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Greek Lemon Chicken Soup Flavorful and Comforting Meal

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- 1 lb boneless, skinless chicken thighs - 6 cups chicken broth - 1 cup orzo pasta - 3 medium carrots, peeled and diced - 2 celery stalks, diced - 1 medium onion, chopped - 3 garlic cloves, minced - 2 large eggs - 1/4 cup fresh lemon juice (from about 2 large lemons) - Zest of 1 lemon - 1 teaspoon dried oregano - Salt and pepper to taste The main ingredients create a rich and hearty soup. The chicken thighs provide protein and flavor. The broth forms the base, infusing the soup with warmth. Carrots, celery, and onions add sweetness and texture. Garlic gives a punch of flavor. Orzo pasta makes it filling. Lemon juice and zest brighten up the dish, giving it a fresh taste. Dried oregano adds that classic Greek touch. - Fresh parsley - Lemon slices Garnishing is key to presentation. Fresh parsley adds color and a fresh taste. Lemon slices can enhance the lemon flavor. They also make the soup look inviting. - Caloric value per serving: Approximately 350 calories - Macronutrient breakdown: - Protein: 25g - Carbohydrates: 30g - Fats: 10g This soup is not just comforting but also nutritious. The protein from chicken helps in building muscles. Carbohydrates from orzo offer energy. Healthy fats contribute to satiety. Each serving provides a balance of essential nutrients. {{ingredient_image_2}} To start, grab a large pot. Pour in 6 cups of chicken broth. Next, add 1 pound of boneless, skinless chicken thighs. Chop 3 medium carrots and 2 celery stalks, then toss them into the pot. Don’t forget the chopped onion and minced garlic! Stir gently to mix everything well. Bring this mixture to a rolling boil over medium-high heat. Once it boils, lower the heat to a gentle simmer. Cover the pot and let it cook for about 20 minutes. The chicken should be tender and fully cooked. After 20 minutes, it’s time to check the chicken. Carefully remove it from the pot and place it on a cutting board. Use two forks to shred the chicken into bite-sized pieces. Avoid large chunks for an even texture. Return the shredded chicken back to the pot and stir everything together. Now, let’s add some texture! Incorporate 1 cup of orzo pasta into the pot along with 1 teaspoon of dried oregano. Stir the mixture to combine. Continue cooking for an additional 10 minutes. Keep an eye on the pasta and stir occasionally to ensure it reaches an al dente texture. While the soup cooks, let’s make the lemon egg mixture. In a separate bowl, whisk together 2 large eggs, 1/4 cup of fresh lemon juice, and the zest of 1 lemon. Make sure the mixture is smooth and well combined. Next, you need to temper the egg mixture. To do this, ladle about 1 cup of the hot broth into the egg mixture while whisking continuously. This step prevents the eggs from curdling. Slowly stir the tempered egg mixture back into the pot of soup. Be careful not to bring the soup back to a boil. This helps to maintain a smooth consistency. Allow it to cook for another 2-3 minutes, stirring gently. Finally, season the soup with salt and pepper to taste. Adjust as needed. Remove the pot from the heat and let it sit for a minute. This resting time allows the flavors to meld beautifully. To get the perfect creamy soup, you need to temper the eggs. Start by whisking the eggs with lemon juice and zest. Slowly add one cup of hot broth to this mix while whisking. This helps keep the eggs from cooking too fast and curdling. Once mixed well, stir it back into the pot. Remember, do not let the soup boil again after adding the eggs. This keeps your soup smooth and rich. Adding herbs and spices can boost the flavor of your soup. Dried oregano is a classic choice. Feel free to add fresh herbs like dill or thyme to give it more depth. Adjust the lemon juice to your taste, too. If you want it brighter, add a bit more lemon juice. This will make the soup fresh and zesty. For a lovely presentation, ladle the soup into bowls. Top each bowl with fresh parsley for a pop of color. You can also add lemon slices on the side for an extra touch. Pair this soup with a simple salad or crusty bread. These sides add nice texture and complete the meal. Pro Tips Fresh Ingredients: Use fresh herbs and vegetables for the best flavor. The quality of your ingredients can significantly enhance the taste of the soup. Orzo Cooking: To prevent the orzo from becoming