Greek Lemon Chicken Soup (Print Version)

Bright Greek lemon chicken broth with tender shredded chicken, orzo, and a silky egg-lemon finish.

# Components:

→ Poultry & Broth

01 - 2 boneless, skinless chicken breasts (about 12 ounces)
02 - 6 cups low-sodium chicken broth

→ Grains & Starch

03 - 1/2 cup orzo

→ Vegetables & Aromatics

04 - 1 medium onion, finely chopped
05 - 2 garlic cloves, minced
06 - 1 carrot, peeled and diced
07 - 1 celery stalk, diced

→ Avgolemono (Egg-Lemon Mixture)

08 - 2 large eggs
09 - 1/4 cup fresh lemon juice (about 2 lemons)
10 - Zest of 1 lemon

→ Seasonings

11 - 1 bay leaf
12 - 1/2 teaspoon salt, or to taste
13 - 1/4 teaspoon freshly ground black pepper, or to taste
14 - 2 tablespoons chopped fresh dill or parsley, plus more for garnish

# Directions:

01 - Place the chicken breasts and chicken broth in a large pot. Bring to a gentle boil over medium-high heat, skim any foam, add the bay leaf, then reduce to a simmer. Cover and simmer for 15 to 18 minutes, until the chicken is cooked through.
02 - Transfer the chicken to a plate and set aside to cool slightly. Discard the bay leaf and keep the broth at a gentle simmer.
03 - Add the chopped onion, diced carrot, diced celery and minced garlic directly to the simmering broth. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
04 - Stir in the orzo and simmer for 8 to 10 minutes, until the orzo is tender but not mushy.
05 - While the orzo cooks, use two forks to shred the cooled chicken into bite-sized pieces.
06 - In a medium bowl, whisk the eggs with the lemon juice and lemon zest until fully combined and smooth.
07 - Ladle about 1 cup of the hot broth into the egg-lemon mixture in a slow, steady stream while whisking constantly to gently raise the temperature of the eggs.
08 - Reduce the soup heat to low. Slowly pour the tempered egg-lemon mixture back into the pot, stirring gently and continuously to distribute the emulsion. Keep the soup at a low simmer; do not boil to avoid curdling.
09 - Return the shredded chicken to the pot, stir in the chopped dill or parsley, and season with salt and pepper to taste. Warm through on low heat for a minute or two.
10 - Ladle the soup into bowls and garnish with additional herbs and lemon wedges if desired. Serve hot.

# Expert Advice:

01 -
  • The lemony tang and creamy texture taste way more impressive than the prep time lets on.
  • It somehow manages to be both hearty and light, making it unbeatable on a chilly night or when you want something soothing yet lively.
02 -
  • If you rush the egg tempering step, you’ll get a pot of chicken-lemon scramble—take it slow and steady.
  • Switching out orzo for cooked rice is perfect if you’re short on pasta or need it gluten-free—just stir in the rice at the end.
03 -
  • Room temperature eggs help prevent curdling when whisking the avgolemono.
  • A few minutes of patience with the egg tempering—you’ll be rewarded with a perfectly creamy soup every time.
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