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Greek Lemon Chicken Soup Nourishing and Simple Recipe

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- 2 boneless, skinless chicken breasts - 6 cups chicken broth - 1 cup orzo pasta - 1 medium onion, finely chopped - 2 cloves garlic, minced - 2 carrots, diced - 2 celery stalks, diced - 3 large eggs - 1/4 cup fresh lemon juice - 1 teaspoon lemon zest - Salt and pepper to taste - Fresh dill, chopped (for garnish) - Olive oil When making Greek Lemon Chicken Soup, I focus on fresh and simple ingredients. First, I use boneless, skinless chicken breasts. They cook quickly and stay tender in the soup. Chicken broth forms the base of the dish, adding depth and warmth. I love orzo pasta for its small size and texture. It cooks quickly and absorbs the soup’s flavors well. Fresh veggies like onion, carrots, and celery give the soup a sweet and savory touch. I always add minced garlic for its fragrant flavor. The egg and lemon mixture is what makes this soup special. The eggs add creaminess, while lemon juice brightens the dish. I finish with lemon zest for an extra burst of flavor. Seasoning is key. Salt and pepper help balance the dish. Finally, I garnish with fresh dill. It adds a pop of color and a fresh taste. Each ingredient plays a part in making this soup nourishing and delicious. {{ingredient_image_1}} First, we need to cook the chicken. Heat 1 tablespoon of olive oil in a large pot. Add the chicken breasts and cook them for about 5 minutes on each side. You want them to be golden brown. Once done, take the chicken out and set it aside. Now, let’s sauté our veggies. In the same pot, add the chopped onion, carrots, and celery. Cook these for about 5 minutes until they soften. Then, add the minced garlic and cook for one more minute. This step fills your kitchen with a lovely aroma. Pour in 6 cups of chicken broth. Bring this broth to a boil over high heat. Once it boils, lower the heat and add the chicken back to the pot. Let it simmer for 15 to 20 minutes. The goal is to ensure the chicken is fully cooked. After simmering, take the chicken out again and set it aside to cool a bit. Add 1 cup of orzo pasta to the broth. Cook this according to the package instructions, which is usually about 8 to 10 minutes. The orzo will soak up the flavors of the broth. While the orzo cooks, we prepare the egg-lemon mix. In a bowl, whisk together 3 large eggs, 1/4 cup of fresh lemon juice, and 1 teaspoon of lemon zest. This mixture adds creaminess and a zing to the soup. Now comes the important part: tempering the eggs. Gradually ladle about 1 cup of the hot broth into the egg mixture. Whisk this well to prevent the eggs from scrambling. After this, slowly pour the tempered egg mixture back into the pot, stirring constantly. Shred the cooked chicken and return it to the soup. Season with salt and pepper to taste. Let the soup simmer for 2 to 3 more minutes. This warms it through and thickens it slightly. Enjoy your Greek lemon chicken soup! - Using Fresh Herbs: Fresh dill adds a bright taste to the soup. You can also use parsley or mint. These herbs boost flavor and make the soup feel fresh. Use a handful of chopped herbs for the best result. - Importance of Lemon Zest: Lemon zest gives a strong citrus flavor. It adds depth without making the soup sour. Just a teaspoon is all you need. Grate the zest finely to mix well. - Ladling the Soup: When serving, ladle the soup gently into bowls. This keeps the ingredients intact and looks nicer. - Suggested Garnishes: Top each bowl with chopped fresh dill. A slice of lemon on the side adds color and a hint of flavor. You can also serve with crusty bread. - Ensuring Creaminess without Scrambling Eggs: To keep the soup creamy, temper the eggs. Slowly mix in hot broth while whisking. This helps avoid scrambled eggs in the soup. - Adjusting for Thickness: If the soup is too thin, let it simmer longer. This will help thicken it naturally. For a thicker soup, you can add more orzo pasta or reduce some broth. Pro Tips Use Fresh Ingredients: Opt for fresh vegetables and herbs to enhance the flavor and aroma of your soup. Perfectly Cooked Orzo: Add orzo to the soup