Description
A refreshing and comforting Greek Lemon Chicken Soup made with tender shredded chicken, fresh lemon juice, vegetables, and orzo pasta, gently cooked to create a light and flavorful broth perfect for any season.
Ingredients
Scale
Soup Base
- 8 cups chicken broth
- ½ cup fresh lemon juice
- ½ cup shredded carrots
- ½ cup finely chopped onion
- ½ cup finely chopped celery
Protein and Pasta
- 1 cup cooked, shredded chicken breast
- ½ cup orzo pasta (or rice)
Egg Mixture
- 3 large eggs
Seasoning and Garnish
- Salt, to taste
- Freshly ground black pepper, to taste
- Fresh dill or parsley for garnish (optional)
Instructions
- Sauté the Vegetables: In a large pot, bring the chicken broth to a boil, then add the shredded carrots, chopped onion, and chopped celery. Reduce heat to medium and simmer for 10 minutes until the vegetables are tender.
- Add the Orzo and Chicken: Stir in orzo pasta (or rice) and shredded chicken. Continue to simmer for 8–10 minutes, or until the orzo is cooked al dente.
- Prepare the Egg-Lemon Mixture: In a medium bowl, whisk together the eggs and fresh lemon juice until smooth.
- Temper the Egg Mixture: Slowly ladle about 1 cup of hot broth into the egg-lemon mixture, whisking continuously to prevent curdling.
- Incorporate the Egg Mixture into the Soup: Gradually pour the tempered egg mixture back into the pot, stirring constantly.
- Heat Gently: Heat the soup gently over low heat for a few minutes, but do not allow it to boil, as boiling may cause the eggs to curdle.
- Season and Serve: Season the soup with salt and freshly ground black pepper to taste. Garnish with fresh dill or parsley, if desired, and serve warm.
Notes
- Use orzo pasta or rice as a gluten-free alternative if preferred.
- Be careful not to boil the soup after adding the egg mixture to avoid curdling.
- The soup can be prepared ahead and gently reheated over low heat before serving.
- Fresh lemon juice adds a bright citrus flavor, adjust lemon quantity to taste.
- Leftovers keep well refrigerated for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
