With its clean flavors and generous finish of lemon and olive oil, this soup captures the quit elegance of Mediterranean cooking- where restraint lets each ingredient shine.
Athena's Lemon Orzo soup takes inspiration from traditional Greek avgolemono often rely on eggs or cream for richness. This version takes a different path by skipping the eggs and cream in favor of a clean, broth based approach that lets fresh vegetables, lemon and Athena's Modern Greek Seasoning be the star.
The results is a lighter, brighter, and naturally comforting-proof that you don't need heavy ingredients to create a deeply satisfying bowl. The flavor builds through layered aromatics, seasoned chicken, fresh lemon, and of course our very own Athena's Modern Greek Seasoning.
Sweet leeks, fennel, carrots and celery for the base, gently sauteed in Greek olive oil and finished with reduced white wine. Blending just a few of the vegetables with an immersion blender helps give the soup a thickness without calories. Poaching the chicken in the seasoned broth fills it with flavor, the Orzo cooked al dente in the sauce soaks up all the flavor as well adding body to the soup.
Assembling the soup with fresh lemon juice, lemon zest, thinly sliced mushrooms and fresh parsley round it out into the perfect cup of soup.
The results is a bowl of soup that feels deeply comforting yet refreshingly light - ideal for everyday meals, make-ahead lunches, or moments when you crave warmth without indulgence. Free from cream and eggs, it relies instead on clean ingredients and thoughtfully layered flavor for its quiet richness.
This soup takes inspiration from traditional Greek avgolemono often rely on eggs or cream for richness. This version takes a different path, Athena's Lemon Orzo Soup, skips the eggs and cream in favor of a clean, broth based approach that lets fresh vegetables, lemon and Athena's Modern Greek seasoning shine.
The flavor builds through layered aromatics, seasoned chicken, fresh lemon, and of course our very own Athena's Modern Greek Seasoning. Sweet leeks, fennel, carrots and celery for the base, gently sauteed in Greek olive oil and finished with reduced white wine.
Blending just a few of the vegetables with an immersion blender helps give the soup a thickness without calories. Poaching the chicken in the seasoned broth fills it with flavor, the Orzo cooked al dente in the sauce soaks up all the flavor as well adding body to the soup.
Assembling the soup with fresh lemon juice, lemon zest, thinly sliced mushrooms and fresh parsley round it out into the perfect cup of soup. The results of all these fresh ingredients is a cup of soup that feels cozy and perfect for everyday cooking.
Ingredients
2 Tbsp Olive Oil (Greek)
½ cup leeks thinly sliced
¼ cup fennel bulb, diced
¼ cup carrots, finely diced
½ cup celery, finely diced
1 Tbsp minced garlic
1 cup dry white wine
8 cups low sodium chicken or vegetable broth
3 boneless chicken breast ( save one for chicken salad or pasta dish later)
2-3 Tbsp Fennel and Fire Athena’s Modern Greek Seasoning
1 cup orzo
5-6 thinly sliced Bella mushrooms
zest of one lemon
2 Tbsp fresh lemon juice
Fennel and Fire Citrus Peppercorn for finishing
Chopped Fresh Parsley for finishing
Directions
Season chicken breast generously with Fennel and Fire Athena’s modern Greek Seasoning. Set aside until needed.
Heat olive oil in a Dutch oven over medium heat. Add leeks, fennel, carrots and celery. Cook 6-8 min until soft and fragrant.
Add garlic and cook one minute. Pour in the cup of white wine and simmer until reduced by about half.
Using an immersion blender, carefully blend about ¼ of the vegetables directly in the pot until lightly thickened. Do not fully puree.
Add broth and one Tablespoon of Athena’s Seasoning to the pot and bring to gentle boil.
Add the seasoned chicken breast to the pot. Reduce heat to simmer, cover, and cook 12-15 minutes, until chicken reaches 165 degree F.
Remove the chicken breast from the pot. Add orzo and cook in liquid until al dente, stirring occasionally.
While orzo is cooking, shred the chicken. Zest one lemon and juice it for 2 tablespoons of fresh lemon juice. Set aside
Once orzo is tender, stir in shredded chicken, thinly sliced mushrooms, lemon zest, and lemon juice. Turn off heat and gently stir to combine.
Taste and adjust the seasoning, with Fennel and Fire Herb Salt, Fennel and Fire Citrus Peppercorn, or more Athena’s Modern Greek Seasoning if needed. Serve warm with fresh herbs and a drizzle of olive oil (optional).
Recipe Note
Blending a portion of the vegetables creates a naturally silky broth. This is how we achieve richness without cream.
Orzo continues to absorb liquid as it sits. If reheating, add a splash of broth to loosen the soup.
Make it Vegetarian, by using vegetable broth and omitting the chicken breast. Add Spinach
Add spinach for more health benefits.
Poach three chicken breast and reserve one for later use in a pasta dish or chicken salad.
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