the whole boneless chicken breasts or thighs and poach gently until cooked through, about 12 to 15 minutes depending on size.

3. Remove the cooked chicken to a plate and leave the pot simmering; add 1 cup orzo to the simmering broth and cook until al dente, about 8 minutes, stirring now and then so it doesn’t clump.

4. While the orzo cooks, shred or chop the chicken into bite sized pieces with two forks or a knife, set aside.

5. In a medium bowl whisk together 3 large eggs, 1/3 cup fresh lemon juice and the optional 1 teaspoon lemon zest until smooth and slightly frothy.

6. Temper the egg mixture so it doesn’t scramble: ladle about 1 cup hot broth from the pot into the egg-lemon mix while whisking constantly, then add another 1/2 to 1 cup slowly while whisking; once warmed up, you’re safe to add it to the soup.

7. Reduce the soup heat to low, very slowly pour the tempered egg-lemon mixture back into the pot while stirring the soup gently; do not let it boil now or the eggs will curdle, just heat until the soup feels silky and slightly thickened, 1 to 2 minutes.

8. Stir the shredded chicken and 2 tablespoons chopped fresh dill or parsley into the pot, taste and season with kosher salt and freshly ground black pepper, add more lemon juice if you like it extra bright.

9. Remove the bay leaf, ladle into bowls, finish with a little extra dill or parsley and a drizzle of olive oil if desired. Tip: if you want leftovers that stay great, cook the orzo separately next time and add when serving so it does not soak up all the broth.

Equipment Needed

1. Large heavy pot with lid (6 to 8 quart is great)
2. Chef knife
3. Cutting board
4. Wooden spoon or silicone spatula
5. Measuring cups and spoons
6. Medium bowl and a whisk
7. Ladle
8. Two forks or tongs for shredding the chicken
9. Microplane or small zester for the lemon zest

FAQ

Healthy Greek Lemony Chicken & Orzo Soup Recipe Substitutions and Variations

• 8 cups low sodium chicken stock: swap with low sodium vegetable stock if you want it vegetarian, or use turkey stock, or dilute regular stock with water to cut the salt
• 1 lb boneless skinless chicken breasts or thighs: use cooked rotisserie chicken or leftover roasted turkey, press and cube firm tofu, or toss in canned chickpeas for a vegetarian version
• 1 cup orzo pasta: sub in pearl couscous, acini di pepe, short grain rice, or quinoa if you need gluten free
• 3 large eggs (for the avgolemono): replace with a cornstarch or arrowroot slurry (mix 1 to 2 tablespoons with cold water then stir into simmering broth), or blend silken tofu with lemon for creaminess, or temper and stir in Greek yogurt off heat so it doesn’t split

Pro Tips

– Cook the orzo separately if you want leftovers that actually taste like soup later, dont let it sit in the broth or it will puff up and steal all the liquid. Toss the cooked orzo with a little olive oil and a squeeze of lemon so it wont clump when you reheat.

– When you temper the egg-lemon mix, take the pot off the heat or put it on the lowest burner setting, and whisk while you add the hot broth very slowly. If you do get little cooked bits, pour the soup through a fine mesh strainer and it will be silky again.

– Boost the broth without extra work: toss in a Parmesan rind while it simmers or add a small splash of dry white wine or even 1 tsp fish sauce for umami, youll get deeper flavor without changing the soup. If you make homemade stock, roast the carcass and veggies first, its worth the extra step.

– Season in stages and finish with fresh herbs and zest, not just salt. Acid makes flavors pop so taste after adding the lemon, and reserve some chopped dill or parsley for garnish so the soup smells bright and fresh when it hits the bowl.