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Mediterranean Lemon Chicken Soup

Mediterranean Lemon Chicken Soup Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, peeled and diced
  • 2 celery ribs, diced
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
  • Salt and black pepper, to taste
  • 6 cups low-sodium chicken broth
  • ½ cup orzo
  • 2 large eggs, at room temperature
  • ⅓ cup fresh lemon juice
  • ¼ cup chopped fresh dill, plus more for serving
  • Crumbled feta, for garnish

Method
 

  1. Heat oil in a large pot over medium-high. Sauté onion, carrots, and celery 5 minutes. Stir in garlic and oregano, cook 30 seconds. Add chicken, season, and cook 5-6 minutes until no longer pink.
  2. Pour in broth, bring to a boil, then stir in orzo. Reduce heat and simmer 10 minutes until orzo is tender and chicken cooked through.
  3. Whisk eggs and lemon juice in a bowl. Slowly drizzle 1 cup hot broth into egg mixture, whisking constantly. Pour back into pot, stir, and cook over low heat 2-3 minutes until slightly thickened.
  4. Stir in dill, ladle into bowls, and top with extra dill and feta. Serve right away.

Notes

The soup will thicken considerably as it sits because the orzo absorbs liquid. When reheating, thin it with a little broth or water and warm gently without boiling.