If there is one soup recipe that perfectly embodies the spirit of the Mediterranean (light, bright, nourishing and deeply comforting), it is the Lemon Chicken Orzo Soup recipe. This recipe transforms simple ingredients into an elegant, satisfying meal that is both healthy and incredibly easy to make.
Forget the thin, watery versions you might have tried. Our Greek-inspired recipe delivers a vibrant, lemony flavor and a beautiful, natural creaminess without using heavy cream. We’ll also dive into the secrets of the authentic Greek Avgolemono technique, provide essential tips to keep your orzo from turning to mush, and give you the best meal-prep and freezing instructions.
Get ready to make the best lemon chicken orzo soup recipe you’ve ever had!
Why You’ll Love This Lemon Chicken Orzo Soup
This isn’t just another soup recipe; it’s a strategic win for your kitchen and your health. This easy lemon chicken orzo soup checks every box:
- Family-Favorite Comfort: The bright, savory flavor profile is universally appealing. Additionally, it’s the perfect light yet satisfying dinner.
- Naturally Light Yet Creamy: We achieve a beautiful and velvety texture using culinary science (starch and lemon emulsion) and a secret optional ingredient (egg) not heavy dairy. This makes it a perfect healthy lemon chicken orzo soup.
- Greek-Inspired Authenticity: We embrace the techniques of Greek lemon chicken orzo soup by drawing on the ancient Greek Avgolemono method, a simple yet transformative egg-lemon sauce.
- One-Pot Option: Everything – from sautéing the chicken to cooking the orzo – can be done in a single pot, minimizing cleanup.
- Meal-Prep Friendly: With our starch-control technique, you can easily make a double batch for lunches or freeze the base for a quick weeknight meal.
Is Lemon Chicken Orzo Soup Greek?
The short answer is yes and no.
The true and classic Greek soup is called Avgolemono (pronounced ahv-go-LEH-moh-no), which literally translates to “egg-lemon.” It is a foundational soup in Greek cuisine, traditionally made with chicken broth, rice (or occasionally Trahana Soup Recipe pasta), shredded chicken and the characteristic creamy egg and lemon mixture that thickens the broth.
The Avgolemono Technique
The magic of Avgolemono is in the emulsion; the careful tempering of eggs with hot broth to create a rich and velvety consistency without curdling. This is what gives the soup its distinct, luxurious mouthfeel and vibrant, tangy finish.
How Modern Lemon Chicken Orzo Soup Versions Differ
The popularity of the “lemon chicken orzo soup” you often see in the US is a modern and faster evolution. Orzo is an easy-to-find pasta shape and many recipes skip the egg-tempering altogether for simplicity, relying on cream or the starch from the pasta to thicken the soup.
Our recipe gives you the best of both worlds: a simple, modern approach that is naturally thick, plus a dedicated section on the authentic Avgolemono method for an even more exquisite soup! This makes our recipe a true avgolemono lemon chicken soup hybrid.
Ingredients You’ll Need for Lemon Chicken Orzo Soup Recipe
To make this vibrant, cozy soup, you’ll need a few fresh and high-quality ingredients:
| Ingredient | Role in the Recipe |
| Chicken | Chicken breast or thighs (boneless and skinless) |
| Orzo | Small and rice-shaped pasta |
| Lemon | Freshly squeezed juice + zest for maximum brightness |
| Aromatics | Yellow onion, carrots, celery and garlic |
| Broth | Low-sodium chicken broth/stock |
| Herbs | Fresh dill and parsley (essential for that Greek flavor) |
| Fat | Extra virgin olive oil |
Lemon Chicken Orzo Soup Ingredient Notes + Mediterranean Diet Tips
As a staple on our blog, this Mediterranean lemon chicken soup naturally aligns with the core principles of the diet. And for maximum health benefits, follow these simple swaps:
- Olive Oil vs Butter: Always use high-quality Extra Virgin Olive Oil (EVOO) over butter for sautéing. EVOO is the primary fat source in the Mediterranean diet and provides beneficial monounsaturated fats.
- Low-Sodium Broth: Sodium reduction is key. So, always opt for low-sodium broth to control the flavor and keep the recipe heart-healthy. And you can always add salt, but you can’t take it out!