mushy, make sure to stir occasionally and check for doneness a minute or two before the suggested cooking time. Egg Tempering: Always temper the eggs with hot broth before adding them to the soup. This prevents curdling and ensures a creamy texture in the final dish. Flavor Adjustments: Taste the soup before serving and adjust the seasoning with salt, pepper, or additional lemon juice to suit your preference. {{image_4}} You can easily change the protein in this soup. Instead of chicken thighs, try chicken breast or turkey. Both will work well and keep the soup tasty. If you want a different texture, swap the orzo pasta for rice or another small pasta. This gives you a new twist on the dish while keeping the same comforting feel. If you need a gluten-free option, use gluten-free pasta or rice. This small swap keeps your soup safe for those with gluten sensitivities. For those who follow a vegan diet, you can replace the chicken with chickpeas or tofu. Use vegetable broth instead of chicken broth, and skip the eggs. You can still enjoy a delicious soup without animal products. Greek cuisine has many styles. In some regions, you might find the soup with a richer flavor, using more spices or herbs. Feel free to explore local ingredients. Adding spinach or kale can boost nutrition and flavor. You might also try using lemon zest from different citrus fruits for a unique taste. These small changes can make the soup feel new and exciting every time you make it. To store your Greek lemon chicken soup, first let it cool. Once cool, pour it into airtight containers. This keeps the soup fresh in the fridge for up to four days. If you want to keep it longer, freezing is a great option. Use freezer-safe containers or bags. Make sure to leave some space at the top for expansion. You can freeze it for about three months. Just remember to label the containers with the date. When you're ready to enjoy your soup again, there are some simple steps. If it's frozen, let it thaw in the fridge overnight. For reheating, pour the soup into a pot and warm it over medium heat. Stir it gently to heat evenly. If the soup feels too thick, add a little chicken broth or water. Heat it until it's hot, but don’t let it boil. This keeps the flavors fresh and the eggs from curdling. In the fridge, your Greek lemon chicken soup lasts about four days. If you freeze it, you can enjoy it for up to three months. Just make sure to check for any off smells or changes in color before eating. If it looks or smells strange, it’s best to throw it out. Storing your soup properly keeps it safe and tasty for you and your family. Greek Lemon Chicken Soup, or Avgolemono, has roots in ancient Greece. It has survived through time, becoming a staple in Greek kitchens. This soup blends chicken, lemon, and eggs to create a creamy, tangy dish. Many families have their special recipes, often passed down through generations. The soup reflects the Mediterranean diet, rich in fresh ingredients. Its bright flavors warm the soul and comfort the body. Yes, you can make this soup ahead of time. To prep ahead, cook the soup without the orzo. Store it in the fridge for up to three days. When ready to serve, reheat the soup, then add the orzo. This keeps the pasta from getting mushy. You can also freeze the soup base without orzo. It stays fresh in the freezer for about three months. Greek Lemon Chicken Soup pairs well with many dishes. A simple green salad adds freshness to your meal. You can also serve crusty bread or pita on the side. For a heartier option, consider grilled vegetables or a light pasta salad. These sides complement the soup's flavors and enhance your dining experience. To adjust the sourness, you can add more or less lemon juice. Start with the recommended amount, then taste. If it is too sour, add a pinch of sugar. This can balance the flavors without losing that tangy kick. You can also dilute the soup with more broth for a milder taste. Experiment until you find your perfect balance. This blog post covered everything you need to make a delicious Greek Lemon Chicken Soup. We discussed the main ingredients and optional garnishes, along with nutritional information. You also learned step-by-step instructions, tips for a creamy texture, and variations to suit your taste. Experiment with flavors and ingredients to make this soup your own. Remember, cooking should be fun and creative! Enjoy your cooking journey, and savor each bite of your homemade soup.

