Date: · Updated: Author: Sharon Rigsby
Jump to Recipe Print Recipe
If you’re looking for an easy recipe for a warm and comfy bowl of soup for our cold winter nights, you’re in for a treat with this Greek Lemon Soup with Chicken and Orzo recipe.
This delicious soup, also called Avgolemono, is a traditional Greek-style soup that will tantalize your taste buds and warm your soul with the irresistibly delicious flavors of fresh lemon, juicy chicken, spinach, and orzo pasta.
The creamy broth is made with tempered eggs for a rich and luscious soup that is made without cream and isn’t thick or heavy and one that epitomizes true comfort food.
Avgolemono Soup is renowned for its comforting and nourishing qualities. The warm, lemony broth combined with tender chicken and orzo pasta provides a soothing and satisfying experience, and it will quickly become a favorite soup.
Jump to:
Reasons you will love this recipe:
- Like my Irish Potato Soup, It’s a perfect choice on a chilly evening or when you need a comforting bowl of goodness, and it is bright and fresh enough for a warm spring day.
- Serving this soup at a gathering or dinner party will impress your guests. Not only is it delicious, but Its vibrant yellow hue and green pops of color from the spinach make it visually appealing!
- With a unique blend of lemony zest and creamy richness, Greek Lemon Soup with Chicken and Orzo makes a stunning appetizer or main course that will leave everyone craving more.
Ingredient notes:
- Olive oil – is used to saute the onion, garlic, celery and carrots.
- Onion, garlic, celery, and carrots – these aromatic vegetables work together to create a well-rounded and flavorful base for this dish.
- Kosher salt, ground black pepper, and dried basil – work in harmony to season and flavor the Greek Lemon Soup, ensuring a balanced and satisfying taste experience.
- Orzo – a small rice-shaped pasta plays a crucial role in creating a well-balanced, satisfying, and visually appealing Greek orzo soup. Its texture, heartiness, and ability to complement the other flavors make it an integral part of this recipe.
- Chicken – elevates this dish from a simple broth to a wholesome and satisfying meal. For convenience, a rotisserie chicken may be used. You can also use roasted chicken breasts or chicken thighs.
- Chicken stock – forms the flavorful base for the dish. It provides a rich, savory taste that is the foundation for the entire dish. You can use store-bought chicken stock or homemade chicken stock.
- Lemon – is the star of this dish, infusing it with its bright, citrusy flavor. The lemon juice provides a zesty and tangy element that defines the dish’s taste profile.
- Egg yolks – are a key component in the Avgolemono sauce, which is responsible for the soup’s creamy and velvety texture.
- Spinach – enhances the dish by providing nutrition, color, texture, and flavor. Its inclusion makes it more visually appealing and elevates its overall taste and nutritional value.
Complete measurements for all ingredients can be found in the recipe card below.
How to make Greek Lemon Soup with Chicken and Orzo:
- Heat the olive oil in a large Dutch oven or pot over medium-high heat. Add the diced onion and sauté for 3-4 minutes until softened and translucent. Add the carrots and celery, and cook for a few minutes more, for a total cooking time of 7-8 minutes.
- Season the vegetables with ½ teaspoon kosher salt, black pepper, basil, and minced garlic, and stir well to combine.
- Add the orzo, cooked shredded chicken, and chicken stock to the pot. Bring the soup to a low simmer. Allow it to simmer for 10-12 minutes until the orzo is cooked al dente.
- While the soup is simmering, temper the eggs. Add the egg yolks and lemon juice to a medium bowl and whisk thoroughly. Remove a cup of hot soup from the pot and very slowly drizzle it into the egg yolk mixture while whisking constantly. Repeat with a second cup.
- Slowly add the tempered egg-lemon sauce mixture into the soup pot, constantly stirring until it is fully incorporated and creamy. Remove the pot from the heat.
- Add the baby spinach and stir it in until wilted. Taste and season with the additional ½ teaspoon salt if needed
- Serve the soup with extra lemon slices or lemon quarters so everyone can squeeze as much fresh lemon juice in it as they like.
