Greek Lemon Chicken Soup with Orzo & Dill

This soul-warming Greek Lemon Chicken Soup, known as Avgolemono with orzo, is a Mediterranean classic that transforms humble ingredients into something extraordinary. The magic lies in the velvety egg-lemon liaison that gives the broth its signature silky texture and bright, tangy flavor. Unlike heavy cream-based soups, this lighter version relies on the ancient Greek technique of tempering eggs with hot broth to create a luxuriously smooth consistency without any dairy. Tender shredded chicken breast provides lean protein while orzo pasta adds satisfying body to every spoonful. Fresh dill, a beloved herb in Greek cuisine, brings an aromatic brightness that perfectly complements the lemony notes. The soup is both nourishing and restorative—the kind of dish Greek grandmothers have been making for generations to comfort loved ones. This one-pot wonder exemplifies the Mediterranean Diet's emphasis on wholesome, minimally processed ingredients prepared simply to let their natural flavors shine. The combination of protein-rich chicken, whole grain orzo, and vitamin C-packed lemon creates a balanced meal that's as nutritious as it is delicious. Best of all, it comes together in under an hour, making it perfect for busy weeknight dinners when you crave something both comforting and healthy.

Ingredients

• 1.5 lbsboneless, skinless chicken breasts
• 8 cupslow-sodium chicken broth
• 1 mediumyellow onion, diced
• 2 mediumcarrots, peeled and diced
• 2celery stalks, diced
• 4 clovesgarlic, minced
• 2 tbspextra virgin olive oil
• 1 tspdried oregano
• 2bay leaves
• 3/4 cuporzo pasta
• 3large eggs
• 1/3 cupfresh lemon juice, from about 2-3 lemons
• 1/4 cupfresh dill, chopped
• 1 tspsalt
• 1/2 tspblack pepper, freshly ground
• 1 tsplemon zest, from 1 lemon optional
• fresh dill sprigs, for garnish optional

Method

1. Heat the olive oil in a large pot or Dutch oven over medium heat. 0:05
2. Add the diced onion, carrots, and celery to the pot. Sauté, stirring occasionally, until the vegetables are softened and the onion is translucent, about 6-8 minutes. 0:05
3. Add the minced garlic and oregano, and cook for 1 minute until fragrant, stirring constantly. 0:04
4. Pour in the chicken broth and add the bay leaves. Increase heat to high and bring to a boil. 0:05
5. Add the chicken breasts to the boiling broth. Reduce heat to medium-low and simmer gently for 15-18 minutes until the chicken is cooked through and reaches an internal temperature of 165°F. 0:06
6. Remove the chicken breasts from the pot and place them on a cutting board. Let them rest for 5 minutes, then shred into bite-sized pieces using two forks. 0:05
7. While the chicken rests, bring the broth back to a boil and add the orzo. Cook for 8-9 minutes, stirring occasionally, until the orzo is al dente. 0:05
8. Return the shredded chicken to the pot and stir to combine. Remove the bay leaves and discard them. 0:04
9. In a medium bowl, whisk together the eggs and lemon juice until well combined and frothy. 0:05
10. Reduce the heat to low. Slowly ladle about 2 cups of the hot broth into the egg-lemon mixture while whisking constantly. This tempers the eggs and prevents them from scrambling. 0:06
11. Slowly pour the tempered egg mixture back into the pot while stirring the soup constantly. Continue stirring for 2-3 minutes until the soup thickens slightly and becomes silky. Do not let it boil. 0:06
12. Remove the pot from heat and stir in the chopped dill, salt, and black pepper. Taste and adjust seasoning as needed. 0:05
13. Ladle the soup into bowls and garnish with additional fresh dill sprigs and lemon zest if desired. Serve immediately. 0:05