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Greek Lemon Chicken Soup

A creamy, zesty delight packed with tender chicken, warm orzo, and a splash of lemon, perfect for cozy evenings.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Greek
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb chicken breast, cooked and shredded
  • 6 cups chicken broth
  • 1 cup orzo pasta
  • 2 large eggs
  • 1/4 cup lemon juice Freshly squeezed for the best flavor
  • to taste Salt and pepper
  • for garnish Fresh dill or parsley

Method
 

Cooking Instructions
  1. In a large pot, bring the chicken broth to a boil over medium-high heat.
  2. Add in the orzo pasta and cook according to package instructions, usually about 8-10 minutes, until al dente.
  3. Once the orzo is cooked, lower the heat and stir in the shredded chicken.
  4. In a bowl, whisk together the eggs and lemon juice until well combined.
  5. Carefully ladle a small amount of the hot broth into the egg mixture to temper the eggs, stirring continuously.
  6. Slowly pour the tempered egg mixture back into the pot, stirring constantly to prevent the eggs from scrambling.
  7. Season with salt and pepper to taste.
  8. Serve hot, garnished with fresh dill or parsley.

Notes

For a Halal alternative, choose chicken that is certified. You can also experiment with vegetables like carrots or spinach for added nutrition. Store leftovers in the refrigerator for up to three days, or freeze for up to three months.