WANT TO SAVE THIS RECIPE?

If you’re craving a warm and hearty dish, let me introduce you to Greek Lemon Chicken Soup. This flavorful meal combines tender chicken, zesty lemon, and just the right seasonings to create a comforting bowl of goodness. In this article, I’ll guide you step by step through making this classic recipe, plus share tips for perfecting it. Get ready to enjoy a taste of Greece in your kitchen!

Why I Love This Recipe

  1. Comforting Flavors: This soup combines the warmth of chicken broth with the bright zing of lemon, creating a delightful balance that’s perfect for any occasion.
  2. Nutritious Ingredients: Packed with vegetables and protein, this recipe is not only delicious but also a healthy option for family meals.
  3. Easy to Make: With simple steps and minimal prep time, this dish is perfect for busy weeknights or when you need a comforting bowl of soup.
  4. Customizable: Feel free to add your favorite vegetables or adjust the seasoning; this recipe is versatile and can be tailored to your taste!

Ingredients

Main Ingredients

– 1 lb boneless, skinless chicken thighs

– 6 cups chicken broth

– 1 cup orzo pasta

– 3 medium carrots, peeled and diced

– 2 celery stalks, diced

– 1 medium onion, chopped

– 3 garlic cloves, minced

– 2 large eggs

– 1/4 cup fresh lemon juice (from about 2 large lemons)

– Zest of 1 lemon

– 1 teaspoon dried oregano

– Salt and pepper to taste

The main ingredients create a rich and hearty soup. The chicken thighs provide protein and flavor. The broth forms the base, infusing the soup with warmth. Carrots, celery, and onions add sweetness and texture. Garlic gives a punch of flavor. Orzo pasta makes it filling. Lemon juice and zest brighten up the dish, giving it a fresh taste. Dried oregano adds that classic Greek touch.

Optional Garnishes

– Fresh parsley

– Lemon slices

Garnishing is key to presentation. Fresh parsley adds color and a fresh taste. Lemon slices can enhance the lemon flavor. They also make the soup look inviting.

Nutritional Information

– Caloric value per serving: Approximately 350 calories

– Macronutrient breakdown:

– Protein: 25g

– Carbohydrates: 30g

– Fats: 10g

This soup is not just comforting but also nutritious. The protein from chicken helps in building muscles. Carbohydrates from orzo offer energy. Healthy fats contribute to satiety. Each serving provides a balance of essential nutrients.

Step-by-Step Instructions

Preparing the Soup Base

To start, grab a large pot. Pour in 6 cups of chicken broth. Next, add 1 pound of boneless, skinless chicken thighs. Chop 3 medium carrots and 2 celery stalks, then toss them into the pot. Don’t forget the chopped onion and minced garlic! Stir gently to mix everything well.

Bring this mixture to a rolling boil over medium-high heat. Once it boils, lower the heat to a gentle simmer. Cover the pot and let it cook for about 20 minutes. The chicken should be tender and fully cooked.

Shredding and Adding Chicken

After 20 minutes, it’s time to check the chicken. Carefully remove it from the pot and place it on a cutting board. Use two forks to shred the chicken into bite-sized pieces. Avoid large chunks for an even texture. Return the shredded chicken back to the pot and stir everything together.

Cooking Orzo Pasta

Now, let’s add some texture! Incorporate 1 cup of orzo pasta into the pot along with 1 teaspoon of dried oregano. Stir the mixture to combine. Continue cooking for an additional 10 minutes. Keep an eye on the pasta and stir occasionally to ensure it reaches an al dente texture.

Making the Lemon Egg Mixture

While the soup cooks, let’s make the lemon egg mixture. In a separate bowl, whisk together 2 large eggs, 1/4 cup of fresh lemon juice, and the zest of 1 lemon. Make sure the mixture is smooth and well combined.

Next, you need to temper the egg mixture. To do this, ladle about 1 cup of the hot broth into the egg mixture while whisking continuously. This step prevents the eggs from curdling.

