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- 2 boneless, skinless chicken breasts - 1 cup orzo pasta - 1 medium onion, finely chopped - 2 cloves garlic, minced - 2 carrots, diced - 2 celery stalks, diced In this soup, chicken breasts are the star. They cook up juicy and tender. Orzo pasta gives the soup a nice, comforting texture. I love adding onion, garlic, and veggies like carrots and celery for flavor. They make the broth rich and satisfying. - 6 cups chicken broth - Salt and pepper - 1/4 cup freshly squeezed lemon juice - 1 teaspoon lemon zest - Fresh dill, finely chopped (for garnish) The broth is the heart of this dish. Six cups of chicken broth create a warm base. I add salt and pepper to enhance the taste. Then, I mix in fresh lemon juice and zest for that bright, zesty flavor. Finally, I sprinkle fresh dill on top for a pop of color and taste. The fresh herbs really make this soup shine! {{ingredient_image_2}} First, heat 1 tablespoon of olive oil in a large pot. Once the oil shimmers, add the chicken breasts. Cook them for about 5 minutes on each side until golden brown. After cooking, remove the chicken from the pot and set it aside on a cutting board to cool. In the same pot, add the finely chopped onion, diced carrots, and diced celery. Sauté the vegetables for about 5 minutes. Stir them occasionally until they start to soften. Then, add the minced garlic and sauté for an additional minute until fragrant. Pour in the chicken broth and bring it to a gentle boil. Once it boils, lower the heat to medium-low. Reintroduce the cooked chicken to the pot and let it simmer for 15-20 minutes. This ensures the chicken cooks fully through. Carefully remove the chicken again and place it on a cutting board. Stir the orzo pasta directly into the boiling broth. Cook the orzo according to the package instructions, which typically takes around 8-10 minutes. While the orzo cooks, whisk together the eggs, freshly squeezed lemon juice, and lemon zest in a large mixing bowl. Ensure the mixture is smooth and fully combined. Gradually ladle about 1 cup of the hot broth from the pot into the egg mixture while whisking continuously. This step helps temper the eggs, keeping them from scrambling. Slowly pour the tempered egg mixture back into the pot while stirring gently. Shred the cooled chicken into bite-sized pieces and return it to the soup pot. Season the soup with salt and freshly cracked pepper to taste. To boost flavor, try adding fresh herbs. Oregano and thyme work wonders. Fresh ingredients always shine in this soup. Use good quality chicken broth and fresh lemon juice. They make a big difference in taste. When you cook, season along the way. It helps build layers of flavor. To avoid scrambled eggs, use the tempering technique. This means slowly adding hot broth to the egg mixture. Whisk continuously while doing this. This step warms the eggs without cooking them. Add the egg mixture back to the pot gently. Timing matters here; do it after simmering the soup. For serving, use warm bowls. Ladle the soup in and add fresh dill on top. A slice of lemon on the rim adds charm. You can also serve crusty bread on the side. This makes your meal feel inviting and complete. Pro Tips Use Fresh Ingredients: Freshly squeezed lemon juice and homemade chicken broth significantly elevate the flavor of your soup. Whenever possible, opt for fresh rather than bottled or canned ingredients. Properly Temper the Eggs: When adding the egg mixture to the soup, always temper the eggs with hot broth first. This prevents them from scrambling and ensures a smooth, creamy texture in your soup. Control the Orzo Texture: To avoid mushy pasta, consider cooking the orzo separately and adding it to each bowl just before serving. This keeps it al dente and allows for better texture in the soup. Garnish Creatively: A sprinkle of fresh dill adds not only flavor but also a pop of color. Consider adding other herbs like parsley or chives for variety and visual appeal. {{image_4}} If you want to switch things up, you can change the protein. Shrimp works great in this soup. Just add it at the same time as the orzo. Tofu is also a good choice for a vegetarian option. It absorbs the flavors well. For a gluten-free diet, you can skip the orzo. Instead, use rice or gluten-free pasta. Both options will still taste good in the soup. To make the soup even better, try adding spinach or other greens. They add color and nutrients. You can stir them in just before serving. If you want a twist, use lime juice instead of lemon. It gives a fun, zesty flavor. Enhance your soup with spices or herbs. A sprinkle of paprika or a dash of cayenne can add a nice kick. Fresh herbs like parsley or mint can also brighten the dish. For side dishes, crusty bread pairs perfectly. You can also serve a simple salad. It complements the soup's flavors well. Enjoy your meal! To store your Greek Lemon Chicken Soup, place it in an airtight container. Make sure it cools down before sealing. Store it in the fridge for up to three days. This soup tastes great even after a few days! When reheating, you can use a microwave or stovetop. For the microwave, heat in short bursts. Stir in between to keep the texture smooth. On the stovetop, use low heat and stir often. This helps maintain the soup’s creamy feel. To freeze the soup, let it cool completely. Pour the soup into freezer-safe containers. Leave space at the top because it will expand. The soup can last up to three months in the freezer. When you're ready to eat, move the soup to the fridge to thaw overnight. For reheating, warm it gently on the stovetop. You may need to add a splash of broth to restore its original taste. If you need a substitute for orzo, there are great options. You can use gluten-free pasta, like brown rice pasta or quinoa pasta. Both options work well and keep the soup tasty. If you want something simpler, try using rice or quinoa. Both will soak up the soup's flavors nicely. Absolutely! Using rotisserie chicken makes this soup even easier. Just shred the pre-cooked chicken and add it to the soup when you simmer the broth. This saves time and still gives you great flavor. To add creaminess, you can mix in some dairy. Heavy cream or half-and-half works well. If you prefer a dairy-free option, use coconut milk or cashew cream. Both will give the soup a rich texture without losing the fresh taste. Yes, this soup is quite healthy! It has lean protein from the chicken and many veggies like carrots and celery. The lemon juice adds vitamin C, while the broth offers hydration. Just watch your portion size if you are mindful of your diet. Enjoy this light yet filling dish! Greek Lemon Chicken Soup is a simple and tasty dish. We covered the main ingredients like chicken, orzo, and healthy vegetables. Next, I shared steps to make this soup, from cooking chicken to adding the egg-lemon mix. I offered tips to boost flavor and avoid common mistakes. You can also explore fun variations and learn how to store leftovers. In the end, this soup is easy to customize and great for any meal. Enjoy making a warm bowl of comfort!

