Creamy Greek Lemon Chicken Soup with Orzo

Why Make This Recipe

Creamy Greek Lemon Chicken Soup with Orzo is a comforting and delicious dish that is perfect for any occasion. With its bright lemon flavor and creamy texture, this soup warms you up from the inside out. It’s a great way to use leftover chicken, and it’s easy to make. The combination of tender orzo pasta, juicy chicken, and zesty lemon creates a delightful meal that feels both satisfying and light.

How to Make Creamy Greek Lemon Chicken Soup with Orzo

Ingredients

• 2 cups cooked chicken, shredded or diced (rotisserie chicken works well)
• 1/2 cup dry orzo pasta
• 6 cups low-sodium chicken broth
• 2 large eggs, room temperature
• Juice of 2 large lemons (about 1/3 cup or 80 ml)
• Zest of 1 lemon
• 2 tablespoons extra-virgin olive oil
• 3 cloves garlic, minced
• 1 medium yellow onion, finely chopped
• 2 tablespoons chopped fresh dill (optional but recommended)
• Salt and pepper to taste
• 1 tablespoon unsalted butter (optional)

Directions

1. Heat olive oil and butter in a large soup pot over medium heat.
2. Add chopped onion and cook until translucent and soft, about 5-7 minutes.
3. Add minced garlic and cook for another 1-2 minutes until fragrant.
4. Pour in 6 cups of chicken broth and bring to a gentle boil.
5. Stir in shredded chicken and simmer for about 10 minutes to heat through and marry flavors.
6. Add 1/2 cup dry orzo to the simmering soup and cook until al dente, about 8-10 minutes, stirring occasionally.
7. While orzo cooks, whisk together eggs, lemon juice, and lemon zest in a medium bowl until smooth.
8. Temper the egg-lemon mixture by slowly ladling about 1 cup of hot soup broth into the bowl while whisking constantly.
9. Slowly pour the tempered egg mixture back into the soup pot, stirring gently but continuously.
10. Keep soup on low heat and stir frequently for 3-5 minutes until thickened and silky. Do not boil after adding egg mixture.
11. Stir in chopped fresh dill and season with salt and pepper to taste.
12. Turn off heat and serve warm, optionally garnished with a drizzle of olive oil or lemon slices.

How to Serve Creamy Greek Lemon Chicken Soup with Orzo

To serve this soup, ladle it into bowls while it’s warm. You can add a sprinkle of fresh dill on top for extra flavor. A drizzle of olive oil or a slice of lemon can enhance the presentation. This soup pairs well with crusty bread or a side salad.

How to Store Creamy Greek Lemon Chicken Soup with Orzo

If you have leftovers, let the soup cool down to room temperature. Place it in airtight containers and store it in the refrigerator for up to 3 days. For longer storage, consider freezing the soup. However, it’s best to freeze it without the egg mixture, as eggs can change texture when frozen.

Tips to Make Creamy Greek Lemon Chicken Soup with Orzo

• Use fresh ingredients for the best flavor. Fresh lemons and herbs can make a big difference.
• You can adjust the thickness of the soup by adding more or less chicken broth, depending on your preference.
• If you want a creamier texture, stir in a bit of heavy cream before serving.
• Make sure to temper the egg mixture slowly to prevent it from scrambling in the hot soup.

Variation

Feel free to add your favorite vegetables to the soup, such as spinach or carrots, for added nutrition. If you want a spicier kick, you can add a pinch of red pepper flakes.

FAQs

Can I use uncooked chicken in this recipe?
Yes, you can use uncooked chicken. Just cook it in the pot with the onion and garlic before adding the broth. Ensure it reaches an internal temperature of 165°F (75°C).

Can I make this soup vegetarian?
Absolutely! You can substitute the chicken with chickpeas or your favorite plant-based protein and use vegetable broth instead of chicken broth.

How long will the soup last in the fridge?
The soup will last about 3 days in the refrigerator. Just be sure to store it in an airtight container.