Final Steps

Slowly stir the tempered egg mixture back into the pot of soup. Be careful not to bring the soup back to a boil. This helps to maintain a smooth consistency. Allow it to cook for another 2-3 minutes, stirring gently.

Finally, season the soup with salt and pepper to taste. Adjust as needed. Remove the pot from the heat and let it sit for a minute. This resting time allows the flavors to meld beautifully.

Tips & Tricks

How to Ensure Creamy Consistency

To get the perfect creamy soup, you need to temper the eggs. Start by whisking the eggs with lemon juice and zest. Slowly add one cup of hot broth to this mix while whisking. This helps keep the eggs from cooking too fast and curdling. Once mixed well, stir it back into the pot. Remember, do not let the soup boil again after adding the eggs. This keeps your soup smooth and rich.

Enhancing Flavor

Adding herbs and spices can boost the flavor of your soup. Dried oregano is a classic choice. Feel free to add fresh herbs like dill or thyme to give it more depth. Adjust the lemon juice to your taste, too. If you want it brighter, add a bit more lemon juice. This will make the soup fresh and zesty.

Serving Suggestions

For a lovely presentation, ladle the soup into bowls. Top each bowl with fresh parsley for a pop of color. You can also add lemon slices on the side for an extra touch. Pair this soup with a simple salad or crusty bread. These sides add nice texture and complete the meal.

Pro Tips

  1. Fresh Ingredients: Use fresh herbs and vegetables for the best flavor. The quality of your ingredients can significantly enhance the taste of the soup.
  2. Orzo Cooking: To prevent the orzo from becoming mushy, make sure to stir occasionally and check for doneness a minute or two before the suggested cooking time.
  3. Egg Tempering: Always temper the eggs with hot broth before adding them to the soup. This prevents curdling and ensures a creamy texture in the final dish.
  4. Flavor Adjustments: Taste the soup before serving and adjust the seasoning with salt, pepper, or additional lemon juice to suit your preference.

Variations

Ingredient Swaps

You can easily change the protein in this soup. Instead of chicken thighs, try chicken breast or turkey. Both will work well and keep the soup tasty. If you want a different texture, swap the orzo pasta for rice or another small pasta. This gives you a new twist on the dish while keeping the same comforting feel.

Dietary Modifications

If you need a gluten-free option, use gluten-free pasta or rice. This small swap keeps your soup safe for those with gluten sensitivities. For those who follow a vegan diet, you can replace the chicken with chickpeas or tofu. Use vegetable broth instead of chicken broth, and skip the eggs. You can still enjoy a delicious soup without animal products.

Regional Variations

Greek cuisine has many styles. In some regions, you might find the soup with a richer flavor, using more spices or herbs. Feel free to explore local ingredients. Adding spinach or kale can boost nutrition and flavor. You might also try using lemon zest from different citrus fruits for a unique taste. These small changes can make the soup feel new and exciting every time you make it.

Storage Info

How to Store Leftovers

To store your Greek lemon chicken soup, first let it cool. Once cool, pour it into airtight containers. This keeps the soup fresh in the fridge for up to four days. If you want to keep it longer, freezing is a great option. Use freezer-safe containers or bags. Make sure to leave some space at the top for expansion. You can freeze it for about three months. Just remember to label the containers with the date.

Reheating Instructions

When you’re ready to enjoy your soup again, there are some simple steps. If it’s frozen, let it thaw in the fridge overnight. For reheating, pour the soup into a pot and warm it over medium heat. Stir it gently to heat evenly. If the soup feels too thick, add a little chicken broth or water. Heat it until it’s hot, but don’t let it boil. This keeps the flavors fresh and the eggs from curdling.

Shelf Life

In the fridge, your Greek lemon chicken soup lasts about four days. If you freeze it, you can enjoy it for up to three months. Just make sure to check for any off smells or changes in color before eating. If it looks or smells strange, it’s best to throw it out. Storing your soup properly keeps it safe and tasty for you and your family.

FAQs

What is the origin of Greek Lemon Chicken Soup?

