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Greek Lemon Chicken Soup

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A comforting and refreshing Greek-style soup made with tender chicken, bright lemon, and a silky egg-enriched broth for a light yet satisfying dish.

  • Author: Julia
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 4–6 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Greek
  • Diet: Halal

Ingredients

  • 500 g chicken breast or thighs
  • 6 cups chicken broth
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 2 carrots, sliced
  • 2 celery stalks, chopped
  • 2 tbsp olive oil
  • 1/2 cup rice or 3/4 cup orzo pasta
  • 2 large eggs
  • 1/4 cup fresh lemon juice
  • 1 tsp lemon zest
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp fresh dill or parsley, chopped

Instructions

  1. Heat olive oil in a large pot over medium heat. Sauté onion, garlic, carrots, and celery until softened.
  2. Add chicken and pour in the chicken broth. Bring to a gentle boil.
  3. Reduce heat and simmer for 15–20 minutes until chicken is cooked through.
  4. Remove chicken, shred it, and return it to the pot.
  5. Add rice or orzo and cook until tender.
  6. In a bowl, whisk eggs with lemon juice.
  7. Slowly add a ladle of hot broth to the egg mixture, whisking continuously to temper.
  8. Gradually stir the tempered mixture back into the soup.
  9. Add lemon zest, salt, and black pepper. Stir gently without boiling.
  10. Garnish with fresh herbs and serve warm.

Notes

  • Tempering eggs prevents them from curdling in the hot soup.
  • Use rotisserie chicken to save time.
  • Add spinach or kale for extra greens.
  • Adjust lemon juice to taste for more or less brightness.
  • Reheat gently to maintain the smooth texture.

Nutrition

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