I call this Healthy Classic Greek Chicken Avgolemono my Greek penicillin, with silky egg-lemon sauce, homemade chicken stock, tender chicken, and a bright lemony finish that keeps everyone coming back for another bowl.

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I’m obsessed with this Healthy Greek Lemony Chicken & Orzo Soup because it hits sharp, silky, and satisfying all at once. I love how the lemon juice cuts through the rich broth and makes every spoonful taste alive, not heavy.

And the orzo? Tiny, tender, and exactly what I want when I’m craving something filling but still fresh.

This is my kind of chicken soup for flu season, cold nights, or honestly any random Tuesday when I want something that feels clean but still has backbone. Bright, tangy, brothy comfort with a serious Greek edge.

I never get tired of it.

Ingredients

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Bone-in chicken makes the broth taste cozy, rich, and actually homemade.
Chicken stock keeps things savory without making the soup feel heavy.
Chopped chicken adds lean protein, so you’ll stay full longer.
Orzo brings that soft, pasta comfort without taking over the bowl.
Eggs make the soup creamy, but without dumping in cream.
Fresh lemon juice gives it that bright, tangy Greek-style kick.
Lemon zest is optional, but it’s great if you love extra zing.
Onion, carrots, and celery add sweetness, crunch, and real soup flavor.
Garlic makes everything taste warmer and a little more alive.
Olive oil adds good fat and helps the veggies get tasty.
Bay leaf brings quiet depth.
Basically, it does background magic.
Dill and parsley keep it fresh, herby, and not boring.
Salt and pepper pull everything together, because bland soup is tragic.
Plus, spinach or Swiss chard sneaks in greens without trying too hard.

Ingredient Quantities

3 to 4 pounds bone-in chicken (thighs or a small whole chicken) for homemade stock and meat

6 cups homemade or low-sodium chicken stock

1 to 1 1/2 pounds boneless skinless chicken breast or thighs, cooked and chopped into bite size pieces

1 cup orzo pasta

2 large eggs

1/3 cup freshly squeezed lemon juice (about 2 to 3 lemons)

1 teaspoon lemon zest (optional for extra brightness)

1 medium yellow onion, finely chopped

2 medium carrots, peeled and diced

2 celery stalks, diced

2 garlic cloves, minced

2 tablespoons extra virgin olive oil

1 bay leaf

2 tablespoons fresh dill, chopped

2 tablespoons fresh parsley, chopped

1 to 1 1/2 teaspoons kosher salt, plus more to taste

1/2 teaspoon freshly ground black pepper, plus more to taste

Optional: 1 to 2 cups baby spinach or chopped Swiss chard for added greens

How to Make this

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1. Make the stock: place 3 to 4 pounds bone-in chicken in a large pot with 6 cups water, 1/2 of the chopped onion, 1 peeled and halved carrot, 1 celery stalk, 1 bay leaf, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper; bring to a boil, skim foam, then simmer 45 to 60 minutes until flavorful.

2. Remove the bone-in chicken, reserve the meat for the soup, and strain the stock into a clean container; measure out 6 cups of the strained stock and return it to the pot.

3. Cook the boneless chicken: poach or simmer 1 to 1 1/2 pounds boneless skinless chicken breasts or thighs in a bit of the reserved stock until cooked through, about 12 to 15 minutes; chop into bite size pieces and set aside.

4. Sauté the vegetables: in a soup pot heat 2 tablespoons extra virgin olive oil over medium heat, add the remaining chopped onion, the remaining diced carrot, remaining diced celery, and 2 minced garlic cloves; cook until softened, about 5 to 7 minutes.

5. Add stock and orzo: pour the 6 cups of homemade or low sodium chicken stock into the pot with the vegetables, add 1 cup orzo and the bay leaf, bring to a simmer and cook until the orzo is almost al dente, about 8 to 10 minutes.

6. Add the cooked chicken: stir in the chopped poached chicken and any reserved shredded bone-in chicken meat, season with 1 to 1 1/2 teaspoons kosher salt and 1/2 teaspoon freshly ground black pepper, and keep the soup simmering gently.

