Greek Lemon Chicken Orzo Soup – Avgolemono with Spinach and Herbs

More Than Just Soup: A Bowl of Sunshine

Hey friends, Beau here! Let’s be real for a second. Sometimes, you don’t just need soup. You need a warm, tangy, soul-soothing hug in a bowl. You need something that chases away the grayest of days and makes your kitchen smell like a sunny Mediterranean cafe. You need my absolute go-to for instant comfort: this Greek Lemon Chicken & Orzo Soup.

This isn’t your average chicken soup. Oh no. This is the one that’s brothy, bright, and has this magical, velvety texture that will make you close your eyes and sigh with the first spoonful. The secret? A classic Greek technique called avgolemono (av-go-LEM-ono). It’s a simple but brilliant sauce made from eggs and lemon juice that we whisk right into the soup, creating a luxurious creaminess without a single drop of actual cream. It’s downright alchemical.

We’re packing our pot with tender shreds of chicken, cheerful little carrots, hearty orzo pasta, and a generous handful of fresh spinach that wilts into emerald perfection. It’s nourishing, it’s satisfying, and it comes together in about 40 minutes flat. So, if you’re ready to turn your kitchen into the coziest spot in the house, grab your favorite pot. We’re about to make some magic.

The Day I Fell in Love with Avgolemono

I’ll never forget the first time I tasted this soup. It wasn’t in a fancy restaurant or from a cookbook. It was in my friend Yia Yia Maria’s kitchen, which was always steamy, always loud, and always filled with the most incredible smells. I was over one blustery autumn afternoon, probably complaining about a long week, and she just started pulling ingredients out of the fridge without a word.

She moved with this quiet confidence, narrating her steps in a mix of Greek and English. But when she got to the part with the eggs and lemons, she stopped. She looked me right in the eye, whisk in hand. “Now, Beau,” she said, “this is the magic. You must be brave. The hot broth and the cold eggs must become friends, slowly, slowly.” I watched, mesmerized, as she tempered the egg-lemon mixture, creating this beautiful, pale yellow cloud before stirring it all back into the pot. The transformation was instant—the broth went from thin and clear to rich and velvety. That first spoonful was a revelation: tangy, rich, and profoundly comforting. It was more than a recipe; it was a lesson in turning simple ingredients into a little bit of love. That’s the spirit I try to bring to every pot I make.

Gathering Your Sunshine Ingredients

One of the best things about this recipe is how humble the ingredient list is. You probably have most of this hanging out in your pantry and fridge right now! Here’s everything you’ll need to serve 4-6 hungry people.

• 1 tablespoon olive oil – Our cooking fat of choice! It adds a lovely, fruity base note. Extra virgin is great, but any olive oil you have will work perfectly.
• 1 small onion, finely chopped – The aromatic foundation. A yellow or white onion is ideal here for its sweet, mellow flavor when cooked.
• 2 garlic cloves, minced – Because a little garlic makes everything better. Don’t be shy with it!
• 2 carrots, peeled and sliced – These add a touch of sweetness and a beautiful pop of color. I like to slice them into thin coins so they cook quickly.
• 6 cups chicken broth (low sodium) – The soul of the soup! I strongly recommend low-sodium so you can control the salt level yourself. A good-quality stock makes a world of difference.
• ¾ cup uncooked orzo pasta – These little rice-shaped pasta pearls are the perfect heartiness for this soup. They soak up the glorious broth beautifully.
• 2 cups cooked chicken, shredded – A fantastic time-saver! A rotisserie chicken is your best friend here—it’s flavorful, tender, and ready to go. You can also use leftover baked or grilled chicken.
• 3 cups fresh baby spinach – We’re sneaking in some greens! They wilt down into nothing, adding nutrition and a vibrant green color.
• ¼ cup fresh dill or parsley, chopped – Chef’s Insight: I am team dill all the way for this soup—it has a bright, grassy flavor that sings with the lemon. But if you’re a parsley person, that works wonderfully too!
• Salt and black pepper to taste – The essential finishers. We’ll add these at the end, after the avgolemono is in.

For the Magical Avgolemono (Egg-Lemon Mixture):

• 3 large eggs – The key to that silky, creamy texture. Make sure they’re at room temperature if possible; they’ll temper more easily.
• ¼ cup fresh lemon juice (about 2 lemons) – Non-negotiable! Please, please use fresh lemons. The bottled stuff just doesn’t have the same bright, vibrant tang. This is what makes the soup sparkle.

Let’s Make Some Magic: Step-by-Step

Alright, team! Aprons on? Let’s do this. I’ll walk you through each step, and I’ve tucked in my favorite chef hacks to make sure your soup is absolutely perfect.

