Go Back

A Comforting Bowl of Greek Lemon Chicken Soup

Greek Lemon Chicken Soup made approachable with clear cues, pantry staples, and flexible swaps.
Print Recipe Pin Recipe
Ingredients Method

Ingredients
  

  • 1 lb boneless skinless chicken breasts
  • 6 cups chicken broth
  • 1 medium onion diced
  • 2 large carrots diced
  • 1/2 cup uncooked orzo pasta
  • 4 large eggs
  • 1/4 cup freshly squeezed lemon juice
  • 2 tablespoons fresh dill chopped
  • Salt and pepper to taste

Method
 

  1. In a large pot, combine chicken and chicken broth.
  2. Add diced onion and carrots to the pot.
  3. Let the soup simmer for about 20 minutes, or until the chicken is cooked through.
  4. Remove the chicken and shred it into bite-sized pieces.
  5. Stir in the orzo and simmer for another 8-10 minutes until tender.
  6. Meanwhile, whisk together eggs and lemon juice in a bowl.
  7. Gradually add a ladle of hot broth into the egg-lemon mixture, whisking continuously.
  8. Remove the pot from heat and stir in the egg-lemon mixture slowly.
  9. Return the shredded chicken to the pot and add fresh dill, salt, and pepper.
  10. Serve hot, drizzling extra lemon juice if desired.