Greek Lemon Chicken Soup, or Avgolemono, has roots in ancient Greece. It has survived through time, becoming a staple in Greek kitchens. This soup blends chicken, lemon, and eggs to create a creamy, tangy dish. Many families have their special recipes, often passed down through generations. The soup reflects the Mediterranean diet, rich in fresh ingredients. Its bright flavors warm the soul and comfort the body.

Can I make this recipe in advance?

Yes, you can make this soup ahead of time. To prep ahead, cook the soup without the orzo. Store it in the fridge for up to three days. When ready to serve, reheat the soup, then add the orzo. This keeps the pasta from getting mushy. You can also freeze the soup base without orzo. It stays fresh in the freezer for about three months.

What can I serve with Greek Lemon Chicken Soup?

Greek Lemon Chicken Soup pairs well with many dishes. A simple green salad adds freshness to your meal. You can also serve crusty bread or pita on the side. For a heartier option, consider grilled vegetables or a light pasta salad. These sides complement the soup’s flavors and enhance your dining experience.

How do I adjust the sourness in the soup?

To adjust the sourness, you can add more or less lemon juice. Start with the recommended amount, then taste. If it is too sour, add a pinch of sugar. This can balance the flavors without losing that tangy kick. You can also dilute the soup with more broth for a milder taste. Experiment until you find your perfect balance.

This blog post covered everything you need to make a delicious Greek Lemon Chicken Soup. We discussed the main ingredients and optional garnishes, along with nutritional information. You also learned step-by-step instructions, tips for a creamy texture, and variations to suit your taste.

Experiment with flavors and ingredients to make this soup your own. Remember, cooking should be fun and creative! Enjoy your cooking journey, and savor each bite of your homemade sou