1. The Aromatic Base: Heat your olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the onion and carrots and cook, stirring occasionally, for 5-7 minutes until the onions are translucent and the carrots have just started to soften. Chef’s Hack: We’re not looking for color here, just sweetness! This gentle cooking is called “sweating” and it builds a ton of flavor. Now, stir in the minced garlic and cook for just one more minute until fragrant. Ah, that smell. That’s the sound of happiness.
2. Building the Broth: Pour in your 6 cups of chicken broth. Crank the heat up to high and bring it to a gentle boil. Once it’s bubbling, stir in the uncooked orzo. Pro Tip: Give the orzo a good stir right after you add it to prevent it from clumping together on the bottom. Let it cook for 8-10 minutes, until the orzo is al dente (that means it’s tender but still has a little bite to it).
3. The Avgolemono Alchemy (Don’t Worry, It’s Easy!): While the orzo is cooking, let’s create the magic potion. In a medium bowl, whisk the 3 eggs until they are smooth and frothy. Now, whisk in the ¼ cup of fresh lemon juice until it’s fully combined. It will look pale and creamy. Here comes the only “scary” part—tempering. REDUCE the soup heat to low. Now, take a ladleful (about 1 cup) of the hot broth from the pot. While whisking the egg-lemon mixture constantly and vigorously, slowly—and I mean slowly—drizzle the hot broth into the bowl. This gradual process gently raises the temperature of the eggs without scrambling them. You’re basically introducing them to the heat politely!
4. Bringing It All Together: Now that your egg mixture is warmed up, it’s time to add it to the party. Stirring the soup constantly, slowly pour the tempered avgolemono sauce back into the pot. IMPORTANT: Do not let the soup boil from this point forward! A gentle simmer is okay, but a rolling boil will cause the eggs to curdle. We want velvety, not scrambled!
5. The Finishing Touches: With the heat still on low, stir in the shredded chicken, the fresh spinach, and your chopped dill or parsley. The residual heat is more than enough to warm the chicken and wilt the spinach perfectly. Let it all hang out together for 2-3 minutes, just until the spinach is beautifully wilted and bright green.
6. Season to Perfection: Now, and only now, is it time to season with salt and black pepper. Taste it first! The broth and chicken already have salt, so you might just need a pinch. Add pepper until it’s just right for you.

How to Serve This Sunshine in a Bowl

You’ve done it! You’ve created a masterpiece. Now, let’s serve it up right. Ladle the soup into deep, wide bowls—you want to get plenty of that glorious broth, the orzo, and the chicken in every serving. I always, always serve this with a few extra lemon wedges on the side. Why? Because a little extra squeeze of fresh lemon right at the end just makes the flavors pop even more. It’s a game-changer.

This soup is a complete meal all on its own, but if you’re feeling fancy, a hunk of crusty, warm bread for dipping is non-negotiable. A simple, crisp green salad with a lemony vinaigrette on the side also makes for a fantastic, well-rounded meal. Light some candles, put on some relaxing music, and enjoy the cozy vibes you’ve just created.

Make It Your Own: Delicious Twists & Swaps

One of the best things about cooking is making a recipe your own! Here are a few of my favorite ways to mix things up with this Greek Lemon Chicken Orzo Soup.

• Go Gluten-Free: Super easy! Just swap the orzo for an equal amount of uncooked white rice (you may need to add 5-10 minutes to the cook time) or a gluten-free pasta like quinoa orzo or small shells.
• Veggie-Packed Powerhouse: Feel free to add other vegetables! Diced celery sautéed with the onions is classic. A handful of frozen peas or corn tossed in with the spinach adds sweetness and color.
• Herb Garden Explosion: While dill is traditional, don’t be afraid to play with other soft herbs. A tablespoon of fresh chopped oregano or thyme added with the spinach would be divine. Or use a mix!
• Avgolemono with a Twist: For an even richer, tangier flavor, replace one of the whole eggs with two additional egg yolks. It makes the soup extra velvety and luxurious.
• Keep it Vegetarian: You can absolutely make a gorgeous vegetarian version. Simply use a rich vegetable broth and omit the chicken. For protein, add a can of drained and rinsed cannellini beans when you add the spinach.

Beau’s Kitchen Notes & Stories

This recipe has been a staple in my kitchen for years, and it’s evolved in little ways each time. I used to be so nervous about the tempering step that I’d have my wife slowly pour the broth while I whisked like my life depended on it. Now, I can do it one-handed while sipping a glass of wine! It just takes practice.

The biggest lesson I’ve learned? Don’t rush the tempering, and never, ever let it boil after. I learned that the hard way once when I got a phone call and walked away. I came back to a pot of lovely, lemony chicken and orzo… with little bits of cooked egg throughout. It still tasted fine, but the texture was all wrong. Consider this your friendly reminder to stay present for those last few minutes—it’s worth it!

Your Soup Questions, Answered!

I’ve gotten a lot of questions about this soup over the years, so I’ve gathered the most common ones here to help you out.

Q: My soup looks a bit curdled! What did I do wrong and can I fix it?
A: This usually happens if the broth was too hot when you tempered the eggs, or if you poured the egg mixture in too quickly. To prevent it, make sure your soup is on low heat and drizzle the hot broth in a very slow, thin stream while whisking non-stop. If it’s slightly curdled, don’t panic! You can try blending it with an immersion blender for a few seconds to smooth it out. The flavor will still be great.

