Greek Orzo and Chicken Soup

This Greek Orzo and Chicken Soup is such a good “lighter” version of this easy-to-make soup that is totally packed with flavor.

Are you in the midst of a season of cold temperatures, or are you just in need of trying a delicious new chicken soup recipe for dinner? I’ve got you covered both ways. This soup recipe is one that will warm you up, and it will provide plenty of comfort!

ingredients displayed for making greek orzo and chicken soup

Ingredients Needed:

chicken broth
fresh dill
orzo pasta
eggs
freshly squeezed lemon juice
shredded carrot
salt and freshly ground black pepper
shredded, cooked chicken

How to make Greek Orzo and Chicken Soup:

The complete, printable recipe is at the end of this post.

Bring the broth and dill to a boil in a large saucepan. Add the orzo. Reduce the heat, and simmer 5 minutes or until the orzo is slightly tender. Remove from heat.
Place the eggs and juice in a blender; process until smooth. Remove 1 cup of broth from the pan with a ladle, making sure to leave out the orzo. With the blender on, slowly add the broth; process until smooth.
Add the carrot, salt, pepper and chicken to the pan. Bring to a simmer over medium-low heat, and cook 5 minutes or until the orzo is tender. Reduce the heat to low. Slowly stir in the egg mixture; cook 30 seconds, stirring constantly (do not boil).

ladle sitting in pot of greek orzo and chicken soup

What makes this soup “Greek?”

This soup is reminiscent of the classic Avgolemono Greek Lemon Chicken Soup. I’m not about to claim that this is an authentic Greek recipe since there will be someone out there who disputes my claim! But it certainly has some nice Greek-style flavors such as lemon and dill, and it has the classic texture of egg added in at the end of the cooking process.

overhead shot of greek orzo and chicken soup in two bowls

What is Orzo, and where can I find it?

Orzo is a small, rice-shaped pasta. It can be found in the pasta section in your local market. Alternately, you can use white rice instead of orzo. I’ve seen Greek Lemon Chicken Soup recipes made both ways.

close up of greek orzo and chicken soup in bowl

My favorite soup pot!

Here’s the pot I have (in this orange color!) that I love to make my soup and chili recipes in. It’s the Rachael Ray Enamel on Steel 12-Quart Covered Stockpot (found on Amazon). I ordered it on whim when I needed a large pot, and I have really loved it ever since! It’s easy to clean, and it holds a lot of soup and chili. I like to double recipes, make a lot and freeze some.

Here are a few more chicken soup recipes you might enjoy:

Bring the broth and dill to a boil in a large saucepan. Add the orzo. Reduce the heat, and simmer 5 minutes or until the orzo is slightly tender. Remove from heat.
Place the eggs and juice in a blender; process until smooth. Remove 1 cup of broth from the pan with a ladle, making sure to leave out the orzo. With the blender on, slowly add the broth; process until smooth.
Add the carrot, salt, pepper and chicken to the pan. Bring to a simmer over medium-low heat, and cook 5 minutes or until the orzo is tender. Reduce the heat to low. Slowly stir in the egg mixture; cook 30 seconds, stirring constantly (do not boil).

Use cauliflower rice in place of the orzo if you want to cut down on carbs.
If you are preparing this soup as GLUTEN-FREE, use cauliflower rice instead of orzo, and just make sure that your chicken broth and roasted chicken do not contain any gluten.

Serving: 1serving, Calories: 345kcal, Carbohydrates: 33g, Protein: 31g, Fat: 8g, Saturated Fat: 2g, Cholesterol: 259mg, Sodium: 1685mg, Potassium: 532mg, Fiber: 2g, Sugar: 3g, Vitamin A: 5650IU, Vitamin C: 9.7mg, Calcium: 72mg, Iron: 2.6mg

Nutrition information is automatically calculated, so should only be used as an approximation.