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Creamy Greek Lemon Orzo Soup with Shredded Chicken

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A comforting and creamy Greek-inspired soup featuring tender shredded chicken, bright lemon, and tender orzo pasta in a silky avgolemono-style broth. Perfect for quick weeknight meals or cozy dinners.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 1 pound / 450g)
  • 3/4 cup orzo pasta (about 120g)
  • 6 cups chicken broth (1.4 liters), preferably low sodium
  • 2 medium lemons, juiced and zested
  • 2 large eggs, beaten
  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic, minced
  • 1 medium yellow onion, finely chopped
  • 2 medium carrots, diced
  • 2 tablespoons fresh dill or parsley, chopped
  • Salt and black pepper to taste
  • Optional: pinch of red pepper flakes
  • Optional: 1/4 cup Greek yogurt for serving

Instructions

  1. Place chicken breasts in a large pot and cover with 6 cups chicken broth. Bring to a gentle boil over medium heat, then reduce heat to low and simmer uncovered for about 15 minutes or until chicken is cooked through (internal temp 165°F / 74°C). Remove chicken and set aside to cool slightly. Keep broth simmering.
  2. While the chicken cooks, heat olive oil in the pot over medium heat. Add chopped onion, minced garlic, and diced carrots. Sauté for 5-7 minutes until vegetables are softened and fragrant, stirring occasionally.
  3. Add orzo to the pot with vegetables and stir for 1 minute to coat and lightly toast the pasta.
  4. Slowly pour the reserved broth back into the pot, stirring gently. Bring to a boil, then reduce heat to a simmer. Cook orzo for about 8-10 minutes until tender but still slightly firm (al dente), stirring occasionally to prevent sticking.
  5. Shred the cooked chicken into bite-sized pieces using two forks or your hands. Set aside.
  6. In a mixing bowl, whisk together beaten eggs and lemon juice until smooth and slightly frothy.
  7. Temper the egg-lemon mixture by slowly ladling about 1 cup (240 ml) of hot soup broth into it while whisking constantly to avoid scrambling the eggs.
  8. Slowly pour the tempered egg mixture back into the pot while stirring gently. Add shredded chicken and chopped dill or parsley. Heat on low for 2-3 minutes without boiling to thicken the soup slightly and create a creamy texture.
  9. Taste and adjust seasoning with salt and pepper. Serve warm with optional lemon wedges and a dollop of Greek yogurt if desired.

Notes

Temper the eggs slowly with hot broth to prevent curdling. Keep soup at a gentle simmer after adding eggs to avoid scrambling. Use fresh lemon juice for best flavor. If soup thickens too much when reheated, stir in warm broth or water. Rotisserie chicken can be used as a shortcut by adding it near the end to warm through.

Nutrition

Keywords: Greek lemon soup, avgolemono, chicken soup, orzo soup, creamy soup, comfort food, easy weeknight meal

Find it online: https://zoeplate.com/creamy-greek-lemon-orzo-soup-with-shredded-chicken-easy-recipe-for-comfort-meals/