Greek Lemon Chicken Soup Recipe With Orzo
This Greek lemon chicken soup recipe with orzo combines tender chicken, fresh lemon juice, egg yolks, and dill in a rich, comforting broth. Creamy without cream and full of bright citrus flavor, it's an easy one-pot soup perfect for lunch or dinner.
Ingredients
- 1 medium yellow onion chopped
- 2 tablespoon extra virgin olive oil
- ½ teaspoon salt
- 1 medium carrot chopped
- 2 celery stalk chopped
- 3 cloves garlic minced
- ¼ teaspoon freshly ground black pepper
- 1½ l chicken broth
- 2 bay leaves
- 2 boneless, skinless chicken breasts
- 150 g orzo pasta
- 2 large egg yolks
- 2 tablespoon fresh lemon juice
- Fresh dill chopped
Instructions
- Heat 2 tablespoons (30 ml) extra-virgin olive oil in a large pot over medium heat. Add 1 chopped yellow onion and ½ teaspoon salt, then sauté for 2–3 minutes. Stir in 1 chopped carrot and 2 chopped celery stalks, cooking for another 4–5 minutes until the vegetables begin to soften. Add 3 minced garlic cloves and ¼ teaspoon freshly ground black pepper, then cook for 1–2 minutes more until fragrant.
- Pour in 6¼ cups (1.5 L) chicken broth and add 2 bay leaves and 2 boneless, skinless chicken breasts. Bring to a boil, then reduce the heat to a simmer. Cook for about 15 minutes.
- Remove the chicken from the pot and shred the cooked chicken breasts into bite-sized pieces using two forks.
- Add 5.3 ounces (150 g) orzo pasta to the simmering soup and cook for 6–8 minutes, or until tender. Stir occasionally to prevent the orzo from sticking. While the orzo cooks, whisk 2 large egg yolks and 2 tablespoons (30 ml) fresh lemon juice in a small bowl until smooth and creamy.
- Slowly ladle a few spoonfuls of the hot broth into the egg-lemon mixture, whisking constantly to prevent curdling. Continue until the egg mixture is warmed. Add the shredded chicken back into the soup and stir.
- Slowly pour the egg-lemon mixture back into the soup while stirring continuously. Cook on low heat for another 2 minutes, allowing it to thicken slightly. Do not boil after adding the egg mixture.
- Remove the bay leaves, then taste and adjust with more salt, pepper, or lemon juice if needed. Stir in 2 tablespoons fresh dill, chopped, and serve hot with your favorite bread.
Notes
Temper the Eggs Slowly: I always add the hot broth gradually while whisking constantly. This keeps the soup smooth and prevents the eggs from curdling.
Don't Boil After Adding the Eggs: Once the egg-lemon mixture is added, I keep the heat low. Boiling can cause the broth to separate.
Stir the Orzo Occasionally: I like to give the soup a few stirs while the orzo cooks so it doesn't settle and stick to the bottom of the pot.
Adjust the Lemon at the End: For a brighter flavor, I sometimes add an extra squeeze of fresh lemon juice just before serving.
Storage: I store leftovers in an airtight container in the refrigerator for up to 3 days. The orzo will absorb some broth, so I add a splash of chicken broth when reheating.
Nutrition
Calories: 340kcal | Carbohydrates: 35g | Protein: 21g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 141mg | Sodium: 1759mg | Potassium: 482mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2716IU | Vitamin C: 7mg | Calcium: 55mg | Iron: 1mg
