This Greek Lemon Orzo Chicken Soup is a cozy bowl of goodness! It’s packed with tender chicken, bright lemon, and lovely orzo pasta, making it both hearty and refreshing.
I love how easy it is to whip up on a busy day. Just cook everything in one pot, and you have a warm hug in a bowl. Plus, the lemon gives it a zesty kick that wakes up your taste buds!
Key Ingredients & Substitutions
Olive Oil: This adds healthy fats and flavor. You can swap it for avocado oil or even butter for a richer taste.
Chicken Broth: Low sodium is my go-to. If you’re vegetarian, vegetable broth works perfectly as a base. You can even make your own broth ahead of time!
Orzo Pasta: This tiny pasta is great here, but if you don’t have it, you could use small shells, rice, or quinoa for a gluten-free option.
Lemon: Fresh lemon juice is best for brightness. If you’re short on lemons, a teaspoon of lemon zest can be a nice substitute to bring in some citrus flavor.
Fresh Herbs: Dill and parsley provide fantastic freshness. If fresh herbs aren’t available, use about half the amount of dried herbs. Thyme also works well in this soup!
How Do You Temper Eggs for Soup?
Tempering eggs is essential for adding creaminess without scrambling them. Here’s how to do it easily:
- In a bowl, whisk the eggs and lemon juice together until smooth.
- Take about one cup of the hot soup broth and slowly add it to the egg mixture, a little at a time, while whisking constantly.
- Once the egg mixture is warmed up, stir it back into the soup gently. This prevents the eggs from cooking too quickly and turning into scrambled bits!
- Keep the heat low after adding the egg mixture, and don’t let it bubble, or the eggs will curdle.
With this method, you’ll achieve a silky texture that elevates the soup! Enjoy your cooking!
Greek Lemon Orzo Chicken Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 3 medium carrots, peeled and sliced
- 6 cups chicken broth (preferably low sodium)
- 1 lb cooked chicken breast, shredded or diced
- 1 cup orzo pasta
- 1 lemon, thinly sliced (reserve a few slices for garnish)
- 1/4 cup fresh lemon juice (about 1-2 lemons)
- 2 large eggs
- 2 tablespoons fresh dill, chopped (or 2 teaspoons dried dill)
- 1/4 cup fresh parsley, chopped
- Salt and freshly ground black pepper, to taste
- Optional: bay leaf or a few fresh spinach leaves
How Much Time Will You Need?
This delightful soup will take about 15 minutes to prep and another 15-20 minutes to cook. In total, you’re looking at around 30-35 minutes from start to finish. Perfect for a quick dinner or a cozy lunch!
Step-by-Step Instructions:
1. Sautéing the Aromatics:
Start by heating the olive oil in a large pot over medium heat. Once hot, add in the chopped onion and minced garlic. Sauté them for about 3-4 minutes until the onion becomes translucent and releases its wonderful scent.
2. Cooking the Vegetables:
Add the sliced carrots to the pot and cook them for another 3 minutes. This will give them a slight softening while still retaining some crunch.
3. Adding the Broth:
Next, pour in the chicken broth and bring the mixture to a boil. If you’re using a bay leaf, toss it in at this time for added flavor.
4. Cooking the Orzo:
Once boiling, add the orzo pasta and the thin lemon slices. Reduce the heat to medium-low and let it simmer for about 8-10 minutes or until the orzo is tender but still al dente.
5. Incorporating the Chicken:
Now, add the shredded or diced chicken into the pot and stir well. Let it cook for about 2-3 minutes just to warm the chicken through.
6. Tempering the Eggs:
In a medium bowl, whisk together the eggs and lemon juice until they are well combined. To temper the egg mixture, ladle about one cup of hot soup broth into the eggs slowly while whisking. This prevents the eggs from scrambling.
7. Bringing it All Together:
Gently stir the tempered egg-lemon mixture back into the soup pot. Keep the heat very low for a few more minutes until the soup thickens slightly, taking care not to boil the soup to prevent curdling.
8. Final Touches:
Remove the pot from the heat and stir in the chopped dill and parsley. Taste and adjust the seasoning with salt and pepper as needed. If you had a bay leaf in the pot, make sure to take it out now.
9. Serving Time:
Serve your Greek Lemon Orzo Chicken Soup hot, garnished with the reserved lemon slices and extra dill or parsley if you like. Enjoy this bright and comforting bowl of goodness!
This soup is a perfect balance of bright lemon flavor, tender chicken, and comforting orzo, making it great for chilly days or anytime you want a light yet satisfying meal.
Can I Use Fresh Chicken Instead of Cooked Chicken?
Absolutely! If you’re starting with raw chicken, simply sauté it in the pot before adding the onion and garlic. Cook until browned and fully cooked through, then shred or dice it before continuing with the recipe. You may need to add a few extra minutes to the cooking time to ensure the chicken is fully cooked.
What Can I Substitute for Orzo Pasta?
If you don’t have orzo, you can use small pasta shapes like ditalini or even rice. Keep in mind that cooking times may vary; you’ll want to adjust accordingly, especially with rice, which may require more liquid.
How Should I Store Leftover Soup?
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. It can also be frozen for up to 3 months. Just make sure to thaw it properly in the fridge before reheating. When reheating, you might need to add a little more broth or water, as the pasta will absorb some liquid over time.
Can I Make This Soup Vegetarian?
Yes! To make it vegetarian, you can substitute the chicken with extra vegetables like zucchini or spinach, and use vegetable broth instead. You can also add in some white beans for protein and a hearty texture!