7. Prepare the avgolemono: in a bowl whisk together 2 large eggs, 1/3 cup freshly squeezed lemon juice and 1 teaspoon lemon zest if using until smooth.

8. Temper the eggs: ladle about 1 cup of hot soup broth slowly into the egg and lemon mixture while whisking constantly to raise the temperature, then slowly pour the tempered egg mixture back into the soup while stirring; do this off the direct heat to avoid curdling.

9. Finish and season: return the pot to very low heat and warm gently without boiling until the soup thickens slightly, about 2 to 4 minutes; stir in 2 tablespoons chopped fresh dill, 2 tablespoons chopped fresh parsley and 1 to 2 cups baby spinach or chopped Swiss chard if using; taste and adjust salt and pepper.

10. Serve hot with extra lemon wedges or additional chopped herbs on the side.

Equipment Needed

1. Large stockpot (for making the chicken stock)
2. Medium soup pot (for finishing the soup and cooking orzo)
3. Fine mesh strainer or sieve (to strain the stock)
4. Chef knife
5. Cutting board
6. Measuring cups and spoons
7. Wooden spoon or silicone spatula
8. Ladle
9. Whisk (for the avgolemono)
10. Large mixing bowl (for tempering the eggs)

FAQ

Can I use store-bought chicken stock instead of making my own? Yes. Use low-sodium store-bought stock so you can control the salt, and taste as you go before adding more salt.

How do I prevent the egg and lemon mixture from curdling when I add it to the soup? Temper the eggs by slowly whisking 1 cup of hot broth into the egg and lemon mixture, then slowly stir that warmed mixture back into the pot while the soup is off heat or over very low heat. Stir constantly and avoid boiling after adding the mixture.

Can I make this gluten free? Yes. Replace orzo with a gluten free small pasta or use short-grain rice orzo-style; adjust cooking time since gluten free pastas differ in cook time.

How should I store and reheat leftovers? Refrigerate in an airtight container for 3 to 4 days. Reheat gently on the stove over low heat, adding a splash of stock or water if it seems thick. Do not boil after reheating to protect the lemony egg emulsion.

Can I add greens like spinach or Swiss chard? Yes. Stir in 1 to 2 cups baby spinach or chopped Swiss chard in the last 2 to 3 minutes of simmering so they wilt but stay bright and tender.

What can I use instead of fresh dill and parsley? Use 1 to 2 teaspoons dried dill and 1 teaspoon dried parsley, added toward the end of cooking. Fresh herbs are best for brightness but dried are acceptable in a pinch.

Healthy Greek Lemony Chicken & Orzo Soup Recipe Substitutions and Variations

Bone-in chicken (for stock and meat): use a small whole turkey or turkey wings for rich stock, or 4 to 5 pounds bone-in chicken parts if you prefer more dark meat, or 2 cans of low-sodium chicken broth plus 1 pound cooked rotisserie chicken for convenience
Chicken stock: substitute low-sodium vegetable stock for a lighter or vegetarian version, or use homemade turkey stock, or diluted low-sodium chicken broth (add aromatics to boost flavor)
Orzo pasta: swap acini di pepe or small pearl couscous for a similar shape, use short grain white rice or basmati for gluten free needs, or cooked quinoa for extra protein and texture
Eggs in the lemon emulsion: temper in 1/2 cup plain Greek yogurt whisked with lemon juice for creaminess (add slowly to hot broth and stir gently), or use a cornstarch slurry 1 tablespoon cornstarch mixed with 2 tablespoons cold water per cup of broth to thicken while keeping bright lemon flavor

Pro Tips

1) Make the stock the day before if you can. Cooling it overnight lets fat rise to the top so you can easily skim it off for a cleaner, clearer broth and more pronounced chicken flavor.

2) Temper the eggs very slowly and whisk constantly. Take your time when ladling hot broth into the egg and lemon mix, then add that back off the heat. Rushing this is the most common cause of curdled soup.

