Greek Lemon Chicken Soup (Print-Friendly Version)
Tender chicken and orzo in a zesty lemon-infused broth for a cozy, vibrant Greek-style meal.
# What You’ll Need to Make This:
→ Soup Base
01 -
1.5 litres chicken broth
02 -
120 grams orzo pasta
→ Egg-Lemon Emulsion
03 -
3 large eggs
04 -
80 millilitres fresh lemon juice (from about 2-3 lemons)
→ Additions
05 -
300 grams cooked chicken breast, shredded or diced
06 -
Salt, to taste
07 -
Ground black pepper, to taste
→ Garnishes (Optional)
08 -
Grated lemon zest
09 -
Chopped fresh parsley or dill
# How to Prepare:
01 -
Pour chicken broth into a large saucepan and bring to a gentle boil over medium-high heat.
02 -
Stir in the orzo pasta and cook, stirring occasionally, until the orzo is al dente, approximately 8-10 minutes.
03 -
While the orzo cooks, whisk the eggs in a medium bowl until well combined and slightly frothy.
04 -
Gradually add fresh lemon juice to the eggs, whisking continuously until smooth.
05 -
Once the orzo is tender, reduce the heat to low. Carefully ladle about 240 millilitres of hot broth into the egg-lemon mixture, whisking steadily to temper and prevent curdling.
06 -
Slowly pour the tempered mixture back into the pot, whisking constantly until fully incorporated and the soup thickens slightly. Ensure the mixture does not boil.
07 -
Stir in the shredded chicken and allow the soup to gently heat for 2-3 minutes on low, keeping the temperature below boiling.
08 -
Adjust seasoning with salt and ground black pepper as desired. Ladle soup into bowls and garnish with lemon zest and fresh herbs if preferred. Serve hot.
# Extra Tips:
01 -
Avgolemono is a classic Greek comfort dish; for a tangier profile, increase lemon juice slightly.
02 -
Thicken the soup by adding additional orzo, or adjust consistency with extra broth as needed.
03 -
Fresh dill brings aromatic brightness and balances the lemon acidity.
04 -
Avoid boiling after adding the egg-lemon mixture to maintain a silky consistency.