Greek Lemon Chicken Soup

Chicken soup holds a cherished place in Greek culinary traditions, often associated with family gatherings, comfort, and care. In Greece, food is more than just sustenance; it is a means of connection and expression of love. Chicken soup, in particular, is often served to those who are feeling unwell, as it is believed to possess healing qualities. It’s a staple in many Greek households, especially during colder months, embodying warmth and nourishment.

Discover the heartwarming flavors of Zesty Greek Lemon Chicken Soup, a comforting dish perfect for chilly nights or when you're after something light yet satisfying. This classic Greek recipe features tender chicken, vibrant lemon, and fresh herbs, creating a nourishing bowl that's both aromatic and delicious. Learn about its cultural significance, essential ingredients, and step-by-step instructions for making this delightful soup that embodies the warmth of Greek culinary traditions. Enjoy a bowl of comfort that's full of flavor!

Print Recipe Pin Recipe

Ingredients

1 lb boneless, skinless chicken breasts

6 cups chicken broth

1 medium onion, diced

2 cloves garlic, minced

1 cup carrots, sliced

1 cup celery, diced

1 cup orzo pasta

3 large eggs

1/2 cup fresh lemon juice (about 2-3 lemons)

1 teaspoon dried oregano

Salt and pepper, to taste

2 tablespoons olive oil

Fresh dill or parsley, for garnish

Instructions

Prepare the Chicken: In a large pot, heat the olive oil over medium heat. Add the diced onion and garlic, sautéing for about 2-3 minutes until softened and fragrant.

Cook the Vegetables: Stir in the sliced carrots and diced celery, cooking for an additional 5 minutes, until they start to soften.

Add Chicken and Broth: Place the chicken breasts into the pot, then pour in the chicken broth. Bring the mixture to a simmer, reducing the heat to low. Cook for about 20 minutes, or until the chicken is cooked through and tender.

Cook the Orzo: Remove the chicken from the pot and let it cool slightly. Stir in the orzo pasta into the simmering broth and cook for 8-10 minutes, or until the orzo is al dente.

Shred the Chicken: While the orzo is cooking, shred the chicken into bite-sized pieces with two forks. Return the shredded chicken back into the pot.

Prepare the Egg-Lemon Mixture: In a separate bowl, whisk together the eggs and the lemon juice until well combined. Slowly ladle a few spoonfuls of the hot broth into the egg-lemon mixture, whisking continuously. This step is crucial to prevent the eggs from curdling.

Combine Everything: Gradually pour the egg-lemon mixture back into the soup pot while stirring constantly. This will create a creamy texture. Season with oregano, salt, and pepper to taste. Heat gently without boiling for an additional 2-3 minutes.

Serve: Ladle the soup into bowls and garnish with fresh dill or parsley. Enjoy your delicious Greek Lemon Chicken Soup!

Prep Time, Total Time, Servings: 15 mins | 45 mins | 6 servings