Slow-Simmered Greek Lemon Chicken Soup with Orzo

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender chicken and orzo pasta in a bright lemon-infused broth, enriched with fresh herbs and silky egg-lemon sauce. This mediterranean-inspired greek ready in about 70 minutes pairs bone-in chicken thighs, water, carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 55 min Serves 6 Mediterranean cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large pot, combine 8 cups water and 4 bone-in chicken thighs. Bring to a boil, then reduce heat and simmer gently for 30 minutes, skimming off any foam.
  2. Step 2: Remove chicken thighs and set aside to cool. Add 2 diced celery stalks, 1 large peeled and diced carrot, and 1 chopped yellow onion to the pot. Simmer vegetables for 15 minutes until tender.
  3. Step 3: Meanwhile, remove skin and bones from the cooled chicken and shred the meat into bite-sized pieces.
  4. Step 4: Add 3/4 cup orzo pasta and shredded chicken to the broth. Simmer for 8-10 minutes until orzo is tender.
  5. Step 5: In a separate bowl, whisk together 2 large eggs and 1/4 cup fresh lemon juice until smooth.
  6. Step 6: Slowly ladle about 1 cup hot broth into the egg-lemon mixture, whisking constantly to temper the eggs.
  7. Step 7: Stir tempered egg-lemon mixture back into the soup pot and cook over low heat for 2-3 minutes, stirring gently until the soup thickens slightly but does not boil.
  8. Step 8: Season soup with 1 1/2 tsp salt and 1/2 tsp black pepper, then stir in 1/4 cup chopped fresh parsley. Serve warm.

Frequently asked questions

How long does Slow-Simmered Greek Lemon Chicken Soup with Orzo take to make?

Total time is about 70 minutes (15 min prep + 55 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 Slow-Simmered Greek Lemon Chicken Soup with 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 bone-in chicken thighs from drying out.

Can I substitute ingredients in Slow-Simmered Greek Lemon Chicken Soup with 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 Slow-Simmered Greek Lemon Chicken Soup with Orzo for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Slow-Simmered Greek Lemon Chicken Soup with Orzo?

Mediterranean greek 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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