Classic Greek Lemon Chicken Soup with Egg and Orzo

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A comforting and tangy chicken soup brightened with lemon juice and thickened with an egg and orzo mixture, capturing the essence of traditional Greek cuisine. This mediterranean-inspired soups ready in about 30 minutes pairs chicken broth, boneless chicken breast, diced, orzo pasta for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

★ 4.4 (14 ratings) Prep: 10 min Cook: 20 min Serves 4 Mediterranean cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large pot, bring 6 cups chicken broth to a gentle boil over medium-high heat. Add 1 lb diced boneless chicken breast and 3/4 cup orzo pasta, then reduce heat to medium and simmer for 10 minutes until the chicken is cooked and orzo is tender.
  2. Step 2: While the soup simmers, whisk together 2 large eggs and 1/3 cup fresh lemon juice in a medium bowl until smooth.
  3. Step 3: Slowly ladle about 1 cup of hot broth from the pot into the egg-lemon mixture while whisking constantly to temper the eggs and prevent curdling.
  4. Step 4: Gradually pour the tempered egg-lemon mixture back into the soup pot, stirring continuously until the soup thickens slightly and becomes creamy, about 2 minutes.
  5. Step 5: Stir in 2 minced garlic cloves, 2 tbsp chopped fresh dill, 1 tsp sea salt, and 1/2 tsp freshly ground black pepper. Adjust seasoning as needed and serve hot.

Frequently asked questions

How long does Classic Greek Lemon Chicken Soup with Egg and Orzo take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Classic Greek Lemon Chicken Soup with Egg and Orzo?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken broth from drying out.

Can I substitute ingredients in Classic Greek Lemon Chicken Soup with Egg and Orzo?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Classic Greek Lemon Chicken Soup with Egg and Orzo for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Classic Greek Lemon Chicken Soup with Egg and Orzo?

Mediterranean soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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