Greek Chicken Soup with Lemon and Orzo – A Weeknight Wonder

Greek Chicken Soup with Lemon and Orzo is your cozy bowl of sunshine on a chilly day. If you’ve been searching for a dinner that warms your soul without hijacking your whole evening, this one-pot wonder delivers. With tender chicken, a citrusy lemon twist, and slurp-worthy orzo, it’s basically the Greek grandma you never had—showing up with a hug in a bowl. Even better? It’s ready in 30 minutes flat. So whether your day’s been “meh” or full-blown chaos (hello, carpool lines and Zoom fatigue), this soup is the delicious rescue mission you didn’t know you needed. Bonus: it’s picky-eater-approved and perfect for meal prep.

Looking for more cold-weather soups? Don’t miss our Chicken Quinoa Soup with Lemon and Turmeric or Rustic Autumn Vegetable Soup.

Table of Contents

What is Greek Chicken Soup with Lemon and Orzo?

Greek Chicken Soup with Lemon and Orzo—aka Avgolemono, if you want to sound fancy—is a traditional Mediterranean dish that combines a light broth with the brightness of lemon, heartiness of chicken, and satisfying texture of orzo. It’s comfort food, but with a zesty personality. Think of it as chicken noodle soup’s stylish cousin who vacations in Santorini and brings back olive oil in her suitcase. Traditionally, this soup uses eggs to thicken it, but our version skips that step to make it simpler and quicker without sacrificing that signature tangy flavor. It’s the ultimate go-to when you need something warm, nourishing, and just a little bit special after a long day.

Reasons to Try Greek Chicken Soup with Lemon and Orzo

Let’s be real—weeknights are hectic. Whether you’re juggling work emails or dealing with a toddler meltdown over the wrong shape of pasta (it happens), getting dinner on the table can feel like a feat. That’s where Greek Chicken Soup with Lemon and Orzo swoops in. It’s made in one pot (fewer dishes, hallelujah), it’s packed with protein and veggies, and it’s ready in under 30 minutes. Plus, the lemon adds a bright, fresh twist that keeps it from feeling too heavy. It’s a comforting meal without the food coma. If you’ve got leftover rotisserie chicken in the fridge—boom, you’re already halfway there. And trust me, even soup skeptics will go back for seconds.

Ingredients Needed to Make Greek Chicken Soup with Lemon and Orzo

• 1 tablespoon avocado oil
• 2 medium carrots, diced
• 3 celery stalks, diced
• 1 medium onion, diced
• 2–3 garlic cloves, minced
• Salt and pepper to taste
• 2.5–3 cups cooked, shredded or pulled chicken (rotisserie works great)
• 6 cups chicken bone broth
• 1 bay leaf
• 1 tablespoon freshly dried thyme (or 1 teaspoon store-bought dried thyme)
• 1 cup dry orzo
• Juice of 1 lemon
• 2 tablespoons fresh parsley, chopped (for garnish)

Step-by-Step Guide: How to Make Greek Chicken Soup with Lemon and Orzo

If you’ve ever felt overwhelmed by recipes that skip details or rush through steps, don’t worry—this step-by-step guide walks you through every part of the process with confidence and clarity. Whether you’re a kitchen newbie or a seasoned home cook, you’ll find this cozy Greek classic simple, satisfying, and—best of all—completely doable on a weeknight.

Step 1: Prep Your Ingredients Like a Pro

Before you even turn on the stove, gather and prep all your ingredients. This means dicing the carrots, celery, and onion, mincing the garlic, and shredding your cooked chicken (rotisserie chicken is perfect here). If you’re looking for guidance on prepping produce or want a refresher on how to safely dice onions and garlic, we’ve got you covered.

Having everything ready to go (also called “mise en place”) keeps the cooking process smooth and stress-free—especially when you’ve got kids asking what’s for dinner every five minutes.

Step 2: Sauté the Aromatics

Set a large Dutch oven or heavy-bottomed pot on medium heat and add the avocado oil. Once it shimmers, it’s time to toss in your diced carrots, celery, onion, and garlic. This is where the magic starts. The goal is to soften the vegetables and build a flavorful base.

Season generously with salt and pepper, and stir often. After about 5–6 minutes, your kitchen will smell like something delicious is on the way—which it is. Sautéing the aromatics first adds a rich depth to the soup that makes all the difference.

Step 3: Add the Chicken and Broth

Now it’s time to bring this dish to life. Add your shredded chicken, chicken bone broth, bay leaf, and dried thyme. Stir everything well so the flavors begin to blend.

If you’re curious about switching out the protein or using homemade broth, check out our Chicken and Rice Soup for variations that work beautifully in this recipe.