towards the end of cooking to prevent it from becoming mushy. Tempering Eggs: Always temper the eggs with hot broth gradually to avoid scrambling and achieve a silky texture. Garnish Wisely: Fresh dill not only adds flavor but also brightens the presentation, making the soup visually appealing. {{image_2}} You can switch up proteins in Greek lemon chicken soup. Turkey works great as a substitute. It gives a nice flavor and keeps the dish light. You can also try shrimp or tofu for a different taste. For pasta, orzo is a classic choice, but you can use rice or quinoa. These options change the texture while keeping it hearty and filling. If you need gluten-free options, there are many choices for orzo. Look for gluten-free pasta made from rice or corn. These options cook well and blend into the soup nicely. For dairy-free versions, skip the eggs. Instead, use a cornstarch slurry to thicken the soup. This keeps the soup creamy without any dairy. Greek lemon chicken soup changes across Greece. In some areas, cooks add vegetables like spinach or zucchini for extra nutrition. Others use different herbs like parsley or mint for unique flavors. Local ingredients often inspire these variations. For example, in coastal regions, seafood might replace chicken, adding a fresh twist. It’s fun to explore these local takes on a classic dish! To keep your Greek lemon chicken soup fresh, store it properly. First, let the soup cool down. Then, place it in an airtight container. You can keep it in the fridge for up to three days. If you want to save it longer, freezing works well too. Pour the cooled soup into freezer-safe containers. Leave some space at the top for expansion. You can freeze it for up to three months. When it’s time to eat, you can reheat the soup on the stovetop or in the microwave. For the stovetop, pour the soup into a pot and heat it slowly. Stir often to keep it smooth. If using the microwave, put it in a bowl. Heat it in short bursts. Stir in between to avoid hot spots. This way, you keep the taste and texture nice. Understanding freshness is key. The soup tastes best when fresh. If stored in the fridge, try to eat it within three days. After that, the flavor may fade. In the freezer, it stays good for about three months. Just remember, the longer you wait, the more the quality may change. Always check for any off smells or changes before eating. Greek lemon chicken soup is a warm, comforting dish. It combines chicken, orzo pasta, and fresh lemon. This soup is known as Avgolemono in Greece. It has a rich taste from the eggs and lemon. People love it for its bright flavor and light texture. You can serve it warm or cold, making it perfect for any season. To make the soup richer, add cream or Greek yogurt. Stir in a bit of heavy cream after cooking. You can also use more eggs in the egg-lemon mixture. This will give the soup a silkier texture. Another tip is to sauté the chicken in butter instead of olive oil for added flavor. Yes, you can make this soup in advance. Prepare the soup and chill it in the fridge. Store it in an airtight container for up to three days. When ready to serve, heat it on the stove. If the soup thickens, add a little chicken broth to loosen it. Yes, this soup is healthy! It has lean protein from chicken. The fresh veggies add vitamins and minerals. Lemon juice provides vitamin C, which boosts your immune system. Orzo pasta gives you energy from carbohydrates. Overall, it’s a nutritious choice for a meal. This soup pairs well with crusty bread or a fresh salad. You can serve a Greek salad with tomatoes, cucumbers, and olives. A side of roasted vegetables complements the soup nicely. If you want something light, a simple green salad works too. In this blog post, we explored the simple yet delicious steps to make Greek Lemon Chicken Soup. We covered each ingredient, from the chicken and broth to fresh vegetables and seasonings. I shared cooking instructions and tips to enhance flavor and texture. You can even try different variations based on your needs. Remember, this soup stores well and can be enjoyed later. Embrace the warmth and richness of this dish, knowing it fits many diets and preferences. Enjoy your cooking!

