Greek Lemon Chicken Soup
A classic, comforting dish with tender chicken, orzo, and a bright lemon-egg broth, perfect for chilly days.
Ingredients
Main Ingredients
- 1 lb chicken breast Feel free to use boneless skinless chicken thighs for richer flavor.
- 6 cups chicken broth Use low-sodium for more control over salt.
- 1 cup orzo or rice Orzo cooks faster and gives a creamier texture.
- 2 large eggs One whole egg and one yolk for a richer result.
- ¼ cup fresh lemon juice Fresh lemon juice is strongly recommended.
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 medium onion, chopped
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
Preparation
- In a large pot, heat the chicken broth and bring it to a gentle simmer. Add the chicken, chopped carrots, chopped celery, and chopped onion. Cook until the chicken is fully cooked, about 20 minutes.
- Remove the chicken from the pot and set it on a cutting board to cool slightly. Continue simmering the vegetables in the broth while you shred the chicken.
- Add the orzo or rice to the pot and cook according to package instructions (usually 8–10 minutes for orzo, 15–20 minutes for white rice).
- While the orzo/rice is cooking, whisk together the eggs and lemon juice in a medium bowl until smooth and pale.
- Temper the eggs: Gradually add hot broth to the egg mixture while whisking constantly until warm and smooth.
- Slowly stir the tempered egg-lemon mixture back into the pot off the heat and add the shredded chicken back in. Heat gently until the soup thickens slightly.
- Season with salt and pepper to taste. Serve hot, garnished with fresh chopped parsley.
Notes
Storage: Refrigerate cooled soup for up to 3-4 days. For freezing, separate the lemon-egg mixture and avoid mushy orzo/rice upon thawing. Make-ahead tips available.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 40gProtein: 27gFat: 10gSaturated Fat: 3gSodium: 800mgFiber: 2gSugar: 3g
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