Lemon Chicken Orzo Soup

5 from 9 votes

Cozy, bright, and full of flavor, Greek Lemon Chicken Soup (also known as avgolemono) is the perfect balance of comfort and freshness. Tender chicken, orzo pasta, and vibrant lemon come together in a creamy, silky broth that’s both hearty and light. Serve it with warm pita or crusty bread for a satisfying weeknight dinner that tastes like sunshine in a bowl.

Prep Time10

Cook Time45

Total Time55

Course: Main

Cuisine: Greek

Servings:

Author: Brianna May

Equipment

6 Quart Dutch Oven

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

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.

Nutrition