Traditional Greek Lemon Chicken Soup with Orzo

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

A comforting soup of tender chicken, lemon, and orzo pasta simmered in a bright broth, perfect for any season. This mediterranean-inspired greek ready in about 50 minutes pairs chicken breasts, chicken broth, 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. 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: 35 min Serves 4 Mediterranean cuisine 280 cal/serving

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Ingredients

2 boneless, skinless (about 1 lb) chicken breasts
6 cups chicken broth
3/4 cup orzo pasta
1 medium, diced carrot
1, diced celery stalk
1 small, finely chopped onion
3, minced garlic cloves
2 large eggs
2, juiced lemons
2 tbsp olive oil
2 tbsp, chopped fresh dill
1 1/2 tsp salt
1/2 tsp black pepper

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Equipment for this recipe

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Instructions

Step 1: In a large pot, heat 2 tbsp olive oil over medium heat. Add 1 small finely chopped onion, 1 diced carrot, and 1 diced celery stalk. Sauté for 5 minutes until softened and fragrant.
Step 2: Add 3 minced garlic cloves and cook for 1 minute more until aromatic. Pour in 6 cups chicken broth and bring to a boil.
Step 3: Add 2 boneless, skinless chicken breasts to the boiling broth. Reduce heat to a simmer and cook for 15 minutes until chicken is cooked through.
Step 4: Remove chicken breasts and shred them with two forks. Return shredded chicken to pot.
Step 5: Stir in 3/4 cup orzo pasta and cook for 8-10 minutes until tender.
Step 6: In a separate bowl, whisk together 2 large eggs and juice of 2 lemons. Temper the egg-lemon mixture by slowly adding 1 cup hot soup broth while whisking.
Step 7: Slowly pour tempered egg mixture back into the pot while stirring continuously to create a creamy, thickened broth without curdling.
Step 8: Season soup with 1 1/2 tsp salt, 1/2 tsp black pepper, and 2 tbsp chopped fresh dill. Serve hot garnished with extra dill if desired.

Frequently asked questions

How long does Traditional Greek Lemon Chicken Soup with Orzo take to make?

Total time is about 50 minutes (15 min prep + 35 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 Traditional 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 chicken breasts from drying out.

Can I substitute ingredients in Traditional 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 Traditional Greek Lemon Chicken Soup with 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 Traditional 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.