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Looking for a warm, comforting dish? Greek Lemon Chicken Soup is both nourishing and easy to make. With tender chicken, fresh vegetables, and a tangy lemon kick, this soup will brighten your day. In this article, I’ll share a simple recipe along with tips, variations, and storage information so you can enjoy this delicious dish anytime. Let’s get started on making your new favorite soup!

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Why I Love This Recipe

  1. Fresh and Flavorful: This soup is a delightful combination of fresh lemon and tender chicken, making it a bright and refreshing dish perfect for any season.
  2. Comfort Food: With its warm broth and hearty ingredients, it’s a quintessential comfort food that soothes the soul and warms the heart.
  3. Easy to Make: The straightforward steps and minimal prep time make this recipe accessible for cooks of all skill levels.
  4. Healthy Ingredients: Packed with protein from the chicken and nutrients from the vegetables, this soup is both delicious and nutritious.

Ingredients

Complete Ingredient List

– 2 boneless, skinless chicken breasts

– 6 cups chicken broth

– 1 cup orzo pasta

– 1 medium onion, finely chopped

– 2 cloves garlic, minced

– 2 carrots, diced

– 2 celery stalks, diced

– 3 large eggs

– 1/4 cup fresh lemon juice

– 1 teaspoon lemon zest

– Salt and pepper to taste

– Fresh dill, chopped (for garnish)

– Olive oil

When making Greek Lemon Chicken Soup, I focus on fresh and simple ingredients. First, I use boneless, skinless chicken breasts. They cook quickly and stay tender in the soup. Chicken broth forms the base of the dish, adding depth and warmth.

I love orzo pasta for its small size and texture. It cooks quickly and absorbs the soup’s flavors well. Fresh veggies like onion, carrots, and celery give the soup a sweet and savory touch. I always add minced garlic for its fragrant flavor.

The egg and lemon mixture is what makes this soup special. The eggs add creaminess, while lemon juice brightens the dish. I finish with lemon zest for an extra burst of flavor.

Seasoning is key. Salt and pepper help balance the dish. Finally, I garnish with fresh dill. It adds a pop of color and a fresh taste. Each ingredient plays a part in making this soup nourishing and delicious.

Step-by-Step Instructions

Cooking the Chicken

First, we need to cook the chicken. Heat 1 tablespoon of olive oil in a large pot. Add the chicken breasts and cook them for about 5 minutes on each side. You want them to be golden brown. Once done, take the chicken out and set it aside.

Sautéing the Vegetables

Now, let’s sauté our veggies. In the same pot, add the chopped onion, carrots, and celery. Cook these for about 5 minutes until they soften. Then, add the minced garlic and cook for one more minute. This step fills your kitchen with a lovely aroma.

Simmering the Broth

Pour in 6 cups of chicken broth. Bring this broth to a boil over high heat. Once it boils, lower the heat and add the chicken back to the pot. Let it simmer for 15 to 20 minutes. The goal is to ensure the chicken is fully cooked.

Cooking the Orzo Pasta

After simmering, take the chicken out again and set it aside to cool a bit. Add 1 cup of orzo pasta to the broth. Cook this according to the package instructions, which is usually about 8 to 10 minutes. The orzo will soak up the flavors of the broth.

Preparing the Egg-Lemon Mixture

While the orzo cooks, we prepare the egg-lemon mix. In a bowl, whisk together 3 large eggs, 1/4 cup of fresh lemon juice, and 1 teaspoon of lemon zest. This mixture adds creaminess and a zing to the soup.

Combining the Mixtures

Now comes the important part: tempering the eggs. Gradually ladle about 1 cup of the hot broth into the egg mixture. Whisk this well to prevent the eggs from scrambling. After this, slowly pour the tempered egg mixture back into the pot, stirring constantly. Shred the cooked chicken and return it to the soup. Season with salt and pepper to taste.

Let the soup simmer for 2 to 3 more minutes. This warms it through and thickens it slightly. Enjoy your Greek lemon chicken soup!

Tips & Tricks

Enhancing Flavor

– Using Fresh Herbs: Fresh dill adds a bright taste to the soup. You can also use parsley or mint. These herbs boost flavor and make the soup feel fresh. Use a handful of chopped herbs for the best result.

– Importance of Lemon Zest: Lemon zest gives a strong citrus flavor. It adds depth without making the soup sour. Just a teaspoon is all you need. Grate the zest finely to mix well.

Cooking Presentation

– Ladling the Soup: When serving, ladle the soup gently into bowls. This keeps the ingredients intact and looks nicer.

– Suggested Garnishes: Top each bowl with chopped fresh dill. A slice of lemon on the side adds color and a hint of flavor. You can also serve with crusty bread.

Perfecting the Texture

– Ensuring Creaminess without Scrambling Eggs: To keep the soup creamy, temper the eggs. Slowly mix in hot broth while whisking. This helps avoid scrambled eggs in the soup.

– Adjusting for Thickness: If the soup is too thin, let it simmer longer. This will help thicken it naturally. For a thicker soup, you can add more orzo pasta or reduce some broth.

Pro Tips

  1. Use Fresh Ingredients: Opt for fresh vegetables and herbs to enhance the flavor and aroma of your soup.
  2. Perfectly Cooked Orzo: Add orzo to the soup towards the end of cooking to prevent it from becoming mushy.
  3. Tempering Eggs: Always temper the eggs with hot broth gradually to avoid scrambling and achieve a silky texture.
  4. Garnish Wisely: Fresh dill not only adds flavor but also brightens the presentation, making the soup visually appealing.

