Description
This Greek Lemon Chicken Soup is a comforting and flavorful dish with a creamy texture and bright citrus notes. Perfect for a cozy night in or when you need a bowl of warmth and goodness.
Ingredients
Scale
For the soup:
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 2 garlic cloves, minced
- 6 cups chicken broth
- 1 cup orzo pasta
- 2 cups cooked shredded chicken (rotisserie or leftover)
For the egg-lemon mixture:
- 3 large eggs
- ⅓ cup fresh lemon juice (about 2 lemons)
- 1 teaspoon lemon zest
- Salt and pepper to taste
For garnish:
- Chopped fresh dill or parsley
Instructions
- Prepare the soup: Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened. Stir in garlic and cook until fragrant. Add chicken broth and bring to a gentle boil. Add orzo and cook until tender. Stir in shredded chicken.
- Prepare the egg-lemon mixture: In a separate bowl, whisk together eggs and lemon juice until frothy. Slowly ladle hot broth into the egg mixture to temper. Stir the tempered egg mixture back into the soup. Add lemon zest, salt, and pepper.
- Simmer and serve: Simmer on low to thicken slightly. Serve hot, garnished with fresh dill or parsley.
Notes
- This soup is best served fresh but can be gently reheated.
- Add extra broth if it thickens too much.
- For a richer flavor, use homemade chicken stock and fresh herbs.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 ½ cups
- Calories: 320
- Sugar: 2g
- Sodium: 680mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 130mg
