Greek Lemon Chicken Soup

Name: Greek Lemon Chicken Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: greek
Ingredients: 400 g chicken breast (boneless, skinless); 6 cup water; 0.5 cup orzo pasta (dry); 1 tbsp olive oil; 1 pcs onion (medium, finely chopped); 2 pcs carrot (medium, diced small); 2 pcs celery (stalks, diced small); 3 pcs garlic (cloves, minced); 2 pcs egg (large, room temperature); 2 pcs lemon (juiced (about 4-5 tbsp)); 0.5 tsp salt; 1 pinch black pepper (freshly ground); 2 tbsp dill (fresh, chopped, for garnish)

RATING

4.6/5(178)

TASTE SCORE

8/10

A velvety, comforting soup that balances tender shredded chicken, delicate orzo pasta, and a silky egg-lemon liaison. The avgolemono technique transforms simple broth into a creamy, tangy bowl of sunshine — no dairy needed. Ready in under 40 minutes, it's the ultimate cozy meal for chilly evenings or when you need a little Mediterranean warmth.

PREP

15m

COOK

25m

SERVES

1 CUP

370 cal

SERVINGS

METHOD · 6 STEPS

boil · ~15 min
Poach the chicken.
1.Place chicken breasts in a large pot and cover with 6 cups of water.
2.Bring to a boil over high heat, then reduce heat to medium-low.
3.Simmer gently for 15 minutes until the chicken is cooked through.
4.Remove chicken to a plate, reserving the broth in the pot. Shred the chicken with two forks once cool enough to handle.
TIPKeep the broth at a gentle simmer — a rolling boil will make the chicken tough.
saute · ~6 min
Sauté the vegetables.
1.Heat olive oil in the same pot over medium heat.
2.Add chopped onion, carrot, and celery. Cook until softened (5–6 minutes).
3.Add minced garlic and sauté until fragrant (30 seconds).
TIPDon't brown the garlic — it turns bitter quickly.
simmer · ~10 min
Cook the orzo in the broth.
1.Pour the reserved chicken broth back into the pot with the vegetables.
2.Bring to a boil, then add the orzo pasta.
3.Reduce heat and simmer until orzo is tender (8–10 minutes), stirring occasionally.
4.Season with salt and black pepper.
mix · ~2 min
Prepare the egg-lemon liaison (avgolemono).
1.In a medium heatproof bowl, whisk the eggs until frothy.
2.Slowly drizzle in the fresh lemon juice while whisking continuously.
3.Ladle out one cup of hot broth from the pot and slowly stream it into the egg-lemon mixture, whisking constantly to temper the eggs without scrambling.
TIPThe key to silky avgolemono is adding the hot broth in a thin, steady stream while whisking vigorously. Don't stop whisking.
simmer · ~3 min
Finish the soup.
1.Remove the pot from heat. Gradually pour the tempered egg-lemon mixture back into the soup, stirring gently.
2.Add the shredded chicken back to the pot.
3.Warm over very low heat for 2–3 minutes to thicken slightly. Do not let it boil.
TIPNever let the soup boil after adding the eggs — it will curdle. Keep it just below a simmer.
garnish
Ladle into bowls and garnish with fresh chopped dill. Serve hot.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Use room-temperature eggs for the avgolemono to reduce the risk of scrambling.
2
Strain the reserved broth through a fine-mesh sieve if you prefer a clearer soup.
3
Fresh lemon juice is essential; bottled juice lacks brightness and can taste metallic.
4
Shred the chicken while still warm for easier handling and better texture.
5
If making ahead, cool the soup completely before refrigerating, and reheat gently without boiling.
6
Toast the orzo in a dry pan for 2 minutes before adding broth for extra nutty flavor.

RECIPE VARIATIONS