This creamy Greek lemon chicken soup is the perfect combination of tender shredded chicken, delicate orzo, fresh vegetables, bright lemon, and a rich, velvety broth. It’s comforting, flavorful, and easy enough for a cozy weeknight dinner.
Ingredients
2 tablespoons olive oil
1 medium onion, finely diced
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
6 cups chicken broth
1 lb (450 g) boneless, skinless chicken breasts
¾ cup uncooked orzo
½ cup heavy cream
2 large eggs
¼ cup fresh lemon juice
1 teaspoon lemon zest
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons fresh dill, chopped
Lemon slices, for serving
Instructions
Sauté the vegetables: Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Cook for 5–6 minutes, until the vegetables begin to soften. Add the garlic and cook for another minute.
Cook the chicken: Pour in the chicken broth and add the chicken breasts, oregano, salt, and black pepper. Bring to a gentle boil, then reduce the heat and simmer for about 15–20 minutes, or until the chicken is fully cooked.
Shred the chicken: Remove the chicken from the pot and shred it with two forks. Set aside.
Add the orzo: Return the broth to a gentle simmer and add the orzo. Cook according to the package directions, usually about 8–10 minutes, until tender.
Prepare the creamy lemon mixture: In a bowl, whisk together the eggs, lemon juice, lemon zest, and heavy cream until smooth.
Temper the mixture: Slowly whisk about 1 cup of the hot soup broth into the egg-and-lemon mixture. Add it gradually while whisking continuously to prevent the eggs from curdling.
Finish the soup: Slowly pour the tempered mixture back into the pot while stirring. Add the shredded chicken and cook over low heat for 2–3 minutes. Do not bring the soup to a boil after adding the egg mixture.
Garnish and serve: Stir in the fresh dill. Taste and adjust the seasoning if needed. Serve hot with fresh lemon slices and extra dill.
💡 Tips
For the creamiest texture, keep the heat low after adding the lemon-egg mixture. Fresh lemon juice gives the soup a much brighter flavor than bottled lemon juice. If the soup thickens too much after sitting, simply add a little warm chicken broth before serving.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6
🍋 Creamy, comforting & full of fresh Greek-inspired flavor!
Save this recipe for your next cozy dinner and enjoy a bowl of homemade comfort food.
Creamy Greek Lemon Chicken Soup
