Description
A comforting Greek lemon chicken soup made with tender chicken, orzo, and a rich, silky lemon-egg broth. Bright, hearty, and perfect for a cozy meal.
Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 8 cups chicken broth
- 1 cup uncooked orzo pasta
- 2 cups cooked shredded chicken
- 3 large eggs
- 1/3 cup fresh lemon juice
- Salt, to taste
- Black pepper, to taste
- Fresh dill, chopped (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, and sauté until softened.
- Add garlic and cook for another minute until fragrant.
- Pour in chicken broth and bring to a boil.
- Add orzo pasta and cook until tender according to package instructions.
- Stir in shredded chicken and reduce heat to low.
- In a bowl, whisk together eggs and lemon juice until smooth.
- Slowly ladle some hot soup into the egg mixture while whisking to temper it.
- Gradually pour the tempered mixture back into the soup, stirring constantly.
- Heat gently without boiling until slightly thickened.
- Season with salt and pepper, garnish with fresh dill if desired, and serve warm.
Notes
- Do not boil after adding the egg mixture to prevent curdling.
- Rice can be used instead of orzo for a more traditional variation.
- Rotisserie chicken works well for convenience.
- Store leftovers in the refrigerator for up to 3 days.
- Reheat gently over low heat to maintain texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 140 mg
