Description
A warm, comforting bowl of Greek Chicken Soup with Lemon and Orzo is a burst of freshness. Tender chicken, zesty lemon, and soft orzo come together in a savory, aromatic broth, creating the perfect balance of flavors to lift your spirits.
Ingredients
- 4 boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 carrot, peeled and diced
- 2 celery stalks, diced
- 6 cups chicken broth
- 1 1/2 cups water
- 1 cup orzo pasta
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1⁄4 teaspoon red pepper flakes
- 3 large eggs
- 1⁄4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1⁄4 cup fresh parsley, chopped
- 1⁄4 cup fresh dill, chopped
Instructions
1. Heat the olive oil in a large pot over medium heat.
2. Add the diced onion to the pot and sauté it for about 4–5 minutes, or until softened and translucent.
3. Add the minced garlic to the pot and cook for an additional 1 minute, stirring frequently to prevent burning.
4. Add the diced carrot and celery to the pot and cook for another 5 minutes, stirring occasionally.
5. Pour the chicken broth and water into the pot and bring the mixture to a boil over high heat.
6. Once boiling, reduce the heat to medium-low and add the chicken breasts.
7. Simmer the chicken in the broth for 20–25 minutes, or until fully cooked and no longer pink in the center.
8. Remove the chicken breasts from the pot and set them aside to cool slightly.
9. While the chicken is cooling, add the orzo pasta, dried oregano, salt, black pepper, and red pepper flakes to the pot.
10. Continue simmering the soup for about 8–10 minutes, or until the orzo is tender.
11. Shred the cooked chicken into bite-sized pieces using two forks.
12. Return the shredded chicken to the pot and stir to combine.
13. In a separate bowl, whisk together the eggs, fresh lemon juice, and lemon zest until smooth and well-combined.
14. Slowly ladle a small amount of the hot broth into the egg mixture, whisking constantly to temper the eggs.
15. Gradually add more broth, a little at a time, while continuing to whisk the egg mixture.
16. Once the egg mixture is warm, slowly pour it back into the pot, stirring constantly to prevent the eggs from curdling.
17. Increase the heat to medium and continue stirring the soup for 2–3 minutes, allowing it to thicken slightly.
18. Remove the pot from the heat and stir in the fresh parsley and dill.
19. Taste the soup and adjust the seasoning with additional salt, pepper, or lemon juice if needed.
20. Serve the soup hot, garnished with extra parsley or dill if desired.
Notes
To make the soup richer, consider using homemade chicken broth instead of store-bought for a deeper flavor.
Be cautious when adding the egg mixture to the hot broth, as adding it too quickly or at a high temperature can cause the eggs to scramble.
For a gluten-free variation, swap the orzo for a gluten-free pasta, rice, or quinoa.
If you prefer a thicker soup, increase the amount of orzo slightly or add a small amount of cornstarch mixed with cold water during the final cooking step.
The soup can be stored in the fridge for 3–4 days, but the orzo may absorb liquid, so you may need to add more broth or water when reheating.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 160mg