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Greek Lemon Chicken Soup

Greek Lemon Chicken Soup Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Calories: 240
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 2 carrots, peeled and diced
  • 2 celery ribs, diced
  • 3 garlic cloves, minced
  • 8 cups (64 oz) low-sodium chicken broth
  • ¾ cup orzo
  • 3 cups shredded cooked chicken
  • 3 large eggs
  • ⅓ cup fresh lemon juice
  • 1 tsp salt
  • ½ tsp black pepper
  • ¼ cup chopped fresh dill

Method
 

  1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery and cook until softened, about 6 minutes. Stir in garlic for 30 seconds.
  2. Pour in the broth and bring to a boil. Add orzo, reduce to a simmer, and cook 8-10 minutes until tender.
  3. Whisk eggs and lemon juice until frothy. Slowly whisk in 2 cups of hot broth, one ladle at a time, until the mixture is warm.
  4. Lower the pot’s heat to low. Stir the tempered egg mixture back into the soup and cook gently 2-3 minutes, without boiling, until thickened.
  5. Stir in chicken, salt, pepper, and most of the dill. Taste and adjust seasoning, then ladle into bowls and top with remaining dill.

Notes

This soup thickens as it sits. If you want a looser broth, whisk in an extra splash of warm broth when reheating. Taste the lemon right before serving and add a little more juice if the flavor has mellowed.