Description
This Greek Lemon Chicken Soup is a zesty and comforting meal featuring tender shredded chicken, bright lemon juice, and a creamy egg-lemon mixture combined with orzo pasta and vegetables. Perfect for a nourishing lunch or dinner, this soup balances vibrant citrus flavors with hearty ingredients for a satisfying bowl of warmth.
Ingredients
Scale
Soup Base
- 1 lb chicken breasts
- 6 cups chicken broth
- 1 medium onion, chopped
- 2 carrots, peeled and sliced
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 bay leaf
Pasta
- 2/3 cup uncooked orzo pasta
Egg-Lemon Mixture
- Juice of 2 lemons
- 2 eggs
Seasoning and Garnish
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Prepare the Soup Base: In a large pot, bring the chicken broth to a boil. Add the chicken breasts, chopped onion, sliced carrots, chopped celery, minced garlic, dried oregano, and bay leaf. Reduce the heat to a simmer and cook for 20-25 minutes or until the chicken is thoroughly cooked.
- Shred Chicken: Remove the chicken breasts from the pot and shred them finely using two forks. Set the shredded chicken aside while you continue with the soup.
- Cook Orzo: Add the uncooked orzo pasta directly into the simmering broth. Cook for 7-10 minutes until the pasta becomes tender.
- Make Egg-Lemon Mixture: In a separate bowl, whisk together the lemon juice and eggs until smooth. To prevent curdling, gradually temper the egg mixture by slowly adding a small amount of the hot broth into the mixture while whisking constantly.
- Combine and Stir: Slowly pour the tempered egg-lemon mixture back into the soup pot while whisking to create a creamy, velvety texture. Return the shredded chicken to the pot and season the soup with salt and pepper according to taste.
- Serve: Ladle the soup into bowls and garnish each serving with freshly chopped parsley. Serve hot for a comforting and flavorful meal.
Notes
- Tempering the egg-lemon mixture with hot broth is essential to avoid scrambling the eggs in the soup.
- You can substitute orzo with other small pasta shapes if preferred.
- Adjust lemon juice to taste for more or less acidity.
- This soup can be made ahead and stored in the refrigerator for up to 3 days; reheat gently to avoid curdling.
- For a richer flavor, use homemade chicken broth if available.