- 1 lb boneless, skinless chicken thighs - 6 cups chicken broth - 1 cup orzo pasta - 3 medium carrots, peeled and diced - 2 celery stalks, diced - 1 medium onion, chopped - 3 garlic cloves, minced - 2 large eggs - 1/4 cup fresh lemon juice (from about 2 large lemons) - Zest of 1 lemon - 1 teaspoon dried oregano - Salt and pepper to taste The main ingredients create a rich and hearty soup. The chicken thighs provide protein and flavor. The broth forms the base, infusing the soup with warmth. Carrots, celery, and onions add sweetness and texture. Garlic gives a punch of flavor. Orzo pasta makes it filling. Lemon juice and zest brighten up the dish, giving it a fresh taste. Dried oregano adds that classic Greek touch. - Fresh parsley - Lemon slices Garnishing is key to presentation. Fresh parsley adds color and a fresh taste. Lemon slices can enhance the lemon flavor. They also make the soup look inviting. - Caloric value per serving: Approximately 350 calories - Macronutrient breakdown: - Protein: 25g - Carbohydrates: 30g - Fats: 10g This soup is not just comforting but also nutritious. The protein from chicken helps in building muscles. Carbohydrates from orzo offer energy. Healthy fats contribute to satiety. Each serving provides a balance of essential nutrients. {{ingredient_image_2}} To start, grab a large pot. Pour in 6 cups of chicken broth. Next, add 1 pound of boneless, skinless chicken thighs. Chop 3 medium carrots and 2 celery stalks, then toss them into the pot. Don’t forget the chopped onion and minced garlic! Stir gently to mix everything well. Bring this mixture to a rolling boil over medium-high heat. Once it boils, lower the heat to a gentle simmer. Cover the pot and let it cook for about 20 minutes. The chicken should be tender and fully cooked. After 20 minutes, it’s time to check the chicken. Carefully remove it from the pot and place it on a cutting board. Use two forks to shred the chicken into bite-sized pieces. Avoid large chunks for an even texture. Return the shredded chicken back to the pot and stir everything together. Now, let’s add some texture! Incorporate 1 cup of orzo pasta into the pot along with 1 teaspoon of dried oregano. Stir the mixture to combine. Continue cooking for an additional 10 minutes. Keep an eye on the pasta and stir occasionally to ensure it reaches an al dente texture. While the soup cooks, let’s make the lemon egg mixture. In a separate bowl, whisk together 2 large eggs, 1/4 cup of fresh lemon juice, and the zest of 1 lemon. Make sure the mixture is smooth and well combined. Next, you need to temper the egg mixture. To do this, ladle about 1 cup of the hot broth into the egg mixture while whisking continuously. This step prevents the eggs from curdling. Slowly stir the tempered egg mixture back into the pot of soup. Be careful not to bring the soup back to a boil. This helps to maintain a smooth consistency. Allow it to cook for another 2-3 minutes, stirring gently. Finally, season the soup with salt and pepper to taste. Adjust as needed. Remove the pot from the heat and let it sit for a minute. This resting time allows the flavors to meld beautifully. To get the perfect creamy soup, you need to temper the eggs. Start by whisking the eggs with lemon juice and zest. Slowly add one cup of hot broth to this mix while whisking. This helps keep the eggs from cooking too fast and curdling. Once mixed well, stir it back into the pot. Remember, do not let the soup boil again after adding the eggs. This keeps your soup smooth and rich. Adding herbs and spices can boost the flavor of your soup. Dried oregano is a classic choice. Feel free to add fresh herbs like dill or thyme to give it more depth. Adjust the lemon juice to your taste, too. If you want it brighter, add a bit more lemon juice. This will make the soup fresh and zesty. For a lovely presentation, ladle the soup into bowls. Top each bowl with fresh parsley for a pop of color. You can also add lemon slices on the side for an extra touch. Pair this soup with a simple salad or crusty bread. These sides add nice texture and complete the meal. Pro Tips Fresh Ingredients: Use fresh herbs and vegetables for the best flavor. The quality of your ingredients can significantly enhance the taste of the soup. Orzo Cooking: To prevent the orzo from becoming mushy, make sure to stir occasionally and check for doneness a minute or two before the suggested cooking time. Egg Tempering: Always temper the eggs with hot broth before adding them to the soup. This prevents curdling and ensures a creamy texture in the final dish. Flavor Adjustments: Taste the soup before serving and adjust the seasoning with salt, pepper, or additional lemon juice to suit your preference. {{image_4}} You can easily change the protein in this soup. Instead of chicken thighs, try chicken breast or turkey. Both will work well and keep the soup tasty. If you want a different texture, swap the orzo pasta for rice or another small pasta. This gives you a new twist on the dish while keeping the same comforting feel. If you need a gluten-free option, use gluten-free pasta or rice. This small swap keeps your soup safe for those with gluten sensitivities. For those who follow a vegan diet, you can replace the chicken with chickpeas or tofu. Use vegetable broth instead of chicken broth, and skip the eggs. You can still enjoy a delicious soup without animal products. Greek cuisine has many styles. In some regions, you might find the soup with a richer flavor, using more spices or herbs. Feel free to explore local ingredients. Adding spinach or kale can boost nutrition and flavor. You might also try using lemon zest from different citrus fruits for a unique taste. These small changes can make the soup feel new and exciting every time you make it. To store your Greek lemon chicken soup, first let it cool. Once cool, pour it into airtight containers. This keeps the soup fresh in the fridge for up to four days. If you want to keep it longer, freezing is a great option. Use freezer-safe containers or bags. Make sure to leave some space at the top for expansion. You can freeze it for about three months. Just remember to label the containers with the date. When you're ready to enjoy your soup again, there are some simple steps. If it's frozen, let it thaw in the fridge overnight. For reheating, pour the soup into a pot and warm it over medium heat. Stir it gently to heat evenly. If the soup feels too thick, add a little chicken broth or water. Heat it until it's hot, but don’t let it boil. This keeps the flavors fresh and the eggs from curdling. In the fridge, your Greek lemon chicken soup lasts about four days. If you freeze it, you can enjoy it for up to three months. Just make sure to check for any off smells or changes in color before eating. If it looks or smells strange, it’s best to throw it out. Storing your soup properly keeps it safe and tasty for you and your family. Greek Lemon Chicken Soup, or Avgolemono, has roots in ancient Greece. It has survived through time, becoming a staple in Greek kitchens. This soup blends chicken, lemon, and eggs to create a creamy, tangy dish. Many families have their special recipes, often passed down through generations. The soup reflects the Mediterranean diet, rich in fresh ingredients. Its bright flavors warm the soul and comfort the body. Yes, you can make this soup ahead of time. To prep ahead, cook the soup without the orzo. Store it in the fridge for up to three days. When ready to serve, reheat the soup, then add the orzo. This keeps the pasta from getting mushy. You can also freeze the soup base without orzo. It stays fresh in the freezer for about three months. Greek Lemon Chicken Soup pairs well with many dishes. A simple green salad adds freshness to your meal. You can also serve crusty bread or pita on the side. For a heartier option, consider grilled vegetables or a light pasta salad. These sides complement the soup's flavors and enhance your dining experience. To adjust the sourness, you can add more or less lemon juice. Start with the recommended amount, then taste. If it is too sour, add a pinch of sugar. This can balance the flavors without losing that tangy kick. You can also dilute the soup with more broth for a milder taste. Experiment until you find your perfect balance. This blog post covered everything you need to make a delicious Greek Lemon Chicken Soup. We discussed the main ingredients and optional garnishes, along with nutritional information. You also learned step-by-step instructions, tips for a creamy texture, and variations to suit your taste. Experiment with flavors and ingredients to make this soup your own. Remember, cooking should be fun and creative! Enjoy your cooking journey, and savor each bite of your homemade soup.

