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Quick Greek Lemon Chicken Soup

All you need is six simple ingredients for this 20-minute Greek Lemon Chicken Soup recipe. Pair this quick avgolemono soup with a loaf of crusty French bread and a simple side salad and a fast, fresh and filling dinner is just minutes away.
4.41 from 5 votes
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Servings 8 servings


  • 7 cups low sodium or unsalted chicken stock
  • 2 (10.5-oz) cans condensed cream of chicken soup
  • 1/3 cup fresh lemon juice
  • 1 1/2 teaspoons grated fresh lemon zest
  • 3/4 cup uncooked orzo, pearl couscous or white rice
  • 3 cups diced cooked chicken
  • Dill, for garnishing


  • In a large stock pot set over medium heat, whisk together the chicken stock, cream of chicken soup, lemon juice and lemon zest.
  • Stir in the orzo and chicken then bring the mixture to a boil. Reduce the heat, cover the pot, and cook it until the orzo is tender and the soup is warmed through, about 8 minutes. (See Kelly’s Note.) Taste and season the soup with salt and pepper.
  • Serve the soup garnished with fresh dill and a sprinkle of freshly grated lemon zest (optional).

Kelly’s Notes:

  • If you’re using white rice instead of orzo, you will have to cook the soup (covered) for 15 to 20 minutes or until the rice is tender.
  • You can use either the regular cream of chicken soup, the fat free version, or one can of each.
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