Variations

Ingredient Swaps

You can switch up proteins in Greek lemon chicken soup. Turkey works great as a substitute. It gives a nice flavor and keeps the dish light. You can also try shrimp or tofu for a different taste.

For pasta, orzo is a classic choice, but you can use rice or quinoa. These options change the texture while keeping it hearty and filling.

Dietary Adjustments

If you need gluten-free options, there are many choices for orzo. Look for gluten-free pasta made from rice or corn. These options cook well and blend into the soup nicely.

For dairy-free versions, skip the eggs. Instead, use a cornstarch slurry to thicken the soup. This keeps the soup creamy without any dairy.

Regional Twists

Greek lemon chicken soup changes across Greece. In some areas, cooks add vegetables like spinach or zucchini for extra nutrition. Others use different herbs like parsley or mint for unique flavors.

Local ingredients often inspire these variations. For example, in coastal regions, seafood might replace chicken, adding a fresh twist. It’s fun to explore these local takes on a classic dish!

Storage Info

Best Practices for Storing

To keep your Greek lemon chicken soup fresh, store it properly. First, let the soup cool down. Then, place it in an airtight container. You can keep it in the fridge for up to three days. If you want to save it longer, freezing works well too. Pour the cooled soup into freezer-safe containers. Leave some space at the top for expansion. You can freeze it for up to three months.

Reheating Methods

When it’s time to eat, you can reheat the soup on the stovetop or in the microwave. For the stovetop, pour the soup into a pot and heat it slowly. Stir often to keep it smooth. If using the microwave, put it in a bowl. Heat it in short bursts. Stir in between to avoid hot spots. This way, you keep the taste and texture nice.

Shelf Life of the Soup

Understanding freshness is key. The soup tastes best when fresh. If stored in the fridge, try to eat it within three days. After that, the flavor may fade. In the freezer, it stays good for about three months. Just remember, the longer you wait, the more the quality may change. Always check for any off smells or changes before eating.

FAQs

What is Greek Lemon Chicken Soup?

Greek lemon chicken soup is a warm, comforting dish. It combines chicken, orzo pasta, and fresh lemon. This soup is known as Avgolemono in Greece. It has a rich taste from the eggs and lemon. People love it for its bright flavor and light texture. You can serve it warm or cold, making it perfect for any season.

How can I make this soup richer?

To make the soup richer, add cream or Greek yogurt. Stir in a bit of heavy cream after cooking. You can also use more eggs in the egg-lemon mixture. This will give the soup a silkier texture. Another tip is to sauté the chicken in butter instead of olive oil for added flavor.

Can I make Greek Lemon Chicken Soup in advance?

Yes, you can make this soup in advance. Prepare the soup and chill it in the fridge. Store it in an airtight container for up to three days. When ready to serve, heat it on the stove. If the soup thickens, add a little chicken broth to loosen it.

Is this soup healthy?

Yes, this soup is healthy! It has lean protein from chicken. The fresh veggies add vitamins and minerals. Lemon juice provides vitamin C, which boosts your immune system. Orzo pasta gives you energy from carbohydrates. Overall, it’s a nutritious choice for a meal.

What can I serve with Greek Lemon Chicken Soup?

This soup pairs well with crusty bread or a fresh salad. You can serve a Greek salad with tomatoes, cucumbers, and olives. A side of roasted vegetables complements the soup nicely. If you want something light, a simple green salad works too.

In this blog post, we explored the simple yet delicious steps to make Greek Lemon Chicken Soup. We covered each ingredient, from the chicken and broth to fresh vegetables and seasonings. I shared cooking instructions and tips to enhance flavor and texture. You can even try different variations based on your needs. Remember, this soup stores well and can be enjoyed later. Embrace the warmth and richness of this dish, knowing it fits many diets and preferences. Enjoy your cookin

