When the weather takes a chilly turn or life just feels a little heavy, nothing soothes quite like a warm bowl of soup. This Lemon Orzo Soup Recipe is my family’s version of a hug in a bowl—bright, tangy, and creamy all at once. It’s a Greek-inspired classic that brings together tender orzo pasta, fresh lemon, and a silky egg mixture that gives it that irresistible velvety finish.
I first fell in love with this dish years ago after tasting it at a tiny café during a trip to Santorini. I remember thinking, “How can something so simple taste this comforting?” Fast forward to today, it’s become one of my go-to soups when my kids need a cozy pick-me-up or when I need a little warmth after yoga in the backyard.
Table of Contents
Why You’ll Love This Lemon Orzo Soup Recipe
- Quick and easy: Ready in just about 30 minutes—perfect for busy weeknights.
- Wholesome comfort: Light yet satisfying, with simple ingredients that nourish your body.
- Customizable: Add chicken for extra protein, or keep it vegetarian with vegetable broth.
- Family-approved: My kids call it “sunshine soup,” and honestly, I can’t argue with that.
What Does Lemon Orzo Soup Taste Like?
Imagine the brightness of fresh lemon balancing the subtle creaminess of eggs and the heartiness of orzo. The broth is smooth and slightly tangy, the texture velvety without being heavy. It’s the kind of soup that wakes up your senses—like that first deep breath on a cool spring morning.
Ingredients You’ll Need for Lemon Orzo Soup Recipe
For the Soup:
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 6 cups low-sodium chicken or vegetable broth
- ¾ cup uncooked orzo pasta
- 2 cups cooked and shredded chicken (optional)
- 2 large eggs
- ⅓ cup fresh lemon juice (about 2 lemons)
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- 2 tablespoons chopped fresh dill or parsley for garnish
Note: For a vegetarian version, skip the chicken and stick with vegetable broth—it’s equally delicious!
How to Make Lemon Orzo Soup Recipe (Step-by-Step)
Making this Lemon Orzo Soup Recipe is surprisingly simple, yet the results taste like something you’d find in a cozy Greek taverna overlooking the sea. Here’s how to bring that sunny, comforting flavor right into your kitchen.
Step 1: Sauté the Aromatics – Build the Base of Flavor
Start by heating 1 tablespoon of olive oil in a large, heavy-bottomed pot over medium heat. You’ll want the oil to shimmer slightly—this means it’s hot enough to coax out the natural sweetness of your vegetables.
Add your diced onion, sliced carrots, and celery, stirring often for about 5 to 7 minutes, or until the veggies start to soften and release that classic soup aroma we all love.
Now add the minced garlic and cook for just another minute—don’t let it burn! Garlic cooks fast, and once it turns golden and fragrant, you’re ready for the next step.
Pro Tip: This is where your kitchen starts smelling amazing. The base you’re creating here is what gives this Lemon Orzo Soup Recipe its depth and homemade comfort. If you love soups that start with rich, sautéed aromatics, check out my Cozy One-Pot Ravioli Soup for another hearty option.
Step 2: Add the Broth and Cook the Orzo
Pour in your 6 cups of low-sodium chicken or vegetable broth, scraping the bottom of the pot to release any flavorful bits stuck from sautéing. Bring the broth to a gentle boil.
Once boiling, add ¾ cup of uncooked orzo pasta. Stir occasionally to prevent the orzo from sticking to the bottom of the pot. Let it cook for about 8 to 10 minutes, or until the pasta becomes tender but not mushy.
Note: Orzo can continue to cook and thicken your soup even after you turn off the heat. If you prefer a lighter texture, remove it from heat when the pasta is just shy of fully done—it will continue softening as it sits in the hot broth.
Step 3: Add Chicken for Heartiness (Optional)
If you’re including chicken, now’s the time to stir in your 2 cups of cooked and shredded chicken. I often use leftover rotisserie chicken for this—it’s a time-saver and adds rich flavor.
Allow it to warm through for about 2–3 minutes, keeping the heat on medium-low so your broth stays hot but doesn’t boil vigorously.
If you prefer a vegetarian version, simply skip this step and use vegetable broth instead. You’ll still have a deeply comforting, flavorful Lemon Orzo Soup Recipe that feels light yet satisfying.
Step 4: Whisk the Eggs and Lemon – The Greek Magic
In a medium mixing bowl, whisk together 2 large eggs and ⅓ cup of fresh lemon juice (roughly 2 lemons). This step is where the signature avgolemono (Greek egg-lemon) flavor comes in—it’s what gives this soup its signature creamy texture without using a drop of cream.
Now for the key technique: tempering the eggs. Slowly ladle about ½ cup of the hot broth into your egg-lemon mixture while whisking constantly. This gently warms the eggs without scrambling them—think of it as teaching your eggs to play nice with the heat.
Once combined, repeat with another ½ cup of broth, whisking continuously until the mixture feels warm to the touch.
Step 5: Combine Everything – Silky Perfection
Turn your stove to low heat. Slowly pour your tempered egg-lemon mixture back into the pot while stirring gently. The soup will begin to thicken ever so slightly—creating that luxuriously smooth, velvety consistency that makes this Lemon Orzo Soup Recipe unforgettable.
