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Greek Lemon Chicken Soup Recipe

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4 from 81 reviews

This Greek Lemon Chicken Soup combines tender chicken, fresh vegetables, and a zesty lemon flavor into a comforting, savory bowl perfect for any season.

Ingredients

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Ingredients

  • 1.5 tbsp olive oil (I prefer Bertolli Extra Virgin for a smoother finish)
  • 1 medium onion
  • 1 medium carrot
  • 3 celery stalks
  • 4 garlic cloves
  • 2 bay leaves
  • 12 oz chicken breasts (cut into 1-inch cubes for even cooking)
  • 6 cups chicken stock (I always use Swanson for the best savory balance)
  • 1 cup orzo
  • 1 handful fresh dill
  • 1/4 tsp dried oregano
  • salt
  • pepper
  • juice of 1 lemon
  • 2 egg yolks (room temperature, about 70°F, to prevent curdling)

Instructions

  1. Prepare the vegetables and chicken: Chop the onion, carrot, celery, and garlic finely. Cut the chicken breasts into 1-inch cubes to ensure even cooking.
  2. Sauté the aromatics: Heat 1.5 tbsp olive oil in a large pot over medium heat. Add onion, carrot, celery, and garlic and sauté until softened and fragrant, about 5-7 minutes.
  3. Add chicken and bay leaves: Stir in the cubed chicken breasts and bay leaves. Cook until the chicken starts to brown lightly on all sides.
  4. Pour in the chicken stock: Add 6 cups of chicken stock and bring to a boil. Then reduce the heat and let it simmer for about 10 minutes.
  5. Add orzo and seasonings: Stir in 1 cup orzo, fresh dill, dried oregano, salt, and pepper. Continue to simmer until the orzo is tender, about 8-10 minutes.
  6. Prepare the lemon-egg yolk mixture: In a bowl, whisk together the juice of 1 lemon and 2 room temperature egg yolks to prevent curdling.
  7. Temper the egg mixture: Gradually ladle some hot soup broth into the lemon-egg yolk mixture while whisking constantly to temper it.
  8. Combine and finish: Slowly stir the tempered egg-lemon mixture back into the pot. Cook over low heat, stirring, until the soup thickens slightly, but do not boil to prevent curdling.
  9. Serve hot: Remove bay leaves and ladle the soup into bowls. Enjoy the warm, creamy, and tangy Greek Lemon Chicken Soup.

Notes

  • Use room temperature egg yolks (about 70°F) to prevent curdling when adding them to the hot soup.
  • I prefer Bertolli Extra Virgin olive oil for a smoother finish.
  • Swanson chicken stock gives the best savory balance for this soup.

Find it online: https://yumfoodusa.com/greek-lemon-chicken-soup-recipe/