Serving suggestions:
Greek Lemon Soup with Chicken and Orzo (Avgolemono Soup) is a versatile dish that can be served on its own as a satisfying and flavorful meal. However, if you’d like to complement it with some side dishes, here are some excellent options:
- A slice of crusty bread, such as my Texas Toast Garlic Bread, Irish Soda Bread, or Southern Cornbread with Buttermilk, would be a great accompaniment. You can use it for dipping into the soup to soak up the delicious broth.
- A classic House salad, Greek salad, or my Cucumber and Tomato Salad would complement the lemon chicken orzo soup and make a fantastic side dish.
- Since the soup has a prominent lemon flavor, my Lemon Tart, Southern Meyer Lemon Bars, Lemon Swirl Cheesecake, or Meyer Lemon Ice Cream desserts would harmonize with the citrusy theme and complement the lemony broth.
Recipe variations:
- While orzo is traditional, you can experiment with other pasta shapes or grains, such as rice or couscous. You can substitute one cup of rice for the orzo, but the rice takes longer to cook, so you must let the soup simmer for 15-20 minutes instead of 10-12 for the orzo.
- For a vegetarian option with a different flavor profile, replace the chicken with a variety of mushrooms, such as cremini or shiitake, and the chicken stock with vegetable stock.
- If you are a seafood lover, add cooked shrimp, fish, or crab meat instead of chicken.
- Fresh herbs, such as fresh dill or parsley, can be added to this lemon orzo chicken soup.
How to store and reheat leftovers:
Transfer the leftover soup to an airtight container and store it in the fridge for up to four days or the freezer for up to three months.
If frozen, allow it to thaw in the fridge overnight before reheating. I like to reheat it on the stovetop. To do this, pour the desired amount into a saucepan and warm it over medium-low heat.
Stir occasionally when heating, and be careful not to bring it to a boil, which can cause the egg-based Avgolemono sauce to curdle. Heat until the soup is warmed through.
Recipe FAQs:
What is tempering?
Tempering is used in cooking to gradually raise the temperature of one ingredient, typically a more delicate or sensitive one, by slowly adding a hot or high-temperature liquid.
This process is essential to prevent the delicate ingredient from curdling, coagulating, or becoming lumpy due to sudden exposure to high heat. Tempering is commonly employed when combining eggs or dairy with hot liquids, such as in my Pralines and Cream Ice Cream recipe.
What is Avgolemono?
Avgolemono Soup, often referred to as Avgolemono, is a classic Greek lemon chicken soup with orzo known for its distinctive combination of flavors and creamy texture.
The key element that sets Avgolemono apart is preparing the Avgolemono sauce, which consists of beaten eggs and lemon juice. This sauce is gradually tempered and added to the hot soup, creating a luxurious and velvety texture.
What makes this soup different from other chicken and lemon-based soups?
The defining element of Avgolemono Soup is the Avgolemono sauce and the creaminess that comes from the emulsified egg and lemon mixture. Other chicken and lemon-based soups typically lack this creamy, custard-like consistency and use milk or cream to achieve a creamy consistency.
Expert tips and tricks:
- Adding the hot broth to the eggs in a separate bowl tempers the eggs. This heats the eggs in a slow and controlled manner, which makes them thick and creamy. If you skip tempering the eggs and add them straight to the soup, they will heat up too quickly and scramble.
- The pasta may soak up more liquid during storage, so you may need to add a few tablespoons of chicken stock when reheating to reconstitute the soup.
- Add some grated parmesan cheese or crumbled feta cheese to the soup before serving for a creamy and salty contrast.
- Freshly squeezed lemon juice is essential for a bright and authentic flavor. Avoid using bottled lemon juice, as it may lack the freshness and complexity of fresh lemons. Also, feel free to add some lemon zest if you want a more intense lemon flavor.