Do not let the soup boil at this point. High heat can cause the eggs to curdle, which would ruin that creamy texture you’ve worked so carefully to build. Keep it on a gentle simmer, stirring for about 1–2 minutes, until the broth becomes glossy and silky.
Step 6: Season and Garnish
Now it’s time to bring it all together. Add 1 teaspoon of dried oregano, and season with salt and black pepper to taste. Give it one last stir, then ladle your beautiful soup into bowls.
Top each serving with fresh dill or parsley—it not only adds color but also brings a lovely herbal freshness that complements the lemon perfectly. For an extra pop of brightness, squeeze in a touch more lemon juice just before serving.
Jessica’s Tip: If you’re a fan of creamy, comforting soups, you’ll also love my Creamy Tuscan Ravioli Soup—it’s another one-pot wonder that turns an ordinary dinner into something special.
Step 7: Serve and Savor
Ladle your Lemon Orzo Soup into warm bowls and serve immediately. Pair it with crusty bread, pita chips, or even a simple Greek salad for a complete meal.
The first spoonful will hit you with that zesty lemon brightness, followed by the gentle richness of the eggs and the soft chew of orzo—pure comfort in every bite.
Step 8: Reheating and Leftovers
This soup does tend to thicken as it cools (the orzo keeps absorbing liquid), so when reheating, add a splash of broth or warm water to loosen it up.
Gently reheat over low heat while stirring—again, no boiling, to preserve that silky texture.
If you made a big batch, you can store leftovers in the fridge for up to 3 days. For longer storage, freeze the soup without the egg mixture, then whisk it in fresh after thawing.
Final Thought
There’s something truly special about this Lemon Orzo Soup Recipe—it’s simple, soulful, and nourishing in every sense. The bright lemon flavor lifts your mood, the orzo fills you up just enough, and that velvety broth feels like a warm blanket on a cool evening.
Whether you’re looking for a cozy weekend meal or a fresh alternative to classic chicken soup, this bowl of Greek-inspired sunshine deserves a spot in your rotation. And if you love recipes that make you feel cared for, take a peek at my Slow Cooker Creamy Tortellini Soup next—it’s another fan favorite for those nights when comfort calls.
Tips and Tricks for the Perfect Lemon Orzo Soup
- Don’t skip tempering: Adding hot broth slowly to the eggs prevents them from curdling.
- Fresh lemon is key: Bottled lemon juice won’t give you that same zesty lift.
- Make it heartier: Add extra veggies like spinach or kale in the last few minutes.
- Storage tip: This soup thickens as it sits—add a splash of broth or water when reheating.
- Freezer-friendly: Skip the egg step if you plan to freeze, then stir it in fresh after reheating.
Storage Tips
- Refrigerate: Store in an airtight container for up to 3 days.
- Reheat: Warm gently on the stove, adding a bit of broth to thin if needed.
- Freeze: Omit the eggs before freezing. Reheat, then whisk in a fresh egg-lemon mix when serving.
FAQs
Can I make this soup dairy-free?
Absolutely! There’s no dairy here—just eggs, broth, and lemon for creaminess.
What’s the best type of orzo to use?
Any traditional orzo works, but whole wheat or gluten-free options are great substitutes too.
Can I use rice instead of orzo?
Yes! Rice will make the soup thicker and heartier—just adjust cooking time as needed.
Conclusion
This Lemon Orzo Soup Recipe is proof that comfort food doesn’t have to be heavy or complicated. It’s light, flavorful, and full of that homemade charm that turns an ordinary night into something special. Whether you’re nursing a cold, feeding your family, or just craving something cozy and refreshing, this soup delivers every single time.
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Print
Lemon Orzo Soup Recipe – Quick, Fresh, and Comforting
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Greek-Inspired
Description
Lemon Orzo Soup is a comforting and flavorful dish perfect for chilly days or when you need a warm, soothing meal. This Greek-inspired soup features tender orzo pasta in a light, lemony broth with vegetables and optional chicken. The addition of egg-lemon mixture creates a velvety texture that is both satisfying and refreshing.
Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 6 cups low-sodium chicken or vegetable broth
- 3/4 cup uncooked orzo pasta
- 2 cups cooked and shredded chicken (optional)
- 2 large eggs
- 1/3 cup fresh lemon juice (about 2 lemons)
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- 2 tablespoons chopped fresh dill or parsley for garnish
Instructions
1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook until softened, about 5 minutes. Add garlic and cook for 1 more minute.
2. Pour in the broth and bring to a boil. Add orzo and cook for 8–10 minutes, until tender, stirring occasionally.
3. If using chicken, add and warm through. In a bowl, whisk eggs and lemon juice. Slowly add hot broth to temper the eggs. Stir the mixture into the pot. Heat on low until slightly thickened, about 1–2 minutes. Do not boil.
4. Season with oregano, salt, and pepper. Ladle into bowls and garnish with dill or parsley. Serve warm.
Notes
For a vegetarian option, omit chicken and use vegetable broth.
This soup thickens when refrigerated; add extra broth or water when reheating.
