Warm, cozy, and bursting with tangy lemony goodness, this Greek Lemon Chicken Soup (also known as Avgolemono) is perfect for chilly days or when you need a light but satisfying meal. With just a few simple ingredients, this comforting soup comes together easily for a weeknight dinner or a comforting lunch.

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Overhead image of Greek lemon chicken soup with orzo.

If you like chicken and orzo pasta recipes, try my One Pot Lemon Chicken & Orzo or my One Pan Chicken Sausage Orzo. These recipes are a huge hit for the entire family! 

Looking for something more comforting? Try my Creamy Italian Sausage Soup with Orzo & Kale. This delicious soup is satisfying and packed with flavor!

Why You’ll Love This Recipe

  • Perfect for meal prep: This soup stores well, making it a great option for quick lunches throughout the week.
  • Quick and easy: Ready in under an hour with minimal effort, this soup is great for busy weeknights.
  • Nutrient-packed: Loaded with lean protein, veggies, and orzo, it’s both hearty and healthy.
  • One-pot meal: The best part? Everything cooks in one pot, making cleanup a breeze!

Ingredients & Substitutions

Overhead image of ingredients needed to make Greek lemon chicken soup with orzo.
  • Olive Oil: Extra virgin olive oil is ideal for this recipe, but regular olive oil works just as well.
  • Boneless Skinless Chicken Breasts: You can substitute chicken thighs if you prefer a richer flavor or a more tender texture.
  • Unsalted Butter: Adding butter to the olive oil creates a rich flavor base and adds a touch of creaminess to the sautéed vegetables.
  • Chopped Carrot: Carrots add sweetness and a pop of color to the soup, complementing the savory flavors.
  • Chopped Celery: Celery adds a nice crunch and freshness.
  • Yellow Onion: Yellow onions are mildly sweet and soften beautifully when sautéed. They add depth to the broth without overpowering the other ingredients.
  • Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
  • Fresh Cracked Black Pepper: Freshly cracked black pepper adds a subtle heat and enhances the overall flavor of the soup.
  • Minced Garlic: With 10 cloves, the garlic will be quite prominent, balancing the tangy lemon and creamy broth.
  • Italian Seasoning: Italian seasoning adds a savory, herbaceous note that pairs well with the chicken and vegetables.
  • Dried Dill & Turmeric: Dill adds a fresh, slightly grassy flavor that complements the lemon and cream. Turmeric boosts the soup’s color with its vibrant yellow hue but also adds a subtle earthy flavor.
  • Chicken Stock: Use low-sodium or homemade chicken stock for the best flavor and to control the saltiness. The stock forms the base of the soup, so quality matters! Use bone broth for added richness and nutrients.
  • Orzo: Orzo is a small pasta that cooks quickly and adds a delightful, tender texture. If you’re gluten-free, you can swap orzo for rice or a gluten-free pasta.
  • Lemons: Lemon is key to the classic Avgolemono flavor, adding brightness and tang. Use both the zest and juice for maximum lemony flavor. Use bottled lemon juice in a pinch, though fresh lemon juice is best.
  • Heavy Cream: The cream gives the soup a rich, velvety texture. If you prefer a lighter version, you can substitute with half-and-half. 

Complete list of ingredients and amounts is located on the recipe card below.

How to Make Greek Lemon Chicken Soup with Orzo

Quick Overview

  • Cook chicken.
  • Saute veggies.
  • Add garlic, spices, stock & chicken.
  • Shred chicken.
  • Add orzo.
  • Add lemon juice, lemon zest & heavy cream.

Quick Tip From Bri

Don’t skip the step of deglazing the pot with a splash of chicken stock. Scraping up those brown bits at the bottom adds deep, savory flavor to the soup.

Quick Tip From Bri

When adding orzo, be sure to cook it until just al dente. Overcooking can cause the orzo to become mushy and soak up too much broth.

  1. Sear the Chicken: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken breasts and cook until golden on both sides, about 4-6 minutes per side. Remove the chicken and set it aside.
  2. Sauté the Vegetables: In the same pot, melt the butter. Add the chopped carrot, celery, and diced onion. Season with the kosher salt and black pepper. Cook until slightly softened, about 5 minutes.
  3. Add Garlic and Spices: Stir in the garlic, Italian seasoning, dried dill, and turmeric. Cook for 1-2 minutes, until fragrant.
  4. Add Stock & Chicken: Use a splash of chicken broth to deglaze the pan, scraping up any brown bits from the bottom. Pour in the remaining chicken stock, and bay leaf, and return the seared chicken breasts to the pot. Bring to a boil, then reduce the heat and let simmer gently for 20-25 minutes.
  5. Shred Chicken & Add Orzo: Remove the chicken from the pot and shred it with two forks. Return the shredded chicken to the pot. Add the orzo and cook for 7-8 minutes, until al dente.
  6. Finish the Soup: Stir in the juice and zest of one lemon. Taste, and if needed, add juice from the second lemon (I typically use 2 lemons). Stir in the heavy cream. Adjust seasoning with salt and pepper as needed.

