Description
A creamy and comforting Greek Lemon Chicken Soup made with shredded chicken, rice or orzo, tangy lemon juice, eggs, and Greek yogurt for a velvety finish. Ready in just 35 minutes, it’s a flavorful and satisfying bowl perfect for cozy nights or nourishing meals.
Ingredients
2 tablespoons olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
4 cups chicken broth (preferably low sodium)
2 cups cooked chicken, shredded or diced
1 cup long-grain white rice or orzo pasta
3 large eggs
1/2 cup fresh lemon juice (about 2 lemons)
1 cup plain Greek yogurt
2 teaspoons dried dill or 2 tablespoons fresh dill, chopped
Salt and freshly ground black pepper, to taste
Lemon zest (optional, for garnish)
Fresh parsley or dill (optional, for garnish)
Instructions
1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
2. Stir in the minced garlic and cook for 1 minute until fragrant. Pour in the chicken broth and bring it to a gentle boil.
3. Stir in the rice or orzo. Simmer according to package directions—about 15 minutes for rice or 8-10 minutes for orzo—until tender.
4. Add the cooked chicken to the pot and reduce heat to low to warm it through.
5. In a medium bowl, whisk together the eggs, lemon juice, and Greek yogurt until smooth.
6. Temper the egg mixture by slowly whisking in 1 cup of hot broth from the soup. Then pour the mixture back into the pot, stirring constantly.
7. Heat the soup gently without bringing it to a boil. Stir in dill and season with salt and pepper to taste. Simmer for 2-3 more minutes.
8. Serve hot, garnished with lemon zest and fresh parsley or dill, if desired.
Notes
To prevent curdling, do not boil the soup after adding the yogurt and egg mixture.
Use orzo for a more traditional texture or rice for a heartier version.
Tempering the egg mixture is essential for a creamy consistency without scrambling the eggs.
Adjust the lemon juice to your preferred tanginess level.