Greek Lemon Orzo Soup with Chicken

By Lee Jackson ↣ Published on: October 29, 2023 • Last Updated: January 25th, 2026 • 1 Comment

My Greek lemon and orzo soup with chicken delivers creamy, comforting flavour without feeling heavy. Bright lemon balances the richness for a light, satisfying bowl of Mediterranean comfort.

This soup captures the bright, floral note of lemon combined with gentle creaminess for a balanced, fragrant finish. It’s inspired by Greek avgolemono but simplified for everyday cooking: you get the essential lemon-and-chicken character without the extra fuss of tempering eggs if you prefer to skip that step.

I usually cook it with orzo, the traditional rice-shaped pasta that gives the soup a pleasing texture, but small pasta shapes or rice work well as substitutes. The recipe relies on straightforward ingredients and one pan, making it ideal for weeknight dinners when you want something nourishing and fast.

What’s Ahead?

Below you’ll find what avgolemono is, why this version works so well, the ingredients you’ll need, step-by-step instructions, pro tips, and storage suggestions. Read through the tips before you start for the best results.

What is Avgolemono?

Avgolemono is a traditional Greek preparation of egg and lemon combined with hot broth to create a silky, tangy sauce or soup. The word comes from the Greek avgo (egg) and lemono (lemon). In classic versions, tempered egg yolks thicken the liquid, producing a delicate, creamy texture.

Why it works

Light but satisfying: The lemon provides bright acidity that lifts the soup, keeping it feeling fresh rather than heavy. The orzo and shredded chicken make the dish filling, while the lemon and herbs keep it lively and comforting.

Stuff You’ll Need

All of these ingredients are easy to find and build the layered flavour of the soup:

• Chicken thighs – bone-in skin-on adds the most flavour; you can use breasts but consider adding stock for extra depth.
• Vegetables – onion, celery, garlic and zucchini provide a sweet, aromatic base.
• Herbs – thyme and a bay leaf add a gentle herbaceous note.
• Orzo – the traditional small pasta for this soup; small pasta shapes or rice are acceptable substitutes.
• Lemon – both zest and juice supply the bright, citrus character that defines the dish.

Step by Step

This is a one-pan recipe in spirit: you brown, sauté, simmer, shred and finish. The process is simple and forgiving.

1. Step 1: Brown the chicken thighs (skin on, bone-in) in oil until lightly golden. Remove and set aside.
2. Step 2: Sauté the diced onion, celery, garlic and zucchini until soft and starting to colour.
3. Step 3: Return the chicken to the pan, add salt, pepper and lemon zest.
4. Step 4: Add water (or light stock), bring to a boil, then reduce to a low simmer and cover for about an hour.
5. Step 5: Remove the chicken, discard skin and bones, and shred or chop the meat.
6. Step 6: Stir in the orzo and cook until tender, following packet timing.
7. Step 7: Return shredded chicken to the pan, then add cream and lemon juice; heat gently to combine and remove from the heat.
8. Step 8: Taste and adjust seasoning, then serve garnished with fresh parsley.

Pro Tips

• No orzo? Use small pasta shapes such as ditalini, macaroni, anellini, or even broken spaghetti. Long grain rice also works—adjust cooking times accordingly.
• Make it traditional (avgolemono): If you want a classic egg-thickened finish, whisk together two egg yolks with lemon juice and a little cream. Temper the eggs by slowly adding a ladle of hot soup while whisking, repeat once, then stir the tempered mixture back into the pot and warm gently until thickened. Do not boil after adding the eggs.
• For deeper flavour: Brown the chicken well and consider using low-sodium chicken stock instead of water for extra richness.

Serving & Storage Suggestions

• This soup is best enjoyed hot and fresh. Pasta continues to absorb liquid over time, so leftovers may thicken—add a splash of chicken broth when reheating to restore texture.
• Fridge: Store in airtight containers for 3–4 days.
• Freezer: Freeze in airtight containers for up to 3 months. Thaw and add a little broth when reheating.

Ready to get cooking?

This soup is bright, soothing and easy to make. It’s a welcome dish for chilly evenings, light lunches, or when you want a comforting meal that won’t weigh you down. Try it and enjoy the lemony warmth.

More Greek recipes

If you enjoyed this soup, explore other Greek-style dishes for fresh salads, simple egg dishes and hearty one-pots to keep your meals Mediterranean-inspired.

Any Questions? (FAQ)

Have a question about the recipe? Leave a comment and I’ll reply.

What is Avgolemono?

Avgolemono is the classic Greek method of combining eggs and lemon with hot broth to create a silky, tangy sauce or soup. It’s often used in chicken and rice soups for a bright finish.

What is orzo?

Orzo is a small, rice-shaped pasta made from durum wheat semolina. It cooks quickly and works perfectly in soups, salads and pilafs.

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