Save A comforting, tangy, and silky Greek soup featuring tender chicken, bright lemon, and delicate orzo pasta. Perfect for chilly days or when you need a nourishing meal.
This soup reminds me of cozy family dinners on cold evenings that warm both body and soul.
Ingredients
- Chicken: 2 boneless skinless chicken breasts (about 400 g), 1 liter (4 cups) low-sodium chicken broth, 1 bay leaf
- Vegetables & Aromatics: 1 medium carrot peeled and diced, 1 small onion finely chopped, 2 celery stalks diced, 2 garlic cloves minced
- Pasta: 100 g (2/3 cup) orzo pasta
- Egg-Lemon Mixture (Avgolemono): 2 large eggs, 2 large lemons juiced (about 1/3 cup)
- Seasonings: 1/2 teaspoon salt or to taste, 1/4 teaspoon freshly ground black pepper, 2 tablespoons chopped fresh dill or parsley plus more for garnish
Instructions
- Step 1:
- In a large pot combine the chicken breasts chicken broth and bay leaf. Bring to a gentle boil over medium heat. Skim off any foam that rises to the surface.
- Step 2:
- Add carrot onion celery and garlic. Reduce heat cover and simmer for 15 minutes or until the chicken is cooked through.
- Step 3:
- Remove chicken breasts from the pot and set aside. Discard bay leaf.
- Step 4:
- Stir in orzo and simmer uncovered for 10 minutes or until orzo is tender.
- Step 5:
- Meanwhile shred the cooked chicken using two forks.
- Step 6:
- In a medium bowl whisk together the eggs and lemon juice until smooth.
- Step 7:
- Gradually ladle 1 cup of hot soup (broth only) into the egg-lemon mixture whisking constantly to temper and prevent curdling.
- Step 8:
- Reduce soup heat to low. Slowly pour the tempered egg-lemon mixture back into the pot stirring gently.
- Step 9:
- Return shredded chicken to the soup. Add salt pepper and fresh dill or parsley. Warm gently for 23 minutes (do not boil).
- Step 10:
- Taste and adjust seasoning. Serve hot garnished with extra herbs and lemon slices if desired.
Save This recipe brings my family together as we share stories around the dinner table savoring each warm spoonful.
Serving Suggestions
Serve this soup with crusty bread or a traditional Greek salad for a complete meal.
Wine Pairing
A crisp dry white wine such as Assyrtiko or Sauvignon Blanc pairs beautifully with this dish.
Allergen Information
This soup contains eggs and wheat from the orzo pasta. Substitute orzo with gluten-free pasta or rice for gluten-free diets.
Save This Greek lemon chicken soup is a timeless classic perfect for any season or occasion.
Cooking Questions & Answers
- → What type of chicken is best for this dish?
Boneless, skinless chicken breasts work well for a tender texture, though bone-in thighs can add extra richness.
- → Can I substitute orzo for a gluten-free option?
Yes, replace orzo with gluten-free pasta or rice to suit gluten-free needs.
- → How do I prevent the egg-lemon mixture from curdling?
Temper the mixture by slowly whisking in hot broth before adding it back to the pot over low heat.
- → What herbs complement this dish best?
Fresh dill or parsley adds a bright, herbal note that pairs beautifully with lemon and chicken.
- → Can I add vegetables to enhance nutrition?
Yes, spinach or chopped leafy greens can be added during simmering for extra nutrients.