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Greek Lemon Chicken Soup

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Bright and comforting Greek lemon chicken soup with tender chicken, orzo pasta, and a tangy egg‑lemon broth—perfect for a cozy meal.

Ingredients

Units Scale
  • 8 cups low‑sodium chicken broth
  • 2 cups cooked, shredded chicken breast
  • 1 cup orzo pasta
  • 2 large eggs
  • 1/4 cup fresh lemon juice (about 2 lemons)
  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 bay leaf
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh dill or parsley (plus extra for garnish)

Instructions

  1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; sauté until softened, about 5 minutes.
  2. Add garlic and cook for 1 minute more.
  3. Pour in chicken broth and add bay leaf. Bring to a gentle boil.
  4. Stir in orzo and simmer until al dente, about 8–9 minutes.
  5. Add shredded chicken to warm through.
  6. In a medium bowl, whisk eggs and lemon juice until smooth.
  7. Temper the egg‑lemon mixture: slowly pour about 1 cup of hot broth from the pot into the bowl while whisking constantly.
  8. Gradually stir the tempered mixture back into the soup pot.
  9. Heat gently over low heat—do not boil—to thicken slightly, about 2 minutes.
  10. Remove from heat; stir in chopped dill or parsley. Season with salt and pepper to taste.
  11. Discard bay leaf. Ladle into bowls and garnish with extra herbs and a lemon wedge if desired.

Notes

  • Do not boil after adding the egg‑lemon mixture, or the eggs will curdle.
  • Orzo can be substituted with rice or pastina.
  • Leftover soup can be refrigerated for up to 3 days; reheat gently and add a splash of broth if needed.
  • For a lighter version, use cauliflower rice instead of orzo.
  • Add a handful of spinach or kale at the end for extra greens.

Nutrition

Find it online: https://easy-tapas-recipes.com/greek-lemon-chicken-soup/