Lemon-Infused Greek Chicken Soup

A flavorful and comforting chicken soup infused with lemon and Greek spices, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine Greek
Servings 4
Calories 300 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken thighs
  • 6 cups chicken broth
  • 1 cup orzo pasta
  • 3 medium carrots, peeled and diced
  • 2 stalks celery, diced
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 2 large eggs
  • 1/4 cup fresh lemon juice (from about 2 large lemons)
  • 1 zest of 1 lemon
  • 1 teaspoon dried oregano
  • to taste salt and pepper
  • for garnish fresh parsley, finely chopped

Instructions
 

  • In a generous-sized pot, pour in the chicken broth and add the boneless chicken thighs, diced carrots, celery, chopped onion, and minced garlic. Stir gently to combine all ingredients.
  • Bring the mixture to a rolling boil over medium-high heat. Once boiling, lower the heat to a gentle simmer. Cover the pot and cook for approximately 20 minutes, or until the chicken is thoroughly cooked and tender.
  • Carefully remove the cooked chicken from the pot and place it on a cutting board. Using two forks, shred the chicken into bite-sized pieces, making sure to avoid any large chunks. Return the shredded chicken to the pot and stir well.
  • Add the orzo pasta and dried oregano to the pot, then stir to mix. Continue to cook for an additional 10 minutes, or until the orzo reaches an al dente texture, stirring occasionally.
  • Meanwhile, in a separate bowl, whisk together the eggs, fresh lemon juice, and lemon zest until the mixture is smooth and well combined.
  • To temper the eggs, gradually ladle about 1 cup of the hot broth from the soup into the egg mixture while whisking continuously. This helps prevent the eggs from curdling.
  • Slowly stir the tempered egg mixture back into the pot of soup. Be cautious not to bring the soup back to a boil to maintain a smooth consistency. Allow it to cook for an additional 2-3 minutes, stirring gently.
  • Season the soup with salt and pepper to taste, adjusting as desired. Remove the pot from the heat and let it sit for a minute to allow the flavors to meld.

Notes

Ladle the steaming soup into individual bowls, then sprinkle with finely chopped fresh parsley for a pop of color. Add extra lemon slices on the side for a bright and inviting presentation, perfect for enhancing the soup's fresh flavors.
Keyword chicken soup, comfort food, Greek, lemon, orzo

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