Name: Lemon Chicken & Orzo Soup (Greek Style) : Comforting, Bright, and Velvety
Ingredients: 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; 3 large eggs; ¼ cup fresh lemon juice (about 2 lemons)

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.

Ingredients

Scale

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)

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.

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.

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).

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.

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