Go Back
Comforting Homemade Orzo Soup (30-Minute Meal)
Michelle Carter

Comforting Homemade Orzo Soup

This restorative 30-minute Orzo Soup brings the classic Greek Avgolemono technique to your kitchen for a velvety, lemon-forward meal. By using shredded lean chicken, whole wheat orzo, and a nutritious blend of vegetables, this recipe provides a high-protein, fiber-rich dinner that feels sophisticated yet homey. It is naturally dairy-free and uses tempered eggs to achieve a rich, creamy mouthfeel without any heavy cream. Perfect for busy weeknights when you need something wholesome, quick, and incredibly satisfying to nourish your body.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Greek Inspired
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 small yellow onion, diced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 6 cups chicken broth (low sodium)
  • 1 cup whole wheat orzo
  • 2 cups cooked chicken breast, shredded
  • 2 large eggs
  • 1/4 cup fresh lemon juice
  • 2 cups fresh baby spinach
  • 1/4 cup fresh dill, chopped
  • Salt and black pepper to taste

Method
 

  1. Heat olive oil in a large pot over medium heat.
  2. Add onion, carrots, and celery and sauté until onions are translucent, about 5-7 minutes.
  3. Stir in garlic and cook for 1 minute until fragrant.
  4. Pour in chicken broth and bring to a gentle boil.
  5. Add whole wheat orzo and cook for 8-10 minutes until al dente.
  6. Stir in shredded chicken and cook for 2 minutes.
  7. In a separate bowl, whisk eggs and lemon juice together.
  8. Slowly ladle 1/2 cup of hot broth into the egg mixture while whisking constantly to temper.
  9. Pour the tempered egg mixture back into the pot, stirring constantly.
  10. Stir in spinach and dill, then remove from heat immediately once spinach wilts.
  11. Season with salt and pepper to taste.

Notes

Ensure you whisk constantly while adding the hot broth to the egg mixture to prevent curdling. This soup is best served immediately, as the orzo will continue to absorb broth if stored for a long time. Store leftovers in an airtight container for up to 3 days.