Lemon Chicken Orzo Soup Recipe (35 Minutes)

I married into a Greek family, and my husband and I inherited numerous Greek cookbooks. While we love cooking through them, we have a few go-to recipes that we can’t get enough of: pilafi (rice pilaf), bifteki (seasoned beef patties), and horiatiki salata (the classic village salad of tomatoes, cucumber, feta, onions, and olives). However, when we feel unwell or the temperature drops, we immediately turn to avgolemono, a lemony chicken soup thickened with eggs.

I have started making a version of this soup without eggs, but it is just as satisfying. The key is adding plenty of lemon juice and fresh dill (which, in our family, are pantry staples). The soup is very comforting, but the addition of lemon and fresh dill is invigorating.  

How I Make This Soup

I start by sautéing the fennel (or celery) and onions until softened, developing a sweet-savory base that balances the lemon. I bloom ground coriander with the sautéed vegetables to bring out its citrusy flavors.

Next, I add store-bought broth or stock and two halved chicken breasts. Then I bring it to a simmer, turn off the heat, and let the chicken poach slowly, yielding tender shreds of chicken in a flavorful broth. Then I shred the chicken while cooking the orzo in the fortified broth. To finish the soup, I add a handful of fresh dill, lemon zest and lots of lemon juice, and the shredded chicken.  

Add Tahini for Even More Flavor

After thumbing through some of the family cookbooks, I came across a simple Lenten soup called tahinosoupa that uses tahini to add richness. Inspired by this, I often stir a glug of tahini (another pantry staple in our house) into the soup for a creamy texture and slight nuttiness. This step is entirely optional, but it is definitely worth a try!

Helpful Swaps

• To make this vegetarian, use 2 cans of drained and rinsed gigante beans (aka fasolia gigantes) or chickpeas instead of chicken, and substitute vegetable broth for the chicken broth. 
• You can substitute three cups of shredded rotisserie chicken for the poached chicken in the recipe; add the chicken in step six to just warm it through. 
• Substitute any tiny pasta for the orzo, such as pearl couscous, ditalini, or acini de pepe.
• While I prefer fresh dill in this recipe, I will use dry dill in a pinch. If substituting dry for fresh, use about 1 1/2 tablespoons. Feel free to add more or less depending on what tastes right to you. 

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