- 2 boneless, skinless chicken breasts - 6 cups chicken broth - 1 cup orzo pasta - 1 medium onion, finely chopped - 2 cloves garlic, minced - 2 carrots, diced - 2 celery stalks, diced - 3 large eggs - 1/4 cup fresh lemon juice - 1 teaspoon lemon zest - Salt and pepper to taste - Fresh dill, chopped (for garnish) - Olive oil When making Greek Lemon Chicken Soup, I focus on fresh and simple ingredients. First, I use boneless, skinless chicken breasts. They cook quickly and stay tender in the soup. Chicken broth forms the base of the dish, adding depth and warmth. I love orzo pasta for its small size and texture. It cooks quickly and absorbs the soup’s flavors well. Fresh veggies like onion, carrots, and celery give the soup a sweet and savory touch. I always add minced garlic for its fragrant flavor. The egg and lemon mixture is what makes this soup special. The eggs add creaminess, while lemon juice brightens the dish. I finish with lemon zest for an extra burst of flavor. Seasoning is key. Salt and pepper help balance the dish. Finally, I garnish with fresh dill. It adds a pop of color and a fresh taste. Each ingredient plays a part in making this soup nourishing and delicious. {{ingredient_image_1}} First, we need to cook the chicken. Heat 1 tablespoon of olive oil in a large pot. Add the chicken breasts and cook them for about 5 minutes on each side. You want them to be golden brown. Once done, take the chicken out and set it aside. Now, let’s sauté our veggies. In the same pot, add the chopped onion, carrots, and celery. Cook these for about 5 minutes until they soften. Then, add the minced garlic and cook for one more minute. This step fills your kitchen with a lovely aroma. Pour in 6 cups of chicken broth. Bring this broth to a boil over high heat. Once it boils, lower the heat and add the chicken back to the pot. Let it simmer for 15 to 20 minutes. The goal is to ensure the chicken is fully cooked. After simmering, take the chicken out again and set it aside to cool a bit. Add 1 cup of orzo pasta to the broth. Cook this according to the package instructions, which is usually about 8 to 10 minutes. The orzo will soak up the flavors of the broth. While the orzo cooks, we prepare the egg-lemon mix. In a bowl, whisk together 3 large eggs, 1/4 cup of fresh lemon juice, and 1 teaspoon of lemon zest. This mixture adds creaminess and a zing to the soup. Now comes the important part: tempering the eggs. Gradually ladle about 1 cup of the hot broth into the egg mixture. Whisk this well to prevent the eggs from scrambling. After this, slowly pour the tempered egg mixture back into the pot, stirring constantly. Shred the cooked chicken and return it to the soup. Season with salt and pepper to taste. Let the soup simmer for 2 to 3 more minutes. This warms it through and thickens it slightly. Enjoy your Greek lemon chicken soup! - Using Fresh Herbs: Fresh dill adds a bright taste to the soup. You can also use parsley or mint. These herbs boost flavor and make the soup feel fresh. Use a handful of chopped herbs for the best result. - Importance of Lemon Zest: Lemon zest gives a strong citrus flavor. It adds depth without making the soup sour. Just a teaspoon is all you need. Grate the zest finely to mix well. - Ladling the Soup: When serving, ladle the soup gently into bowls. This keeps the ingredients intact and looks nicer. - Suggested Garnishes: Top each bowl with chopped fresh dill. A slice of lemon on the side adds color and a hint of flavor. You can also serve with crusty bread. - Ensuring Creaminess without Scrambling Eggs: To keep the soup creamy, temper the eggs. Slowly mix in hot broth while whisking. This helps avoid scrambled eggs in the soup. - Adjusting for Thickness: If the soup is too thin, let it simmer longer. This will help thicken it naturally. For a thicker soup, you can add more orzo pasta or reduce some broth. Pro Tips Use Fresh Ingredients: Opt for fresh vegetables and herbs to enhance the flavor and aroma of your soup. Perfectly Cooked Orzo: Add orzo to the soup towards the end of cooking to prevent it from becoming mushy. Tempering Eggs: Always temper the eggs with hot broth gradually to avoid scrambling and achieve a silky texture. Garnish Wisely: Fresh dill not only adds flavor but also brightens the presentation, making the soup visually appealing. {{image_2}} You can switch up proteins in Greek lemon chicken soup. Turkey works great as a substitute. It gives a nice flavor and keeps the dish light. You can also try shrimp or tofu for a different taste. For pasta, orzo is a classic choice, but you can use rice or quinoa. These options change the texture while keeping it hearty and filling. If you need gluten-free options, there are many choices for orzo. Look for gluten-free pasta made from rice or corn. These options cook well and blend into the soup nicely. For dairy-free versions, skip the eggs. Instead, use a cornstarch slurry to thicken the soup. This keeps the soup creamy without any dairy. Greek lemon chicken soup changes across Greece. In some areas, cooks add vegetables like spinach or zucchini for extra nutrition. Others use different herbs like parsley or mint for unique flavors. Local ingredients often inspire these variations. For example, in coastal regions, seafood might replace chicken, adding a fresh twist. It’s fun to explore these local takes on a classic dish! To keep your Greek lemon chicken soup fresh, store it properly. First, let the soup cool down. Then, place it in an airtight container. You can keep it in the fridge for up to three days. If you want to save it longer, freezing works well too. Pour the cooled soup into freezer-safe containers. Leave some space at the top for expansion. You can freeze it for up to three months. When it’s time to eat, you can reheat the soup on the stovetop or in the microwave. For the stovetop, pour the soup into a pot and heat it slowly. Stir often to keep it smooth. If using the microwave, put it in a bowl. Heat it in short bursts. Stir in between to avoid hot spots. This way, you keep the taste and texture nice. Understanding freshness is key. The soup tastes best when fresh. If stored in the fridge, try to eat it within three days. After that, the flavor may fade. In the freezer, it stays good for about three months. Just remember, the longer you wait, the more the quality may change. Always check for any off smells or changes before eating. Greek lemon chicken soup is a warm, comforting dish. It combines chicken, orzo pasta, and fresh lemon. This soup is known as Avgolemono in Greece. It has a rich taste from the eggs and lemon. People love it for its bright flavor and light texture. You can serve it warm or cold, making it perfect for any season. To make the soup richer, add cream or Greek yogurt. Stir in a bit of heavy cream after cooking. You can also use more eggs in the egg-lemon mixture. This will give the soup a silkier texture. Another tip is to sauté the chicken in butter instead of olive oil for added flavor. Yes, you can make this soup in advance. Prepare the soup and chill it in the fridge. Store it in an airtight container for up to three days. When ready to serve, heat it on the stove. If the soup thickens, add a little chicken broth to loosen it. Yes, this soup is healthy! It has lean protein from chicken. The fresh veggies add vitamins and minerals. Lemon juice provides vitamin C, which boosts your immune system. Orzo pasta gives you energy from carbohydrates. Overall, it’s a nutritious choice for a meal. This soup pairs well with crusty bread or a fresh salad. You can serve a Greek salad with tomatoes, cucumbers, and olives. A side of roasted vegetables complements the soup nicely. If you want something light, a simple green salad works too. In this blog post, we explored the simple yet delicious steps to make Greek Lemon Chicken Soup. We covered each ingredient, from the chicken and broth to fresh vegetables and seasonings. I shared cooking instructions and tips to enhance flavor and texture. You can even try different variations based on your needs. Remember, this soup stores well and can be enjoyed later. Embrace the warmth and richness of this dish, knowing it fits many diets and preferences. Enjoy your cooking!