- Whole-Grain Orzo Alternatives: While orzo is a common pasta, for a significant boost in fiber, try whole-wheat orzo or use a small grain like Bulgur Wheat 101: How to Choose the Right One for Tabbouleh or brown rice instead. This helps you meet your goal of eating more whole grains, a cornerstone of Mediterranean diet recipes.
How to Make Lemon Chicken Orzo Soup (Step-by-Step Recipe Guide)
Follow these steps for a perfectly flavored and textured soup.
Build the Flavor Base
In a large pot or Dutch oven, heat the olive oil. After that, sauté the diced onion, carrots and celery until softened. Then add the garlic and cook for 1 minute until fragrant. This foundational step is crucial for the depth of flavor.
Cook the Chicken
Add the chicken (either diced or whole breasts/thighs) and cook until lightly browned. Then pour in the broth and bring the mixture to a boil, then reduce the heat and simmer until the chicken is cooked through. Now, remove the chicken, shred it and set it aside.
Add Orzo Correctly (The Secret to No Mush)
This is where most recipes fail. To keep orzo from getting mushy, you must monitor its cooking time carefully. Remember: Orzo usually needs 8-10 minutes.
Bring the broth back to a rolling boil. And add the orzo and cook for precisely 7-8 minutes. It will be slightly al dente; this residual undercooking is vital because the pasta will continue to absorb liquid and cook off the heat.
Finish with Lemon and Herbs
Once the orzo is al dente, remove the pot from the heat immediately. Then stir in the shredded chicken, the fresh lemon juice, lemon zest and the fresh dill and parsley. Additionally, the heat of the soup is enough to warm the chicken and herbs.
Texture Adjustment
The starch from the orzo should have naturally thickened the broth into a light and velvety consistency. If it’s too thick, add a splash more warm broth. And if it is too thin, see the “Common Mistakes & Fixes” section below for our expert trick on how to thicken lemon chicken orzo soup.
Greek Avgolemono Version (Egg-Thickened Creamy Soup)
For a truly authentic and creamy texture without any dairy, try this time-honored Greek technique. This optional step makes a true Greek lemon chicken orzo soup with egg.
- Preparation: In a medium bowl, whisk 2 large egg yolks with 1/4 cup of fresh lemon juice until pale and foamy.
- Tempering Eggs (Crucial Step): Slowly (one ladleful at a time) whisk in 2-3 ladlefuls of the hot soup broth into the egg/lemon mixture. This gradually raises the temperature of the eggs. And this is called tempering and is the secret to avoiding curdling.
- Combine: Slowly pour the tempered egg mixture back into the pot of soup (which must be removed from the heat). Then gently stir for 30 seconds until the soup thickens slightly and becomes opaque. Do NOT boil the soup after adding the egg or it will curdle.
- Adjusting Acidity: Taste the soup. If you prefer a more tart flavor, stir in a little more lemon juice.
Best Lemon Chicken Orzo Soup Recipe (Greek-Inspired)
Ingredients
Equipment
Method
- Heat olive oil in a large pot or Dutch oven over medium heat. Then sauté onion, carrots, and celery for 5-7 minutes until soft. After that, add garlic and cook for 1 minute.
- Now add chicken broth and chicken to the pot. Then bring to a boil, then reduce to a simmer. And cook for 15-20 minutes, until chicken is cooked through.
- Lastly, remove chicken, shred and set aside. Then return broth to a rolling boil. Add orzo and cook for precisely 7-8 minutes (until al dente). Finally, remove the pot from heat immediately.
- Stir in the shredded chicken, fresh lemon juice, lemon zest, parsley and dill.
- Taste and adjust seasoning. If the soup is too thick, add more warm broth. Finally, Serve immediately or follow Avgolemono instructions (optional).
Video
Notes
Dairy-Free and High-Protein Lemon Chicken Orzo Soup Recipe Variations
This soup base is incredibly versatile for various diets and preferences.
| Variation | How to Achieve It |
| Creamy Lemon Orzo Soup (With Cream) | Stir in 1/2 cup of heavy cream or half-and-half at the very end with the lemon juice. |
| Creamy, Dairy-Free, No-Cream Version | Our base recipe is already close! For more thickness, purée 1/2 cup of cooked chickpeas or white beans with a little broth, then stir the mixture back into the soup. This creates a luxurious and healthy texture. And this is our preferred creamy lemon chicken orzo soup, no cream method! |
| Healthy High-Protein Bowl | Shredded chicken is a great source of protein. For a high-protein lemon chicken orzo soup, add extra shredded chicken or stir in 1 cup of cooked chickpeas, white beans or small meatballs. |
Ingredient Science: How to Prevent Mushy Orzo
The number one question regarding this dish is “How to keep orzo from getting mushy?” The issue is starch. Orzo is a pasta and when it sits in a hot, liquid-rich environment, it constantly absorbs the broth. And this is what results in the dreaded starchy, gummy and mushy pasta.