Lemon-Infused Greek Chicken Soup

A refreshing and hearty chicken soup infused with lemon, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Greek
Servings 4
Calories 300 kcal

Ingredients
  

  • 2 pieces boneless, skinless chicken breasts
  • 6 cups chicken broth
  • 1 cup orzo pasta
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 2 pieces carrots, diced
  • 2 pieces celery stalks, diced
  • 3 large eggs
  • 0.25 cup freshly squeezed lemon juice
  • 1 teaspoon lemon zest
  • to taste salt and freshly cracked pepper
  • for garnish fresh dill, finely chopped
  • 1 tablespoon olive oil

Instructions
 

  • In a large pot, heat 1 tablespoon of olive oil over medium heat. Once the oil shimmers, add the chicken breasts to the pot. Cook for approximately 5 minutes on each side, or until golden brown. Once cooked, remove the chicken from the pot and set aside on a cutting board to cool slightly.
  • In the same pot, add the finely chopped onion, diced carrots, and diced celery. Sauté the vegetables for about 5 minutes, stirring occasionally, until they start to soften. Add the minced garlic and continue to sauté for an additional minute, or until the garlic becomes fragrant.
  • Pour the chicken broth into the pot and bring it to a gentle boil. Once boiling, lower the heat to medium low, reintroduce the cooked chicken to the pot, and allow it to simmer for 15-20 minutes, or until the chicken is fully cooked through.
  • Carefully remove the chicken once more and place it on a cutting board. Stir the orzo pasta directly into the boiling broth and cook according to the package instructions, which typically takes around 8-10 minutes.
  • While the orzo is cooking, in a large mixing bowl, whisk together the eggs, freshly squeezed lemon juice, and lemon zest until the mixture is smooth and fully combined.
  • Gradually ladle about 1 cup of the hot broth from the pot into the egg mixture while whisking continuously. This step helps to temper the eggs, preventing them from scrambling when added to the hot soup.
  • Slowly pour the tempered egg mixture back into the pot while stirring gently. Shred the cooled chicken into bite-sized pieces and return it to the soup pot. Season the soup with salt and freshly cracked pepper to taste, adjusting as necessary.
  • Allow the soup to simmer for an additional 2-3 minutes, letting it warm through and slightly thicken. Remove the pot from heat.

Notes

Serve with crusty bread for a satisfying meal.
Keyword chicken soup, Greek, lemon