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–+ servings
Greek Lemon Chicken Soup

Creamy Greek Lemon Chicken Soup for Ultimate Comfort

This Greek Lemon Chicken Soup is a warm and comforting dish with creamy broth, tender chicken, and bright lemon flavor.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Soups
Cuisine: Greek
Calories: 390
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil Substitute with vegetable oil if desired.
  • 1 cup Onion (Diced) Use shallots for a milder taste.
  • 1 cup Carrot (Diced) Can substitute with parsnip.
  • 1 cup Celery (Diced) Leeks can be replaced for a different flavor profile.
  • 2 cloves Garlic (Minced) Can replace with garlic powder if fresh is unavailable.
  • 1 leaf Bay Leaves Omit if unavailable.
  • 1 pound Chicken Breast (Cut into 1-inch pieces) Can substitute with chicken thighs or shredded rotisserie chicken.
  • 6.5 cups Chicken Stock Use homemade or low-sodium store-bought stock.
For the Creamy Mixture
  • 0.75 cup Orzo Can swap with rice or gluten-free pasta if desired.
  • 1.5 lemons Lemons (Juiced) Bottled lemon juice can be used in a pinch.
  • 2 yolks Egg Yolks Can use a dairy alternative for a similar effect.
For the Finishing Touches
  • 1 handful Fresh Dill Substitute with fresh parsley or dried dill (reduce quantity).
  • 0.5 teaspoon Dried Oregano Can replace with Italian seasoning.
  • Salt & Black Pepper To taste.

Equipment

  • Large Pot

Method
 

Step-by-Step Instructions
  1. Begin by heating 2 tablespoons of olive oil in a large pot over medium heat.
  2. Add 1 diced onion, 1 diced carrot, and 1 diced celery stalk to the pot and sauté for 8-10 minutes.
  3. Now, toss in 1 bay leaf and 1 pound of diced chicken breast and pour in 6.5 cups of chicken stock.
  4. Once the chicken is cooked, carefully remove it and shred it into bite-sized pieces.
  5. Add 0.75 cup of orzo to the pot and let it cook for about 10 minutes.
  6. Whisk 2 egg yolks and the juice of 1.5 lemons together in a separate bowl.
  7. Gradually ladle hot broth into the egg mixture while whisking constantly.
  8. Pour the tempered egg-lemon mixture back into the pot slowly.
  9. Stir in a handful of freshly chopped dill and 0.5 teaspoons of dried oregano, and season with salt and black pepper to taste.

Nutrition

Serving: 1bowlCalories: 390kcalCarbohydrates: 30gProtein: 30gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 120mgSodium: 700mgPotassium: 800mgFiber: 2gSugar: 3gVitamin A: 800IUVitamin C: 15mgCalcium: 40mgIron: 2mg

Notes

For best results, always taste and adjust seasoning before serving.

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