Name: Greek Lemon Chicken Creamy Bright Hearty Recipe Tips Now
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 2 tablespoons olive oil; 1 medium onion, finely chopped; 3 cloves garlic, minced; 1 cup carrots, diced; 1 cup celery, diced; 450 g cooked chicken breast or thighs, diced or shredded; 6 cups chicken broth; 3 tablespoons lemon juice; 1 tablespoon lemon zest; 3/4 cup uncooked orzo pasta; 2 large egg yolks; 2 tablespoons fresh dill or parsley, chopped; Salt, to taste; Black pepper, to taste; 1 cup fresh spinach, chopped (optional)

Description

Discover Greek Lemon Chicken Soup thats creamy bright and hearty easy tips to elevate flavor texture and weeknight meals Click to savor

Ingredients

Scale

2 tablespoons olive oil

1 medium onion, finely chopped

3 cloves garlic, minced

1 cup carrots, diced

1 cup celery, diced

450 g cooked chicken breast or thighs, diced or shredded

6 cups chicken broth

3 tablespoons lemon juice

1 tablespoon lemon zest

3/4 cup uncooked orzo pasta

2 large egg yolks

2 tablespoons fresh dill or parsley, chopped

Salt, to taste

Black pepper, to taste

1 cup fresh spinach, chopped (optional)

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Instructions

Gather and prep: Set out all ingredients and warm the broth to a gentle simmer. Finely chop the onion, carrot, and celery; mince the garlic; zest one lemon and juice the other two. Shred or dice the chicken if not already done; measure the orzo and herbs.

Sauté aromatics: In a large pot, heat olive oil over medium heat. Add onion, carrot, and celery; sauté 5–7 minutes until tender. Add garlic and cook for 30–60 seconds until fragrant, taking care not to brown.

Build the broth and chicken: Add the chicken broth and bring to a gentle simmer. Stir in the cooked chicken, lemon zest, and lemon juice. If you prefer a milder lemon flavor, start with 2 tablespoons of juice and adjust at the end. Simmer 8–10 minutes to meld flavors.

Cook the orzo and temper the eggs: Stir in the orzo and simmer until al dente, about 6–8 minutes. In a separate bowl, whisk the egg yolks with the remaining lemon juice. Temper the eggs by slowly whisking in a cup of hot broth, then gradually whisk the warmed mixture back into the soup. Do not let the soup boil after adding the tempering mixture.

Finish with herbs and taste: Remove from heat and stir in the chopped dill or parsley. Taste and adjust salt and pepper. If the soup is too tart, add a pinch of sugar or a touch more broth. For brightness, add extra lemon zest if desired.

Serve with warmth: Ladle into bowls and garnish with lemon juice and fresh herbs. Serve hot with crusty bread or a Greek salad on the side. If avoiding orzo, increase vegetables and broth for a lighter texture.

Notes

A bright, comforting Greek Lemon Chicken Soup featuring lemon, tender chicken, orzo, and a silky egg-lemon finish, ready in under 60 minutes.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Soup
Cuisine: Greek

Nutrition

Serving Size: 4 servings
Calories: 320 kcal
Sugar: 0 g
Fat: 11 g
Carbohydrates: 30 g
Fiber: 2 g
Protein: 28 g