Q: Can I make this soup ahead of time?
A> You can prep the base (sauté veggies, cook orzo in broth) ahead of time, but I highly recommend adding the avgolemono, spinach, and herbs right before serving. The orzo will continue to absorb broth as it sits, and the avgolemono sauce is best when fresh. If you do have leftovers, the soup will thicken up in the fridge. Just thin it out with a little extra broth or water when you reheat it gently on the stove.

Q: Can I freeze this lemon chicken orzo soup?
A> I don’t recommend freezing this soup. The dairy-free creaminess comes from the eggs in the avgolemono, which don’t freeze and thaw well—they tend to separate and become grainy. The orzo can also become mushy. This is definitely a “make and eat” kind of delight!

Q: What can I use instead of orzo?
A> Absolutely! Acini di pepe, stelline (little stars), or even small elbow macaroni would be wonderful. If using a different pasta, just adjust the cook time according to the package directions.

Lemon Chicken & Orzo Soup (Greek Style) : Comforting, Bright, and Velvety

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• Author: BeauCollier

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Description

A tangy, velvety, and nourishing soup that’s comforting, vibrant, and naturally creamy thanks to the classic Greek avgolemono technique—eggs and lemon juice whisked into the broth.

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Ingredients

Scale 1x2x3x

Soup Base:

• 1 tbsp olive oil

• 1 small onion, finely chopped

• 2 garlic cloves, minced

• 2 carrots, peeled and sliced into thin coins

• 6 cups chicken broth (low sodium preferred)

• ¾ cup uncooked orzo pasta

• 2 cups cooked chicken, shredded (rotisserie works great)

• 3 cups fresh baby spinach

• ¼ cup fresh dill or parsley, chopped

• Salt and black pepper, to taste

Avgolemono (Egg-Lemon Mixture):

• 3 large eggs

• ¼ cup fresh lemon juice (about 2 lemons)

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Instructions

1. Sauté Vegetables

• Heat olive oil in a large pot or Dutch oven over medium heat.

• Add onion and carrots; cook 5–7 minutes until softened.

• Stir in garlic and cook 1 minute until fragrant.

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2. Build the Broth

• Pour in chicken broth and bring to a gentle boil.

• Stir in uncooked orzo, cooking 8–10 minutes until al dente, stirring occasionally to prevent clumping.

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3. Prepare Avgolemono

• In a medium bowl, whisk eggs until smooth and frothy.

• Add lemon juice, whisking until fully combined.

• Reduce soup heat to low.

• Slowly drizzle about 1 cup of hot broth into the egg-lemon mixture while whisking constantly (tempering).

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4. Combine Soup & Avgolemono

• Slowly pour tempered egg-lemon mixture into the pot, stirring constantly.

• Do not boil after adding eggs; keep soup at gentle simmer.

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5. Finish Soup

• Stir in shredded chicken, spinach, and chopped herbs.

• Heat gently 2–3 minutes until spinach wilts and chicken is warmed through.

• Season with salt and black pepper to taste.

Notes

• Gluten-Free: Swap orzo for rice, quinoa, or gluten-free pasta.

• Extra Veggies: Add diced celery, frozen peas, or corn.

• Herb Variations: Try oregano, thyme, or a mix with dill/parsley.

• Richer Avgolemono: Replace 1 whole egg with 2 extra yolks for extra creaminess.

• Vegetarian Version: Use vegetable broth, omit chicken, and add beans for protein.

Nutrition

• Calories: 300 Cal Per Serving
• Carbohydrates: 24g
• Protein: 25g

A Nourishing Bite (The Good Stuff!)

I’m all about food that makes you feel as good as it tastes, and this soup is a total powerhouse. That rich, creamy texture isn’t from heavy cream or butter—it’s from the protein-packed eggs, making it naturally lighter while still feeling indulgent. The lean chicken provides a solid hit of protein to keep you full and satisfied, while the carrots and spinach deliver a boost of Vitamin A, Vitamin C, and iron.

The lemon juice isn’t just for flavor; it can also help with the absorption of iron from the spinach. And the orzo provides comforting, energy-giving carbohydrates. It’s a balanced, wholesome meal that truly nourishes you from the inside out. It’s the kind of food that proves eating well doesn’t have to be complicated or boring.

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4-6

Estimated per serving:
Calories: ~300 | Protein: ~25g | Carbs: ~24g | Fat: ~12g | Fiber: ~3g

Final Thoughts from My Kitchen to Yours

Well, there you have it, my friends. My heart and soul in a soup pot. This Greek Lemon Chicken & Orzo Soup is more than just a recipe to me; it’s a reminder of the power of simple, good food shared with good people. It’s the dish I make for friends who are feeling under the weather, for family dinners that need to be both quick and special, and for myself on those days when I just need a taste of sunshine.

I hope you love making it as much as I do. I hope you fill your home with its incredible aroma and share it with people you care about. Most of all, I hope it becomes a trusted, go-to recipe in your own collection—a little beacon of comfort and flavor whenever you need it most.

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