Name: Greek Lemon Chicken Orzo Soup: Bright, Comforting, and Full of Mediterranean Flavor
Ingredients: 1 tbsp olive oil; 1 small onion, finely chopped; 2 carrots, diced; 2 celery stalks, diced; 3 garlic cloves, minced; 6 cups chicken broth; 1 bay leaf; ½ tsp dried oregano; 2 cups cooked shredded chicken; ¾ cup orzo pasta; 2 large eggs; ¼ cup fresh lemon juice (about 2 lemons); Zest of 1 lemon; Salt & black pepper to taste; Optional: chopped fresh dill or parsley

Ingredients

Scale

1 tbsp olive oil
1 small onion, finely chopped
2 carrots, diced
2 celery stalks, diced
3 garlic cloves, minced
6 cups chicken broth
1 bay leaf
½ tsp dried oregano
2 cups cooked shredded chicken
¾ cup orzo pasta
2 large eggs
¼ cup fresh lemon juice (about 2 lemons)
Zest of 1 lemon
Salt & black pepper to taste
Optional: chopped fresh dill or parsley

Instructions

Sauté veggies: In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery; cook 5–6 min until softened. Stir in garlic; cook 30 sec.
Simmer broth: Add chicken broth, bay leaf, and oregano. Bring to a gentle boil.
Cook orzo: Stir in orzo; simmer 8–10 min until tender. Add shredded chicken; heat through. Remove bay leaf.
Temper eggs: In a bowl, whisk eggs and lemon juice until frothy. Slowly ladle 1–2 cups of hot broth into egg mixture, whisking constantly.
Finish soup: Reduce heat to low. Gently stir tempered egg mixture back into pot. Cook 2–3 min, stirring constantly, until soup thickens slightly (do not boil—or it may curdle).
Stir in lemon zest, salt, pepper, and herbs.
Serve immediately with crusty bread or a Greek salad!

💡 Tip: For extra richness, add a splash of heavy cream or a dollop of Greek yogurt at the end.

Prep Time & Nutrition (per serving, serves 6):