Cover the pot and bring it to a gentle simmer. This allows all the ingredients to mingle and deepen in flavor—kind of like a dinner party in your Dutch oven.

Step 4: Stir in the Orzo

Once your soup is simmering nicely, pour in the dry orzo. Give it a stir to prevent clumping, and let it cook uncovered for 7–9 minutes, or until the orzo is tender but not mushy.

This tiny pasta is a game changer. It cooks quickly and adds that perfect bite—something you’ll also find in our Minestrone Soup with Gluten-Free Noodles, if you’re looking for more orzo-inspired meals.

Just be sure to keep stirring occasionally so it doesn’t stick to the bottom of the pot. Nobody likes crunchy surprise noodles.

Step 5: Add Fresh Lemon Juice

Remove the soup from the heat and stir in the freshly squeezed lemon juice. This step is essential—adding lemon off the heat keeps it tasting bright and vibrant, not bitter.

It’s what gives this Greek Chicken Soup with Lemon and Orzo its signature flavor and fresh lift at the end. If you’ve ever had Lemony Greek Chickpea Soup, you know how much that citrus zing matters.

Give it a taste and adjust with a little more salt, pepper, or lemon if needed. This is your soup—make it sing.

Step 6: Garnish and Serve

Finally, sprinkle your chopped parsley on top for a pop of color and herby freshness. Ladle the soup into bowls and serve hot.

This dish pairs beautifully with a side of warm pita or a light Greek salad. And if you’re craving another cozy, comforting option, you’ll love our Golden Turmeric Lentil Soup, too.

Final Thoughts on This Step-by-Step Guide

This step-by-step recipe for Greek Chicken Soup with Lemon and Orzo proves that comfort food doesn’t have to be complicated. With clear directions and wholesome ingredients, it’s the kind of meal that brings everyone to the table—even the picky eaters. By prepping smart, cooking in stages, and adding that final zing of lemon, you’ll create a soup that’s both nourishing and totally satisfying.

Bookmark this guide or print it out—you’ll want to come back to it again and again.

What to Serve with Greek Chicken Soup with Lemon and Orzo

This soup is a whole meal on its own, but if you’re in the mood to add a little something on the side, here are a few crowd-pleasers: A slice of crusty bread is perfect for dunking—try sourdough or a warm pita if you’re keeping things Mediterranean. A crisp side salad with cucumbers, olives, and feta balances out the cozy factor of the soup. Want to keep things simple? Some roasted veggies or even a small bowl of Thai Red Curry Noodle Soup as a spicy contrast works beautifully.

Key Tips for Making Greek Chicken Soup with Lemon and Orzo

• Use rotisserie chicken to cut down on prep time. It’s a total time-saver and adds deep flavor.
• Sautéing the veggies first unlocks their natural sweetness. Don’t skip this step—it makes a big difference.
• Add lemon off the heat to keep the flavor bright and fresh.
• Stir the orzo occasionally so it doesn’t clump or stick to the pot.
• Taste and tweak—you might want more lemon or an extra pinch of salt. Trust your taste buds!

Storage and Reheating Tips for Greek Chicken Soup with Lemon and Orzo

Got leftovers? Lucky you. This soup keeps well in the fridge for up to 4 days in an airtight container. Just know that orzo likes to soak up broth, so you may need to add a splash of water or broth when reheating. Microwave it in 1-minute bursts or warm it gently on the stovetop over medium-low heat. You can also freeze it—but for best results, freeze the soup before adding the orzo, and add fresh orzo when reheating. This keeps it from turning into a big pasta blob. Either way, it’s still delicious.

FAQs

Can I use rice instead of orzo?
Absolutely. Cooked white rice or even brown rice works well—just stir it in at the end.

Is it okay to skip the lemon?
You can, but it won’t taste as bright. The lemon’s kind of the star here.

Can I make this vegetarian?
Sure! Swap the chicken for chickpeas and use vegetable broth instead of bone broth.

Is this kid-friendly?
Yes! The flavors are mild, and orzo is fun for little ones to eat.

Can I use frozen vegetables?
Totally fine. Just sauté them for a bit longer to get that same soft texture.

Final Thoughts

Greek Chicken Soup with Lemon and Orzo isn’t just another dinner—it’s your fast pass to cozy without the chaos. Quick, delicious, and made with simple ingredients you probably already have on hand, this soup is a weeknight win every time. Whether you’re meal prepping or just trying to avoid another “what’s for dinner?” panic, this soup’s got your back. Ready in 30, loved by all, and bursting with flavor—what more could you want? Try it once, and don’t be surprised if it becomes a regular in your rotation.

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