Description
This Greek Lemon Chicken Soup brings together tender chicken, vibrant lemon juice, and wholesome vegetables in a comforting broth enhanced with orzo pasta. A classic Avgolemono-style soup, it perfectly balances zesty and savory flavors, making it a delightful meal that’s both nourishing and satisfying.
Ingredients
Scale
Soup Ingredients
- 1 lb chicken breasts
- 6 cups chicken broth
- 1 medium onion, chopped
- 2 carrots, peeled and sliced
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 bay leaf
- 2/3 cup uncooked orzo pasta
- Salt and pepper to taste
Egg-Lemon Mixture
- Juice of 2 lemons
- 2 eggs
Finishing Touch
- Fresh parsley for garnish
Instructions
- Prepare the Soup Base: In a large pot, bring the chicken broth to a boil. Add the chicken breasts, chopped onion, sliced carrots, chopped celery, minced garlic, dried oregano, and bay leaf. Reduce the heat and let it simmer gently for 20-25 minutes, or until the chicken is fully cooked through and the vegetables are tender.
- Shred Chicken: Remove the chicken breasts from the pot and use two forks to shred the meat finely. Set the shredded chicken aside.
- Cook Orzo: Add the uncooked orzo pasta directly into the simmering broth. Cook for 7-10 minutes, stirring occasionally, until the orzo is tender but still retains a slight bite.
- Make Egg-Lemon Mixture: In a separate bowl, vigorously whisk together the lemon juice and eggs until the mixture is smooth and slightly frothy. Slowly add about a cup of hot broth from the pot into the egg mixture while whisking continuously to temper the eggs and prevent curdling.
- Combine and Stir: Gradually pour the tempered egg-lemon mixture back into the soup pot while stirring constantly. This process will create a creamy, velvety texture without scrambling the eggs. Return the shredded chicken to the pot and season the soup with salt and pepper to taste.
- Serve: Ladle the soup into bowls and garnish each serving with fresh parsley. Serve immediately while hot for the best flavor and comfort.
Notes
- Tempering the eggs by gradually adding hot broth is crucial to avoid curdling and to achieve a smooth texture.
- You can substitute chicken thighs for a juicier meat option.
- For a gluten-free version, swap orzo pasta with rice or gluten-free pasta.
- Adjust lemon juice according to your desired tartness.
- This soup can be stored covered in the refrigerator for up to 3 days.
