Go Back
–+ servings
Greek Lemon Chicken Soup

Greek Lemon Chicken Soup for a Soul-Warming Taste of Greece

Delight in this Greek Lemon Chicken Soup; a soul-warming blend of Mediterranean flavors perfect for cozy evenings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Greek
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Broth
  • 6 cups chicken broth homemade is ideal for depth
  • 1 teaspoon salt essential for seasoning
For the Soup Base
  • 2 cups cooked shredded chicken rotisserie is convenient
  • 1 cup orzo pasta cook until al dente
For the Creaminess
  • 2 large eggs whisked with lemon juice
  • 2 tablespoons fresh lemon juice use freshly squeezed
For Garnishing
  • 2 tablespoons fresh dill or substitute with dried
  • to taste pepper adjust according to preference

Equipment

  • Large Pot

Method
 

Step-by-Step Instructions
  1. In a large pot, over medium heat, bring 6 cups of chicken broth to a gentle simmer and season with salt.
  2. Add 1 cup of orzo pasta to the pot, stirring occasionally and cooking until al dente, about 8-10 minutes.
  3. Whisk together 2 eggs and the juice of 2 lemons until fully combined and lightly frothy.
  4. Ladle about 1 cup of hot broth into the bowl with the egg-lemon mixture, whisking continuously to temper the eggs.
  5. Slowly pour the tempered egg mixture back into the pot, stirring continuously to create a creamy consistency.
  6. Gently stir in 2 cups of cooked, shredded chicken into the soup and let it simmer for 5 minutes.
  7. Just before serving, add 2 tablespoons of chopped fresh dill and season with salt and pepper to taste.
  8. Ladle the soup into warm bowls and garnish with extra dill if desired. Serve hot.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 10gSaturated Fat: 3gCholesterol: 180mgSodium: 600mgPotassium: 700mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 40mgIron: 2mg

Notes

Cool leftovers before storing in airtight containers. Keeps in the fridge for 3-4 days or freeze for 2-3 months.

Tried this recipe?

Let us know how it was!