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Greek Lemon Chicken Orzo Soup

A comforting and flavorful soup that combines tender chicken, vibrant vegetables, and orzo in a rich lemony broth, perfect for cozy family dinners or busy weeknights.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Greek, Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

Vegetables and Seasonings
  • 1 tbsp olive oil Extra virgin is preferred for its fruity richness.
  • 1 medium onion, diced Choose a yellow onion for the best flavor.
  • 2 cups carrots, diced Fresh and vibrant for added sweetness and color.
  • 2 cups celery, chopped Use crisp celery to add a refreshing crunch.
  • 4 cloves garlic, minced Fresh garlic transforms the soup into something extraordinary.
  • 1/2 tsp oregano Dried is fine, but fresh would elevate it even more.
  • 1/2 tsp dried thyme For warmth and earthiness.
  • 2 pieces bay leaves Essential for that ‘slow-cooked’ flavor.
  • 1.5 lb boneless skinless chicken breast or thighs Thighs offer more tenderness but either work well.
  • 6 cups chicken broth Homemade if you have it; consider quality store-bought.
Pasta and Finishing Touches
  • 1 cup orzo A classic pasta shape—check for whole grain options if you’d like.
  • 1/4 cup freshly squeezed lemon juice The zest will really brighten the dish.
  • 2 tbsp fresh dill A fragrant herb that complements the soup beautifully.
  • to taste salt and pepper
  • 2 egg yolks (optional for avgolemono) Adds a rich creaminess if you’re feeling adventurous.
  • additional to taste lemon juice Adjust based on your preferred zing!

Method
 

Preparation
  1. In a skillet over medium-high heat, heat the olive oil. Add the diced onion, carrots, and celery, cooking for 5-7 minutes until they begin to soften. Add the minced garlic, oregano, and thyme, stirring for one more minute until fragrant.
  2. Transfer this veggie blend to the slow cooker, along with the chicken, chicken broth, and bay leaves. Cook on low for 4 hours or until the chicken is tender and fully cooked.
Cooking
  1. Once the chicken is cooked, remove it from the slow cooker, chop or shred it, and return it to the pot along with the orzo and freshly squeezed lemon juice. Turn the heat to high and let it cook for an additional 15-30 minutes, stirring occasionally to prevent sticking.
  2. Stir in the fresh dill right before serving, seasoning with salt and pepper as needed. For an authentic avgolemono flavor, whisk the egg yolks with lemon juice, and temper with a little hot broth before swirling it into your soup during the last 5 minutes of cooking.

Notes

Make sure your ingredients are fresh to improve the flavor of the soup. If you're sensitive to strong spices, consider leaving out the red pepper flakes. This soup keeps well! Store leftovers in an airtight container in the fridge for up to 3-4 days. You can freeze any extra portions for 2-3 months.