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.

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.

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.

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