Go Back
To make Greek Lemon Chicken Soup, gather these simple ingredients: - 1 lb boneless, skinless chicken breast - 6 cups low-sodium chicken broth - 1 cup uncooked orzo pasta - 2 large carrots, diced - 1 celery stalk, diced - 1 medium onion, chopped - 3 garlic cloves, minced - 2 large eggs - 1/4 cup fresh lemon juice - Zest of 1 lemon - 1 tablespoon olive oil - Salt and pepper to taste - Fresh dill or parsley for garnish Using fresh ingredients makes a big difference. Fresh vegetables, like carrots and celery, add great taste. Fresh herbs, like dill or parsley, bring bright flavors. They also make the soup look nice. Dried ingredients can work in a pinch, but they lack that fresh burst. Use fresh lemon juice instead of bottled for the best taste. You can swap some ingredients if needed: - Chicken: Use leftover chicken or rotisserie chicken for quick prep. - Pasta: Try rice or quinoa instead of orzo for a gluten-free option. - Broth: Vegetable broth will work if you want a lighter soup. - Herbs: Basil or thyme can replace dill or parsley for a different flavor. These swaps can still keep the soup tasty while matching your pantry. First, gather your ingredients. You need: - 1 lb boneless, skinless chicken breast - 6 cups low-sodium chicken broth - 1 cup uncooked orzo pasta - 2 large carrots, diced - 1 celery stalk, diced - 1 medium onion, chopped - 3 garlic cloves, minced - 2 large eggs - 1/4 cup fresh lemon juice - Zest of 1 lemon - 1 tablespoon olive oil - Salt and pepper to taste - Fresh dill or parsley for garnish Next, chop the onions, carrots, and celery. This adds flavor to the soup. Heat the olive oil in a large pot over medium heat. Add the diced onions, carrots, and celery. Sauté for about 5 to 7 minutes. Cook until the veggies are soft. Now, add the minced garlic to the pot. Cook for 1 more minute until the garlic smells nice. Pour in the chicken broth and bring it to a boil. Add the chicken breasts and orzo pasta. Simmer for 10 to 12 minutes. Check the chicken to make sure it’s fully cooked. When done, remove the chicken and let it cool. Shred the chicken into bite-sized pieces using two forks. In a small bowl, whisk together the eggs, lemon juice, and lemon zest. This mix gives the soup a rich flavor. To temper the egg mixture, slowly ladle a cup of hot soup broth into it while whisking. This step stops the eggs from cooking too fast. Once tempered, pour the egg mix back into the pot. Stir constantly to keep the eggs smooth. Add the shredded chicken back into the soup. Season with salt and pepper to taste. Heat the soup gently for a few more minutes, but do not let it boil. Now, your Greek Lemon Chicken Soup is ready to serve! Garnish with fresh dill or parsley for a nice touch. Enjoy! To make your Greek lemon chicken soup shine, use fresh ingredients. Fresh chicken and vegetables add great taste. Sauté your onions, carrots, and celery until soft. This builds a strong base for your soup. Use low-sodium chicken broth for better control of salt. After adding chicken and orzo, stir often to prevent sticking. When whisking the egg mixture, do it slowly. This helps avoid curdling and gives a smooth finish. One common mistake is boiling the soup after adding the egg mixture. This can scramble the eggs. Always heat gently after adding. Another mistake is not shredding the chicken finely. Large pieces might not blend well with the soup. Lastly, be careful with salt. Always taste before adding more. Your broth may already have enough salt. If you have larger chicken breasts, cook them a bit longer. Check for doneness using a meat thermometer. It should read 165°F. For orzo, if you prefer a firmer texture, reduce the cooking time by a minute. If you want a thicker soup, add more orzo. Just remember to adjust the broth to keep it balanced. {{image_2}} You can make Greek lemon chicken soup even better by adding more veggies. Try diced zucchini, spinach, or green beans. These add color and nutrients. You can also toss in some peas for a sweet touch. Each vegetable brings its own taste, making the soup more exciting. Feel free to mix and match based on what you have at home. If you want to change the protein, you have options. You can use turkey instead of chicken. Shredded rotisserie chicken works great, too. For a vegetarian version, try chickpeas or lentils. They give a nice texture and protein boost. Tofu is also a good choice for a plant-based option. Always cook your protein well to keep the flavors rich. To make this soup gluten-free, swap the orzo for rice or gluten-free pasta. Both options cook well and soak up the flavors. You can also skip the pasta entirely for a lighter soup. Just add extra veggies for a filling meal. Always check labels on packaged items to ensure they are gluten-free. You can keep Greek lemon chicken soup in the fridge for up to three days. Let it cool to room temperature before putting it in an airtight container. This keeps the flavors locked in. Make sure to store it without any garnishes. Add fresh herbs right before serving for the best taste. If you want to save the soup for later, freezing works well. Use a freezer-safe container or zip-top bag. Be sure to leave some space at the top, as the soup will expand when frozen. The soup can last for about three months in the freezer. To keep it fresh, label the container with the date. To reheat, you can use the stovetop or microwave. If using the stovetop, pour the soup into a pot and heat it over medium heat. Stir it often to warm it evenly. If using the microwave, place the soup in a microwave-safe bowl. Heat it in short bursts, stirring in between. Check the temperature to make sure it’s hot throughout. If the soup seems thick after freezing, add a little broth or water to thin it out. Avgolemono is a Greek word. It means "egg and lemon." This sauce adds a rich taste to many dishes. You find it in soups, like Greek lemon chicken soup. The eggs and lemon juice create a creamy texture. It brings a bright flavor that lifts the soup. Yes, you can use leftover chicken. It saves time and adds great taste. Just shred the chicken into bite-sized pieces. Add it to the soup during the last few minutes of cooking. This way, the chicken heats up but does not overcook. To make your soup more tangy, add extra lemon juice. Start with one tablespoon and taste it. You can add more if you like it tangier. Another option is to add lemon zest. This gives the soup a fresh, bright flavor. This article covered how to make Greek lemon chicken soup. We explored the main ingredients, preparation steps, and cooking tips. You learned how to avoid common mistakes and found variations for customizing your soup. We also discussed storage methods and answered some common questions. As you try this recipe, remember to enjoy the process. Cooking is about experimenting and finding your flavor. With practice, you’ll create a dish that warms both body and soul. Happy cooking!