- Cooking Times: As detailed above, cook the orzo for only 7-8 minutes until al dente. And it will finish cooking off the heat.
- Meal-Prep Technique (The Best Solution): If you plan to make a large batch or freeze the soup, you should cook orzo separately for the soup. Prepare the soup base (broth, chicken, veggies) and store it in the fridge or freezer. Then cook the orzo fresh each day and add it directly to your bowl right before eating. This keeps your soup base perfect for days!
- Which brand holds shape best: While not scientific, thicker and higher-quality pasta shapes tend to be more resilient than very thin ones.
Make-Ahead, Storage & Freezing Instructions for Lemon Chicken Orzo Soup
This soup is fantastic for meal prep if you handle the starch correctly.
- Fridge Times: The soup (with the orzo already added) will last 3-4 days in an airtight container in the fridge. Be aware that the orzo will swell and thicken the soup significantly over time.
- Freezer-Safe Version (The Pro Method): Do NOT freeze with orzo or the pasta will disintegrate upon thawing.
- Cook the soup without the orzo.
- Cool completely.
- Transfer the broth and chicken base to a freezer-safe container. It will last for up to 3 months.
- To reheat, thaw, bring the broth base to a simmer and cook fresh orzo right in the pot (or cook it separately and add it to the bowl).
- Reheating: Reheat gently on the stovetop over medium-low heat. If the soup is too thick, add a splash of water or extra broth to loosen it up.
What to Serve with Lemon Chicken Orzo Soup
This light, bright soup pairs wonderfully with heartier or fresher Mediterranean fare. This makes it a great addition to any Mediterranean diet meal plan.
- Bread: A simple, crusty rustic bread or our Grilled Halloumi Recipe on a slice of bread for dipping.
- Salad: A classic Tabbouleh Recipe or a simple Greek salad.
- Mezze Sides: A scoop of Hummus Recipe or some Fattoush Recipe for a fresh, crunchy element.
- Dessert: Finish the meal with a light treat like our Greek Yogurt Bowl.
Common Lemon Chicken Orzo Soup Recipe Mistakes & Fixes
| Mistake | Fix |
| Too Sour | You added too much lemon juice in lemon orzo soup. Stir in a teaspoon of honey or a pinch of sugar to balance the acidity or add more broth. |
| Too Thick | The orzo absorbed too much liquid. Add 1/2 to 1 cup of warm chicken broth until the desired consistency is reached. |
| Too Thin | Simmer for 5 more minutes (or until desired thickness) or use the how to thicken lemon chicken orzo soup trick: mix 1 tbsp cornstarch with 2 tbsp cold water, stir into the soup, and simmer until thickened. |
| Egg Curdling | You didn’t temper the eggs correctly or added them when the soup was boiling. To fix this, remove the soup from the heat, strain out the curdled bits if you want and try the tempering process again very slowly. |
| Orzo Mushy | The pasta was overcooked. See our Ingredient Science section for the fix: Cook it separately for meal prep next time! |
FAQs
Can you freeze lemon chicken orzo soup?
Yes, but you must freeze it without the orzo. Cook the soup base (broth, chicken and veggies) and freeze the base. After that, cook the orzo fresh when reheating the soup.
Should I cook orzo separately for soup?
Yes, if you plan on having leftovers or meal prepping. Because cooking it separately ensures the orzo doesn’t get mushy or absorb all the broth when sitting in the fridge or freezer.
How to make it creamy without cream?
Use the traditional Greek Avgolemono method (tempered eggs and lemon juice) or purée a small amount of cooked white beans or chickpeas into the broth.
Is lemon chicken orzo soup healthy?
Absolutely, our recipe is naturally low in fat (using EVOO), high in lean protein and rich in vegetables. And it is a fantastic choice for the Mediterranean diet.
Can I use rice instead of orzo?
Yes, you can use long-grain white rice or a whole grain like brown rice. Then adjust the cooking time based on the grain you choose.