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5.0 from 3 votes

Greek Lemon Orzo Soup with Chicken

This tangy, lemony soup is the essence of Greece with every delicious slurp. Hearty, healthy, filling and light, it's a Mediterranean marvel.

Prep Time
10 mins
Additional Time
1 hr 15 mins
Total Time
1 hr 35 mins
Servings: 4
Calories: 62 kcal
Course: Main Course , Appetizer
Cuisine: Mediterranean , Greek

Ingredients

  • 2 tbsp olive oil
  • 3 chicken thighs bone in
  • 1 onion finely diced
  • 1 stick celery finely diced
  • 1 zucchini finely diced
  • 3 garlic cloves
  • 5 sprigs thyme
  • 1 bay leaf
  • 1 cup orzo
  • 1 lemon zest & juice
  • ½ cup heavy cream
  • salt & pepper
  • parsley for garnish

Instructions

    Cup of Yum
  1. Heat the oil in a large pan over a moderate heat. Fry chicken both sides for about 5 minutes until browned. Remove from the pan and set aside.
  2. Add the onion, celery, garlic and zucchini to the pan and gently fry for around 8 minutes until soft and lightly golden.
  3. Return the chicken to the pan and add salt & pepper and the lemon zest.
  4. Add 3 cups of water to the pan and bring to a boil. Reduce the heat to low.
  5. Simmer for 50 minutes then remove the chicken and shred or chop (discard skin and bone). Set aside.
  6. Add orzo and cook for around 8 minutes (or whatever your packet instructions direct).
  7. Return the chicken to the pan and pour in the cream and lemon juice and bring to simmer.
  8. Turn off heat, check seasoning and serve.
  9. Serve in bowls scattered with some freshly chopped parsley.

Notes

  • This soup is best enjoyed hot and right away. Adding pasta to a soup shortens its lifespan as the pasta will continue to soak up the liquid and the soup can quickly become stodgy. However, orzo is pretty robust and it won't break up, so I've found this soup is actually pretty good in the fridge or freezer. One tip would be to add a little chicken broth if it's become too thick. Reheat until piping hot.
  • Fridge - it'll be fine for 3-4 days in the fridge in airtight containers.
  • Freezer - freeze for up to 3 months in airtight containers.
  • No orzo? Fear not, if you can't get hold of orzo, substitute with other small soup pasta shapes like macaroni, anelli, ditalini or broken up spaghetti or capellini. You can also use some regular long grain rice.
  • Avgolemono technique - if you DO want to make this soup using the traditional avgolemono technique. At the end of cooking, before adding the cream and lemon juice, instead which together the lemon juice, cream and two egg yolks until combined. Add 1 ladleful of soup into the egg yolks and beat in. Then another ladleful of soup and repeat once more. Then, pour this into the soup and stir over a moderate heat until thick and creamy.
  • Avgolemono technique - if you DO want to make this soup using the traditional avgolemono technique. At the end of cooking, before adding the cream and lemon juice, instead
  • Avgolemono technique - if you DO want to make this soup using the traditional avgolemono technique. At the end of cooking, before adding the cream and lemon juice, instead
  • together the lemon juice, cream and two egg
  • together the lemon juice, cream and two egg
  • . Add 1
  • . Add 1
  • of soup into the egg yolks and beat in. Then another ladleful of soup and repeat once more. Then, pour this into the soup and stir over a moderate heat until thick and
  • of soup into the egg yolks and beat in. Then another ladleful of soup and repeat once more. Then, pour this into the soup and stir over a moderate heat until thick and
  • .
  • .
  •  
  • This soup is best enjoyed hot and right away. Adding pasta to a soup shortens its lifespan as the pasta will continue to soak up the liquid and the soup can quickly become stodgy. However, orzo is pretty robust and it won't break up, so I've found this soup is actually pretty good in the fridge or freezer. One tip would be to add a little chicken broth if it's become too thick. Reheat until piping hot.
  • Fridge - it'll be fine for 3-4 days in the fridge in airtight containers.
  • Freezer - freeze for up to 3 months in airtight containers.
  • No orzo? Fear not, if you can't get hold of orzo, substitute with other small soup pasta shapes like macaroni, anelli, ditalini or broken up spaghetti or capellini. You can also use some regular long grain rice.
  • Avgolemono technique - if you DO want to make this soup using the traditional avgolemono technique. At the end of cooking, before adding the cream and lemon juice, instead which together the lemon juice, cream and two egg yolks until combined. Add 1 ladleful of soup into the egg yolks and beat in. Then another ladleful of soup and repeat once more. Then, pour this into the soup and stir over a moderate heat until thick and creamy.

Nutrition Information

Calories 62kcal (3%) Fat 7g (11%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Sodium 0.1mg (0%) Potassium 0.1mg (0%) Calcium 0.1mg (0%) Iron 0.04mg (0%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 62

% Daily Value*

Calories 62kcal 3%
Fat 7g 11%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 5g 25%
Sodium 0.1mg 0%
Potassium 0.1mg 0%
Calcium 0.1mg 0%
Iron 0.04mg 0%

* Percent Daily Values are based on a 2,000 calorie diet.