Greek Lemon Chicken Soup Recipe

Introduction

This Greek Lemon Chicken Soup is a light, tangy, and protein-packed meal that feels comforting and satisfying. Creamy from the addition of eggs and brightened with fresh lemon and dill, it’s perfect for anyone looking for a nutritious, flavorful soup.

Ingredients

• 1 lb boneless, skinless chicken breast
• 8 cups chicken broth
• 1/2 cup orzo pasta
• 3 eggs
• 1/4 cup fresh lemon juice
• 1/4 cup fresh dill, chopped
• Salt and pepper to taste

Instructions

1. Step 1: Bring the chicken broth to a boil in a large pot, then add the chicken breasts. Reduce heat and simmer until the chicken is cooked through, about 15-20 minutes.
2. Step 2: Remove the chicken from the broth, shred it with two forks, and set aside.
3. Step 3: Add the orzo pasta to the simmering broth and cook until tender, about 8-10 minutes.
4. Step 4: In a separate bowl, whisk together the eggs and fresh lemon juice until well combined.
5. Step 5: Slowly pour one cup of the hot broth into the egg and lemon mixture, whisking constantly to temper the eggs and prevent curdling.
6. Step 6: Gradually stir the egg mixture back into the pot with the broth and orzo, stirring continuously to create a creamy texture.
7. Step 7: Return the shredded chicken to the pot and stir in the chopped dill. Season with salt and pepper to taste.
8. Step 8: Let the soup simmer gently for 5 more minutes, then serve hot.

Tips & Variations

• For a more filling soup, add chopped vegetables like carrots or spinach along with the orzo.
• Use frozen or leftover cooked chicken to save time without sacrificing flavor.
• If you prefer, substitute orzo with rice or small pasta shapes.
• Add a pinch of crushed red pepper flakes for a subtle spicy kick.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to avoid curdling the eggs. This soup is not recommended for freezing, as the texture may change upon thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup without eggs?

Yes, you can omit the eggs for a simpler broth-based soup, but you will lose the creamy texture and some protein content that the eggs provide.

What can I use instead of fresh dill?

If fresh dill is unavailable, dried dill can be used—use about one tablespoon and add it earlier in the cooking process to enhance flavor. Alternatively, fresh parsley works well as a substitute.

Greek Lemon Chicken Soup Recipe

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★★★★★

5 from 105 reviews

• Author: Harper
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Low Fat

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Description

Greek Lemon Chicken Soup is a light, tangy, and protein-rich soup that combines tender shredded chicken, bright lemon juice, and fresh dill with orzo pasta for a comforting yet healthy meal. The addition of whisked eggs creates a silky, creamy texture without adding cream, making it a perfect choice for weight loss and those seeking high-protein comfort food.

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Ingredients

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Soup Ingredients

• 1 lb boneless, skinless chicken breast
• 8 cups chicken broth
• 1/2 cup orzo pasta
• 3 eggs
• 1/4 cup fresh lemon juice
• 1/4 cup fresh dill, chopped
• Salt and pepper to taste

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Instructions

1. Cook the chicken: Bring the chicken broth to a boil in a large pot. Add the boneless, skinless chicken breasts and reduce the heat to simmer. Cook until the chicken is fully cooked through, approximately 15-20 minutes.
2. Shred the chicken: Remove the chicken breasts from the broth and let them cool slightly. Shred the chicken into bite-sized pieces using two forks or your hands, and set aside.
3. Cook the orzo: Add the orzo pasta to the simmering broth and cook until tender, about 8-10 minutes.
4. Prepare the egg-lemon mixture: In a separate bowl, whisk together the eggs and fresh lemon juice until well combined.
5. Temper the eggs: Slowly ladle about 1 cup of the hot broth into the egg-lemon mixture while whisking constantly to prevent the eggs from curdling.
6. Incorporate the egg mixture: Gradually pour the tempered egg mixture back into the pot, stirring continuously to create a smooth, creamy texture throughout the soup.
7. Add chicken and herbs: Stir in the shredded chicken and chopped fresh dill into the pot.
8. Simmer and serve: Allow the soup to simmer gently for another 5 minutes, seasoning with salt and pepper to taste. Serve the soup hot for maximum flavor and comfort.

Notes

• Use fresh lemon juice for the best bright, tangy flavor.
• Whisk the eggs and lemon juice thoroughly and temper the eggs carefully to avoid scrambling.
• You can substitute orzo with other small pasta like acini di pepe or small elbow macaroni.
• This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
• For a dairy-free creamy texture, the eggs replace traditional cream or yogurt.
• Adjust salt and pepper according to personal taste and dietary needs.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Greek

Keywords: Greek lemon chicken soup, high-protein soup, weight loss soup, creamy chicken soup, orzo soup, healthy chicken soup