Greek Lemon Chicken Soup
A comforting and zesty twist on traditional chicken soup, infused with lemon and aromatic herbs, perfect for cozy family dinners or quick weeknight meals.
Ingredients
Soup Base
- 6 cups chicken broth rich and savory for the soup's base
Main Ingredients
- 1 cup cooked shredded chicken tender and flavorful
- 1/2 cup orzo pasta provides a pleasant chewiness
- 3 large eggs for creaminess and richness
- 1/2 cup fresh lemon juice bright and tangy flavor
- 3 tablespoons fresh dill, chopped offers aromatic freshness
- to taste Salt and pepper for seasoning
Instructions
Preparation
- Bring the chicken broth to a gentle simmer in a large pot over medium heat.
- Add the orzo pasta to the broth and cook according to package instructions until al dente.
- In a mixing bowl, whisk together the eggs and lemon juice until well combined.
- Slowly pour 1 cup of the hot broth into the egg mixture while whisking constantly to temper the eggs.
- Gradually pour the tempered egg mixture back into the pot with the broth while stirring continuously.
- Add the shredded chicken to the pot and simmer for an additional 5 minutes to heat the chicken through.
- Stir in the chopped dill and season with salt and pepper to taste.
- Serve the soup hot, garnished with extra dill if desired.
Notes
For deeper flavor, consider using homemade broth. Cook the orzo separately to prevent it from becoming mushy, and adjust the lemoniness according to your taste preferences.