Greek Lemon Chicken Soup

Warm up with this delightful Greek Lemon Chicken Soup! Bursting with flavors from tender chicken, fresh lemon, and hearty orzo, this comforting recipe is perfect for chilly days. It’s easy to make, ready in just 30 minutes, and serves six. Whether you’re looking for a quick meal or a cozy dish to share, this soup is sure to please. Click through to discover the full recipe and savor the taste of Greece in your kitchen!
Print Recipe Pin Recipe

Ingredients
  

1 lb boneless, skinless chicken breast

6 cups low-sodium chicken broth

1 cup uncooked orzo pasta

2 large carrots, diced

1 celery stalk, diced

1 medium onion, chopped

3 garlic cloves, minced

2 large eggs

1/4 cup fresh lemon juice

Zest of 1 lemon

1 tablespoon olive oil

Salt and pepper to taste

Fresh dill or parsley for garnish

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the chopped onions, carrots, and celery, sautéing until the vegetables are softened, about 5-7 minutes.

    Add the minced garlic to the pot and cook for an additional 1 minute, until fragrant.

      Pour in the chicken broth and bring to a boil. Add the chicken breasts and orzo pasta, simmering for about 10-12 minutes or until the chicken is cooked through and the orzo is tender.

        Remove the chicken from the pot and let it cool slightly. Shred the chicken into bite-sized pieces using two forks.

          In a small bowl, whisk together the eggs, lemon juice, and lemon zest until well combined.

            To temper the egg mixture and avoid curdling, slowly ladle a cup of the hot soup broth into the egg mixture while continuously whisking.

              Pour the tempered egg mixture back into the pot, stirring constantly to prevent the eggs from scrambling.

                Add the shredded chicken back into the soup. Season with salt and pepper to taste, and heat the soup gently for a few more minutes, but do not let it boil.

                  Serve hot, garnished with fresh dill or parsley.

                    Prep Time, Total Time, Servings: 15 mins | 30 mins | 6 servings