Recipe Serving Suggestions

Complete your meal with these delicious side dishes:

  • Panera Greek Salad: This dupe is easy, quick, and just as tasty as the restaurant version!
  • Garlic Rosemary Focaccia Muffins: These easy focaccia muffins are perfect for a cozy lunch or dinner.
  • Tzatziki: A cool cucumber-yogurt dip balances the bright lemony flavor of the soup.

Expert Tips

  • Sear the Chicken for Flavor: Be sure not to overcrowd the pot when searing, which can cause the chicken to steam rather than brown. A well-seared chicken will infuse the broth with richer flavors. Using a large Dutch oven can help! 
  • Don’t Rush the Garlic and Spices: When adding garlic and spices, give them time to cook for 1-2 minutes until fragrant. Just be careful not to burn the garlic, as it can turn bitter.
  • Shred the Chicken Properly: When shredding the chicken, use two forks or your hands for better texture. Avoid chopping the chicken, as it can lose its juiciness.
  • Temper the Lemon Juice & Cream: To prevent curdling, add the lemon juice and cream at the very end, after removing the soup from heat. Stir them in slowly and carefully to maintain the soup’s creamy texture. If you’re using cream, be sure not to boil the soup once it’s added, as that can cause the cream to separate.

Additions & Variations

  • Use Fresh Herbs for Garnish: Though dried herbs are used in the soup, garnish with fresh parsley or dill for added color and a burst of fresh flavor. Fresh herbs at the end will brighten the dish.
  • Spicy Kick: Add a pinch of red pepper flakes, cayenne, or a diced jalapeño for a spicy version of this soup.

The 20 Best Substitutes for Orzo

If you’re a fan of orzo, the small rice-shaped pasta, but find yourself in need of a substitute due to…

Read More
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Greek Lemon Chicken Soup with Orzo

5 from 1 vote
Warm, cozy, and bursting with tangy lemony goodness, this Greek Lemon Chicken Soup (also known as Avgolemono) is perfect for chilly days or when you need a light but satisfying meal. With just a few simple ingredients, this comforting soup comes together easily for a weeknight dinner or a comforting lunch.
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 6

Ingredients

  • 1 Tablespoon olive oil
  • 1.25 pounds boneless skinless chicken breasts
  • 1 Tablespoon unsalted butter
  • 2 cups chopped carrot
  • 2 cups chopped celery
  • 1 yellow onion diced
  • 1 1/2 teaspoons Morton kosher salt*
  • fresh cracked black pepper
  • 10 cloves garlic, minced finely
  • 2 teaspoons italian seasoning
  • 1/2 teaspoon EACH dried dill & turmeric
  • 8 cups chicken stock
  • 1 bay leaf
  • 8 ounces (about 1 cup) orzo
  • 1-2 medium lemons, zested & juiced
  • 3/4 cup heavy cream

Instructions 

  • Sear the Chicken: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken breasts and cook until golden on both sides, about 4-6 minutes per side. Remove the chicken and set it aside.
    1 Tablespoon olive oil, 1.25 pounds boneless skinless chicken breasts
  • Sauté the Vegetables: In the same pot, melt the butter. Add the chopped carrot, celery, and diced onion. Season with the kosher salt and black pepper. Cook until slightly softened, about 5 minutes.
    1 Tablespoon unsalted butter, 2 cups chopped carrot, 2 cups chopped celery, 1 yellow onion, 1 1/2 teaspoons Morton kosher salt*, fresh cracked black pepper
  • Add Garlic and Spices: Stir in the garlic, Italian seasoning, dried dill, and turmeric. Cook for 1-2 minutes, until fragrant.
    10 cloves garlic, minced finely, 2 teaspoons italian seasoning, 1/2 teaspoon EACH dried dill & turmeric
  • Add Stock & Chicken: Use a splash of chicken broth to deglaze the pan, scraping up any brown bits from the bottom. Pour in the remaining chicken stock, and bay leaf, and return the seared chicken breasts to the pot. Bring to a boil, then reduce the heat and let simmer gently for 20-25 minutes.
    8 cups chicken stock, 1 bay leaf
  • Shred Chicken & Add Orzo: Remove the chicken from the pot and shred it with two forks. Return the shredded chicken to the pot. Add the orzo and cook for 7-8 minutes, until al dente.
    8 ounces (about 1 cup) orzo
  • Finish the Soup: Stir in the juice and zest of one lemon. Taste, and if needed, add juice from the second lemon (I typically use 2 lemons). Stir in the heavy cream. Adjust seasoning with salt and pepper as needed.
    1-2 medium lemons, zested & juiced, 3/4 cup heavy cream
Did you make this recipe? Leave a comment below!

Notes

  • Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
  • Deglazing the Pot: After sautéing the vegetables, deglazing the pot with chicken stock is crucial. It loosens up the flavorful bits stuck to the bottom, which will give the broth a rich, deep flavor.
  • Cooking the Orzo: When cooking orzo, aim for it to be just al dente (around 7-8 minutes). Overcooking may result in mushy orzo that absorbs too much broth.
  • Tempter the Lemon Juice & Cream: To prevent curdling, add the lemon juice and cream at the very end, once the soup is off the heat.
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Nutrition

Calories: 546kcal | Carbohydrates: 51g | Protein: 35g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 109mg | Sodium: 1218mg | Fiber: 4g | Sugar: 11g

Nutrition information is automatically calculated, so should only be used as an approximation.

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