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This Greek Lemon and Orzo Soup is bright, comforting, and absolutely packed with flavor. Tender rotisserie chicken, hearty vegetables, and delicate orzo pasta swim in a silky lemon broth that’ll warm you from the inside out.
Pure Sunshine in a Bowl.
So here’s the thing about this soup — it’s basically the lovechild of chicken noodle soup and a Greek vacation.
I stumbled into this recipe on one of those gray, dreary afternoons when everything felt heavy. You know the vibe. And I thought, what I need is something that tastes like actual sunshine. Thank you, Umami Girl, for the inspiration!
The brightness of the lemon, the tender bite of the orzo, the way the dill makes everything smell like you’ve been transported to a Mediterranean island — it all just works. My husband walked in while I was making it and said, “It smells like summer in here.” And honestly? That’s exactly what this is.
The best part? It comes together in about 30 minutes, which means you can go from “I need comfort food NOW” to actually eating said comfort food faster than you can decide what to watch on Netflix.
I’ve been making this on repeat lately. Sometimes I add extra lemon. Sometimes I throw in some spinach at the end. But every single time, it delivers.
Hope you love it as much as we do.
Why You Will Love This Recipe
- Ridiculously Easy. Using rotisserie chicken means this soup comes together in about 30 minutes — no babysitting required.
- Bright and Comforting. The fresh lemon juice cuts through the richness while keeping everything cozy and satisfying.
- Loaded with Good Stuff. Vegetables, protein, and that tiny rice-shaped pasta that somehow makes everything better.
- Perfect for Leftovers. This soup actually tastes better the next day as the orzo soaks up all that lemony broth.
- Versatile as Heck. Make it with chicken breast, chicken thighs, or even keep it vegetarian with extra veggies and swap the broth.
Ingredients
- Rotisserie Chicken. The ultimate shortcut — tender, flavorful, and already cooked. Shred the breasts and you’re golden. If you want to cook raw chicken in the soup, you absolutely can, but this saves you time and adds flavor.
- Fresh Lemon Juice. This is where the magic happens. Fresh lemon juice brings brightness and tang that transforms this from basic to spectacular. Don’t skip the fresh stuff — bottled just won’t cut it.
- Orzo. Those adorable rice-shaped pasta pieces cook directly in the broth, releasing just enough starch to give the soup body. They’re tender, satisfying, and soak up all that lemony goodness.
- Fresh Dill. The herb that makes this soup taste authentically Greek. Its bright, slightly sweet flavor complements the lemon perfectly and adds a fresh pop right at the end.
- Egg Yolks. The egg yolks create the signature silky texture that makes Greek Avgolemono Soup special. When tempered and stirred into the broth, they add richness and help blend the lemon flavor throughout for an authentic Greek experience.
Tips for Making This Recipe
Don’t Skip the Fresh Lemon. Bottled lemon juice just doesn’t have the same bright, fresh flavor. Squeeze those lemons yourself for the best results.
Add the Orzo at the Right Time. Orzo cooks quickly — about 8-10 minutes. Add it too early and it’ll turn mushy. Keep an eye on it and taste for doneness.
Use Good Bouillon. Since the broth is the star here, quality matters. I Can’t Believe It’s Bouillon adds depth without being overly salty.
Adjust the Lemon to Your Taste. Start with the amount in the recipe, then taste and add more if you want extra zing. Some people love it super lemony, others prefer it more subtle.
Add Dill at the End. Fresh herbs lose their punch when cooked too long. Stir in the dill right before serving to keep it bright and aromatic.
Store Orzo Separately if Meal Prepping. Orzo soaks up liquid like crazy. If you’re making this ahead, consider cooking the orzo separately and adding it when you reheat.
Greek Chicken Soup with Lemon and Orzo
Equipment
- Large Soup Pot or Dutch Oven
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Wooden Spoon or Ladle
- Citrus Juicer optional but helpful
Ingredients
- 2 tbsp. Olive Oil
- 2 c. White Onion — chopped (approx. 1 md. to lg. onion)
- 2 c. Carrots — chopped
- 2 c. Celery — chopped
- 1 tbsp. Garlic — finely minced
- 6 tsp. I Can't Believe It's Bouillon — chicken or vegetable
- 6 c. Filtered Water —
- 8 oz. Orzo Pasta — cooked according to package instructions and drained
- 2 Rotisserie Chicken — shredded (about 3 c.)
- 1 tsp. Red Pepper Flakes
- 1 tsp. Black Pepper
- 1 tsp. Sea Salt — plus more to taste
- 1/4 c. Fresh Lemon Juice — (approx. 2 or 3 lemons)
- ¼ c. Fresh Dill — finely chopped
- 4 Egg Yolks
Save this recipe!
Instructions
Sauté the Aromatics
- Heat the Dutch oven over medium-high heat. Once heated, add the olive oil (2 tbsp.), then add the diced carrots (2 c.) and celery (2 c.). Cook for 5 minutes, stirring occasionally. Add the onions (2 c.) and cook for another 5 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent. Add the minced garlic (1 tbsp.) and cook for another minute until fragrant. Stir in the red pepper flakes (1 tsp.), black pepper (1 tsp.), and sea salt (1 tsp.).
Build the Broth
- In a small bowl, dissolve the bouillon (6 tsp.) in filtered water (½ c.) and add to the pot. Add the remaining filtered water (5 ½ c.) to the pot. Bring to a rolling boil over high heat, then reduce heat to medium-low.
Temper the Egg Yolks
- In a bowl, whisk together the egg yolks (4) with hot broth from the pot (1 c.). Let temper for a minute or two, whisking occasionally.
Add the Remaining Flavor and Texture
- Add the cooked orzo (8 oz.), shredded rotisserie chicken (2 breasts, about 3 c.), and the tempered egg yolks to the pot. Let warm through for 2-3 minutes. Stir in the lemon juice (2 tbsp.) and dill (¼ c.) just before serving. Taste and adjust seasoning with more salt, pepper, or lemon juice as desired.
Serve and Enjoy
- Ladle the soup into bowls. Garnish with extra fresh dill and a crack of black pepper if desired. Serve immediately with crusty bread.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Absolutely! Small shells, ditalini, or even broken spaghetti work great. Just adjust cooking time based on the pasta package directions.
Yes, but the orzo will absorb a lot of the broth as it sits. Store it in the fridge for up to 4 days and add extra broth or water when reheating.
You can! Freeze for up to 3 months. The orzo texture might change slightly, but the flavor will still be fantastic. Thaw overnight in the fridge and reheat gently.
Use any cooked chicken you have — leftover grilled chicken, poached chicken breasts, or even cook raw chicken right in the soup. Just simmer until cooked through, then shred.
Sure! Use vegetable broth and skip the chicken, or add chickpeas and extra veggies for protein. It won’t be traditional, but it’ll still be delicious.
Lemon flavor can mellow as it sits. Add extra fresh lemon juice — or even lemon zest — right before serving to brighten it up again.
