Today I want you all to try a Traditional Greek Soup, it is Greek Lemon Chicken Soup with Orzo. The flavor is beyond amazing! This soup is packed with protein from the chicken, and also contains the delicious Orzo pasta. This dish is filling, hearty and the perfect comfort food for chilly nights. What makes this an even easier soup is that it is versatile, you can use Vegetable broth and eliminate the Chicken Broth.

This soup is truly unique in that it is made with lemon juice and eggs. The combination gives this soup a velvety smooth texture loaded with chicken, vegetables and the Orzo. As an added oomph of flavor, we top this soup with fresh herbs just before serving. I love this recipe as I can easily double or triple the recipe or cut it in half, depending on how many people I am serving. I will admit that this is slightly time consuming, but any recipe that is worth serving will take the time.

Frequently Asked Questions

What is Orzo?

Orzo is simply a pasta that is rice shaped. It is generally added to dishes to give the dish a heartier aspect and be more filling.

Do I have to use the Chicken thighs?

For this recipe, you do want the flavor and juices from the thighs and the bones. This is why we will simmer for 30 minutes minimum, after first bringing to a boil. You will pull the meat off the bones later, and discard the skins.

Are there variations for this recipe?

There are likely hundreds of variations you could make. The orzo can be substituted with Arborio Rice, or any other small pasta shapes. You can also eliminate the Chicken and Chicken broth and use vegetable broth to make it a vegetarian dish. You can easily add in vegetables such as spinach, celery, carrots or peas.

How should this dish be stored?

Once the temperature has reached adequate room temperature, you can ladle the soup into containers that are airtight. They can then be placed in the refrigerator for up to 3 days.

Can I freeze this Greek Lemon Chicken Soup?

Yes, this soup can be frozen for up to 3 months. Be sure it is in a freezer safe container and double wrapped.

How is the soup reheated?

Place the soup into a soup pot or Dutch oven and reheat to desired temperature on the stove top. You could also microwave single servings until the desired temperature is reached.

INGREDIENTS YOU’LL NEED

• Chicken Thighs (skin on, bone in)

• Water

• Red Onion (halved)

• Carrots (peeled and cut into chunks)

• Orzo Pasta

• Eggs

• Lemon (juiced)

• Salt and Pepper

• Fresh Dill or Parsley

 

STEP-BY-STEP INSTRUCTIONS

First: In a large Stock Pot, place the Chicken Thighs, halved red onion and the Carrot slices.

Second: Add 5 cups of water and bring to a boil, add more water if needed to entirely cover the Chicken Thighs.

Third: Season with Salt and Pepper.

Fourth: Once boiling, reduce heat to a simmer and place a cover on the pot. Simmer for 30 minutes.

Fifth: Remove the Chicken from the water, and taste test the broth for seasoning.

Sixth: Add the orzo to the water and turn the heat to medium.

Seventh: Cook for 15 minutes with the lid on, or until the pasta is cooked.

Eighth: Meantime, when the Chicken has cooled sufficiently to handle, remove the skins and take the meat off the bones, shredding the meat. Be sure to add the bones back to the soup pot as soon as you can.

Ninth: When the Orzo has cooked, remove the chicken bones and the red onion.

Tenth: Ladle 3 to 4 cups of the soup liquid, using a sieve to keep carrots and orzo out, into a jug. In a larger container, whisk the eggs until frothy and then whisk in the lemon juice, whisking to blend it all until light and creamy.

Eleventh: Once mixed, slowly pour the hot soup into the egg mixture, continue whisking or stirring.

Twelfth: When the reserved soup broth is mixed with the eggs, you can slowly whisk it back into the soup pot.

Thirteenth: Return the shredded Chicken to the soup pot, adding additional water if needed. Also be sure to check the seasoning if you add additional water.

Fourteenth: Bring the soup back up to a par boil, just long enough to heat the shredded chicken completely.

Fifteenth: Stir in fresh dill or parsley before serving.