Introduction
Let’s talk about Greek Orzo and Chicken Soup, a.k.a. the hug-in-a-bowl you didn’t know you needed. This version is my riff on the traditional Greek Avgolemono soup—where rich chicken broth gets brightened up with lemon juice and thickened with eggs for a velvety, satisfying spoonful. We’re tossing in orzo for that classic feel (though cauliflower rice works if you’re watching your points), along with shredded chicken and a pop of fresh dill. It’s warm, cozy, and tastes way more indulgent than it actually is. This is comfort food with a Mediterranean twist, and it just might be your new favorite weekday soup.
Detailed Ingredients 🧄🍋🍗🥣
- 🍗 6 cups low-sodium chicken broth
- 🌿 1 tsp finely chopped fresh dill
- 🍝 1 cup uncooked orzo pasta (or sub with cauliflower rice)
- 🥚 4 large eggs
- 🍋 ⅓ cup freshly squeezed lemon juice
- 🥕 1 cup shredded carrot
- 🧂 ¼ tsp salt
- 🌶️ ¼ tsp freshly ground black pepper
- 🍗 8 oz shredded cooked chicken (rotisserie works great!)
Direction
- In a large saucepan, bring the chicken broth and dill to a boil.
- Add orzo and reduce heat; simmer for 5 minutes until slightly tender. Remove the pot from heat.
- In a blender, combine eggs and lemon juice. Process until smooth.
- Using a ladle, carefully remove 1 cup of hot broth from the pot (without orzo) and slowly stream it into the blender while blending—this tempers the eggs and prevents scrambling.
- Return the pot to medium-low heat. Stir in carrots, salt, pepper, and shredded chicken. Simmer for another 5 minutes.
- Lower the heat to the lowest setting. Gently stir in the egg-lemon mixture. Stir constantly for about 30 seconds—do not let it boil.
- Serve warm and cozy, with a sprinkle of fresh dill or extra black pepper if desired.
My Story
There’s just something about this soup that brings me straight back to Sunday nights at home—chilly evenings, warm socks, and something lemony simmering on the stove. I first had Avgolemono at a tiny Greek restaurant in Chicago years ago, and it completely changed how I think about soup. I love how the lemon gives it a brightness you don’t expect in a creamy broth, and that touch of dill just feels fancy. This version is my go-to when I want something quick, nourishing, and different from the usual chicken noodle. It’s also a huge win with my family—even my picky eaters ask for seconds (and thirds). If I have leftover rotisserie chicken in the fridge, this is almost always what I make.
FAQ
Can I use rice instead of orzo?
Absolutely! Just keep in mind rice takes a bit longer to cook, so simmer accordingly.
Will the eggs scramble?
Not if you temper them properly! Slowly adding hot broth while blending helps prevent that.
Is it okay to use dried dill?
Yes, use 1/3 of the amount—about 1/3 teaspoon.
How do I make it vegetarian?
Swap the chicken broth for veggie broth and skip the meat, or use chickpeas for protein.
Can I freeze this soup?
Not ideal—the egg-based broth doesn’t freeze well. Best eaten fresh or stored in the fridge for up to 3 days.
Suggestion
- Top with a little extra fresh lemon zest for a zingy finish.
- Pair with warm pita or crusty bread—soup soaks like a dream.
- Make it spicy by adding a pinch of crushed red pepper.
- Add spinach or kale during the last 5 minutes for a veggie boost.
- Swap in leftover turkey after the holidays for an easy post-feast meal.
Conclusion
Greek Orzo and Chicken Soup isn’t just a soup—it’s a mood. It’s that cozy, lemony bowl of comfort that lifts your spirits and fills your belly without weighing you down. Whether you’re feeling under the weather, need something quick for dinner, or just want to shake up your soup game, this one’s a total win. Plus, it’s incredibly customizable, and that light creaminess from the eggs feels so luxe without any actual cream. Trust me, once you try this Greek-inspired classic, it’s going to be in your regular rotation. Grab a bowl, cozy up, and enjoy every citrusy, herby bite.
Happy cooking and cozy eating,
Sarah Cooper
Gotubbe.com
