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Greek Lemon Chicken Soup

A heartwarming and comforting soup featuring vibrant lemon flavors and tender chicken, perfect for chilly days.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Greek
Calories: 260
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 6 cups chicken broth Opt for low-sodium or homemade for better flavor
  • 1 cup cooked shredded chicken Use rotisserie chicken for convenience
  • 1/2 cup orzo pasta A great addition for heartiness; can substitute with rice or quinoa
  • 3 pcs eggs Room temperature is crucial for the egg-lemon mixture
  • 3 tablespoons fresh dill, chopped Fresh dill is key for authentic flavor; dried dill can be used if necessary
  • 1/2 cup fresh lemon juice Freshly squeezed is best for flavor
  • to taste Salt and pepper Enhances overall flavor

Method
 

Preparation
  1. In a large pot, bring the chicken broth to a gentle simmer over medium heat, about 5-7 minutes.
  2. Add the orzo pasta to the pot and cook according to package instructions (about 8-10 minutes) until al dente.
  3. While the orzo is cooking, whisk together the eggs and lemon juice in a mixing bowl until well combined.
  4. Slowly pour 1 cup of hot broth into the egg mixture, whisking constantly to temper the eggs.
  5. Gradually pour the egg mixture back into the pot with the broth while stirring continuously.
  6. Stir in the shredded chicken and let the soup simmer for another 5 minutes.
  7. Stir in the fresh dill and season the soup with salt and pepper to taste.
  8. Ladle the Greek lemon chicken soup hot into bowls. Garnish with extra dill if desired.

Notes

For a richer broth, consider adding a splash of white wine just after the broth simmers. If you have leftovers, store them in an airtight container in the fridge for up to 3 days.