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 350 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 fresh lemon juice
  • 1 teaspoon lemon zest
  • to taste salt and pepper
  • for garnish fresh dill, chopped
  • 1 tablespoon olive oil

Instructions
 

  • In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the chicken breasts and cook until browned on both sides (about 5 minutes per side). Remove from pot and set aside.
  • In the same pot, add the chopped onion, carrots, and celery. Sauté for about 5 minutes until the vegetables are softened. Add the minced garlic and sauté for an additional minute until fragrant.
  • Pour in the chicken broth and bring to a boil. Once boiling, reduce heat, add the chicken back into the pot, and let it simmer for 15-20 minutes, until the chicken is cooked through.
  • Remove the chicken from the pot and set aside to cool slightly. Stir the orzo pasta into the broth and cook according to package instructions, usually about 8-10 minutes.
  • While the orzo is cooking, in a mixing bowl, whisk together the eggs, lemon juice, and lemon zest until well combined.
  • Gradually ladle about 1 cup of the hot broth into the egg mixture, whisking continuously to temper the eggs. This step is crucial to prevent the eggs from scrambling in the soup.
  • Slowly pour the tempered egg mixture back into the soup, stirring constantly. Shred the cooked chicken and add it back into the pot. Season with salt and pepper to taste.
  • Allow the soup to simmer for an additional 2-3 minutes until warmed through and slightly thickened. Remove from heat.

Notes

Garnish with fresh dill and serve with crusty bread.
Keyword chicken soup, Greek, healthy, lemon, orzo

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