3) Cook the orzo until just shy of done. It will absorb a bit more liquid while the avgolemono finishes and while the soup sits, so aim for almost al dente in the pot so the texture stays pleasing.

4) Finish with herbs and lemon at the end. Add dill and parsley at the last minute and taste for lemon brightness. Fresh herbs and a squeeze of extra lemon right before serving lift the whole bowl.

Healthy Greek Lemony Chicken & Orzo Soup Recipe

Recipe by Sarah level

0.0 from 0 votes

Servings

servings

Calories

374

kcal

Equipment: 1. Large stockpot (for making the chicken stock)
2. Medium soup pot (for finishing the soup and cooking orzo)
3. Fine mesh strainer or sieve (to strain the stock)
4. Chef knife
5. Cutting board
6. Measuring cups and spoons
7. Wooden spoon or silicone spatula
8. Ladle
9. Whisk (for the avgolemono)
10. Large mixing bowl (for tempering the eggs)

Ingredients

3 to 4 pounds bone-in chicken (thighs or a small whole chicken) for homemade stock and meat
6 cups homemade or low-sodium chicken stock
1 to 1 1/2 pounds boneless skinless chicken breast or thighs, cooked and chopped into bite size pieces
1 cup orzo pasta
2 large eggs
1/3 cup freshly squeezed lemon juice (about 2 to 3 lemons)
1 teaspoon lemon zest (optional for extra brightness)
1 medium yellow onion, finely chopped
2 medium carrots, peeled and diced
2 celery stalks, diced
2 garlic cloves, minced
2 tablespoons extra virgin olive oil
1 bay leaf
2 tablespoons fresh dill, chopped
2 tablespoons fresh parsley, chopped
1 to 1 1/2 teaspoons kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
Optional: 1 to 2 cups baby spinach or chopped Swiss chard for added greens

Directions

Make the stock: place 3 to 4 pounds bone-in chicken in a large pot with 6 cups water, 1/2 of the chopped onion, 1 peeled and halved carrot, 1 celery stalk, 1 bay leaf, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper; bring to a boil, skim foam, then simmer 45 to 60 minutes until flavorful.
Remove the bone-in chicken, reserve the meat for the soup, and strain the stock into a clean container; measure out 6 cups of the strained stock and return it to the pot.
Cook the boneless chicken: poach or simmer 1 to 1 1/2 pounds boneless skinless chicken breasts or thighs in a bit of the reserved stock until cooked through, about 12 to 15 minutes; chop into bite size pieces and set aside.
Sauté the vegetables: in a soup pot heat 2 tablespoons extra virgin olive oil over medium heat, add the remaining chopped onion, the remaining diced carrot, remaining diced celery, and 2 minced garlic cloves; cook until softened, about 5 to 7 minutes.
Add stock and orzo: pour the 6 cups of homemade or low sodium chicken stock into the pot with the vegetables, add 1 cup orzo and the bay leaf, bring to a simmer and cook until the orzo is almost al dente, about 8 to 10 minutes.
Add the cooked chicken: stir in the chopped poached chicken and any reserved shredded bone-in chicken meat, season with 1 to 1 1/2 teaspoons kosher salt and 1/2 teaspoon freshly ground black pepper, and keep the soup simmering gently.
Prepare the avgolemono: in a bowl whisk together 2 large eggs, 1/3 cup freshly squeezed lemon juice and 1 teaspoon lemon zest if using until smooth.
Temper the eggs: ladle about 1 cup of hot soup broth slowly into the egg and lemon mixture while whisking constantly to raise the temperature, then slowly pour the tempered egg mixture back into the soup while stirring; do this off the direct heat to avoid curdling.
Finish and season: return the pot to very low heat and warm gently without boiling until the soup thickens slightly, about 2 to 4 minutes; stir in 2 tablespoons chopped fresh dill, 2 tablespoons chopped fresh parsley and 1 to 2 cups baby spinach or chopped Swiss chard if using; taste and adjust salt and pepper.
Serve hot with extra lemon wedges or additional chopped herbs on the side.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.