Greek Lemon Chicken Soup
This classic Greek soup combines tender chicken, orzo pasta, and fresh vegetables in a silky lemon-egg broth that's both comforting and bright. The creamy texture comes from the traditional avgolemono
20
Prep Time
35
Cook Time
55
Total Time
6
Servings
⏱ Cooking Timer
Minutes : Seconds
Why You'll Love This Recipe
This classic Greek soup combines tender chicken, orzo pasta, and fresh vegetables in a silky lemon-egg broth that's both comforting and bright. The creamy texture comes from the traditional avgolemono technique, creating a velvety soup that's perfect for chilly evenings or when you need a nourishing meal.
Ingredients
Instructions
Step 1
1. Heat olive oil in a large pot over medium heat. Add diced onion, carrot, and celery, cooking for 5-7 minutes until vegetables soften and onion becomes translucent.
Step 2
2. Add minced garlic and bay leaves, cooking for 1 minute until fragrant.
Step 3
3. Add chicken pieces and cook for 3-4 minutes, stirring occasionally until they begin to turn white on the outside.
Step 4
4. Pour in chicken stock and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes.
Step 5
5. Add orzo pasta and dried oregano, cooking for 8-10 minutes until orzo is tender and chicken is cooked through.
Step 6
6. While soup simmers, whisk egg yolks and lemon juice in a medium bowl until well combined.
Step 7
7. Remove pot from heat. Remove and discard bay leaves.
Step 8
8. Temper the egg mixture by slowly whisking 1 cup of hot broth into the egg-lemon mixture.
Step 9
9. Gradually pour the tempered egg mixture back into the soup, stirring constantly in one direction.
Step 10
10. Return pot to very low heat and cook for 2-3 minutes, stirring gently until soup thickens slightly. Do not boil.
Step 11
11. Season with salt and pepper to taste. Stir in chopped dill.
Step 12
12. Serve immediately while hot, garnished with additional dill if desired.
You Must Know
- ✓Keep the soup at a very low temperature when adding the egg-lemon mixture to prevent curdling
- ✓For the silkiest texture, strain the soup through a fine mesh sieve before serving
- ✓Let the soup rest for 5 minutes after cooking for flavors to meld
Chef's Notes
Keep the soup at a very low temperature when adding the egg-lemon mixture to prevent curdling
For the silkiest texture, strain the soup through a fine mesh sieve before serving
Let the soup rest for 5 minutes after cooking for flavors to meld
Serving Suggestions
Serve with crusty bread and a simple Greek salad of cucumbers, tomatoes, and feta cheese. This soup pairs wonderfully with a glass of crisp white wine or sparkling water with lemon.
Nutritional Info (Per Serving)
280
Calories
22g
Protein
28g
Carbs
10g
Fat
Tags
Lily
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More Dinner Recipes
Greek Lemon Chicken Soup
This classic Greek soup combines tender chicken, orzo pasta, and fresh vegetables in a silky lemon-egg broth that's both comforting and bright. The creamy texture comes from the traditional avgolemono
Ingredients (15)
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion, carrot, and celery, cooking for 5-7 minutes until vegetables soften and onion becomes translucent.
- Add minced garlic and bay leaves, cooking for 1 minute until fragrant.
- Add chicken pieces and cook for 3-4 minutes, stirring occasionally until they begin to turn white on the outside.
- Pour in chicken stock and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes.
- Add orzo pasta and dried oregano, cooking for 8-10 minutes until orzo is tender and chicken is cooked through.
- While soup simmers, whisk egg yolks and lemon juice in a medium bowl until well combined.
- Remove pot from heat. Remove and discard bay leaves.
- Temper the egg mixture by slowly whisking 1 cup of hot broth into the egg-lemon mixture.
- Gradually pour the tempered egg mixture back into the soup, stirring constantly in one direction.
- Return pot to very low heat and cook for 2-3 minutes, stirring gently until soup thickens slightly. Do not boil.
- Season with salt and pepper to taste. Stir in chopped dill.
- Serve immediately while hot, garnished with additional dill if desired.
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