Greek Lemon Chicken Soup

When the chilly air of winter settles in or when you’re feeling under the weather, nothing warms the soul quite like a bowl of hearty soup. Among the myriad of comforting soups that exist, Zesty Greek Lemon Chicken Soup stands out for its vibrant flavors and nourishing qualities. This delightful dish, often referred to as "Avgolemono," combines tender pieces of chicken, fresh vegetables, and the bright tang of lemon, creating a symphony of flavors that not only satiates the appetite but also lifts the spirits.

Indulge in the warmth of Zesty Greek Lemon Chicken Soup, a perfect winter comfort dish that lifts the spirits while nourishing the body. This delightful blend combines tender chicken, fresh vegetables, and a bright burst of lemon, embodying the essence of Greek cuisine. Discover the key ingredients that make this soup irresistible, along with tips to enhance its flavor. Perfect for family gatherings or cozy evenings, each bowl brings health benefits and a taste of tradition. Try your hand at this heartwarming recipe and enjoy a comforting culinary experience.

Print Recipe Pin Recipe

Ingredients

1 cup orzo pasta

4 cups low-sodium chicken broth

2 medium carrots, diced

2 celery stalks, diced

1 medium onion, chopped

2 cloves garlic, minced

2 cups cooked chicken, shredded (rotisserie chicken works great)

3 large eggs

1/4 cup fresh lemon juice (about 2 lemons)

1 tablespoon olive oil

1 teaspoon dried oregano

Salt and pepper to taste

Fresh dill or parsley for garnish

Lemon zest for garnish (optional)

Instructions

Cook the Orzo: Begin by cooking the orzo pasta according to package instructions in a large pot of salted boiling water. Drain and set aside.

Sauté Aromatics: In a large saucepan or pot, heat the olive oil over medium heat. Add the onion, carrots, and celery, cooking until they soften (about 5-7 minutes). Stir in the minced garlic and continue cooking for an additional minute until fragrant.

Add Chicken Stock and Chicken: Pour in the chicken broth and add the shredded chicken to the pot. Bring the mixture to a gentle simmer.

Season the Soup: Add the dried oregano, salt, and pepper to taste. Let the soup simmer for about 10-15 minutes to allow the flavors to meld.

Prepare the Lemon Mixture: In a medium bowl, whisk the eggs until well beaten. Gradually whisk in the fresh lemon juice until combined. This will help temper the eggs and prevent curdling when added to the soup.

Combine Everything: Once the soup has simmered, slowly ladle a small amount of the hot broth into the egg and lemon mixture while whisking constantly. This will help raise the temperature of the egg mixture. Repeat this process with another spoonful of broth.

Finish the Soup: Slowly pour the tempered egg and lemon mixture back into the soup while continuously stirring. This will create a creamy texture. Do not let the soup boil after adding the egg mixture.

Stir in Orzo: Add the cooked orzo to the soup and stir to combine. Let it heat through for another 2-3 minutes.

Garnish and Serve: Adjust seasoning if necessary. Serve hot, garnished with fresh dill or parsley and lemon zest if desired.

Prep Time, Total Time, Servings: 15 minutes | 35 minutes | 6 servings