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.
Ingredients
Scale
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
- 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.
- 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.
- Cook the orzo: Add the orzo pasta to the simmering broth and cook until tender, about 8-10 minutes.
- Prepare the egg-lemon mixture: In a separate bowl, whisk together the eggs and fresh lemon juice until well combined.
- 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.
- 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.
- Add chicken and herbs: Stir in the shredded chicken and chopped fresh dill into the pot.
- 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
