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Greek Lemon Chicken Soup

greek lemon chicken soup

Inspired by Skinny Spatula

Add a side salad for a hearty meal. Don't forget some crusty bread to sop up that delicious broth.

Servings 4 to 6 servings
Author Rosemary Stelmach

Ingredients

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 medium onion, diced (about 4.5 ounces)
  • 1 medium carrot, diced (about 5 ounces)
  • 2 to 3 celery stalks, diced (about 6 ounces)
  • 2 to 3 garlic cloves, finely chopped
  • 2 bay leaves
  • 2 boneless chicken breasts (about 12 ounces)
  • 6 cups chicken stock or broth
  • 3/4 cup orzo (175 grams)
  • 2 to 3 tablespoons freshly squeezed lemon juice (see Recipe Notes)
  • 2 egg yolks
  • 1/4 cup fresh dill, chopped
  • salt & freshly ground black pepper to taste

Instructions

  1. Heat the olive oil and butter in a large stock pot or Dutch oven over medium heat. Add the chopped onion, carrot and celery and cook for 8 to 10 minutes until softened.

  2. Add the finely chopped garlic and cook for another minute, before adding the bay leaves, chicken and chicken stock. Bring to a boil, then lower the heat to medium-low, cover with a lid and simmer for 15 minutes.

  3. Remove the chicken breasts along with the bay leaves and transfer to a plate to cool slightly. Add the orzo to the pot. Continue to cook for 10 minutes. Shred the chicken with two forks and add it back to the pot.

  4. While the orzo is cooking, whisk the egg yolks and lemon juice in a bowl. Transfer several ladles of soup to the bowl with the egg-lemon combo. Give it a quick whisk to temper the mixture.

  5. Add this mixture to the pot and continue to cook for 5 minutes. Stir in the fresh dill. Adjust the seasoning and serve immediately, with some extra fresh dill on top if you like.

Recipe Notes

Start off with 2 tablespoons of lemon juice. That may be just right. If you would like your finished dish to have a stronger lemon flavor, you can always add additional juice as you taste it.