Greek Lemon Orzo Soup

This Greek Lemon Orzo Soup, inspired by traditional Avgolemono, is bright, creamy, and comforting. Made with rotisserie chicken, orzo, lemon, garlic, fresh dill, and tempered eggs.

Why You'll Love this Greek Lemon Orzo Soup:

• Warm & Cozy yet Light. Made with warm broth, tender chicken, orzo pasta, and no heavy cream.
• Lemon & Dill give this soup a bright classic Greek flavor.
• Ready in under 40 minutes with simple ingredients.

Key Ingredients:

• Rotisserie Chicken: Tender, flavorful, and super easy to prep.
• Orzo Pasta: Small tender rice-like pasta.
• Lemon & Eggs: Whisked and tempered to form a creamy, bright soup base.
• Fresh Dill: This citrusy herb goes really well with the lemon.

Dietary Swaps:

• Gluten-Free: Swap the orzo pasta for a gluten-free version (such as DeLlalo GF Orzo) or long grain white rice.
• Vegetarian: Omit the rotisserie chicken and use a vegetarian broth.
• Low-Carb: Substitute the orzo pasta with cauliflower rice to keep this soup keto-friendly.

Recipe Variations:

• Use Rice instead of orzo pasta to make this soup closer to traditional avgolemono.
• Add Spinach for a touch of green. Stir in a handful in the last few minutes of simmering to wilt.
• Not a fan of dill? Sub it for a mix of parsley and thyme.

Tips & Notes:

• Cook the orzo separately to avoid it soaking up too much broth.
• Whisk constantly and pour a steady slow stream when tempering the eggs to avoid scrambling.
• Simmer gently after adding the eggs, avoiding a boil, so they don't scramble/curdle.

Storage:

• Store soup in an airtight container in the fridge for up to 2 days. If the orzo is already mixed in, it will soak up some of the broth.
• Reheat the soup on the stove top over low heat, stirring until warmed through. Avoid boiling.

FAQ:

More Mediterranean-Inspired Recipes You Will Love:

• Mediterranean White Bean Salad
• Mediterranean Pasta & Kale Salad with Garlic Basil Dressing
• Tuna Olive Pasta
• Easy Greek Tortellini Salad with Smashed Feta Dressing
• Easy Chopped Greek Salad
• Greek-Inspired Grilled Chicken Skewers with Squash Ribbons

Recipe

Greek Lemon Orzo Soup

This Greek Lemon Orzo Soup, inspired by traditional Avgolemono, is bright, creamy, and comforting. Made with rotisserie chicken, orzo, lemon, garlic, fresh dill, and tempered eggs.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Soup

Cuisine Greek

Servings 6

Calories 260 kcal

Ingredients

  

1x2x3x

• 1 tablespoon olive oil
• 1 large shallot minced
• 1 tablespoon minced garlic 3-4 cloves
• 6 cups chicken broth
• 1 cup orzo cooked separately
• 3 cups rotisserie chicken chopped
• 2 tablespoon lemon juice
• 2 eggs
• 1 -2 tablespoon fresh dill or 1 tablespoon dried
• Salt & pepper to taste

Instructions

 

• Cook orzo according to package directions. Drain and set aside.
• In a large pot, heat oil over medium heat. Add shallot; cook 2 min. Add garlic; cook 1-2 min more. Add broth, bring to a boil, then lower to a simmer.
• In a bowl, whisk eggs and lemon juice. Slowly pour in ½ cup hot broth while whisking. Repeat with another ½ cup until smooth.
• Slowly whisk egg mixture into pot over medium-low heat. Add chicken, cooked orzo, and dill. Simmer gently 2-3 min until warmed through. Season with salt & pepper to taste.

Notes

• Cook the orzo separately to avoid it soaking up too much broth.
• Whisk constantly and pour a steady slow stream when tempering the eggs to avoid scrambling.
• Simmer gently after adding the eggs, avoiding a boil, so they don't scramble/curdle.
• Nutrion values are an estimate only. 

Nutrition

Calories: 260kcalCarbohydrates: 20gProtein: 23gFat: 10gFiber: 1g

Keyword greek lemon orzo soup

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