Description
A warm and comforting Greek Lemon Chicken Soup with tender chicken, orzo pasta, and zesty lemon, perfect for chilly days.
Ingredients
Scale
- 1 lb chicken breasts
- 6 cups chicken broth
- 1 cup orzo pasta
- 2 carrots, diced
- 2 celery stalks, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 3 large eggs
- 1/4 cup fresh lemon juice
- Salt and pepper to taste
- Fresh parsley, for garnish
Instructions
- In a large pot, sauté the chopped onion, minced garlic, diced carrots, and diced celery in olive oil over medium heat until soft, about 5-7 minutes.
- Add the chicken breasts and chicken broth to the pot, then bring to a boil.
- Once boiling, reduce the heat and let the soup simmer until the chicken is cooked through, about 15 minutes.
- Remove the chicken from the pot, shred it into bite-size pieces, and return it to the soup.
- Stir in the orzo pasta, cooking until tender, usually about 8-10 minutes.
- In a separate bowl, whisk together the eggs and fresh lemon juice. Slowly temper the egg mixture with a few ladles of broth from the pot, whisking constantly.
- Gently stir the egg mixture back into the soup, being careful not to boil it.
- Season the soup with salt and pepper to taste, garnish with fresh parsley, and serve warm.
Notes
This soup keeps beautifully for up to 4 days in the refrigerator. Add extra broth when reheating if needed.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 350
- Sugar: 2g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 300mg