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Greek Lemon Chicken Soup
krista
November 27, 2025
Greek Lemon Chicken Soup is a delightful blend of tender, juicy chicken, bright citrus flavors, and fragrant herbs. The soup is creamy yet refreshing, providing a perfect contrast to the savory richness of the chicken and the vibrant sparkle of lemon juice. Each spoonful offers a warm and comforting experience enhanced by the zest of lemon and the freshness of dill or parsley, creating a delightful symphony of taste and texture.
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Ingredients:
Adjust Servings
| 1lb boneless, skinless chicken breasts | |
| 6cups chicken broth | |
| 1large onion, diced | |
| 2stalks celery, chopped | |
| 2carrots, sliced | |
| 1cup orzo pasta | |
| 3large eggs | |
| 1/4cup fresh lemon juice | |
| 1tbsp lemon zest | |
| 1tbsp fresh dill, chopped | |
| 1tbsp olive oil | |
| salt to taste | |
| pepper to taste |
Directions
1.
Sauté the Vegetables
In a large pot, heat olive oil over medium heat.
Add the diced onion, carrots, and celery, and sauté until softened, about 5 minutes.
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2.
Add the Chicken and Broth
Add the chicken breasts to the pot and pour in the chicken broth.
Bring to a simmer and cook until the chicken is cooked through, about 15 minutes.
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3.
Cook the Orzo
Remove the chicken from the pot and set aside.
Add the orzo to the pot and cook according to package instructions.
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4.
Shred the Chicken
While the orzo is cooking, shred the chicken into bite-sized pieces.
Return the shredded chicken to the pot, stirring to combine.
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5.
Prepare the Lemon Mixture
In a bowl, whisk together the eggs, lemon juice, and lemon zest.
Slowly temper the mixture with a few ladles of hot broth, then stir it back into the soup.
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6.
Season and Serve
Add fresh dill to the soup and season with salt and pepper to taste.
Serve hot, garnished with extra dill if desired.
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Notes
This soup can be made ahead and stored in the fridge for up to 3 days.
For a vegetarian version, substitute chicken with chickpeas and use vegetable broth.
Orzo can be replaced with rice or quinoa for variation.
