Greek Lemon Orzo Soup

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Greek lemon orzo soup is truly a game-changer worth sharing.

That first spoonful delivers bright lemon zing, tender chicken and perfectly cooked orzo swimming in silky broth.

It’s like a Mediterranean vacation in a bowl.

This go-to comfort food somehow feels light and satisfying at the same time.

The secret lies in achieving that velvety texture that makes family members think it took all day to prepare.

Contents show

Ingredients

Recommended Tools

Making Greek Lemon Orzo Soup becomes so much easier when you have the right tools in your kitchen. With these essential items on hand, you’ll be able to chop, simmer and create that signature creamy texture without any frustration or mess along the way.

Dutch Oven or Large Pot:
Essential for sautéing vegetables and simmering the broth with enough space for all ingredients.
Whisk:
Critical for properly beating the eggs and lemon juice together and tempering them without lumps.
Ladle:
Makes it easy to slowly add hot broth to the egg mixture when tempering and for serving the finished soup.
Chef’s Knife:
Perfect for dicing onions and carrots and mincing garlic with precision and speed.
Citrus Juicer:
Helps extract maximum juice from lemons without seeds falling into your mixture.
Measuring Cups:
Ensures you get the right proportions of broth, orzo and lemon juice for that perfect balance of flavors.

Instructions

Let’s dive into making this amazing Greek Lemon Orzo Soup together! It’s easier than you think and oh-so-delicious.

Start by heating 2 tablespoons of olive oil in a large pot over medium heat. Toss in your diced medium onion and 2 diced carrots, and let them dance in the oil until they begin to soften, about 5 minutes.

Add 2-3 minced garlic cloves and cook for another minute until your kitchen smells absolutely heavenly!

Now pour in 8-10 cups of chicken broth (use more for a thinner soup or less for a heartier version) and bring the mixture to a boil.

Once boiling, reduce the heat and add 3/4 to 1 cup of orzo pasta. Let it simmer until the orzo is al dente – perfectly tender but still with a bit of bite, about 7-9 minutes.

Here comes the magic! In a separate bowl, whisk together 3 large eggs and 1/2 to 1 cup of freshly squeezed lemon juice (adjust to your taste – more lemon means more zing!).

Now pay attention – this step is crucial! Take about a cup of the hot soup broth and very slowly drizzle it into your egg-lemon mixture while whisking constantly. This “tempers” the eggs so they don’t scramble. Trust me, nobody wants scrambled egg soup!

Turn off the heat under your pot and slowly pour the tempered egg-lemon mixture into the soup, stirring constantly.

Watch as your soup transforms into a creamy, velvety dream!

Stir in 3 cups of cooked shredded chicken and a handful of baby spinach or arugula if you’re using it. The residual heat will warm the chicken and wilt the greens perfectly.

Finish with salt and pepper to taste, and sprinkle with fresh dill or parsley if you’re feeling fancy.

Grab a spoon and dig in while it’s hot! Don’t forget to serve with extra lemon wedges on the side for those who want an extra citrus kick!

Pro Tips

When tempering the egg-lemon mixture, use a ladle to slowly add hot broth in a thin stream while whisking constantly, ensuring you add at least 2 cups of hot liquid before returning it to the pot to prevent the eggs from scrambling and achieve that signature silky, creamy texture.

Substitutions & Variations

This traditional Greek soup welcomes creative adaptations that preserve its lemony essence while introducing new flavors and textures.

Vegetarian Version: Replace chicken broth with vegetable broth and omit chicken or substitute white beans, chickpeas or firm tofu for protein.
Gluten-Free Adaptation: Swap orzo for rice, quinoa or gluten-free pasta shapes to maintain the heartiness without gluten.
Seafood Twist: Use shrimp or flaked white fish instead of chicken for a Mediterranean seafood variation.
Grain Alternatives: Try farro, pearl barley or Israeli couscous in place of orzo for different textures and nutty flavors.
Creamy Option: Add a dollop of Greek yogurt when serving for extra creaminess and tangy flavor.
Herbal Enhancements: Experiment with herb combinations like mint and oregano or add a pinch of saffron for color and subtle flavor.

Leftovers & Storage Tips

When properly stored, Greek lemon orzo soup transforms into an even more flavorful dish the next day as the ingredients have time to meld together.

Store it in airtight containers in your fridge for up to 3 days.

Heads up—the orzo will continue absorbing liquid, so you’ll need to add extra broth when reheating!

Don’t freeze this soup, though—those eggs and pasta just won’t hold up well.

Try It Tonight!