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Fresh Greek Lemon Chicken Soup with Orzo and Spinach

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A light and cozy Greek lemon chicken soup featuring tender shredded chicken, orzo pasta, and fresh spinach, brightened with a classic avgolemono lemon-egg sauce. Perfect for a nourishing, quick meal with a silky texture and fresh Mediterranean flavors.

Ingredients

Scale
  • 6 cups (1.5 liters) chicken broth (homemade or low-sodium store-bought)
  • 2 cups shredded cooked chicken (about 10 oz / 280 g)
  • 3/4 cup (100 g) orzo pasta
  • 4 cups loosely packed fresh spinach (about 120 g), washed and roughly chopped
  • 2 large eggs, room temperature
  • Juice of 2 medium lemons (about 1/4 cup or 60 ml), fresh-squeezed
  • 2 cloves garlic, minced
  • 2 tablespoons extra virgin olive oil
  • 1 small yellow onion, finely diced
  • Salt and freshly ground black pepper, to taste
  • Fresh dill or parsley, a handful chopped (optional, for garnish)

Instructions

  1. Heat 2 tablespoons olive oil in a large soup pot over medium heat. Add diced onion and cook for 5-7 minutes until soft and translucent. Stir in minced garlic and cook for another 1 minute until fragrant.
  2. Pour in 6 cups chicken broth and bring to a gentle boil. Stir in shredded chicken and reduce heat to simmer.
  3. Add 3/4 cup orzo pasta to the simmering broth. Cook for 8-10 minutes, stirring occasionally, until orzo is tender but not mushy.
  4. While orzo cooks, whisk 2 large eggs and juice of 2 lemons in a medium bowl until smooth and frothy.
  5. Slowly ladle about 1 cup hot broth from the soup into the egg-lemon mixture while whisking constantly to temper the eggs.
  6. Pour the tempered egg mixture back into the soup pot, stirring continuously. Keep heat low (do not boil) and cook for 2-3 minutes until the soup thickens slightly and becomes silky.
  7. Stir in 4 cups chopped fresh spinach and cook for 2-3 minutes until wilted. Season with salt and freshly ground black pepper to taste.
  8. Remove from heat and sprinkle chopped fresh dill or parsley on top.
  9. Ladle into bowls and serve immediately while warm.

Notes

Temper eggs slowly with hot broth to prevent curdling. Keep heat low after adding egg mixture to maintain silky texture. Use fresh lemon juice for best flavor. Orzo should be tender but not mushy. For gluten-free, substitute orzo with quinoa or gluten-free pasta. Vegetarian version can be made by using vegetable broth and adding chickpeas for protein. Avoid freezing after adding spinach and eggs as texture may change.

Nutrition

Keywords: Greek lemon chicken soup, avgolemono soup, orzo soup, spinach soup, lemon chicken soup, Mediterranean soup, easy chicken soup, healthy soup

Find it online: https://yumyep.com/fresh-greek-lemon-chicken-soup-recipe-with-orzo-and-spinach-easy-homemade-guide/