Pin it
Let me share my absolute favorite comfort soup that brings back memories of my grandmother's kitchen. This Greek Chicken Soup with Lemon and Orzo (or Avgolemono as my Yiayia called it) is pure magic in a bowl. I discovered this recipe when I was feeling under the weather and craving something both cozy and bright. The combination of tender chicken silky orzo and that perfect lemony kick creates something so special that even my kids who usually push soup around their bowls ask for seconds.
Why You'll Love Making This
After countless times making this soup I can tell you it's absolutely foolproof. The best part? It's like two comfort foods in one - you get that cozy chicken soup feeling but with a bright lemony twist that makes everything feel fresh and special. I love how versatile it is too. Sometimes I make it super lemony when we need a pick-me-up other times I keep it gentle and soothing. Even my picky nephew who "hates soup" cleaned his bowl!
Everything You Need
- That Good Oil: I use avocado oil it makes everything taste better.
- Fresh Veggies: The holy trinity of carrots celery and onion from my garden when possible.
- Plenty of Garlic: Because in my kitchen there's no such thing as too much.
- Quality Broth: I make my own bone broth but store-bought works too.
- Tender Chicken: Rotisserie chicken is my weeknight shortcut.
- Perfect Pasta: Orzo is like tiny rice-shaped hugs in your soup.
- Fresh Lemons: The star of the show don't skip these!
- Herbs: Fresh parsley brightens everything up.
Let's Get Cooking
First thing I do is get my veggie prep done. I've learned from making this countless times that having everything ready makes the whole process so smooth. When that avocado oil hits the pan and those veggies start sizzling my kitchen fills with the most amazing aroma. My daughter always wanders in asking what smells so good. I take my time with the veggies because that's where all the flavor starts. Once everything's soft and fragrant we add our broth chicken and orzo watching it all come together into something magical.
Pin it
Making It Your Own
The beauty of this soup is how flexible it is. Sometimes I make it with chickpea pasta when my gluten-free friend visits and honestly it's just as delicious. My vegetarian sister loves it with firm tofu instead of chicken. Last week I added some red pepper flakes for kick and my husband declared it his new favorite version. That's what I love about cooking it's all about making recipes work for your family.
Kitchen Tools Talk
Let me tell you about my favorite pot for this soup. I saved up for months to buy my Dutch oven and it's been worth every penny. The way it keeps the heat even makes such a difference in how the soup comes together. But don't worry if you don't have one any good heavy pot will do the job. I started making this in my old college soup pot and it still turned out great. It's not about having fancy equipment it's about putting love into your cooking.
Keeping It Fresh
If you're lucky enough to have leftovers (which rarely happens in my house!) this soup actually gets better the next day. The flavors have time to really meld together creating something even more special. Just remember the orzo will soak up more broth so I usually add a splash more when reheating. My husband loves taking it to work for lunch his coworkers always ask what smells so good in the break room.
Serving Up Some Love
There's nothing better than gathering around the table with steaming bowls of this soup. I love serving it with crusty bread for soaking up every last drop of that lemony broth. Sometimes I make a quick Greek salad on the side the combination is just perfect. My mother-in-law who's usually pretty critical of my cooking even asked for the recipe. That's when I knew this soup was really something special.
Pin it
Frequently Asked Questions
- → Can I use raw chicken instead of rotisserie?
- Yes, you can cook raw chicken pieces in the broth until done, then shred and continue with the recipe. This will add about 15-20 minutes to the cooking time.
- → What can I substitute for orzo?
- You can use small pasta shapes like pastina or small shells, or rice for a gluten-free option. Adjust cooking time according to package instructions.
- → Can I make this soup ahead?
- Yes, but cook the orzo separately and add when reheating to prevent it from getting too soft. The soup base keeps well in the fridge for 3-4 days.
- → Why use bone broth?
- Bone broth adds extra richness and nutrients, but regular chicken broth works well too. Choose low-sodium broth to control the salt level.
- → Can I freeze this soup?
- Yes, but freeze without the orzo as pasta can become mushy. Add freshly cooked orzo when reheating. The base soup freezes well for up to 3 months.