More delicious recipes with chicken and pasta:
- Easy Creamy Marry Me Chicken Pasta Recipe
- Decadent Creamy Chicken and Bacon Pasta Recipe
- Blackened Chicken Alfredo Recipe with Pasta (Cajun)
- Chicken Marsala Pasta with Mushrooms
For more menu ideas, here is a link to all of my main dish recipes.
⭐ ⭐ ⭐⭐⭐ If you make this dish, please leave a comment and give this recipe a star rating. I would love to know how you liked it!
Thank you for visiting Grits and Pinecones; I hope you come back soon!
📋 Recipe:
Want to Save This Recipe?
Enter your email & I’ll send it to your inbox.Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Grits and Pinecones.
Greek Lemon Soup with Chicken and Orzo Recipe (Avgolemono)
Sharon Rigsby
If you’re looking for an easy recipe for a warm and comfy bowl of soup for our cold nights, you’re in for a treat with this Greek Lemon Soup with Chicken and Orzo recipe.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
Course Appetizer, Main Dish
Cuisine American, Mediterranean
Servings 6 servings
Calories 370 kcal
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 small onion, diced
- 2 stalks celery, chopped
- 3 carrots, peeled and chopped
- 1 teaspoon kosher salt, divided (to taste)
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon dried basil
- 1 teaspoon minced garlic
- 1 cup dry orzo pasta
- 1 lb cooked and shredded chicken
- 8 cups chicken stock
- 1 lemon, juiced about 2 tablespoons
- 3 egg yolks
- 4 ounces baby spinach, a few large handfuls
Instructions
Heat the olive oil in a large Dutch oven or pot over medium-high heat. Add the diced onion and sauté for 3-4 minutes until softened and translucent. Add the carrots and celery, and cook for a few minutes more, for a total cooking time of 7-8 minutes.
Season the vegetables with ? teaspoon kosher salt, black pepper, basil, and minced garlic, and stir well to combine.
Add the orzo, cooked shredded chicken, and chicken stock to the pot. Bring the soup to a low simmer. Allow the soup to simmer for 10-12 minutes until the orzo is cooked al dente.
While the soup is simmering, temper the eggs. Add the egg yolks and lemon juice to a medium bowl and whisk thoroughly. Remove a cup of soup from the pot and very slowly drizzle it into the egg yolk mixture while whisking constantly. Repeat with a second cup of hot soup.
Slowly add the tempered egg-lemon sauce mixture into the soup pot, constantly stirring until it is fully incorporated and the soup is creamy. Remove the soup from the heat.
Add the baby spinach to the soup and stir it in until wilted. Taste the soup and season with the additional ? teaspoon salt, to taste.
Serve the soup with extra lemon slices or lemon quarters so everyone can squeeze as much fresh lemon juice as they like into their soup.
Notes
Adding the hot broth to the eggs in a separate bowl tempers the eggs. This heats up the eggs in a slow and controlled manner, which makes them thick and creamy. If you skip tempering the eggs and add them straight to the soup, they will heat up too quickly and scramble.
The pasta may soak up more liquid during storage, so you may need to add a few tablespoons of chicken stock when reheating to reconstitute the soup.
Add some grated parmesan or crumbled feta cheese to the soup before serving for a creamy and salty contrast.
Freshly squeezed lemon juice is essential for a bright and authentic flavor. Avoid using bottled lemon juice, as it may lack the freshness and complexity of fresh lemons. Also, feel free to add a bit of lemon zest if you want a more intense lemon flavor.
Nutrition
Calories: 370kcalCarbohydrates: 36gProtein: 30gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 155mgSodium: 977mgPotassium: 924mgFiber: 2gSugar: 8gVitamin A: 7037IUVitamin C: 12mgCalcium: 67mgIron: 2mg
Tried this recipe? Tag me today! Mention @gritspinecones or tag #gritspinecones!
More Soup Recipes
- Creamy Homemade White Bean Soup Recipe with Broccoli
- Best Turkey Chili Recipe with Leftover Turkey
- Ultimate Corn and Crab Bisque Recipe (Easy to Make)
Reader Interactions
Leave a Reply
This site uses Akismet to reduce spam. Learn how your comment data is processed.
